↓ PDP Description ↓
↓ Serve With 1 ↓
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 go with parsley to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.
↓ Serve With 2 ↓
Israeli Cous Cous
Israeli cous cous, included with this dish, is a small, round type of toasted pasta. It cooks similarly to rice. Bring the cous cous and 1 1/2 cups water (or any stock for extra flavor) to a boil. Stir and cover, bringing the heat to the lowest setting. Let stand for about twenty minutes until the liquid is absorbed. Remove from heat and fluff with a fork. Serve alongside or under the dish.
↓ Serve With 3 ↓
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.
↓ PDP Description ↓
↓ Serve With 1 ↓
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 go with parsley to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.
↓ Serve With 2 ↓
Israeli Cous Cous
Israeli cous cous, included with this dish, is a small, round type of toasted pasta. It cooks similarly to rice. Bring the cous cous and 1 1/2 cups water (or any stock for extra flavor) to a boil. Stir and cover, bringing the heat to the lowest setting. Let stand for about twenty minutes until the liquid is absorbed. Remove from heat and fluff with a fork. Serve alongside or under the dish.
↓ Serve With 3 ↓
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.
↓ PDP Description ↓
↓ Serve With 1 ↓
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 go with parsley to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.
↓ Serve With 2 ↓
Israeli Cous Cous
Israeli cous cous, included with this dish, is a small, round type of toasted pasta. It cooks similarly to rice. Bring the cous cous and 1 1/2 cups water (or any stock for extra flavor) to a boil. Stir and cover, bringing the heat to the lowest setting. Let stand for about twenty minutes until the liquid is absorbed. Remove from heat and fluff with a fork. Serve alongside or under the dish.
↓ Serve With 3 ↓
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.
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.