↓ PDP Description ↓
↓ Serve With 1 ↓
Fresh Herbs
Fresh herbs are 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 ↓
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 ↓
Roasted Veg
To round out this meal, grab whatever's in season from a trusted produce source (we love broccolini). Toss generously with olive oil, salt and fresh black pepper and bake in a 400° degree oven checking every ten minutes until the veg is soft and deep brown in spots. Re-season with salt to taste.
↓ PDP Description ↓
↓ Serve With 1 ↓
Fresh Herbs
Fresh herbs are 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 ↓
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 ↓
Roasted Veg
To round out this meal, grab whatever's in season from a trusted produce source (we love broccolini). Toss generously with olive oil, salt and fresh black pepper and bake in a 400° degree oven checking every ten minutes until the veg is soft and deep brown in spots. Re-season with salt to taste.
↓ PDP Description ↓
↓ Serve With 1 ↓
Fresh Herbs
Fresh herbs are 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 ↓
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 ↓
Roasted Veg
To round out this meal, grab whatever's in season from a trusted produce source (we love broccolini). Toss generously with olive oil, salt and fresh black pepper and bake in a 400° degree oven checking every ten minutes until the veg is soft and deep brown in spots. Re-season with salt to taste.
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.