Recipes

Twelve weeknight dinners. One basket each. One tap to cart.

Our cooks build recipes around the actual stock. Tap the ingredient list and the basket fills itself — produce, protein, pantry, bread, in the right amounts. No converting, no scaling, no shopping.

Wooden board with cookbooks, fresh produce, and a wooden spoon
Pull from this week's market list Asparagus Lamb Strawberry Sourdough Ramps
Recipe of the Week
Spring lamb shoulder roast with vegetables on a serving board

Spring Lamb Shoulder with Charred Asparagus & Salsa Verde

A two-pan dinner that works for a Wednesday or a Saturday. The shoulder goes into a low oven for ninety minutes while you blanch and char the asparagus. The salsa verde is mostly the herb trio plus capers and a glug of our Sicilian olive oil.

  • 1.5 lb lamb shoulder
  • 2 bundles asparagus
  • 3 sprigs rosemary
  • 1 herb trio (parsley, mint, dill)
  • 2 tbsp capers
  • 1 lemon
  • Sicilian olive oil
  • Flake sea salt

90 min · Serves 4 · Cost in basket $42

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Quick Weeknights

Six recipes you can pull off in under an hour.

Built for school nights. Most use one pan and three to seven ingredients. Every list checks against the week's market stock so you are not buying things we don't carry.

Bowl of charred asparagus with lemon
25 min · Serves 2

Asparagus & Ramp Pasta

Bronze-cut spaghetti, blanched asparagus, sliced ramps, a splash of cream, and pecorino. Cooked in one pan.

  • 500 g bronze pasta
  • 1 bundle asparagus
  • 1/2 lb wild ramps
  • 4 oz pecorino
Roasted chicken on a sheet pan
55 min · Serves 4

Sheet-Pan Spring Chicken

Whole chicken spatchcocked, leeks halved, radishes whole, all on one sheet pan with rosemary and lemon.

  • 1 whole chicken, spatchcocked
  • 3 leeks
  • 1 bunch radishes
  • 1 lemon
Bowl of butter lettuce salad with peas
15 min · Serves 2

Spring Pea & Butter Lettuce Salad

Blanched English peas, soft butter lettuce leaves, shaved radish, lemon zest, and our flake sea salt.

  • 1 head butter lettuce
  • 1 lb English peas
  • 1 bunch radishes
  • 1 lemon
Bowl of pasta with tomato and basil
30 min · Serves 2

Heirloom Tomato Pasta

Raw tomato sauce method — diced heirlooms macerated with olive oil, salt, basil. Tossed with hot pasta.

  • 1 lb heirloom tomatoes
  • 500 g pasta
  • 1 herb trio
  • Sicilian olive oil
Bowl of mushroom risotto
45 min · Serves 4

Wild Mushroom Risotto

A weekend-quality dish with weeknight effort. Stockpot bones included if you order Cook From Scratch share.

  • 1/2 lb wild mushrooms
  • 1 cup arborio rice
  • 4 oz pecorino
  • 1 herb trio
Sausage and lentil stew in a bowl
40 min · Serves 4

Fennel Sausage & Lentil Stew

House sausage browned, leeks softened, lentils simmered with stock until creamy. Top with grated pecorino.

  • 1 lb fennel sausage
  • 2 leeks
  • 1 lb green lentils
  • 1 herb trio
Weekend Cooking

Six recipes for slow Saturdays and Sunday roasts.

When the schedule opens up, lean into braises, slow doughs, and a galette. Each one stretches into Monday lunch, which is the secret point of weekend cooking.

Strawberry rhubarb galette
90 min · Serves 6

Strawberry Rhubarb Galette

A free-form fruit tart with our pastry rounds. Macerate the fruit, fold the dough, bake until bubbling.

  • 2 cups rhubarb
  • 1 pint strawberries
  • 1 round galette dough
  • Vanilla bean
Braised short ribs in a Dutch oven
3 hr · Serves 4

Sunday Braised Short Ribs

A low-and-slow Sunday afternoon project. Sear, deglaze, then forget about it for two and a half hours.

  • 2 lb short ribs
  • 3 leeks
  • 1 herb trio
  • Aged balsamic
Slices of country sourdough on a board
3 day starter · 1 bake

Saturday Sourdough Sandwich

Toasted miche, salt-cured tomato, butter lettuce, charcuterie plate, mustard, flake salt.

  • 1 country sourdough
  • 1 lb tomatoes
  • 1 head butter lettuce
  • 6 oz charcuterie
Ribeye steak on cast iron
25 min · Serves 2

Cast-Iron Ribeye, Charred Onion

A Saturday-night ribeye method. Hot pan, dry-aged steak, butter baste, charred onion alongside.

  • 12 oz dry-aged ribeye
  • 2 spring onions
  • Tellicherry pepper
  • Flake sea salt
Roasted eggplant on a plate
60 min · Serves 4

Roasted Eggplant, Whipped Honey Yogurt

Halved eggplants roasted hard, served on whipped yogurt with wildflower honey, dill, and sea salt.

  • 2 Italian eggplants
  • 2 cups Greek yogurt
  • 1 jar wildflower honey
  • 1 herb trio
Olive oil cake on a serving plate
75 min · Serves 8

Olive Oil & Lemon Cake

Tender, bright, and improved by a day on the counter. Use the Sicilian oil — that is the cake's whole personality.

  • 500 ml olive oil
  • 3 lemons
  • 4 eggs
  • 2 cups flour