↓ PDP Description ↓
Fresh Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we love to add parsley for flavor. Wash, dry well, and discard the scallion roots and cilantro stems. Thinly slice scallions on a bias and sprinkle on top before serving.
↓ Serve With 2 ↓
Green Salad
We love to use seasonal leafy greens from the farmers market for a simple side salad. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt & pepper.
↓ Serve With 3 ↓
Labne
A dollop of labne is a great way to add some tart contrast and creaminess to round out this dish. We use sour cream, labne, Mexican crema, Greek yogurt interchangeably. Whatever you have on hand will compliment the dish just fine.
↓ PDP Description ↓
Fresh Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we love to add parsley for flavor. Wash, dry well, and discard the scallion roots and cilantro stems. Thinly slice scallions on a bias and sprinkle on top before serving.
↓ Serve With 2 ↓
Green Salad
We love to use seasonal leafy greens from the farmers market for a simple side salad. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt & pepper.
↓ Serve With 3 ↓
Labne
A dollop of labne is a great way to add some tart contrast and creaminess to round out this dish. We use sour cream, labne, Mexican crema, Greek yogurt interchangeably. Whatever you have on hand will compliment the dish just fine.
↓ PDP Description ↓
Fresh Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we love to add parsley for flavor. Wash, dry well, and discard the scallion roots and cilantro stems. Thinly slice scallions on a bias and sprinkle on top before serving.
↓ Serve With 2 ↓
Green Salad
We love to use seasonal leafy greens from the farmers market for a simple side salad. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt & pepper.
↓ Serve With 3 ↓
Labne
A dollop of labne is a great way to add some tart contrast and creaminess to round out this dish. We use sour cream, labne, Mexican crema, Greek yogurt interchangeably. Whatever you have on hand will compliment the dish just fine.
Our Philosophy
FROZEN FOOD MADE BY PEOPLE WHO LOVE FOOD
Ipsa is a new kind of frozen food company started by two longtime food professionals dedicated to changing how–and what–people eat at home.
In search of a way to put a civilized meal on our dinner tables with minimal effort, we stumbled into an old friend that had been sitting there the whole time, quietly minding its own business: our freezer.