Behind the Feast
Take a peek behind the curtain to see how some of your favorite meal kit feasts — from mains to sides to sauces — are made.
This beet tahini is the hummus alternative you may have never known you needed.
White Bean Puree
A smooth, slightly loose white bean puree delicious as the base for roasted or grilled vegetables, varying them from season to season.
Fennel and Cucumber Ceviche
Vegetable ceviche? It is a thing, a really delicious thing. We take thinly sliced fennel, cucumber, green onions, and grapes and add a freshly squeezed lime juice dressing.
Pickled Red Onion
Pickled red onions are one of those simple things that make a big difference if you have them on hand. Enjoy them mixed into mayonnaise or on their own, topping a sandwich or salad.
Raita can be made from a variety of vegetables, herbs, and seasonings. This one, made with plant-based yogurt, cucumber, and cilantro is most often served as a condiment with cooling properties. Spoon it onto a spicy stew or a well-seasoned naan.
We love to coat whole edamame in a soy-sesame-chili sauce glaze and then enjoy eating them straight out of the pod.
Salt Pickled Lemons
Lemons, salt, and time are all you need to transform the bitter rinds to a soft and deliciously intense ingredient unlike its former self.
We use this dressing a lot to brighten some of our favorite vegetables. Depending on the season, use it in a salad featuring cabbage, green beans, and white beans or one made from radicchio, shaved cauliflower, and salted almonds.