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!
We’re traveling the world (through food) this week…. and hitting up Thailand, Eastern Europe and Cuba! Get excited for the varying flavors of rainbow vegetable pad thai, our yearly take on rich, chunky borscht filled with beets (of course!) and braised short ribs and bacon lardons, and our stewed ropa vieja rich with tomato, olives, bell peppers, capers and raisins! It’s going to be a tasty week, and we hope you enjoy vicariously traveling with us!
We’re sooooo excited that La Cosecha’s tortillas are on the menu again! La Cosecha makes fresh tortillas with stone-ground local organic corn (from our friends at Meadowlark Organics), using traditional nixtamalization techniques. These tortillas are a real treat; so tender and delicious, full of actual corn flavor, they’re nothing like the mass produced corn tortillas you buy at the grocery store! You’re going to taste the difference in your enchiladas No question.
Hi, friends! We couldn’t source enough split peas for your soup, so we supplemented with black-eyed peas, a traditional food for a lucky New Year! And, y’all, it’s delicious: creamy, broken-down split pea soup, rich with a soffritto of onion, celery and carrot, spiced with warming cumin and turmeric, toasty from some local lager, and with a toothy bite from black-eyed peas. And with a mustard seed chili oil drizzled on top? Perfection, y’all.
Happy New Year, meal kit friends! We have a cozy, comforting line-up of meals for you to start 2023 off right! Look for: pan-seared, herb-marinated porkchops, paired with a root vegetable risotto and an apple fig mostarda; ready-to-bake french onion galettes from Tart with mixed greens and a vibrant, citrusy vinaigrette; and a comforting, classic chicken noodle soup, just perfect for cold days! Here’s to a delicious year, y’all!