Fall has fully settled in, friends, and this week’s Meal Kit menu is all about cozy harvest-season cooking! Start with peppery pan-seared tempeh in a miso-caramel sauce with stewed apples, then warm up with our red bean booyah and Tart’s handmade cheddar and chive biscuits. Round out the week with a cheesy baked pasta in pumpkin cream sauce with kale & roasted butternut squash. Enjoy this glorious fall weather, y’all… dinner is handled!

This week’s Farm-to-Freezer meal is Baked Ziti layered with Italian sausage, eggplant, spinach and parmesan cream sauce, all built on our very own Midwest Marinara. Made in our Foodworks kitchen, it’s the same sauce heading to MMSD lunch trays this month! Bake it off, and dig into a pan of cozy comfort. Then tuck into potato pelmeni with braised red cabbage and pickled apples, and a warming Japanese beef curry over rice. What a week, friends!  

Get excited for some toothy, fresh Alimentari casarecce pasta tossed with blistered cherry tomatoes, kale and a silky herbed ricotta sauce. Dig into everyone’s favorite Swedish meatball dish, served over mashed potatoes with kale and a cranberry compote alongside. And enjoy our take on cozy and comforting mattar paneer curry over nutty brown rice! It’s a week full of cozy, Fall local goodness at its best, friends, and we can’t wait!

And we have a week of delicoius food for you! Enjoy our take on currywurst, a popular street food across Germany. Dig into a warming bowl of creamy tomato bisque with grilled cheese sammies for a classic comfort food meal. And then we can’t wait for you to try our baked ragù bianco pasta, that tastes just like your fave pot pies in pasta form! And who doesn’t love that? Oh, and did someone say caramel apple crisp? Yay for […]

We have a veg-packed menu for you this week, friends! Think: dragon tongue beans, bell peppers, tomatoes, cucumbers, swiss chard… it’s all there!  And all of that Wisconsin-grown bounty is woven into a menu full of exciting, but cozy, gobal flavors: Hawaiian huli huli chicken, followed by a Middle Eastern-inspired taverna salad, with a South African peanut curry to follow. It’s going to be a fun week, y’all and we hope you enjoy!  

Get excited for a week of local goodness, friends! Here’s to a crispy suya-spiced salmon — a punchy peanut-based spice blend with ginger, garlic, paprika and panko breadcrumbs — with a fresh cucumber tomato salad and coconut rice; a buttery, flaky galette from Ana and Carissa of Tart that’s chock full of summer veggies with mixed greens and herb vinaigrette; and our classic, comfort-food fave loaded vegetable mac and cheese!

Hope you had a great Labor Day weekend! Get excited for a delicious, farm-fresh menu this short week, friends. Look for: grilled pork chops and loads of summer veg atop scallion rice drizzled with an herb-packed chimichurri sauce; a bright and fresh salad, chock full of crunchy cabbage, celery, herbs, onion and cucumber and pulled chicken in a creamy cashew-butter dressing; and our take on ratatouille with creamy cheddar polenta!

We have a week of easy, farm-fresh meals for you, friends! Get excited for: a sheet pan supper that riffs off of Sicilian caponata with roasted potatoes and wild-caught Atlantic cod; a summery panzanella salad with cherry tomatoes, smashed cucumber, white beans, mozzarella and toasted Madison sourdough bread in a chile crisp vinaigrette; and a Filipino-inspired yellow chicken adobo loaded with broccoli, cauliflower and oyster mushrooms!

We’re excited for our yearly take on elote (Mexican street corn) and a Mexican black bean salad alongside this week, friends! Always a favorite meal in August, when Alsum’s sweet corn is rolling in. Add on a greens-packed white bean soup paired with wedges of MSCo seed & grain bread and herb butter and a Hawaiian-style fried rice loaded with vegetables and pineapple, and dinner is ON!

Get excited for classic summer fave this week, y’all: yep, we’re dishing up  BLTs with crispy bacon and lemon pepper aioli with a summery pesto pasta salad! Nothing says summer more than an heirloom tomato BLT! We can’t wait. Throw in a hearty, lemony-mustardy wild rice salad with juicy cherry tomatoes, briny green olives, crunchy bell peppers and salty feta cheese and a veg-packed red coconut curry? And the week is looking up!