Fans of Forage, get your orders in for March Family Meals and let chef Eric Cooper & Co. take care of the cooking for you — ‘cause you deserve a night off! The four-week-long subscription features a different shareable four-course menu every week, available for pick-up hot and ready-to-eat. Just pick your preferred day of the week (maybe you’ve got a late Zoom meeting on Tuesdays or want to slide into the weekend without worrying about Friday night dinner) and schedule your recurring pick-up for Tuesday, Wednesday or Friday nights. They’ll have everything ready for you at the appointed time. The whole spread costs $280 for the month for two people; you can add pasta for the kids or a bottle of wine for the 21+ in your household. Scope out the offerings below (there are vegetarian option, too), sign up online and give yourself something to look forward to each week. You can sign up for the Forage newsletter here so you’re first in line when each new month’s subscriptions become available.
Week 1:
Hanger Steak (or mushroom sausage)
Confit winter veg, bayley hazen butter, herb salad
Bean soup with herbes salees & toasted cashews
Local greens, pickled asparagus, goat cheese,
dried cranberries, maple vinaigrette
EVOO cake, green peppercorn custard, peanut brittle
Week 2:
Roasted chicken (or grilled tofu)
Sweet potato puree, grilled cabbage & pickled fiddleheads
Greens, pickled corn, marinated mushrooms, cumin vinaigrette
Roasted carrots & parsnips, pumpkin seeds & feta cheese
Chocolate pudding with creme fraiche and gooseberry preserves
Week 3:
Lamb korma (or Low’s Champion rajma masala)
Basmati rice, spicy carrot pickle, cilantro, raita
Mulligatawny soup, late harvest apples
Shaved cabbage, cumin, turmeric dressing
Kheer, besan burfi, paw paw puree
Week 4:
Lasagna, either meat or mushroom
Greek Pizzeria Salad
Roasted carrots with parmesan & parsley salad
Chocolate Nemesis, coffee custard, toasted hazelnuts
Menu subject to change depending on ingredient availability
Pricing: Whole month subscription: $280 for two people
