ipsa provisions

Wild Skipjack, Cremini and Maitake mushrooms, Calabrian chili, and organic whole wheat bechamel pasta bake.

Pasture-raised chicken in a homemade ras el hanout with chickpeas, tuscan kale, prunes, apricots, and olives.

Seasonal alliums, black beans, and Oaxaca cheese in a red chile & roasted tomato sauce topped with crunchy tortillas.

Rancho Gordo cannellini and borlotti beans, seasonal vegetables, and fresh herbs.

Grass-fed brisket, local bok choy, and chewy bias-cut rice cakes, in a kimchi broth.

Pasture-raised chicken, Rancho Gordo beans and roasted vegetables in a smoky chile broth.

Greenmarket roasted vegetables over cumin-coriander seasoned organic Beluga lentils and Jasmine rice.

Pastured pork shoulder, heritage hominy, and toasted New Mexico chiles.

Grass-fed beef, heritage pork, and aromatics meld into a complex sauce of chicken stock, marinara and red wine.

Chile and sour orange-rubbed chicken with charred pineapple and roasted onions in a mild salsa.

Thai-style seasonal vegetable curry with fresh turmeric, ginger, lemongrass, and galangal.

Organic chickpeas, vegetables and paneer cheese in a Garam Masala-spiced garlic ginger tomato sauce.

Charred radicchio, roasted mushrooms, sweet corn in a mild chile-based mole with or without chorizo meatballs.