Menu - Pantry

One plate & a utensils kit.

You can have the classic Thai comfort food you?re craving without leaving the house. For our version; we stick to simple ingredients without sacrificing complexity in flavor. Tamarind; palm sugar a

In Arabic; Ras el Hanout means ?head of the shop,? which refers to the best spices the store has to offer. Coating a chicken breast + these spices is a quick way to infuse Moroccan flavors

This dish takes full advantage of the bountiful Mediterranean harvest. The richness of eggplant & zucchini melds together + briny capers & sweet golden raisins.Toasted pine nuts add a w

We?ve used steak tips; a New England favorite; for our take on the Vietnamese dish; bo luc lac. ?Luc lac? is merely a description for the ?shaking? / tossing of the beef back & forth in the wok af

Shepherd?s Pie is a traditional Scottish dish usually topped + mashed potatoes. We?ve given it a twist + a different new world ingredient; quinoa. This Andean grain lightens the dish & adds a

A meal isn't complete unless there's a sweet treat at the end. Something home baked is even better. We brought two of our favorite summer fruits + some savory rosemary together to add the perfect

Shepherd?s Pie is a traditional Scottish lamb dish usually topped + mashed potatoes. Our vegetarian version uses hearty mushrooms & chickpeas in place of lamb. We?ve also given it a twist + q

Nothing goes better + fish than the tang of citrus. In addition to lemon; we use red veined sorrel which lends a touch of acidity. The cre`me fraiche adds another layer of tartness to accent the f

This dish combines flavors & textures from around the world. The sweetness of the Japanese miso is enhanced by the tanginess of the lime. The beurre blanc; French for white butter; provides a richn

Traditional Provenc?al flavors?olives; herbs; fennel; & tomatoes? come together in this simple white fish soup. Pair + a crusty baguette & get instantly whisked away to the French countryside.

It?s back to school season; so we?re bringing back one of our favorites from the cafeteria. Except our lunch ladies never used local maple syrup; tangy dijon mustard; / freshly baked brioche sliders