We hope you enjoy the veg-packed meals coming your way this week! Here’s to lettuce wraps, vegetable soup and roasted veggie marinara! Oh, and happy St. Patrick’s Day, y’all! Our Bakeshop team was feeling the Irish spirit and baked up some Shamrock Cookies for you to enjoy. Hopefully they hit the spot and spread a little luck your way this week!
We’re excited to partner again with Bandung — a local Indonesian restaurant on Willy St. — on this Meal Kit! Bandung is not just a restaurant, but also a wholesale producer of tempeh. Yep, locally made tempeh! Not sure what tempeh is? Tempeh is by made by fermenting cooked soybeans and then forming the mixture into a firm, dense cake that browns well and soaks up big flavors incredibly. Flavors like our red pepper mostarda, y’all!
And, even better, it’s time for our annual gumbo! Every Mardi Gras, Jack, our Head Chef, whips up a batch of gumbo and waxes poetic about the “proper” way to make it, how dark, exactly, to get the roux, and how much filé powder it needs. It’s a labor of love every year and we hope you enjoy the bold Creole and Cajun flavors and savory goodness that is our classic gumbo! And, we added our house-made hot sauce on […]
It’s been over three years since we expanded our kitchen production capacity and opened the P&P Makeshop. We’re thrilled to share space with Ana and Carissa of Tart. I mean, have you tried their galettes? We don’t know anyone that makes flakier, more buttery and tastier pastry than those two lovely ladies. Plus, they always fill that tender crust with a rotating variety of delicious and fresh, seasonal foods and flavors… like roasted brussels sprouts and fontina!
Our friends at Madison Sourdough are just as commintted to supporting our local food systems as we are, y’all. Over 40% of the flour they bake with is milled from local grains in-house, allowing them to work directly with local grain farmers, requesting specific wheats varieties and different types of grains, and really getting that local flavor in everything they make. We can’t thank them enough for sharing their love of Wisco grains with us!
Our classic shakshuka, a one-skillet recipe of eggs baked in a tomato-red pepper sauce, enriched with goat cheese, and with roasted potatoes and pita to sop up all that tomatoey goodness has been one of our most popular meals for years! And, we’re excited that the eggs for your meals are coming from OrgaNick Pastures, the first certified humane pasture-raised organic egg company in Wisconsin! We hope you can taste (and see) the difference, y’all!
Big thanks to Vitruvian Farms for this week’s monster supply of mushrooms! Not only did we roast up their freshly harvested shiitakes and oyster mushrooms to top your ramen bowls, we also used their mushrooms as an umami boost in the miso broth! 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 even in the depths of winter.
Thank you to our friend Chef James of JustVeggiez here in Madison for supplying us with locally-made vegan “Chix”! Chef James and his family do amazing and flavorful things with veggies and are always looking for new ways to help you enjoy healthier versions of your favorite comfort foods without sacrificing flavor. They have a restaurant on State Street and we can’t recommend this Black-owned and family-operated establishment enough!
Cedar Grove Cheese traces its beginnings all the way back to 1878. Today, this family-owned operation produces a variety of organic, specialty cheeses, like the crumbly white cheddar from 2018 (!) in your panzanella salad. Cedar Grove guarantees the best cheese you’ve ever tasted — without artificial growth hormones, animal enzymes, or genetically modified ingredients. And, they spread the Wisconsin love, buying milk from over 30 Wisconsin farmers!
Started in 2011, Elderberry Hill Farm is a small diversified organic vegetable farm located on 6 acres just north of Lake Mendota. We love that Farmer Eric is dedicated to sustainable farming and, like us, is focused on improving our local food system, partnering with non-profits like Healthy Food for All and working with UW’s Seed to Kitchen Collaborative. But, best of all, he grew ALL the vegetables — carrots, turnips and beauty heart radishes — for your cook kit!