Eat For Equity Catering

These Beef Pati from Costa Rica were a labor of love - Marisol made a flavorful filling with @petersoncraftmeats beef, then Nettie and Marisol hand-filled a couple hundred empanadas and fried them in small batches. It was worth it! Order this week’s food love from Cuba by today at 10 am.

POV: You ordered Eat for Equity meals, and you sit down to enjoy a delicious, local meal without any of the shopping, cooking, or clean up.

Finish this week’s feast with Quesitos, cream cheese filled pastries with pineapple, made from scratch by Marisol. In Puerto Rico, Nettie says “we eat (Quesitos) at any time of the day with coffee.” Our crew also enjoyed our coffee and quesito break this week!

Bread this week comes from Tün Tüm Blackhill! James has the some of the best foccacia around, and he makes it in our shared commercial kitchen and sells at the @millcityfarmersmarket / Because we share a kitchen, we get to see his process behind the scenes — including James’ secret for slicing and zesting lemons without getting any juice spraying in your eyes - and looking cool at the same time- Sunglasses! Order your meal box with @tuntumblackhill bread by Monday at 10 am Pickup or delivery Thursday, ready for Labor Day weekend!

For the upcoming Labor Day weekend, we wanted to share a little background about the labor that will go into the meal kits this week, and the people who work to make your food. Since the Burgers are Ready-to-Grill, let us reassure you that we’ll put at least a little work! Marisol is the fastest at the patty-making process, weighing out local ground meat, forming them into balls and patties so all you have to do is slap it on the grill. We’ll pack them into vacuum sealed bags, so they’ll last longer for you at home. We’ll make the Pesto from scratch, and for the vegan version, we’ll make a Vegan Aioli, patiently whipping in canola oil into aquafaba/chickpea water, and seasoning it with dijon mustard and apple cider vinegar. Order the fruits of our labor by 10 am tomorrow, Monday, August 19 Pickup or Delivery on Thursday, August 22

For the upcoming Labor Day weekend, we wanted to share a little background about the labor that will go into the meal kits this week, and the people who work to make your food. To make our Herb and Feta Quiche, John will fold in butter and flour in batches of 24, portion out rounds by weight, puck rounds of pie dough, and roll out each pie crust by hand, turning the tin to crimp and flute the edges. Marisol will chop bunches of herbs, crack dozens of eggs and blend them with cream to fill and bake the quiches. Order the fruits of our labor by 10 am on Monday, August 19 Pickup or Delivery on Thursday, August 22

Bring our staff’s summer favorites to your table! Cooking up our favorite foods to eat this week, including Esquites Corn and Cotija Salad or a Corn, Tomato, Chickpea, Feta Salad with Avocado Shallot Dressing. Order by 10 am today for feasting Thursdays!

Summer Reset! Make it easy for yourself to eat well - let’s make it a delicious, nutritious, and easy week! Let’s thoroughly enjoy the summer together! Order by 10 am on Monday, August 12 Pickup or Delivery on Thursday, August 15

John in the process of making Raspberry Frangipane Tarts - first layer: tart dough, second layer: raspberry purée, third layer: almond Frangipane paste, fourth layer: raspberries, fifth element: sliced almonds.

Oh, Vichyssoise, you luscious, silky Potato and Leek Bisque, served cold on a French summer’s day…

How the sausage (scratch that, Falafel) is made! For our Summer in Greece menu, we soaked chickpeas and ground them with parsley, onions, and spices to make falafel from scratch. We love cooking so you don’t have to! Order by Mondays at 10 am, and feast away, for pickup/delivery on Thursdays!

Nettie @redhengastrolab makes Pasatelli in Kale Broth, a Traditional Italian dish that is similar to pasta made with bread crumbs, parmesan, eggs, lemon zest. @redhengastrolab