Our menu is full of our favorite comfort food! Ask Katie, our Meal Kit Sous Chef, her favorite meal and she’d sing you the praises of her sheet pan meatloaf for hours. Jack, our Head Chef would talk your ear off about the “proper” way to make gumbo, how dark, exactly, to get the roux, and how much filé powder it needs. And that protein and veg-packed quinoa salad hits alll the right buttons for me! Followed with chocolate pudding? […]
We’re excited to share the amazing, locally-made (right here in the P&P Makeshop) tortillas from Jonathan Correa of La Cosecha! He’s been busy making tortillas for y’all (2,220!) and we can’t wait for you to taste his product. Jonathan sources local corn, grinds fresh masa himself and shapes beautiful corn tortillas. If you like them, don’t forget that you can always order more from our Farm-to-Freezer case. Happy (almost) Cinco de Mayo! A quick addition to the Cook Kit instructions: […]
And what a gorgeous week it’s going to be! Sunny skies, warmer temps… what could be better? Not much, friends. Not much. Unless it’s this week’s meal kit menu… because we think we have a pretty great lineup of meals for you, too! I mean, loaded grilled cheese sandwiches? Ropa Vieja, rich with olives, raisins and capers? And a green minestrone chock-full of herbs, kale, white beans and cute little ditalini? Sounds pretty perfect to us.
We’ve a whole slate of delicious, veg-laden ready-made and easy local goodness for you! Look for: a coconuty red curry soup, chock-full of butternut squash, broccoli, rainbow chard, and edamame; a spicy Sichuan-inspired stir-fry feast with zuccchini, yellow squash, celery, two kinds of cabbage, carrots and bell peppers; and then a tomato and bell pepper-rich cacciatore over creamy local polenta. All that veg is just what we need, right, friends?
April has had a dreary start with snow, rain, and cold, but things are looking up! Warmer weather is coming and so is chocolate cake! Nothing could be better, right? We’re pretty excited for a few tried and true Meal Kit recipes, too, y’all. Look for our classic whitefish cakes paired with local lettuce and our citrus vinaigrette, our cozy chickpea stew with everyone’s favorite: garlic naan, and our signature baked ziti. It’s adding up to be a great week!!
We’re keeping things simple for you this week, but really packing in the flavor and veg! Think: a tangy, spiced cranberry mostarda and nutty wheat berry salad chock-full of shredded carrot, roasted rutabaga, plumped raisins and loads of fresh herbs. Or white corn tamales, flecked with cilantro, encasing tofu and Milpa’s signature salsa borracha. Or a creamy, herby soup seasoned with caraway and smoked paprika. We can’t wait for you to try it all!
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!