important notes on eating & keeping your food

reheating

When reheating any food items in your delivery, we advise they reach an internal temperature of 165° F prior to consumption.

do not freeze 32 oz jars

The small upper lip on our largest 32 oz jars may cause shattering if frozen. Transfer contents to a different freezer-safe container prior to freezing. Smaller 16 oz, 10 oz, 8 oz, & 4 oz jars with no lip are generally safe in the freezer as long as enough room is left at the top for contents to expand.

gluten free disclaimer

We are pleased to offer a variety of gluten-free options on our menu. Our food is NOT prepared in a certified gluten-free kitchen, and thus we cannot ensure that cross-contamination will never occur as there is gluten present in our commissary kitchen. Additionally, some of the naturally gluten-free ingredients we utilize (e.g. nuts, dried fruit, etc.) are packaged/processed in facilities that contain gluten. If you have indicated a severe gluten allergy or intolerance with your order, we do work to minimize cross-contamination to the highest degree within our capabilities.

specific storage & preparation instructions for each menu item

SNACKS | LACTATION TREATS [L]
cookies [L]
  • SHORT-TERM STORAGE: last 1-2 weeks in airtight bags
  • LONG-TERM STORAGE: freeze in an airtight freezer safe container to preserve for longer
TRUFFLES [L]
  • STORAGE: refrigerate or freeze for up to 3 months (or longer - check for quality/freezer burn)
  • PREPARATION: eat straight from refrigerator or leave out at room temperature until truffle reaches desired softness before eating
Hot Honey Nuts, Seeds, & Herb Roast Chickpea Snacking Mix
  • STORAGE: store at room temperature in air-tight container for up to 1 week, or longer if chickpeas stay crisp.
CRACKERS + CHèVRE (GOAT CHEESe)
  • SHORT-TERM STORAGE: crackers last 1-2 weeks in airtight bags, cheese lasts ~1-2 weeks in refrigerator
  • LONG-TERM STORAGE: ​freeze cheese in air-tight container for up to 3 months  (or longer - check for quality/freezer burn)​
CHICKEN LIVER MOUSSE, HOUSE CRACKERS, + jAM
  • SHORT-TERM STORAGE: crackers last 1-2 weeks in airtight bags, mousse keeps ~5 days in refrigerator (if desired, keep plastic wrap on top layer of mousse to reduce oxidation), jam refrigerate 1-3 months
  • LONG-TERM STORAGE: ​freeze mousse in air-tight container for up to 3 months (or longer - check for quality/freezer burn), jam freeze up to 1 year
  • PREPARATION: ​outer layer of mousse will oxidize/discolor as it sits in refrigerator - you can scrape this layer off if desired or eat it - only the color has changed. Eat chilled or bring to room temp, spread on a cracker, top with jam, and enjoy!
BREAKFAST PROVISIONS
Scones + ghee
  • SHORT-TERM STORAGE: SCONES lasts ~1 week or longer in airtight at room temperature, GHEE keeps at room temp. for ~3 weeks (always check for freshness)
  • LONG-TERM STORAGE: freeze SCONES for up to 3 months, refrigerate GHEE for up to 1 year
  • PREPARATION: ​warm scone in microwave or toaster oven, spread with ghee and enjoy
Coffee cake + Ghee
  • SHORT-TERM STORAGE: ​BREAD lasts ~1 week or longer wrapped at room temp, GHEE keeps at room temp. for ~3 weeks (always check for freshness) 
  • ​LONG-TERM STORAGE: freeze BREAD for up to 3 months. Defrost in fridge or on counter, refrigerate GHEE for up to 1 year
cacao Chia breakfast pudding
  • SHORT-TERM STORAGE: keep pudding refrigerated for 5-7 days, always check for freshness.
  • LONG-TERM STORAGE: freeze pudding up to 3 months, or longer if no freezer burn. 
  • PREPARATION: from refrigerator: stir to break-up any chia clumps and enjoy cold, or, heat gently on the stove top or in the microwave. The pudding will thicken as its heated and you can add liquid of your choice if you desire a thinner consistency.  From freezer: thaw in refrigerator overnight. Stir to break-up any chia clumps and enjoy cold, or, heat gently on the stove top or in the microwave. The pudding will thicken as its heated and you can add liquid of your choice if you desire a thinner consistency.​
Baked oats + topping
  • SHORT-TERM STORAGE: refrigerate for 5-7 days
  • LONG-TERM STORAGE: freeze up to 3 months (longer if not freezer burned)
  • PREPARATION: ​cut or scoop out a piece and of oats and reheat gently in the microwave or 350 deg. F oven until heated through. Top with yogurt and enjoy!
Frittatas
  • STORAGE: keep in the freezer for up to 3 months, or, refrigerator for 3-5 days 
  • ​PREPARATION: ​microwave for 1-2 minutes, until heated through the center (a damp paper towel can be put on top to keep moist while microwaving) 
Granola + Cashew Milk
  • SHORT-TERM STORAGE: keep GRANOLA up to ~1-2 months in the pantry, CASHEW MILK keeps 5-7 days in the refrigerator - check for freshness before consuming
  • LONG-TERM STORAGE: refrigerate granola up to 1 year, freeze for longer
  • PREPARATION: ​pour together in a bowl and enjoy!
bread pudding + syrup
  • SHORT-TERM STORAGE: refrigerate PUDDING for 5-7 days, refrigerate SYRUP up to 3 months
  • LONG-TERM STORAGE: freeze PUDDING up to 3 months
  • PREPARATION: ​cut or scoop out a piece of bread pudding & reheat in the microwave or 350° F oven until it reaches temperature. Top with syrup and enjoy!
sOUPS | BROTHS
Sipping Broths of Chicken/Beef/Miso
  • SHORT-TERM STORAGE: refrigerate for 5-7 days
  • LONG-TERM STORAGE: freeze for up to 3 months
  • PREPARATION: warm in a saucepan or microwave, add salt & black pepper as desired and enjoy! FROM FROZEN: defrost by leaving in refrigerator overnight OR fill bowl with room temperature or cold water (not hot so glass doesn’t crack) and place jar in water bath until outer edges are thawed, and you can pour contents into a pot on stove top to heat as desired.​​
Miso flag squash & winter chestnut soup
  • SHORT-TERM STORAGE: refrigerate for 5-7 days
  • LONG-TERM STORAGE: freeze for up to 3 months
  • PREPARATION: FROM REFRIGERATOR: warm in a saucepan or microwave, add seasoning if needed as this is lost over time in refrigerator. FROM FROZEN: defrost by leaving in refrigerator overnight OR fill bowl with room temperature or cold water (not hot so glass doesn’t crack) and place jar in water bath until outer edges are thawed, and you can pour contents into a pot on stove top to heat as desired.
Hot and sour soup
  • SHORT-TERM STORAGE: refrigerate for 5-7 days
  • LONG-TERM STORAGE: freeze for up to 3 months
  • PREPARATION: FROM REFRIGERATOR: warm in a saucepan or microwave, add seasoning if needed as this is lost over time in refrigerator. FROM FROZEN: defrost by leaving in refrigerator overnight OR fill bowl with room temperature or cold water (not hot so glass doesn’t crack) and place jar in water bath until outer edges are thawed, and you can pour contents into a pot on stove top to heat as desired.​​​
creamy lemon ginger chicken, wild rice, & greens
  • SHORT-TERM STORAGE: refrigerate for 5-7 days
  • LONG-TERM STORAGE: freeze for up to 3 months
  • PREPARATION: FROM REFRIGERATOR: warm in a saucepan or microwave, add seasoning if needed as this is lost over time in refrigerator. FROM FROZEN: defrost by leaving in refrigerator overnight OR fill bowl with room temperature or cold water (not hot so glass doesn’t crack) and place jar in water bath until outer edges are thawed, and you can pour contents into a pot on stove top to heat as desired. ​​
tuscan ribollita soup
  • SHORT-TERM STORAGE: refrigerate for 5-7 days
  • LONG-TERM STORAGE: freeze for up to 3 months
  • PREPARATION: FROM REFRIGERATOR: warm in a saucepan or microwave, add stock or water to loosen if soup as thickened too much. If needed, add seasoning, as this is lost over time in refrigerator. FROM FROZEN: defrost by leaving in refrigerator overnight OR fill bowl with room temperature or cold water (not hot so glass doesn’t crack) and place jar in water bath until outer edges are thawed, and you can pour contents into a pot on stove top to heat as desired.​
creamy smoked kielbasa potato cabbage stew
  • SHORT-TERM STORAGE: refrigerate for 5-7 days
  • LONG-TERM STORAGE: freeze for up to 3 months (note: potato texture may change slightly after defrosted)
  • PREPARATION: FROM REFRIGERATOR: warm in a saucepan or microwave, add stock or water to loosen if soup as thickened too much. If needed, add seasoning, as this is lost over time in refrigerator. FROM FROZEN: defrost by leaving in refrigerator overnight OR fill bowl with room temperature or cold water (not hot so glass doesn’t crack) and place jar in water bath until outer edges are thawed, and you can pour contents into a pot on stove top to heat as desired.​​​​
coconut black bean chili ginger
  • SHORT-TERM STORAGE: refrigerate for 5-7 days
  • LONG-TERM STORAGE: freeze for up to 3 months
  • PREPARATION: FROM REFRIGERATOR: warm in a saucepan or microwave, add seasoning if needed as this is lost over time in refrigerator. FROM FROZEN: defrost by leaving in refrigerator overnight OR fill bowl with room temperature or cold water (not hot so glass doesn’t crack) and place jar in water bath until outer edges are thawed, and you can pour contents into a pot on stove top to heat as desired.​​
PASTA PROVISIONS
chicken tikka masal roast cauli & Peas Mac & cheese
  • SHORT-TERM STORAGE: refrigerate for 5-7 days
  • LONG-TERM STORAGE: freeze for up to 3 months
  • PREPARATION: reheat in oven at 350° F for ~15 min. or until heated through center. The casserole can also be reheated in the microwave by scooping a portion and heating on a microwave safe dish.​​
brown butter hubbard squash agnolotti raviolis + sage compound
  • SHORT/LONG-TERM STORAGE: keep PASTA in the freezer for up to 3 months, refrigerate COMPOUND BUTTER for up to 3 months (freeze up to 1 year) 
  • PREPARATION: bring salted water to a rolling boil in a saucepan and drop in frozen pasta. Cook to desired doneness, ~1-5 minutes. Meanwhile, scoop a few tablespoons of compound butter in a saucepan and add a splash of pasta water and a pinch of salt and heat all together swirling to emulsify the mixture. Taste and add salt and pepper as desired. When pasta is cooked, add it to your butter mixture pan and coat in sauce. Plate and top with olive oil and Italian cheese if you have it on hand! ​​​​​
gnocchi + braised onion ragu
  • SHORT/LONG-TERM STORAGE: keep GNOCCHI frozen for up to 3 months, refrigerate RAGU for ~1 week, OR, freeze for up to 3 months
  • PREPARATION: setup a saute pan on your stovetop with desired amount of ragu and gently start heating. Meanwhile, in another saucepan, bring salted water to a rolling boil and drop in a portion of frozen gnocchi. When gnocchi rise to the surface, they are done. Scoop cooked gnocchi into your saute pan and continue heating together with ragu until gnocchi is coated in sauce and desired temperature is reached. Be careful not to cut up soft gnocchi with your utensil while heating!). If you have a hard Italian cheese on hand, sprinkle some on top and enjoy!​​​
aleppo tagliatelle & bolognese
  • SHORT/LONG-TERM STORAGE: store PASTA in the freezer for up to 3 months, refrigerate BOLOGNESE for ~5-7 days (always check for freshness), OR, freeze BOLOGNESE up to 3 months
  • ​PREPARATION: bring salted water to a rolling boil in a saucepan and drop in a portion of frozen pasta. Cook to desired doneness, ~1-5 minutes. If noodles are sticking together, gently break them up in water with a fork as they're cooking. Meanwhile, gently heat bolognese  in a saucepan or microwave. Drain cooked pasta and combine with warm sauce. If you have some on hand, top the meal with your favorite Italian cheese!​​​
baked cannellini bean, ricotta, & kale stuffed shells in house vodka sauce
  • SHORT-TERM STORAGE: refrigerate for 5-7 days
  • LONG-TERM STORAGE: freeze for up to 3 months
  • PREPARATION: reheat in oven at 350° F for ~15 min. or until heated through center. The shells can also be transferred to a microwave safe dish and reheated in the microwave.​​
roast salmon & mascarpone tortellini & romesco sauce
  • SHORT/LONG-TERM STORAGE: keep PASTA frozen for up to 3 months, refrigerate ROMESCO for ~1 week, OR, freeze for up to 3 months
  • PREPARATION: setup a saute pan on your stovetop with desired amount of romesco and gently start heating. Meanwhile, in another saucepan, bring salted water to a rolling boil and drop in a serving of tortellini and cook to desired doneness, ~1-5 min. Scoop cooked pasta into your saute pan and continue heating together with romesco until pasta is coated in sauce and desired temperature is reached. If you have them on hand, top with olive oil and/or hard Italian cheese and enjoy!​​
savory provisions
pulled pork, potato, & kefir dumplings + house pickles
  • STORAGE:  freeze DUMPLINGS up to 3 months (or longer if not freezer burned), refrigerate PORK & POTATOES for 5-7 day or freeze up to 3 months, refrigerate PICKLES up to 1 year or longer if still crisp. 
  • PREPARATION:  reheat pulled pork & potatoes in saucepan or microwave, add water or stock if you want a thinner consistency. Meanwhile, cover dumplings with a wet paper towel on a microwave-safe dish and reheat in microwave in 30 sec. increments until steaming and soft. Top pork with dumplings and pickles - top with your favorite oil if desired, and enjoy!
alfredo beans over pumpkin polenta w/brussels & mushrooms
  • SHORT-TERM STORAGE: refrigerate for 5-7 days
  • LONG-TERM STORAGE: freeze for up to 3 months
  • PREPARATION: reheat gently in microwave until heated through and enjoy! ​​​
moroccan beef & marblead shepherd's pie
  • SHORT-TERM STORAGE: refrigerate for 5-7 days
  • LONG-TERM STORAGE: wrap container tightly and freeze for up to 3 months
  • PREPARATION: reheat in oven at 350° F for ~30 min. or until heated through center. The shepherd's pie can also be reheated in the microwave by slicing smaller pieces and heating on a microwave safe dish.​​​
everything Salmon over cabbage & maple tahini cauliflower rice
  • SHORT-TERM STORAGE: refrigerate for 5-7 days.
  • LONG-TERM STORAGE: freeze up to 3 months.
  • PREPARATION:  gently heat salmon in microwave or oven until just heated through and so that you don't overcook the fish (you will have more control over this in the oven). Separately, cabbage and cauliflower rice in the oven or microwave. Combine and top with extra tahini maple sauce if desired and enjoy!​​
lamb pot roast w/pickled biscuits
  • SHORT-TERM STORAGE: refrigerate POT ROAST for 5-7 days, keep BISCUITS in air-tight container at room temperature for ~1-1.5 weeks.
  • LONG-TERM STORAGE: freeze POT ROAST up to 3 months, wrap tightly and freeze BISCUITS for 3 months (or longer if not freezer burned).
  • PREPARATION: heat pot roast in microwave or on stove top in a saucepan. Warm biscuits gently in the microwave (can cover in wet paper towel to keep moist), or, in 300 deg. F oven for ~10 min. Pour hot pot roast over biscuits and enjoy!​​​
kuri squash rice congee w/pepitas & paneer, topped with beluga lentil crunch and chili oil
  • STORAGE: refrigerate CONGEE for ~1 week (you can freeze congee, but we do not recommend this as it changes the texture of the rice), store LENTILS in air-tight container for up to 3 months (always check for freshness), store CHILI OIL in refrigerator for up to 6 months
  • PREPARATION: pull chili oil from refrigerator to bring to room temperature as you heat congee. Add a splash of liquid (water or broth) to your congee then warm gently on the stovetop or microwave, stirring often, until heated through. Top with crispy lentils and drizzle of chili oil and enjoy!​​​
DESSERT PROVISIONS
hot chocolate & marshmallows
  • ​SHORT-TERM STORAGE: refrigerate HOT CHOCOLATE 5-7 days, keep MARSHMALLOWS in air-tight container at room temperature for up to 3-4 weeks (always check for freshness)
  • ​LONG-TERM STORAGE: freeze HOT CHOCOLATE and MARSHMALLOWS for up to 3 months (or longer if no freezer burn)
  • PREPARATION: heat hot chocolate in saucepan, whisking frequently, or in microwave. Pour in your favorite mug, top with marshmallows and enjoy!​​
brownies
  • ​SHORT-TERM STORAGE: store in an airtight container at room temperature for 5-7 days, or up to 2 weeks in the refrigerator 
  • ​LONG-TERM STORAGE: wrap tightly and freeze for up to 3 months (or longer if not freezer burned)
  • PREPARATION: allow brownie to reach room temperature and enjoy!​​
panna cotta Cups
  • ​SHORT-TERM STORAGE: store 7-10 days in the refrigerator
  • LONG-TERM STORAGE: store in the freezer for up to 3 months
  • PREPARATION: open & enjoy!​​
nanaimo cookie bars
  • ​SHORT-TERM STORAGE: store ~2 weeks in refrigerator
  • ​LONG-TERM STORAGE: wrap tightly and freeze up to 3 months (or longer if not freezer burned)
  • PREPARATION: enjoy cold or at room temperature​​
Ice Cream
  • STORAGE: ​freezer
  • PREPARATION: ​open and enjoy!
sorbet
  • STORAGE: ​freezer
  • PREPARATION: ​open and enjoy!