Get excited for a week of summer flavors! We’re packing your kits with: savory beef bulgogi in crisp lettuce wraps, with fresh herbs and radishes, kimchi aioli and Korean-style potato salad to eat alongside; a roasted carrot, feta and barley salad with loads of fresh spinach, pepitas and cranberries in a spiced tahini dressing (perfect for picnics!); and our classic, comfort-food fave, loaded vegetable and bacon mac and cheese. Have a great one, friends!
Get excited for a great week ahead, y’all. We’re serving up: a hearty salad of couscous, kale and baked tofu with a punchy, golden-hued carrot and ginger dressing, tossed with some seasonal roasted vegetables; a Mexican picadillo with chorizo, simmered with tangy tomatillos and red peppers, served with black beans and rice; and what’s sure to be a new farm-to-freezer fave, chicken doria, a Japanese-style gratin with rice and mushrooms!
Get excited for a delicious week ahead with: an easy sheet-pan supper of roasted, glazed chicken thighs with honey, thyme and coriander roasted rhubarb, red onions, kale and potatoes; a Spring-themed galette from our friends at Tart with asparagus, peas and potatoes with local greens tossed in a balsamic vinaigrette; and our fan-favorite baked ziti with Italian sausage and sarvecchio besciamella!
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!
Big thanks to Vitruvian Farms for this week’s monster supply of mushrooms! We roasted up their freshly harvested oyster, black king trumpet and shiitake mushroooms to top your okonomiyaki, for a delicious, crispy umami boost. Certified organic, Vitruvian Farms utilizes modern, sustainable practices that nourish humans and the earth. Plus, their indoor mushroom farm means we can enjoy their products all year round!
And we have a great line-up of meals that we can’t wait to share with you this week! Get excited for an easy, sheet pan supper of roasted maple-miso chicken with brussels sprouts and potatoes, with pickled veg alongside; our stewed ropa vieja, rich with tomato, olives, bell peppers, capers and raisins alongside yellow rice with peas and Cuban black beans; and then pasta e ceci — a classic Roman comfort food dish. Oh, don’t forget the Earth Day themed […]
And what a gorgeous Spring week we have ahead! We can’t wait to enjoy the warmer weather… I mean, it might even be nice enough to grill those bulgogi burgers outside! Just heat the grill to medium-high heat and get flipping, friends. For the potatoes, we’d recommend grilling them whole in a grill basket, and then cutting them in half or in quarters after cooking. We hope you enjoy!