Soups, Salads & Sides
Taste of Tuscany Box
Resonant Valley Recipes inspired by José Montoya
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
Falling into Fall
Taste of Tuscany Box
Resonant Valley Recipes inspired by José Montoya
Elizabeth Poett and The Ranch Table
Steak with Chimichurri & Tomato Onion Salad
Vietnamese Beef with Daikon Radish Salad
Erik’s Cozy Time Box
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
