Our menu this week is perfect for the wintery week ahead. Get excited for: pan-seared pork chop served atop creamy polenta with sautéed Winter Moon vegetables and a cranberry mostarda; our classic shakshuka, with eggs, roasted potatoes and pita to sop up all that tomatoey goodness; and our take on “marry me” chicken in a creamy sun-dried tomato sauce with roasted vegetables over rice! And, our Bakeshop made y’all a little holiday treat… toffee!
Hopefuly everyone had a great (and delicoius) Thanksgiving! We have a tasty menu to welcome you back! Get excited for: wild-caught Bering Bounty salmon in a crisp, everything-seasoning crust and served with a creamy, tangy caper sauce, couscous and roasted veggies; a squash and fontina galette from Tart enveloped in their signature flaky and buttery pastry crust with greens and a mustard vinaigrette; and a hearty, satisfying meal of classic beef barley soup!
We have a great, holiday week menu for y’all! Get excited for easy, comforting faves for a busy week ahead: a sheet pan taco kit, filled with roasted squash, corn and ground beef, served with roasted tomato guajillo salsa and creamy cilantro slaw alongside; a cozy bowl of broccoli, cheddar and white bean soup with Madison Sourdough’s seed & grain bread to go with; and our fan-favorite baked ziti with Italian sausage and sarvecchio besciamella!
And we have a cozy, delicious line-up of meals for you to enjoy this week! Get excited for: chicken shawarma with a crisp, fresh apple and cabbage slaw, roasted cauliflowers and chickpeas, creamy toum and pita; a Thai-inspired veg-packed tofu coconut curry paired with toothy rice noodles; and feijoada (think: the most umami-laden and unctuous Brazilian black bean stew over brown rice) to round it out!
We have a delicious week of meals for you, y’all! Get excited for: loaded twice-baked potatoes with BBQ pulled pork and a side of Vitruvian Farms’ butterhead lettuce and cherry vinaigrette; our take on one of Ethiopia’s most famous dishes, doro wat over brown rice with the traditional hard-boiled egg accompaniment; a Nigerian-inspired fried rice, seasoned with curry powder and loaded with tofu and veg; and, to finish it all off, a baked apple crisp!
Welcome to November! We have cozy, delicious meals in store to start the month off right, y’all. Look for: loco moco, a classic, hearty Hawaiian dish with fluffy vegetable rice topped with a beef patty and a crispy fried egg, all smothered in a savory caramelized onion and mushroom gravy; everyone’s favorite lemony red lentil soup with charred scallion yogurt and pita; and a (mildly spicy) kimchi mac and cheese with squash and brussels sprouts!
And, we have a great Fall menu to brighten up your Halloween week! Look for: fresh RP’s pasta with house-made pesto, roasted veggies and topped with herbed white beans for an easy pasta night; a quick & easy MSCo bread salad with roasted squash, shredded brussels sprouts, dried cranberries and white cheddar; a classic three bean chili with our Bakeshop’s cornbread to warm up and eat alongside; and a Halloween-themed chocolate dirt cake to finish off!
We have menu of flavor-packed meals for you to enjoy this week, y’all! Look forward to: a Southwestern-inspired salad kit with baby gem lettuce from Vitruvian Farms, chicken tinga, our house-made zesty ranch, tortilla strips, queso fresco and a bevy of crunchy, farm-fresh veg; an old Indian fave, chana masala — chickpeas cooked in a spicy and tangy tomato-based sauce — served with rice and cucumber raita; and then our fan-favorite smothered burritos!
We’ve got a great Fall menu lined up for you this week! Get excited for: pan-seared peppery tempeh with an easy miso-caramel sauce and stewed apples, with oven-roasted potatoes and kale; a classic tomato basil soup and grilled cheese sammies schmeared with toum, a punchy and tangy sauce made with garlic, lemon juice, salt and oil; and a creamy, peanutty and slightly spicy Senegalese-inspired sweet potato mafé with brown rice.
Get excited for: our signature pizza kit with cream sauce, roasted squash, red onion jam, kale and lemony parmesan cheese to top it; a comforting chicken noodle soup (with noodles packed separately, to keep them nice and toothy) and fresh greens from Vitruvian Farms with a creamy poppyseed dressing; and to round it out, a spicy and piquant Indian pork vindaloo chockfull of potatoes, chard, eggplant and green beans. Happy Fall, y’all!