You know that any Monday where we get to enjoy our hand-tossed pizzas is going to be a good one! Our signature pizza dough undergoes a slow, cold 48 hour ferment to add extra flavor and texture, ensuring a more flavorful pizza crust that’s perfectly chewy and crispy! And, paired with locally-grown zucchini, local goat cheese, plus house-made sausage? Get ready to stretch and toss your dough into locavore pizza pies and make a delicious night of it!  

Summer is in full swing! Our menu is chockfull of farm-fresh produce this week and we’re getting produce from so many different producers from over the state. Think: broccoli from Green Barn Farms and Los Abuelos farms, cucumbers from Winterfell Acres and Vitruvian Farm, tomatillos and zucchini from Ortega’s Garden and Spring onions from Crossroads Community Farm (just to name a few!). It’s definitely our favorite time of the year!

We’re featuring a recipe from Lauren Rudersdorf (local food writer and former Farmer at Raleigh’s Hillside Farm) this week! Enjoy her grandmother’s recipe for Zucchini Pie — it’s been a favorite in her family for decades. And we sourced fresh vegetables — allll of the zucchini, scallions, kale, and herbs galore — from amazing local farms, local pasture-raised eggs and Sartori’s sarvecchio for the meal. It doesn’t get much more local than that, eh, friends?

Hope you had a great holiday weekend, y’all! Get excited for a week of easy meals to help you recover: miso-honey glazed chicken thighs atop warm scallion rice with grilled broccoli, kohlrabi & cherry tomatoes; our classic shakshuka, a one-skillet recipe of eggs and potatoes baked in a tomato-red pepper sauce, enriched with goat cheese, and Tart’s handmade flaky biscuits to bake off and eat alongside; and a hearty, greens-packed caldo verde with chorizo!