We’ve got you covered this week, friends! Look for locally-produced ravioli with an earthy and rich roasted red cabbage tomato ragù, spicy vindaloo sammies on Madison Sourdough’s delicious brioche buns with a fresh and crunchy slaw and a lemony, Spring-inspired risotto. A little cold one day? Go for ravioli! A bit warmer? Try the spicy sammies to pair with the heat! Somewhere in the middle? Risotto will do the trick. Phew! Food dilemmas solved.
We’re always excited to share our menus, but this week’s seems particularly timely, friends. Our Ready-to-Eat meal — slow roasted pork with cider braised cabbage, apples and dried fruit — is inspired by a recipe from Olia Hercules’ fabulous cookbook, Summer Kitchens: Recipes and Reminiscences from Every Corner of Ukraine. Like many of you, Ukraine weighs heavily on our minds. We’re working on fundrasing efforts and urge you to join us!
This week’s menu features TWO of our P&P Makeshop partners: Tart Baked Goods and La Cosecha Tortillas. The Galettes from Tart are chock-full of local mushrooms from Vitruvian Farms encased in their signature flaky and buttery crust that you know and love. Then, tortillas from La Cosecha (made with local, heirloom corn hand-ground into masa in our Makeshop kitchen) will be heading into your Enchiladas! See what we mean? This menu is good!
It’s a big week: Mardi Gras is tomorrow and for those of you that observe the season, Lent starts Wednesday! We hope our upcoming menu, taking inspiration from this season, hits the spot! Celebrate Mardi Gras with our take on Jambalaya, a Louisiana classic, and usher in Lent with our favorite soup (shhhh…. don’t tell the other soups) and a fresh and veg-laden soba noodle salad! It’s going to be good, friends, even for those of us not celebrating!
And it’s going to be a good one, friends, because our pizza kits are back! We shared a link in your Friday newsletter with a great How-To video, so be sure to check that out if you need help forming your pies. Not sure what can top pizza on the menu, but our creamy and nutty butter chicken, with cooling cucumber raits, and our fan-fave umami-laden feijoada are pretty hard to beat, too. Add-in some savory-sweet shortbread and the week […]
And we hope you enjoy our Valentine’s themed extra goodness this week, friends: Milpa’s delicious and festive red corn and chocolate tamales! Want more local goodness? Your corn chowder features corn from Alsum Sweet Corn, frozen at the height of summer freshness (so we can enjoy it all year long). In the depths of winter, there’s nothing better! So eat up that cozy soup and get to summer dreamin’! It’s a cozy week all around, y’all.
And what a Monday it is! You know why, friends? Because we have our FIRST “spring” greens in! Farmer Bethanee at Winterfell Acres harvested her first batch of spinach from the greenhouse and we were able to get all of it. And… even better? It all went into the pesto for your Cook Kit this week. That’s right! Every single leaf. Oh happy day!!
We reach for comfort food all winter long, friends, and this week is no different! There’s the quintessential cozy fave: tomato soup and grilled cheese. Then we have a creamy, cheesy (but chock-full of veg) pasta bake. And, last but not least, a bowl of full of rice and beans, topped with Alsum’s sweetcorn. If Wisconsin sweet corn isn’t a comfort food, we don’t know what is!
Ready for a cold one? Brrrrr! We’ve got a whole slate of warming dishes in store for today in hopes that they’ll help heat you up from the inside out. Spicy jerk flavors. Curries with warming spices like star anise, clove, pepper, cinnamon, nutmeg, and cardamom. Cozy stew loaded with vegetables. Hopefully, they hit the mark and help keep the cold at bay!!
It’s comfort food week, y’all! Creamy, potato leek soup with hearty bread (topped with allll of the winter greens pesto). RP’s fresh pasta with a rich, tomato and braised beef-laden ragù. And roasted veggies with bright and flavorful coriander roasted carrots and wild-caught salmon over brown rice. All things we reach for when it’s cold or gloomy out. Hopefully it’s the same for you and this week’s menu hits the spot!