Get excited for a week of fresh, delicious meals! We’re dishing up: falafel sandwiches with chopped salad (full of cabbage, tomatoes and kalamata olives) in a lemon oil dressing with cucumber-laden tzatziki on pita; buffalo chicken lettuce wraps with house-made ranch and a carrot-celery-apple salad; and our classic pork bolognese with Sal’s rigatoni. Oh, and did someone mention oatmeal raisin cookie dough? Yep, we can’t wait!

Get excited for a week of easy, Spring veg-laden faves, y’all! Look for: a sweet and mildly spicy crisp-tender asparagus and chicken stir-fry, with black pepper, honey and rice vinegar playing against turmeric’s earthiness for a vibrant weeknight meal; a bright green minestrone packed with Spring vegetables and tiny pasta, topped with our house-made nut-free pesto and SarVecchio cheese; and then our fan-favorite smothered beef barbacoa burritos.

Local asparagus is starting to roll in, friends! And we’re going to be maximizing our intake of this fleeting Spring veggie. Because we all know that farm-fresh and in-season asparagus is flat out so much crisper, sweeter and grassier (in the best way) than store-bought! Big thanks to Farmer Katy at Christensen Farm for this week’s load of asparagus for your Spring Vegetable Risotto. Look for more asparagus next week, y’all, because it’s that happy time of year!

We’re excited to share another source for locally-made tortillas with you this week! Tortillas Los Angeles is a Madison-based family-run farm and tortilleria. The Flores family starts from the beginning, with the non-gmo organic corn seed that they plant, grow, harvest, shuck, dry, nixtamalize and stone-grind into corn flour! They then make masa using their own corn flour, presing it into delicious, high-quality tortillas, including all 1,617 tortillas for your meal kits!