skip to Main Content
30Sep 22

Lamb Cavatelli

Have any of y’all tried our braised lamb rigatoni before? Insane, right? So freaking tasty! This dish is its twin, but with a very big difference… cavatelli, not rigatoni. We’ve even tried fettuccine, too, but we’re thinking cavatelli is the perfect pasta shape for us tonight. Some pasta shapes just hit different, yenno? You can either combine your pasta and sauce, or top your pasta with the sauce. You’ve got options, people! The black garlic in the ragu adds the perfect umami flavor, and the feta + mint keep it light and fresh. Perfect for sharing…or not sharing ;P

What’s in your bag:

  • Deano’s fresh cavatelli
  • Braised lamb, black garlic, spinach + cherry tomato ragu
  • Feta + mint
  • Little Leaf greens with shaved summer veggies
  • Lemon vinaigrette
  • Balsamic fig focaccia

What you’ll need from home:

  • Big pot
  • Strainer 
  • Saucepan
  • Mixing bowl
  • Salt + pepper
  • Butter (optional)
  • Sheet pan (optional)

Total prep time: 15 minutes

The Cavatelli

  1. Boil a pot of salted water.
  2. Once boiling, drop in the cavatelli and stir. Cook for about 3-4 minutes, and carefully test a noodle for doneness.
  3. Reserve about a cup of pasta water.
  4. Strain the pasta.

The Ragu

  1. Pour the ragu into a saucepan over medium heat.
  2. Heat until warmed—about 7-8 minutes.
  3. Toss in a pat of butter to finish the sauce.
  4. Use a few splashes of the reserved pasta water from the cavatelli to thin out the sauce if you’d like—your call!

The Salad

  1. Throw the greens + veggies into a mixing bowl. 
  2. Season with s + p.
  3. Drizzle the lemon vinaigrette over the top.
  4. Toss toss toss!

The Focaccia

  1. Easiest of them all! Pop it in the oven on a sheet pan or in the toaster until it gets as crispy as you want it. 

Two options here. Either toss the cavatelli directly with the ragu, or spoon your cavatelli onto a plate and top with your ragu. Sprinkle on the feta + mint for the final touch! Salad goes on the side, and focaccia is for scooping up the leftover ragu 🙂

And that’s it! Dinner served, dinner solved. #weareWECO

30Sep 22

Antipasti Chopped Salad

The Italian term “antipasto” refers to the small plates enjoyed before the main course, and antipasti is the plural of that! Kinda like Italian tapas. And this salad is kinda like Italian tapas, but ALL-IN-ONE. Tasty bites, in salad form. And let us tell ya, has Chef Matt been DYING to put this salad on the menu, specifically because of the red wine + oregano dressing, and obviously the breadstick. That breadstick? Yeah, it’s homemade. Chef Emily? A baking master, you could call her. It was a team effort building this dish, but the eating part… well, that’s all you! Chow time!

Total prep time: 7 minutes

What’s in your bag:

  • Smoked provolone, pickled veggies, cured Italian meats and pepperoncini 
  • Greens, breadstick and red wine + oregano dressing

What you’ll need from home:

  • Aluminum foil lined sheet tray (optional)
  • Bowl
  • Salt + pepper

The Salad

  1. Remove your greens and chop them up on a cutting board. You might wanna grab those pepperoncini too, they could use a little chopping as well!
  2. Add your greens along with your provolone, pickled veggies, pepperoncini and cured Italian meats into a bowl. 
  3. Drizzle in your dressing until properly coated. Season to taste with salt and pepper and toss it up!

The Breadstick 

  1. Easiest of them all! Pop it in the oven on a sheet pan or in the toaster until it gets as crispy as you want it.

That’s it! Enjoy your breadstick on the side, and start munchin’ on your salad!

And that’s it! Dinner solved, dinner served. #weareWECO

29Sep 22

Marinated Swordfish

Alright, peeps, it’s dinnertime and we know y’all are hungry. This one’s short and sweet, just a quick shove in the oven and mixy mixy in a pan. Super fast! Almost as fast as swordfish can swim… 60 miles per hour! WHAT!? Yeah, this is one fast fish, so a super speedy reheat fits the bill… no pun intended. Be sure to take a peek at our suggested plating on the bottom of the next page, you can get pretty fancy with that hummus ya got there! It’s a beautiful blend of chickpeas + fava beans with lemon juice, garlic and lime leaves. The last step of its super secret recipe is, “just make some hummus. I love you,” so you know it’s gotta be good 🙂 If you’re guessing Chef Matt wrote that, you’d be CORRECT!

What’s in your bag:

  • Fenugreek + coriander marinated swordfish
  • Marinated eggplant + baby peppers
  • Toasted pearled couscous 
  • Cucumber + cherry tomato salad
  • Tahini vinaigrette
  • Chickpea and fava bean hummus

What you’ll need from home:

  • Oven safe casserole dish
  • Aluminum foil-lined sheet tray
  • Non-stick pan, 1 tbsp oil 
  • Bowl
  • Salt + pepper

Total prep time: 10 minutes

The Swordfish

  1. Preheat oven to 425F
  2. Pop your swordfish onto your lined sheet tray and heat for 3-5 minutes until warmed through.

The Eggplant & Peppers

  1. Drizzle a small amount of olive oil in your casserole dish.
  2. Pop your eggplant and peppers into the casserole dish and place in the 425F oven for 5-7 minutes.
  3. Remove carefully when done.

The Couscous

  1. Get a non-stick pan hot with a tablespoon of oil over medium heat.  
  2. Pop in the couscous and toss ‘til hot, just a few minutes.

The Cucumber + Cherry Tomato Salad

  1. Toss your salad into a large bowl.
  2. Drizzle with tahini vinaigrette (start light!) and season to taste with a pinch of salt and pepper if you’d like! 
  3. Toss, toss, toss!

Alright, here we go! Grab a plate and plop a dollop of hummus on there. Spread it out with the back of a spoon in one swift motion. Pile some couscous on the side, plus the eggplant + peppers, followed by the salad. Swordfish goes on there in the center. Dig in!

And that’s it! Dinner solved, dinner served. #weareWECO

Back To Top