Preparation Instructions & Ingredient Information

CHICKEN “CORDON BLEU” with celery & radish salad

  •  Bake chicken at 350 degrees for 15-25 minutes or until fully warmed.
  • Let rest for 2 minutes before slicing
  • Slice and transfer to a serving platter. Scatter celery leaf salad and radishes over the chicken. Drizzle with turmeric vinaigrette. Serve.

TAHINI GRILLED PORK CHOPS with sesame scallion sauce

  • Pork chops are fully cooked and can be eaten cold or warm. To warm the chops, bake at 350 degrees for about 15 minutes.
  • To serve, spread sesame scallion (green) sauce on a serving platter. Top with pork chops, wild rice, crispy chickpeas, cucumbers and herbs. Shake the chili vinaigrette (red 2 oz portion cup dressing), and spoon the vinaigrette over the platter. Serve! 

CARROT LATKES with sesame scallion sauce

  • Bake carrot latkes at 350 degrees for about 15 minutes.
  • To serve, spread sesame scallion (green) sauce on a serving platter. Top with latkes, wild rice, crispy chickpeas, cucumbers and herbs. Shake the chili vinaigrette (red 2 oz portion cup dressing), and spoon the vinaigrette over the platter. Serve! 

REDSTART CASSOULET

  • Remove lid and bake on a sheet pan at 375 degrees (covered) for 30-45 minutes.
  • The sides of this dish should be bubbling, and the bread crumb topping should be a pleasant golden brown.
  • Allow to rest for 5 minutes before serving!

SPARE RIBS with herbs, sesame & lime

  • Ribs are fully cooked, and best warmed (loosely covered with foil) in a 350 degree oven for 20-30 minutes or until fully warmed through. 
  • Cut ribs, transfer to a serving platter and garnish with herbs and sesame seeds. Squeeze a lime over everything and serve!

SOCCA with tomato confit, whipped feta & charmoula

  • First, pull everything out of the fridge — you want all the ingredients at room temperature or warmer. Leaving all of the components out on the counter for 30 minutes before serving is ideal, but not 100% necessary.
  • Warm the socca in a 350 degree oven for about 4-6 minutes.
  •  Assemble socca on a cutting board by spreading whipped feta on each piece of socca. Fan your spoon out when you’re spreading the feta to make nice little wave patterns. Dollop the sungold confit over the socca and then spoon charmoula (pepper/herb sauce) over everything. Squeeze a lemon wedge over the socca (season with salt if desired), cut into six pieces and serve.

 

COCHINITA PIBIL TACO KIT

  • Pibil is fully cooked, and best warmed in a saucepan over medium low heat. This may seem fairly thick when cold, but it will thin as it warms. Alternatively, it also fares well warmed in the microwave.
  • Pinto beans are best warmed in a saucepan over medium low heat or in the mi- crowave.
  • Tortillas are best warmed either laid out on a sheet pan and baked in a 350 degree oven for 3-7 minutes, or stacked and wrapped in a damp kitchen towel and microwaved for 1-3 minutes. The microwave method is preferable.
  • Assemble tacos with pibil, pickled onions, cilantro and as much salsa as you’d like. Have the pinto beans on the side.

BARBECUE CARROT TACO KIT

  • Carrots are best warmed in a 350 degree oven for about 15-20 minutes.
  • Pinto beans are best warmed in a saucepan over medium low heat or in the microwave.
  • Tortillas are best warmed either laid out on a sheet pan and baked in a 350 degree oven for 3-7 minutes, or stacked and wrapped in a damp kitchen towel and microwaved for 1-3 minutes. The microwave method is preferable.
  • Assemble tacos with pibil, pickled onions, cilantro, and as much salsa as you’d like. Have the pinto beans on the side.Special bread, or a grain of your choice. 

PEANUT UDON BOWLS 

  • Udon bowls are fully prepared and ready to serve. Just drizzle the peanut dressing and a bit of the chili oil (as much as you’d like — it’s very spicy) over everything and eat!

TUSCAN KALE SALAD

  • Toss kale salad with vinaigrette. Ideally you would allow about 30 minutes for this salad to marinate, but it also works to just gently rub the dressing into the leaves to help break down the fibers.
  • Toss marinated kale with parmesan and chilies.
  • Garnish with breadcrumbs and serve

PASTA SALAD with carrot vinaigrette 

  • This salad is great cold or at room temperature.

CHICORY SLAW

  • This salad is great cold or at room temperature

POTATO SALAD with celery & dilly bean vinaigrette

  • This salad is great cold or at room temperature

 

Ingredient Information:

Chicken Cordon Bleu: chicken, ham, boxcarr campo cheese, flour, bread, egg, salt, pepper, celery, garlic, turmeric, lemon, olive oil, radish

Tahini Pork Chops: pork chops, tahini, olive oil, rice vinegar, smoked hot sauce (fresno, vinegar, salt), garlic, ginger, parsley, scallions, sesame oil, honey, olive oil, cucumbers, chickpeas, chili vinaigrette (olive oil, fresno chili, lime, garlic, mustard, salt, pepper)

Carrot Latkes: carrots, egg, cilantro, mint, parsley, garlic, tahini, olive oil, rice vinegar, smoked hot sauce (fresno, vinegar, salt), garlic, ginger, parsley, scallions, sesame oil, honey, olive oil, cucumbers, chickpeas, chili vinaigrette (olive oil, fresno chili, lime, garlic, mustard, salt, pepper)

Cassoulet: Redstart toulouse sausage (pasture raised pork, garlic, spices), smoked pork, schmaltz (chicken fat), beans, flageolet beans, onions, garlic, tomato, thyme, stock (bones, water, vegetables, kombu), herbs, sourdough breadcrumbs (bread, olive oil, garlic), sorghum bacon (pasture-raised pork belly, salt, sugar, sorghum, black pepper), celery, parsley

Spare Ribs: pork ribs, salt, sugar, fish sauce, lime juice, sambal oelek (chilies), sesame, ginger, garlic

Socca Kit: socca (chickpea flour, water, salt, pepper, scallion, parsley), whipped feta (sheep’s milk, cow milk, sour cream,  cultures, salt), tomatoes, basil, mint, parsley, citrus zest, spices, lemon, aleppo pepper

Cochinita Pibil Taco Kit: tortillas (corn flour, water, salt), pibil (ork, onions, tomato, spices, citrus, garlic), pinto beans, salsa (mixed chilies, citrus, salt, vinegar), cilantro

Barbecue Carrot Taco Kit: Tortilleria Express tortillas (corn flour, water, salt), barbecue carrots (carrots, chilies, salt, spices, citrus, garlic), pinto beans, salsa (mixed chilies, citrus, salt, vinegar), cilantro

Udon Bowls: udon noodles, kale, chard, sesame oil, soy sauce, garlic, ginger, peanut, chicken or tofu, corn starch, scallions, sesame seeds, vinegar, chili flake, star anise, cilantro, carrots, cucumbers 

Chicory Slaw: savoy cabbage, sugarloaf radicchio, olive oil, lemon juice, garlic, salt, pepper, swiss chard, dill, parsley

Pasta Salad: de cecco pasta, collards, meyer lemon, dill, garlic, olive oil, fermented carrot vinaigrette (carrots, vinegar, habanero, lemon juice, salt, pepper, thyme), spring onion, dill, parsley, kale

Potato Salad: potatoes, dilly beans (green beans, vinegar, sugar, salt, garlic, dill), olive oil, garlic, lemon juice, salt, pepper, mustard, parsley, celery seed

Tuscan Kale Salad: kale, olive oil, lemon juice, pickled chilies (chilies, salt, sugar, vinegar, olive oil), garlic, parmesan, breadcrumbs