And we have a great week of veg-packed and warm-weather friendly meals ahead! Look for: summer roll rice noodle salad packed with tender mixed greens, crunchy shredded carrots, sweet dragon tongue beans, and an herby and peanutty dressing; buffalo lettuce wraps with house-made ranch and a carrot-apple salad; and our take on ratatouille, a classic Provençal dish chockfull of eggplant, peppers, tomatoes and zucchini with creamy cheddar polenta!

And what a glorious week of weather we have ahead! Just right to enjoy: our smoky-spicy pork burgers on the Bakeshop’s brioche rolls with a crunchy, fresh bahn mi-style slaw; a buttery, flaky galette from Tart that’s chockfull of summer veggies…. think: zucchini, summer squash, bell peppers, cherry tomatoes, mushrooms and more with mixed greens and herb vinaigrette; and last, our signature fried rice loaded with vegetables!

We hope you got out, enjoyed the weather and did alllll the things this Labor Day weekend! Because we have your backs this week. We packed your meal kits with an easy sheet pan dinner of gogchujang chicken and vegetables, a white bean kale caesar salad kit and a cozy Fall soup with lemony pinto beans and copious amounts of hearty greens! Oh, and we tossed in some coconut macaroons, too, because you deserve them. Happy Week!

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?