Big thanks to Vitruvian Farms for this week’s monster supply of mushrooms! We roasted up their freshly harvested oyster, black king trumpet and shiitake mushroooms to top your okonomiyaki, for a delicious, crispy umami boost. Certified organic, Vitruvian Farms utilizes modern, sustainable practices that nourish humans and the earth. Plus, their indoor mushroom farm means we can enjoy their products all year round!  

And we have a great line-up of meals that we can’t wait to share with you this week! Get excited for an easy, sheet pan supper of roasted maple-miso chicken with brussels sprouts and potatoes, with pickled veg alongside; our stewed ropa vieja, rich with tomato, olives, bell peppers, capers and raisins alongside yellow rice with peas and Cuban black beans; and then pasta e ceci — a classic Roman comfort food dish. Oh, don’t forget the Earth Day themed […]

And what a gorgeous Spring week we have ahead! We can’t wait to enjoy the warmer weather… I mean, it might even be nice enough to grill those bulgogi burgers outside! Just heat the grill to medium-high heat and get flipping, friends. For the potatoes, we’d recommend grilling them whole in a grill basket, and then cutting them in half or in quarters after cooking. We hope you enjoy!

Sometimes, the whole is greater than the sum of its parts, isn’t it? Take grilled cheese sandwiches… they’re just bread and cheese, right? But when it’s Madison Sourdough’s naturally leavened bread made with locally grown and milled grains paired with locally made smoked gouda and muenster cheeses from Silver Lewis Cheese and Kindred Creamery — who have 237 years of cheese making history between them — well, that’s when magic happens, friends!  

And any Monday where we can enjoy our hand-tossed pizzas is a good one, y’all. Our pizza dough undergoes a slow, cold ferment to add extra flavor and texture. And who doesn’t want a more flavorful pizza crust that’s perfectly chewy and crispy? So, get ready to stretch and toss your balls into delicious pizza pie crusts and make a night of it! Who doesn’t want to enjoy your own pizza creation at home?

Anytime La Cosecha’s tortillas are on the menu, we count down the days until we get to enjoy them! Made fresh in the P&P Makeshop with stone-ground local organic corn (often from 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 in the grocery store! You’re going to taste the difference in your tacos, y’all.

We hope you enjoy the veg-packed meals coming your way this week! Here’s to lettuce wraps, vegetable soup and roasted veggie marinara! Oh, and happy St. Patrick’s Day, y’all! Our Bakeshop team was feeling the Irish spirit and baked up some Shamrock Cookies for you to enjoy. Hopefully they hit the spot and spread a little luck your way this week!

We’re excited to partner again with Bandung — a local Indonesian restaurant on Willy St. — on this Meal Kit! Bandung is not just a restaurant, but also a wholesale producer of tempeh. Yep, locally made tempeh! Not sure what tempeh is? Tempeh is by made by fermenting cooked soybeans and then forming the mixture into a firm, dense cake that browns well and soaks up big flavors incredibly. Flavors like our red pepper mostarda, y’all!

And, even better, it’s time for our annual gumbo! Every Mardi Gras, Jack, our Head Chef, whips up a batch of gumbo and waxes poetic about the “proper” way to make it, how dark, exactly, to get the roux, and how much filé powder it needs. It’s a labor of love every year and we hope you enjoy the bold Creole and Cajun flavors and savory goodness that is our classic gumbo! And, we added our house-made hot sauce on […]

It’s been over three years since we expanded our kitchen production capacity and opened the P&P Makeshop. We’re thrilled to share space with Ana and Carissa of Tart. I mean, have you tried their galettes? We don’t know anyone that makes flakier, more buttery and tastier pastry than those two lovely ladies. Plus, they always fill that tender crust with a rotating variety of delicious and fresh, seasonal foods and flavors… like roasted brussels sprouts and fontina!