ipsa provisions

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

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

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

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

Pasta shells, fresh ricotta, grilled artichokes + Castelvetrano olives, San Marzano tomato sauce

Meaty vegetarian entrée of braised cremini and oyster mushrooms, creamy Lani's Farm polenta, and nebbiolo wine.

Heritage pork shoulder, Chinese vegetables, Sichuan peppercorns, and noodles.

Rancho Gordo hominy, seasonal vegetables, and a tomatillo-green chile broth.

Pasture-raised chicken, organic pinto beans and roasted vegetables in a smoky chile broth.

Wild Skipjack, Cremini and Oyster mushrooms, Calabrian chili, and organic whole wheat pasta.

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

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.

Summer beans, Barry's organic soy tempeh, and chewy sheets of yuba simmered in a fiery Sichuan sauce.