We’re sooooo excited that La Cosecha’s tortillas are on the menu again! La Cosecha makes fresh tortillas with stone-ground local organic corn (from our friends at Meadowlark Organics), using traditional nixtamalization techniques. These tortillas are a real treat; so tender and delicious, full of actual corn flavor, they’re nothing like the mass produced corn tortillas you buy at the grocery store! You’re going to taste the difference in your enchiladas No question.
Hi, friends! We couldn’t source enough split peas for your soup, so we supplemented with black-eyed peas, a traditional food for a lucky New Year! And, y’all, it’s delicious: creamy, broken-down split pea soup, rich with a soffritto of onion, celery and carrot, spiced with warming cumin and turmeric, toasty from some local lager, and with a toothy bite from black-eyed peas. And with a mustard seed chili oil drizzled on top? Perfection, y’all.
Happy New Year, meal kit friends! We have a cozy, comforting line-up of meals for you to start 2023 off right! Look for: pan-seared, herb-marinated porkchops, paired with a root vegetable risotto and an apple fig mostarda; ready-to-bake french onion galettes from Tart with mixed greens and a vibrant, citrusy vinaigrette; and a comforting, classic chicken noodle soup, just perfect for cold days! Here’s to a delicious year, y’all!
Hope you all had a great long weekend and that our meal kit helps ease you back into a semblance of routine! Look for our annual end-of-the-year fondue kit with goodies from Landmark Creamery, Winterfell Acres and Madison Sourdough; a cozy veg-laden red curry soup with rice noodles, perfect to warm you up on a chilly day; and a strata bake with feta, roasted red peppers and kale, great for lazy mornings all winter break long! Happy Eating, friends.
In many Mexican-American families, the holiday season = tamale time. Families and friends gather in kitchens big and small for annual tamale-making parties. The dozens upon dozens of delicious tamales they make are then shared with friends, coworkers, and loved ones far and wide… just like the tamale kits that we’re sharing with all of you, our Meal Kit family! Hopefully, this sparks a little holiday joy for y’all and maybe, just maybe, the start of your own new tradition.
Tamale How-to Place husks in a large bowl. Add enough boiling water to cover and weigh down with a plate to soak until softened (at least 30 minutes). Drain and wipe dry. Place a husk on your work surface or in your hand. Place about 1/4 cup of the masa in the top center of the husk. Then, pat the masa into a 4″ by- 3″ rectangle, leaving at least 2 inches on each side. Put 2 tablespoons of the […]
We’re excited about this week’s menu, y’all: it’s loaded with bold, bright flavors and allll the veg! Look for wild-caught salmon with pickled beet and horseradish sauce, and roasted, crispy potatoes and red cabbage; sloppy joes with a crunchy, zesty root vegetable slaw and salsa aguacate; and a creamy sweet corn (from our friends at Alsum’s) and acorn squash chowder! Oh, and did someone say peppermint bark? What a week!
Can you believe it’s December already?! Bring on warming meal kits, loaded with flavor and locally-grown goodness and (holiday) cheer! Get excited for: creamy twice-baked sweet potatoes with sautéed kale and pickled red onions; cozy mushroom and wild rice soup with loads of dill and paprika; and a creamy baked pasta chock-full of greens, herbs and feta. Perfect for the start of winter!
Here’s to hoping you all had delicious and overly abundant Thanksgivings! If you’re looking forward to a reprieve from Thanksgiving fare, we’ve got you! Look for: local acorn squashes with an enchilada-style filling chock-full of beans, corn, and roasted peppers; savory squash galettes from Tart; and one of your favorite cold weather meals — our farro and cabbage soup (pro tip: enjoy topped with loooooots of grated parm)! How good does that sound?
Happy Thanksgiving week, y’all! With a traditional turkey feast in the mix this week, we wanted to send meals that would be a change of pace! Look for a spiced roasted tofu and squash dinner topped with a vibrantly green, herby sauce, a Mexican black bean soup from Milpa with cruncy refreshing slaw, and a creamy baked penne pasta! Add in some triple chocolate cookie dough as a break from pie overload and the week is looking good!