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Bringing local chefs and makers into your kitchen has never been so easy. Check out our delicious fall meals at your favorite store. And thanks for supporting local!

Weeknight Chicken Pad Thai with Seared Vegetables
Pad Thai is a traditional stir-fried rice noodle dish from Thailand that is commonly eaten as a street food or at casual restaurants. The noodles, meat, egg, and vegetables are cooked in a tangy sauce made from tamarind fruit. This version has every­thing you love about the take-out classic, but with some added vegetables for more good-for-you nutrients. Skip the delivery and make this easy noodle dish tonight.
Red Curry Coconut Chickpea Bowls with Kale & Jasmine Rice
Warm up from the inside out with this hearty dish made with love and curried chickpeas. The tender sweet potatoes, cooked with a sweet brown sugar and ras el hanout blend, make this bowl aromatic and cozy from the start. Finished with fresh wilted kale and coconut cream and served over fluffed jasmine rice. So many flavors to soak up thanks to the magic of local makers and growers. Pair with a cozy blanket and glass of buttery white.
Bibimbap
Bibimbap is a traditional Korean rice dish and one of  our absolute favorites! Char-grilled steak  accompanied by fresh local veggies, a fried egg, and a  drizzle of special Korean sauce. The result is a  balanced bowl filled with an abundance of hearty  flavor.
Five Cheese Creamy Rustic Tomato Pasta with Wilted Kale
Nothing says cozy deliciousness like a bowl full of cheesy, creamy pasta. This rustic pasta dish is first flavored with a zesty Italian blend that will brighten your senses. Fresh aromatics, al dente fusilli, and and melt-in-your-mouth five cheese blend is topped with fresh, wilted kale. This heart-filled meal is the perfect end to a busy day, so curl up on the couch, binge your favorite show, and get ready for a great night in.
Chorizo Picadillo Tacos with Cilantro Lime Crema by Chef Jose Alarcon
Chef Jose Alarcon
Popol Vuh & Centro
If you have not yet dined at Popol Vuh or Centro in Northeast Minneapolis, then get ready to indulge in some of the most satisfying and traditional Latin food in the Midwest. Chef Jose Alarcon's Chorizo Tacos are inspired by those he serves at his award-winning restaurant. The seasoned chorizo is cooked into a picadillo with crispy potato bites, onions and peas. Served in warm, soft tortillas and topped with fresh, local radishes and a tangy cilantro-lime sour cream. Get cooking and take it easy tonight!
Spice & Salt Crusted Steak with Mashed Potatoes in Creamy Mushroom Sauce by Food52
This tender, flavorful spiced steak is inspired by some of the wonderful recipes on Food52, one of our favorite online food resources. We love how a simple, salty, spicy crust updates beloved steak and potatoes. Serving it with a creamy mushroom-thyme pan sauce sends it over the top. As the days get colder and the nights get longer, treat yourself to this upscale, simple meal and a glass of merlot.
Kimchi Fried Rice with Buttered Vegetables & Fried Egg by Chef Ann Kim
Chef Ann Kim
Young Joni
Chef Ann Kim's kimchi fried rice is the solution to your weeknight dinner despair! A mix of white and black rice, stir-fried until crispy, blends fantastically with veggies and a savory-sweet sauce of sesame oil, butter and tamari. The kimchi - a slightly spicy fermented cabbage - adds a kick and grounds the recipe in her Korean roots.
One-Pot Dijon Roasted Chicken with Carrots & Potatoes
This one-pot miracle dinner is the very definition of comfort food. Easy, simple and full of flavor. Au jus is a traditional French technique which refers to the concentration of flavors released by meats and vegetables while cooking. This forms a pan sauce that can be served with the dish. It's a simple trick to maximize flavor and impress your friends and family with your classical French cuisine skills!
Beef Pot Roast with Roasted Vegetables & Rosemary Jus by Chef Gavin Kaysen
Chef Gavin Kaysen
Spoon and Stable
Nothing feels homier and more fitting for a crisp weather evening than a pot roast. This version from the James Beard Award-Winning chef behind Spoon and Stable was inspired by Gavin Kaysen's grand­mother and lifelong inspiration, Dorothy. Her pot roast is one of Chef Gavin's most iconic meals. Pair this heartwarming dish with a bottle of Cabernet.
Indian Butter Chicken with Jasmine Rice by Food52
We've taken the classic Indian recipe for Indian Butter Chicken and made it weeknight easy. Chicken is quick-marinated in yogurt and spices to flavor and tenderize the meat. Then, it's simmered in a creamy, thick tomato sauce finished with cream and butter, and scented with garlic, ginger, garam masala, paprika and more. Ladle the velvety butter chicken over jasmine rice, garnish with some fresh cilantro, and curl up with this bowl of comfort that's perfect for any night.
Thai Chicken Noodle Bowls with Peanut Sauce
Immerse your taste buds in a trip across the globe with this Thai-inspired recipe. Featured in this Crate is rice-flour noodles that are a staple in Chinese, Thai, and other Southeast Asian cuisines. Being naturally gluten-free, highly versatile, and fast-cooking, these noodles make for a great addition to your busy weeknight plate. Even more so, these noodle bowls have the appealing look of traditional Pad Thai, but with something extra-- a savory punch of creamy peanut sauce and fresh veggies put a fun twist on a classic.
Beyond Meat Tacos with Smoky Chipotle-Lime Mayo
Nothing makes us smile more than Taco Tuesday (or Taco Anyday...right?). These easy and flavor-packed tacos will bring a street classic to your home in less than 30 minutes. First, we whip up an easy, homemade chipotle-lime mayo with a smoked, barrel aged local chipotle sauce for a bright cooling effect. Then, the crispy bits of Beyond Meat are cooked until caramelized and seasoned with our perfect blend of taco spices. Then, you divide the meat into warm, soft tortillas and top with fresh cilantro, radishes, our chipotle-lime mayo and a squeeze of lime finish the tacos for a blend of flavors that will make your dinner simply amazing!
Sheet Pan Chicken Fajita Tacos
This one-pan, no-cleanup meal is bursting with flavor and ease. Fajitas are traditionally cooked on a skillet or griddle, sautéing constantly until the onions and peppers are tender and caramel­ized. In this recipe, we opt for a more hands-off approach using a sheet pan and an oven cranked up to 400°F. We could eat these fajitas today, tomorrow and pretty much every other day! Taco Tuesday and Fajita Friday just got a whole lot easier!
Partners
Trees for the Future
Eat at Fig + Farro
Eat at Centro & Popol Vuh
Food52
Our Local Aquaponics Farmers
Meet The Vangs
Local Crate x Chef Ann Kim
Gavin Kaysen + Local Crate!
Make a Reservation at Bellecour
Tips
What is a Simmer?
How To Cut Kale (Food52)
How to Warm Tortillas by Food52
Party On: Make 2+ Kits at Once
How to Julienne
How to Prepare Garlic
How to Zest/Juice Lemons and Limes
How to Fry The Perfect Eggs
How to Deglaze a Pan (& Make a Tasty Sauce)
Tools
Shop Our Favorite Cutting Board
Plate It On Our Favorite Dishes
Shop Our Favorite Sheet Pans
Shop Our Favorite Dutch Oven
Shop Our Favorite Stovetop Rice Cooker
Shop Our Favorite Cast Iron Skillet