Get excited for August’s last meal kit chockfull of summer goodness. Look for: our yearly corn on the cob extravaganza with elote and a Mexican chopped salad with black beans; an easy, weeknight chicken and summer vegetable stir-fry packed with tomatoes, dragon tongue beans, peppers, cabbage and more; and then our signature pork dan dan sauce, packed with mustard greens and bok choy, served with long, slurpable egg noodles!
Get excited for a summery veg-packed menu, y’all! We’re packing: crispy suya-spiced salmon — a punchy peanut-based spice blend with ginger, garlic, paprika and panko breadcrumbs — with a cucumber tomato salad and coconut rice; a beat-the-heat cold heirloom tomato gazpacho with baguette and creamy white bean purée; and a baked pasta with all the flavors and veg (eggplant, tomatoes, zucchini and bell pepper) of our fave classic summer stew, ratatouille!
Get excited for a summery veg-packed menu this week! Look for: grilled pork chops and loads of dragon tongue beans, peppers and eggplant atop scallion rice all drizzled with an herb-packed chimichurri sauce; a summery panzanella salad with cherry tomatoes, smashed cucumber, white beans, mozzarella and toasted Madison sourdough bread in a chile crisp & soy vinaigrette; and a Southwestern corn and shrimp chowder; and blueberry muffins, as an extra treat.
Get excited for a week full of summer tomatoey goodness! Think: a classic BLT with crispy bacon and lemon pepper aioli with a summery pesto pasta salad; our slow-cooked beef, onion and cherry tomato ragù with linguine and herbed ricotta; and an Indian mattar paneer curry (peas and paneer cheese cubes in a spiced tomato sauce thickened with ground cashews) over rice. Thanks to our farm partners at Winterfell Acres and Vitruvian for their local tomatoes!
You know that any Monday where we get to enjoy our hand-tossed pizzas is going to be a good one! Our signature pizza dough undergoes a slow, cold 48 hour ferment to add extra flavor and texture, ensuring a more flavorful pizza crust that’s perfectly chewy and crispy! And, paired with locally-grown zucchini, local goat cheese, plus house-made sausage? Get ready to stretch and toss your dough into locavore pizza pies and make a delicious night of it!
Summer is in full swing! Our menu is chockfull of farm-fresh produce this week and we’re getting produce from so many different producers from over the state. Think: broccoli from Green Barn Farms and Los Abuelos farms, cucumbers from Winterfell Acres and Vitruvian Farm, tomatillos and zucchini from Ortega’s Garden and Spring onions from Crossroads Community Farm (just to name a few!). It’s definitely our favorite time of the year!
We’re featuring a recipe from Lauren Rudersdorf (local food writer and former Farmer at Raleigh’s Hillside Farm) this week! Enjoy her grandmother’s recipe for Zucchini Pie — it’s been a favorite in her family for decades. And we sourced fresh vegetables — allll of the zucchini, scallions, kale, and herbs galore — from amazing local farms, local pasture-raised eggs and Sartori’s sarvecchio for the meal. It doesn’t get much more local than that, eh, friends?
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!