Description
7/19/25: Zuppa Toscana with Arugula Salad
If there’s one thing we know about Italians, they know how to cook. We’re taking a page from their book with this creamy Tuscan Soup, filled with wild boar sausage, kale, and potatoes, topped with our house made vegan parm. And because we care about your health, we’re also giving you a nice summery arugula salad with strawberries.
Preparation Instructions: Heat the soup and top with parm, toss the salad with dressing.
Ingredients:
Jar 1 – Zuppa Toscana: Wild Boar Sausage, Olive Oil, Kale, Garlic, Potatoes, Cream, Whole Milk, Paprika, Onion, Bay Leaves, Salt, Pepper
Jar 2 – Vegan Parm: Cashews, Onion Powder, Garlic Powder, Nutritional Yeast, Salt
Jar 3 – Arugula Salad: Arugula, Sliced Almonds, Strawberries, Cucumber
Jar 4 – Berry Vinaigrette: Mixed berries*, Dijon Mustard*, Agave, Sea Salt, Black Pepper and Avocado oil
* = NOT organic
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7/12/25: Pork Tikka Masala with Coconut Rice
Have you ever tried making Tikka Masala? It takes a long time, a little too long if you ask me. We don’t want you to have to deal with that, so we made it for you, and we did a very good job, if we do say so ourselves. We also took the liberty of making you a scrumdiddlyumptious salad so you won’t even mind eating your vegetables.
Preparation Instructions: Heat the Tikka Masala and rice separately, serve tikka masala over rice. Toss salad with dressing and serve.
Ingredients:
Jar 1 – Tikka Masala: Pork, Apples, Raisins, Garbanzo Beans, Olive Oil, Ginger, Garlic, Onion, Curry Powder, Cumin, Corriander, Paprika, Tomato, Coconut Milk, Salt
Jar 2 – Coconut Rice: Rice, Salt, Coconut Oil, Coconut Flakes
Jar 3 – Salad: Mixed Greens, Edamame*, Mango*, Carrots Cucumbers
Jar 4 – Mango Dressing: Mango*, Dijon Mustard, Raw Sugar, Apple Cidar Vinegar, Avocado Oil
* = NOT organic