As a huge thank you to our amazing meal kit community and your continued strong support for our work to Bake Cake, Not War, this week’s meal kit will feature Ukrainian Honey Cake. Made with love and hopes for peace! And, we’re extending our donation to World Central Kitchen to include a portion of the proceeds from this week’s meal kit to World Central Kitchen on your behalf. Let’s bake this world a better place!
We’ve got you covered this week, friends! Look for locally-produced ravioli with an earthy and rich roasted red cabbage tomato ragù, spicy vindaloo sammies on Madison Sourdough’s delicious brioche buns with a fresh and crunchy slaw and a lemony, Spring-inspired risotto. A little cold one day? Go for ravioli! A bit warmer? Try the spicy sammies to pair with the heat! Somewhere in the middle? Risotto will do the trick. Phew! Food dilemmas solved.
We’re always excited to share our menus, but this week’s seems particularly timely, friends. Our Ready-to-Eat meal — slow roasted pork with cider braised cabbage, apples and dried fruit — is inspired by a recipe from Olia Hercules’ fabulous cookbook, Summer Kitchens: Recipes and Reminiscences from Every Corner of Ukraine. Like many of you, Ukraine weighs heavily on our minds. We’re working on fundrasing efforts and urge you to join us!
This week’s menu features TWO of our P&P Makeshop partners: Tart Baked Goods and La Cosecha Tortillas. The Galettes from Tart are chock-full of local mushrooms from Vitruvian Farms encased in their signature flaky and buttery crust that you know and love. Then, tortillas from La Cosecha (made with local, heirloom corn hand-ground into masa in our Makeshop kitchen) will be heading into your Enchiladas! See what we mean? This menu is good!