April has had a dreary start with snow, rain, and cold, but things are looking up! Warmer weather is coming and so is chocolate cake! Nothing could be better, right? We’re pretty excited for a few tried and true Meal Kit recipes, too, y’all. Look for our classic whitefish cakes paired with local lettuce and our citrus vinaigrette, our cozy chickpea stew with everyone’s favorite: garlic naan, and our signature baked ziti. It’s adding up to be a great week!!

We’re keeping things simple for you this week, but really packing in the flavor and veg! Think: a tangy, spiced cranberry mostarda and nutty wheat berry salad chock-full of shredded carrot, roasted rutabaga, plumped raisins and loads of fresh herbs. Or white corn tamales, flecked with cilantro, encasing tofu and Milpa’s signature salsa borracha. Or a creamy, herby soup seasoned with caraway and smoked paprika. We can’t wait for you to try it all!

As a huge thank you to our amazing meal kit community and your continued strong support for our work to Bake Cake, Not War, this week’s meal kit will feature Ukrainian Honey Cake. Made with love and hopes for peace! And, we’re extending our donation to World Central Kitchen to include a portion of the proceeds from this week’s meal kit to World Central Kitchen on your behalf. Let’s bake this world a better place!

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!