Weekly Menu/ Kitchen Notes

Weekly Meal Kit | January 30

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!

Weekly Meal Kit | January 23

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!

Weekly Meal Kit | January 16

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.  

Weekly Meal Kit | January 9

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.

Weekly Meal Kit | January 3

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!

Weekly Meal Kit | December 27

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.

Weekly Meal Kit | December 19

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.

Kitchen Notes | December 19

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 […]

Weekly Meal Kit | December 12

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!

Weekly Meal Kit | December 5

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!