We’re sharing some tried and true favorites this week, but with a few twists! Our harissa-marinated chicken meal screamed for a salad to accompany it, we added a new topping of crispy kale chips to your favorite lemony lentil soup, and we made another take on our loaded vegetable fried rice (this time with roasted pork shoulder instead of bacon). Oh, and there’s a new housemade blueberry jam for the chia pudding. We can’t wait for you to try it all!

We’re traveling the world (through food) this week…. and hitting up Thailand, Eastern Europe and Cuba! Get excited for the varying flavors of rainbow vegetable pad thai, our yearly take on rich, chunky borscht filled with beets (of course!) and braised short ribs and bacon lardons, and our stewed ropa vieja rich with tomato, olives, bell peppers, capers and raisins! It’s going to be a tasty week, and we hope you enjoy vicariously traveling with us!

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.