
Soups, Salads & Sides


Falling into Fall

Taste of Tuscany Box
Summery Stone Fruit Salad
Warm Mushroom and Charred Onion Salad

Radish, Escarole, and Blood Orange Salad

Ottolenghi Inspired Marinated Sunchokes

Parsnip, Celery Root, and Ginger Soup

Beet and Orange Salad with Spinach, Shaved Fennel, and Green Beans

Potato Latkes with Apple-Pear Sauce

Sweet Potato and Potato Galette

Persimmon and Creepy Cheese Caprese

Autumn Vegetarian Minestrone

A Toasty Autumn Pilaf

Gratin of Potatoes and Rutabagas with Smoked Mozzerella

My Dad’s Red Lentil Soup
Liza Shaw’s Beans and Greens

Veronica’s Roasted Beets and Fennel with Goat Cheese Crostini
Vegetarian Meals

Taste of Tuscany Box

Summery Corn, Avocado and Basil Salad

Ricotta-Stuffed Grilled Eggplant with Tomato
Arugula and Goat Cheese Salad with Fig Vinaigrette
Roasted Potatoes with Fresh Figs & Thyme
Peach & Basil Infused Maple Syrup
Make-Ahead Brioche French Toast with Stone Fruit
Spring Potato Salad with Snap Peas
Summery Stone Fruit Salad
Warm Mushroom and Charred Onion Salad
Spring Vegetable Paella
Simply Sauteed Asparagus with Garlic & Parmesan
Spring Peas & Carrots Over Creamy Polenta
Spring Farmer’s Market Grain Salad
Sweet Potato Mole Tacos with Avocado Crema

Vietnamese Veggie Lettuce Cups

Stuffed Artichokes with Leeks and Fresh Herbs

Pasta with Pistachio Pesto
Meat Meals

Cozy Time Box

Resonant Valley Recipes inspired by José Montoya

Falling into Fall

Taste of Tuscany Box

Elizabeth Poett and The Ranch Table
Steak with Chimichurri & Tomato Onion Salad
Vietnamese Beef with Daikon Radish Salad

Sausage and Peppers with Fried Cabbage

Herbed Pork and Mushroom Meatballs

Eliot’s Spice-Rubbed Steaks with Ginger Butter Sauce

Chicken with 40 Cloves of Garlic

Makhlama – Skillet Ground Beef,Tomatoes, and Parsley topped with egg and lemon juice

Quozi + Biryani – Garlic Roasted Lamb Atop Bejewelled Rice

Nena’s Iraqi Tashreeb Istanbuli

Cannellini Bean & Lamb Soup

Ottolenghi’s Chicken Thighs with Sunchoke & Lemon

Cannellini Bean & Beef Soup
