And the week is looking up! Spicy buffalo sauce laden lettuce wraps with a cooling house-made ranch and crispy crunchy slaw filled with local veg. Warming lentil soup for Fall’s first cold snap topped with addicitive kale chips. And rich, savory bean stew over brown rice. Tried and true recipes, all, friends! Hope you enjoy them as much as we do. Yum!
It’s a week full of some of our top hits, friends. P&P’s pizza kit with our house-made dough…. check! Enchilada bake featuring locally made, small batch tortillas… check! Summer veggie laden minestrone….. check! And, what’s that you say? Chocolate zucchini cake with chocolate ganache drizzled all over the top? Oh, double check on that one. Bring on the local goodness!
Short weeks can be a bit hectic, friends. So we hope this menu makes your post-holiday shuffle a bit more manageable! Featuring an easy, weeknight pasta with our fan-favorite pesto, a summery salad with creamy peanut sauce, and the savory goodness that is our house gumbo… it’s a good one, we think. And, with cooling and vibrant key lime pie to finish? Heaven!
We’re bringing all of the summer veggie goodness this week, friends. It’s tomatoes and peppers and beans and potatoes and zucchini and more! Here’s to hoping this menu hits all your taste buds in the best late-summer way. And that it makes your back-to-school week a little bit sweeter with the Mexican Vanilla Conchas from our friends at Milpa!
Raise your hand if you’re excited about the watermelons from Raleigh’s Hillside Farm this week! Yup, us too. It seems like the perfect summery treat and we’re here for it. Add in some summer sweet corn chowder and alllll of the roasted vegetables in the feta bake, and the chard and tomatoes in the curry and we’re just living our best (summer) lives. Eat up, friends! We sure will.
We’re packing summer produce into every bite this week, friends. Peppers, kohlrabi, radish, fennel, sweet corn, greens, herbs, tomatoes… the list goes on and on. Dig in and enjoy your family friendly faves — BBQ sammies, stuffed peppers, and risotto — chock-full of all this farm-fresh goodness. Such a great time to live in Wisconsin!
One of our biggest hits from last Summer, the Elote Kit, is back. The sweetest corn with a creamy, slightly spicy, aoili and cheese topping paired with a farm-fresh chopped salad = a match made in foodie heaven. Add in grilled cheese with tomato soup (from the reddest, ripest tomatoes) and a roasted vegetable, pesto lasagna? Dinners for the week are looking good, friends.
We’re back at it with more local goodness! Not only are we sourcing all of our vegetables (helloooo kale, cherry tomatoes, cucumbers, beans, purple carrots mushrooms and more) from local farms, but the baguette for your Banh Mi is from Clasen’s European Bakery and the flour for your tart dough (and shortbread) is from Meadowlark Organics! Local any way you look at it.
Good news for the grilling fans out there: not only is your Cook Kit grill-friendly, but so is your Extra Goodness! Get ready for Vanilla Cake with Strawberry Compote, made even tastier if you give the cake a quick hit of heat on the hot grates first, too. Don’t worry, it’ll be just as delicious if you follow the indoor cooking instructions instead. Enjoy your week, friends!
We’re featuring another recipe from Farmer Lauren at Raleigh’s Hillside Farm this week! Enjoy both her grandmother’s recipe for Zucchini Pie — it’s been a favorite in her family for decades — and the fresh vegetables (think: allll of the zucchini, scallions, and herbs galore) from Lauren’s farm that went into making it. It doesn’t get much more local than that, eh, friends?