Preparation Instructions & Ingredient Information

MUSHROOM LASAGNA with Taleggio and Sauteed Winter Greens

  • Bake at 375 degrees (partially covered with foil) for 30 minutes.
  • Remove foil cover and continue cooking for 15 minutes.

Vegetarian Mushroom Lasagna: fresh pasta (flour, egg, salt), mushrooms (shiitake, oyster, cremini), winter greens (kale, arugula, spinach), tallegio sauce (milk, cream, taleggio cheese, grana padana, flour, butter, salt), onions, sage, garlic

Rosemary Sausage Mushroom Lasagna: fresh pasta (flour, egg, salt), mushrooms (shiitake, oyster, cremini), winter greens (kale, arugula, spinach), tallegio sauce (milk, cream, taleggio cheese, grana padana, flour, butter, salt), onions, sage, garlic, fennel rosemary sausage (pork, salt, sugar, chili flake, black pepper, sorghum, rosemary, garlic, fennel seed)

POLLO ASADO with brown rice & almond crema

  • Bake tray, covered, at 375 degrees for 30 minutes. Remove lid and continue cooking for 10-15 minutes until fully warmed. 
  • Garnish with almond crema, red onion and cilantro. Squeeze a lime over the tray and serve!

Pollo Asado: chicken, marinade (lime juice, lemon juice, onion, garlic, annato, spices, paprika, salt, sugar) brown rice, tomato, spices, chilies, red onion, cilantro, almonds, olive oil, rosemary, parsley

WHITE SWEET POTATO & FETA FRITTERS with dill

  • First, take everything out of the fridge. Ideally, you want all of the elements of this dinner at room temperature or warmer.
  • Bake fritters at 350 degrees for 15 minutes.
  • Meanwhile, toss dill and mint with lemon slices, champagne vinaigrette, and diced oranges. 
  • To plate, spread the romesco on a plate in the most beautiful way you can imagine. Top with sweet potato fritters. Scatter feta and dill and mint salad over the plate. Sprinkle pumpkin seed dukkah over everything and serve!

 

White Sweet Potato Fritters: murasaki sweet potatoes, egg, feta, onion, garlic, salt, pepper, romesco (sunflower seeds, roasted peppers, olive oil, guajillo chili, aleppo pepper, salt, parsley, sherry vinegar), pumpkin seed dukkah (pumpkin seeds, sumac, sesame, olive oil, lemon zest, salt), dill, mint, orange, champagne vinaigrette (champagne vinegar, olive oil, creole mustard, salt, pepper, thyme)

PORK BELLY & GRITS with marinated feta & pepper jam 

  • First, take everything out of the fridge! Ideally, all of the components of this dinner should be at room temperature or warmer.
  • Grits are best warmed in the vacuum sealed bag they are packed in in a pot of simmering water. Simmer on very low heat for about 15 minutes (or until they are warmed to a temperature of 165 degrees. They also do well in the microwave (and the bag is microwave safe).
  • Pork belly can be warmed either in a 375 degree oven (on a sheet pan) for about 15 minutes, or cooked in a frying pan like you would a piece of bacon.
  • To serve, ladle grits into your intended serving vessel. Top with a spoonful of pepper jam (this is pretty salty, so don’t go overboard to start), marinated feta, kochkocha (green herb sauce), and slices of pork belly. Sprinkle herbs over the bowls, drizzle hot honey over everything, and squeeze a lemon wedge too.

Pork Belly & Grits: pork belly, rosemary, salt, garlic, sugar, peppers, olive oil, basil, mint, parsley, tomato, grits, butter, cream, feta, aleppo pepper, serrano chili, spices, poblano, honey, smoked hot sauce (fresno chilies, vinegar, salt)

BROWN BUTTER MUSHROOMS & GRITS with marinated feta & pepper jam 

  • First, take everything out of the fridge! Ideally, all of the components of this dinner should be at room temperature or warmer.
  • Grits are best warmed in the vacuum sealed bag they are packed in in a pot of simmering water. Simmer on very low heat for about 15 minutes (or until they are warmed to a temperature of 165 degrees. They also do well in the microwave (and the bag is microwave safe).
  • Mushrooms can be warmed either in a 375 degree oven (on a sheet pan) for about 7 minutes
  • To serve, ladle grits into your intended serving vessel. Top with a spoonful of pepper jam (this is pretty salty, so don’t go overboard to start), marinated feta, kochkocha (green herb sauce), and mushrooms. Sprinkle herbs over the bowls, drizzle hot honey over everything, and squeeze a lemon wedge too.

Mushrooms & Grits: mushrooms, rosemary, salt, garlic, sugar, peppers, olive oil, basil, mint, parsley, tomato, grits, butter, cream, feta, aleppo pepper, serrano chili, spices, poblano, honey, smoked hot sauce (fresno chilies, vinegar, salt)

 

BUTTER CHICKEN

  • Butter chicken can be warmed in a saucepan over medium low heat. It does well in the microwave too! We leave this fairly mild – if you’d like it any spicier, add some chili flakes or hot sauce at the beginning of the warming process.
  • Serve with flatbread or steamed rice if you have it!

Butter Chicken: chicken, yogurt, spices, salt, garlic, ginger, tomato, cream, butter, onion, sugar

CHANNA MASALA

  • Warm in a saucepan over medium low heat. This dinner is great served with Union Special bread, steamed rice, or eaten straight out of a bowl.

Channa Masala: chickpeas, onions, garlic, ginger, serrano peppers, vinegar, guajillo chili paste, tomatoes

LINGUICA with mixed citrus & pickled radicchio

  • Linguica is fully cooked! Warm in a frying pan with a teaspoon of neutral cooking oil on medium low heat for about 15-20 minutes (roughly 7-10 minutes per side), or until it reaches an internal temperature of 165 degrees. 
  • Alternatively, bake sausages at 375 degrees for 15 minutes, flipping halfway through.
  • Serve with citrus segments and pickled radicchio. Garnish with chopped dill and a squeeze of lemon.

 

Ingredients: pork, wine, spices, garlic, onion, salt, sugar, pepper, rice vinegar, citrus, radish, dill, lime

 

BULGUR & GRILLED ESCAROLE BOWL with scallion vinaigrette

  • This is fully prepared and ready to eat! Just toss with the scallion dressing and serve.

 

Ingredients: bulgur wheat, escarole, salt, sesame oil, pepper, olive oil, scallion, lemon juice, sugar, mustard, radishes, meyer lemon slices, parsley, dill, ham or chickpeas

BRAISED MEATBALLS with burrata, za’atar & gremolata

  • Remove cover from tray (carefully – edges are sharp). Place on a baking sheet and bake at 375 degrees for 20-30 minutes, or until the sauce is bubbling around the edges and the meatballs are fully warmed.
  • Garnish with za’atar and gremolata (herbs and citrus zest).
  • Serve with a piece of Union Special bread, rice or pasta

Braised Meatballs: pork, beef, Union Special sourdough bread, hoof fin hen farm eggs, domestic parmesan, cream, garlic, onion, herbs, spices, san marzano tomatoes, onion, wine, salt, pepper

SMOKED SALMON & GOAT CHEESE QUICHE with dill

  • Slice quiche and bake slices at 350 degrees for 12-17 minutes, or until fully warmed.

Ingredients: salmon, salt, sugar, dill, goat cheese, egg, cream, red onion, garlic, salt, pepper, flour, butter

NEW QUALITY SALAD

  • Toss lettuce mix with radishes and vinaigrette.
  • Transfer to a serving platter and garnish with breadcrumbs. Serve!

Ingredients: mixed lettuces, herbs, vinaigrette (olive oil, wine, champagne vinegar, thyme, garlic, mustard, salt, pepper, sugar), carrots, radishes, breadcrumbs

BRUSSELS SPROUTS & BROCCOLI with toasted sesame dressing

  • This is great cold, at room temperature, or warmed up in a wide skillet over medium heat. It is best enjoyed within two days of your delivery.

Ingredients: brussels sprouts, broccoli kale, scallion, cilantro, mint, garlic, sesame, ginger, salt, sugar, mirin, sake, canola oil

LEMONGRASS CAULIFLOWER & CARROT SALAD

  • Serve straight out of the fridge. This salad is best eaten within a day or two of your delivery.
  • Ingredients: cauliflower, carrots, garlic, ginger, lemongrass, rice vinegar, salt, sugar, olive oil, scallion, madras curry powder, salt, pepper, cilantro, mint

    LENTIL & COLLARD SALAD with castelvetrano olives

    • This salad is great cold or at room temperature. It’s best enjoyed within three days of your delivery.

    Ingredients: lentils, collards, castelvetrano olives, parsley, horseradish, olive oil, lemon juice, pumpkin seed dukkah (pumpkin seeds, spices, garlic, lemon zest), salt, pepper

    ROSEMARY BREAKFAST SAUSAGE

    • This is a raw product! Cook in a frying pan with a teaspoon of cooking oil over medium heat for about 6 minutes a side. Cook to an internal temperature of 165 degrees.

    Breakfast Sausage: pork, garlic, rosemary, sugar, salt, spices

    SORGHUM BACON

    Sorghum Bacon: pork belly, salt, sugar, sorghum, herbs