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

instructions for Autumn Menu items will be listed here soon 
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
stuffed dates
  • SHORT-TERM STORAGE: keep refrigerated 5-7 days 
  • ​LONG-TERM STORAGE: freeze in airtight container up to 3 months (or longer - check for quality/freezer burn)
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
breakfast bread + 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
warming cacao ginger oats & seed congee w/spiced ghee soaked dates
  • STORAGE: keep CONGEE pods in freezer up to 3 months (or longer - check for quality/freezer burn), refrigerate DATES up to 1 year
  • PREPARATION: top congee pod with dates and heat in microwave or in saucepan. If needed, add extra water/milk/milk alternative to loosen congee to desired consistency.​
creamy cranberry vanilla almond breakfast rice congee
  • SHORT-TERM STORAGE: refrigerate for 5-7 days
  • LONG-TERM STORAGE: freeze up to 3 months (rice texture may change slightly post-freezer)
  • PREPARATION: ​heat congee in the microwave, in short bursts, until heated through, OR, heat in a saucepan on your stove top with a bit of extra milk or water to loosen the congee. Add milk/milk alternative to congee in either preparation if you would like a thinner consistency. 
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!
breakfast fritters + 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.​​
curried chicken, apple, & lentil 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.
Arizona beans, ham, & bitter greens 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 sunchoke bacon & potato soup w/kale pesto
  • 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. Top with pesto, swirl in, 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. Top with pesto, swirl in, and enjoy!​​
meatball tomato & sweet potato orzo 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.​
coconut kimchi udon noodle & tofu soup
  • SHORT-TERM STORAGE: refrigerate SOUP for 5-7 days
  • LONG-TERM STORAGE: freeze SOUP for up to 3 months, freeze UDON up to 1 year if not freezer burned
  • PREPARATION: FROM REFRIGERATOR: warm soup & 1 udon nest together in a saucepan or microwave. The partially cooked udon will thaw and loosen as the soup heats and blend with the soup. 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 with 1 udon nest to heat as desired. ​​
smoked pear & roast pumpkin soup w/CRISPY sage & pepitas
  • SHORT-TERM STORAGE: refrigerate SOUP for 5-7 days, keep TOPPINGS in pantry up to 3 months
  • LONG-TERM STORAGE: freeze SOUP 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. Add toppings 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. Add toppings and enjoy!​​
PASTA PROVISIONS
cheesy butternut squash shells, caramelized onion, broccoli, & greens
  • 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.​​
sausage & spinach cappeletti raviolis + house beef & parm brodo
  • SHORT/LONG-TERM STORAGE: keep PASTA in the freezer for up to 3 months, refrigerate BRODO for 5-7 days (always check for freshness), OR, freeze up to 3 months
  • PREPARATION: (we recommend ~4 oz. of BRODO to 1 c PASTA) bring salted water to a rolling boil in a saucepan and drop in frozen pasta. Cook to desired doneness, ~1-5 minutes. Meanwhile, heat brodo on stovetop or microwave - add seasoning if desired (not made with salt). Pour brodo in shallow bowl and place cooked pasta in brodo. If you have a favorite Italian cheese or olive oil on hand, add them on top and enjoy!​​​​​
pumpkin ricotta gnocchi + sage hazelnut honey pesto
  • SHORT/LONG-TERM STORAGE: keep GNOCCHI frozen for up to 3 months, refrigerate PESTO for ~1 week, OR, freeze for up to 3 months
  • PREPARATION: setup a saute pan on your stovetop with a scoop of pesto on it. 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 pesto 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!​​​
black pepper pappardelle with apple braised duck & cabbage
  • SHORT/LONG-TERM STORAGE: store PASTA in the freezer for up to 3 months, refrigerate BRAISE for ~5-7 days (always check for freshness), OR, in the freeze BRAISE 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. Meanwhile, heat braise  in a saucepan or microwave. Drain cooked pasta and pour over braise. If you have some on hand, top the meal with your favorite Italian cheese!​​​
creamy autumn greens, chicken, & walnut baked manicotti
  • 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 manicotti can also be reheated in the microwave by scooping pieces and heating on a microwave safe dish.​​
herb baked sockeye salmon over sweet potato orzo w/foriana sauce
  • SHORT-TERM STORAGE: refrigerate SALMON + PASTA for 5-7 days, refrigerate FORIANA SAUCE up to 3 months.
  • LONG-TERM STORAGE: freeze SALMON + PASTA for up to 3 months, freeze FORIANA SAUCE up to 1 year.
  • PREPARATION: bring sauce to room temperature, add olive oil to loosen if needed. Gently heat salmon and orzo in microwave or oven until desired temperature is reached. Top with sauce (a little goes a long way) and enjoy!​​​
savory provisions
Memere’s French Canadian Pork Stuffing w/Cranberry Compote & Roasted Seasonal Veg
  • SHORT-TERM STORAGE:  refrigerate STUFFING & VEG for ~1-1.5 weeks, refrigerate COMPOTE for ~2 weeks
  • LONG-TERM STORAGE:  freeze ALL for up to 3 months (keeps longer if not freezer burned)
  • PREPARATION: warm veg and stuffing in a saucepan (add stock to loosen if necessary) or in the microwave until heated through. Top with cranberry compote and enjoy!​​​
Lamb & Eggplant Moussaka
  • 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 slicing smaller pieces and heating on a microwave safe dish.​​​
Savory Sausage, Wild Mushroom, & Leek Bread Pudding
  • 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 bread pudding can also be reheated in the microwave by slicing smaller pieces and heating on a microwave safe dish.​​​
Maple DIJON Salmon over Golden Beet, Almond, & Pear Herb Farro
  • 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, heat farro in the oven or microwave. Combine and enjoy!​​
Stewed Chicken, Flagstaff Squash, & Green Peppers over Cheddar Grits
  • SHORT-TERM STORAGE: refrigerate for 5-7 days.
  • LONG-TERM STORAGE: freeze up to 3 months.
  • PREPARATION: scoop stewed chicken braise on top of squash and cheddar grits and heat in microwave. You can also heat each on the stove top in separate pans then combine on your plate.​​​
Sweet & Savory lentil Cuban Picadillo over Brown rice w/Plantains
  • SHORT-TERM STORAGE: refrigerate PICADILLO & RICE for ~5-7 days
  • LONG-TERM STORAGE: freeze PICADILLO, RICE, & PLANTAINS for up to 3 months
  • PREPARATION: start at toaster oven or oven at 400° F and place frozen plantains on a small tray to reheat and crisp for ~20 minutes. When plantains are nearly done, heat picadillo and rice in the microwave together until heated through. Top the dish with crispy plantains and enjoy!​​​
DESSERT PROVISIONS
crispy rice squares
  • ​SHORT-TERM STORAGE: store up to ~1 month in the refrigerator
  • ​LONG-TERM STORAGE: store in the freezer for up to 3 months (or longer if no freezer burn)
  • PREPARATION: eat directly from refrigerator, or let it warm on counter for 2-3 minutes before consuming if preferred​​
Macaroon Bites
  • ​SHORT-TERM STORAGE: keep up to 1 week in airtight container at room temperature
  • ​LONG-TERM STORAGE: store in refrigerator for 2 months or freeze for 6 months
  • PREPARATION: if eating from refrigerator, let macaroon warm up to room temperature for a few minutes before eating and enjoy!​​
Cheesecake 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!​​
rose cardamom quince & apple crisp
  • ​SHORT-TERM STORAGE: store ~1 week in the refrigerator
  • ​LONG-TERM STORAGE: store in the freezer up to 3 months
  • PREPARATION: scoop out of metal pan to microwaveable plate and heat in microwave 1-2 min., or, heat in 375° F oven for ~15 min., until warmed through center​​
Ice Cream
  • STORAGE: ​freezer
  • PREPARATION: ​open and enjoy!
sorbet
  • STORAGE: ​freezer
  • PREPARATION: ​open and enjoy!