We have a GREAT line-up of meals that we’re excited to share with you! Look for: sopes (little oven-fried masa cakes) topped with chorizo and sweet potato with a tangy slaw; classic tomato basil soup and grilled cheese sammies; and takeout-style kung pao chicken with stir-fried peppers and celery, roasted peanuts, and a sweet, sour, and savory sauce! And, for a little taste of Spring, we’re throwing in carrot cake cupcakes, too. Does that sound good or what?
We have a GREAT line-up of meals that we’re excited to share with you! Look for: tempeh penyet rice bowls (featuring locally made tempeh) with sambal sauce and a bright and crunchy cucumber-cabbage salad; classic french cassoulet with a lemony kale salad; and smothered beef barbacoa burritos with roasted chile chipotle sauce! Add in a little cookie dough to enjoy freshly baked whenever you want? Oh happy day!
Get excited for a flavor-packed week of food, y’all. We want to slather that spiced tomato thyme jam on everything, we can wait to tear into Tart’sever-perfect buttery and flaky crusts, and we’re stoked about the creamy, peanutty and just spicy enough Senegalese-inspired mafé! Add in a white chocolate and lavender blondie that hints at a sweet Spring to come and we are in heaven. Eat up!
We’re excited to about today’s menu, y’all! Bulgogi burgers (yes, even in late Winter, they are delicious always) with bright, crunchy toppings, warming posole rojo with classic sliced cabbage and radish, and a creamy, slightly spicy, buffalo mac and cheese (doesn’t it look SO good?). Plus, as an early St. Patrick’s Day treat, we added in a little Irish Cream Mousse. Yum. It’s going to be a good, good week!
Get excited for a flavor packed menu this week, y’all. First up, a roasted salmon teriyaki rice bowl, with punchy garlic and ginger notes. Next is a salsa verde taco kit with our classic carnitas and a bright tangy slaw. Followed up with a chunky, squash soup with coconut, curry and chickpeas! Add in some roasted carrot muffins with spicy sweet chunks of candied ginger and the week is looking GOOD!
Who else is excited for P&P’s signature pizza kit this week? We sure are! Even after we made almost 450 pounds of pizza dough, if you can believe it. And, if you need any pointers on forming and tossing your pizza dough, we’ve got you. Head to today’s email newsletter for a link to a video we put together showing some tips and tricks on how to make the perfect crust. And, as always, if you have any questions, just let […]
And a GREAT Monday, at that! We have a great lineup this week with: a savory breakfast for dinner farro and feta fritatta with mixed greens and a balsamic vinaigrette; our fan-fave gumbo, just in time for Mardi Gras; and comforting chicken cacciatore over creamy polenta! And, let us know what you think about the polenta! La Cosecha just debuted a new product — stone ground hominy grits — that we used for it and we’re super excited to share […]
In honor of Valentine’s Day, our Bakeshop team went all out for your Extra Goodness! They made everyone their own adorable Petit Four, a bite-size decorative French cake. The term petit four also includes savory bite-sized appetizers and other small pastries like French macarons and meringues. But, today we’re sharing a cherry glacé petit four, which means “glazed.” Think of these as miniature layer cakes, perfectly pint-sized with no fork required!
We have another GREAT line-up of travel-inspired meals to share with you: nacho kits with La Cosecha’s tortilla chips topped with chicken tinga (a Pueblan dish braised in a chipotle, tomato and onion sauce); hearty Tuscan ribollita soup full of beans, tomatoes and greens with miche croutons and sarvecchio cheese; and our ever-popular dan dan noodles (a Sichuanese sauce with pickled mustard greens, chinkiang vinegar, ginger and soy sauce) Bon Voyage!
We’re sharing some tried and true favorites this week, but with a few twists! Our harissa-marinated chicken meal screamed for a salad to accompany it, we added a new topping of crispy kale chips to your favorite lemony lentil soup, and we made another take on our loaded vegetable fried rice (this time with roasted pork shoulder instead of bacon). Oh, and there’s a new housemade blueberry jam for the chia pudding. We can’t wait for you to try it all!