Hope you had a great holiday weekend, y’all! Get excited for a week of easy meals to help you recover: miso-honey glazed chicken thighs atop warm scallion rice with grilled broccoli, kohlrabi & cherry tomatoes; our classic shakshuka, a one-skillet recipe of eggs and potatoes baked in a tomato-red pepper sauce, enriched with goat cheese, and Tart’s handmade flaky biscuits to bake off and eat alongside; and a hearty, greens-packed caldo verde with chorizo!
And a holiday week Monday, at that! Get excited for classic burgers for your Fourth of July cookouts on MSCo ciabatta rolls with animal sauce and tangy, pickled red onions with a grilled veg salad alongside. And, if you need a side for your cookouts, or a nice, veg-laden salad for a light meal afterwards, our veg-laden Mediterranean-inspired quinoa salad with toasted pita and creamy hummus fits the bill. Happy Fourth, friends!
Get excited for a week of summery meals! Look for toothy Sal’s rigatoni with vodka sauce paired with herbed ricotta, fresh spinach and pan-seared chicken breast; a loaded panzanella salad made with Madison Sourdough croutons, little gem lettuce from Vitruvian Farm and loads of great toppings, including artichokes, mushrooms and chickpeas; and last (but not least) everyone’s perennial fave, South African Peanut Curry!
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!