skip to Main Content
27Jan 23

Kalua Pork

Dinner tonight is a tasty as heck spin on the traditional Hawaiian dish (also called kalua pig), and although unfortunately Chef Matt does not have an imu in our backyard, (the underground oven that kalua pork is cooked in) he slow-braised this pork to incredible tenderness above ground. He may or may not have tried to dig an imu but you didn’t hear it from us (LOL jk!) Your Hawaiian rolls will serve as the vessel for your pork this eve… and don’t forget to dump on that smoky BBQ sauce! We’re partial to some kimchi cukes on our sando too, but we’re not gonna tell you what to do. 

What’s in your bag:

  • Braised pork shoulder with smoky pineapple BBQ sauce
  • Hawaiian rolls
  • Mac salad
  • Kimchi cucumbers
  • Smoky pineapple BBQ sauce on the side

What you’ll need from home:

  • Sheet tray with aluminum foil
  • Olive oil

Total prep time: 15 minutes

The Pork

  1. Preheat your oven to 350 degrees. Drizzle your foil lined sheet tray with a little olive oil. 
  2. Toss the pork on there, pour the side of smoky pineapple BBQ sauce over, spread evenly, and cook for 10 minutes.
  3. Remove the pork from the oven carefully and push it around with a fork to ensure even heating.
  4. Pop your pork back in the oven and set a timer for 8-10 more minutes or until warmed through!

The Mac Salad and Kimchi Cucumbers

  1. We like to enjoy both of these cold! Season with S+P to taste, and boom! Ready to go!

The Hawaiian Rolls

  1. Easiest of them all! Break the rolls in half and pop them in the oven on your sheet tray for a couple minutes, 

OR in the toaster so they’re nice and golden.

Alrighty, here we go… that braised pork can go right on your Hawaiian rolls. Kimchi cukes? They can go wherever you want ‘em. Surround your sandos with mac salad, and DIG IN!

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

27Jan 23

Herb Roasted Shrimp + Greek Salad + Pita

Herby, shrimpy, Greek goodness in a bowl. Fresh & crunchy lettuce and onion, sweet bell peppers, salty olives, soft feta, and a pita for scooping. Toss the salad in the pita, or rip the pita up and toss in the bowl! Either way make sure you get some of that pita perfection in every bite.

Total prep time: 5 minutes

What’s in your bag:

  • Bowl of greens, feta, dressing, & pita
  • Feta + Greek dressing

What you’ll need from home:

  • Salt and pepper 
  • A mixing bowl

The Salad:

  1. Remove your romaine lettuce and chop it up on a cutting board.
  2. Add your greens along with your shrimp + veggies into a bowl. 
  3. Sprinkle the feta all over the top of your salad. 
  4. Drizzle in your vinaigrette until properly coated. Season to taste with salt and pepper and toss it up!

The Pita:

  1. This one’s up to you! Eat it cold, or warm it up to get it nice and toasty. We like doing this in a dry skillet over low heat to keep some pliability in the pita for scoopin’.

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

26Jan 23

Shrimp + Grits

Thanks to Bubba Blue in Forrest Gump, the verdict is in. Thursday’s call for good shrimp, and good shrimp calls for good grits. The good thing is, we’ve got both. The grits tonight are a savory, cheesy blend with ricotta, cheddar, Parmesan… shall we go on? The grits will serve as a base for your shrimp and blistered-tomato-based broth. Braised collards + rainbow Swiss chard are also making an appearance, (there’s a leeeetle bit of brown sugar in those for another layer of flavor!) and the okra + onions are a homemade pickled treat for our pickle people. Of all the ways Bubba likes to enjoy shrimp, this one might be our fave. Hope you love it too, Fam 🙂

What’s in your bag:

  • Shrimp in a smoked tomato saffron broth
  • Stone ground cheddar grits with black pepper
  • Braised collards + rainbow Swiss chard with pearl onions
  • Pickled okra + onions

What you’ll need from home:

  • Saute pan
  • Saucepan 
  • Butter
  • Salt + pepper

Total prep time: 15 minutes   

The Braised Collards + Rainbow Swiss Chard

  1. Warm your greens in a saute pan over medium heat for 3-4 minutes or until warmed through.
  2. Grab a plate, transfer your greens to the plate leaving excess liquid behind, and cover to keep warm for now! Wash out your saute pan, you’ll need it for the shrimpies…

The Shrimp

  1. In the same pan you used for the greens, pour your shrimp and broth in and warm over medium heat for about 2-3 minutes or until warmed through.  

The Grits

  1. Grab a small saucepan. For every portion of grits you ordered, add a quarter cup of water and a couple pats of butter. Bring it all to a simmer. 
  2. Once you’ve got a good simmer, add the grits. Break them up with the back of a spoon, and stir until nice and smooth. Add more water as needed to thin it out.
  3. You might need more water than you think! Slow and steady wins the race, peeps. Add in a bit, then stir. Add a bit more, then stir some more.
  4. Over medium heat, keep stirring until the grits are bubbly, about 3-5 minutes. Once it’s hot, taste and season with salt and pepper! The amount of water you added will impact the amount of s + p you use!

Grab a shallow bowl and spoon your grits in there. Make a little divet for your shrimp on top! Collards can go on the side with your okra. It’s chow-o’clock, get to it!

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

Back To Top