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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.
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!
Italian Chicken with Roasted Tomatoes, Baby Kale & Potatoes
This creamy, one-pan chicken dish is simple but incredibly delicious. We enhance this dish with roasted tomatoes that have been packed in olive oil and seasoned with Italian herbs. The roasted tomatoes and potatoes make for a quick hash that bakes with the chicken and absorbs all of its flavor. Finished with baby kale and a light cream sauce to round out the dish. Did we mention that you only use ONE pan? Dinner and dishes. Done.
Chicken Tikka Masala with Jasmine Rice
We've taken the classic Indian recipe for Tikka Masala and made it easy to make on a weeknight. Chicken is marinated in yogurt to flavor and tenderize the meat before it's simmered in a creamy tomato sauce scented with garlic, ginger, turmeric, garam masala and more. Ladle the velvety sauce over jasmine rice, garnish with some fresh cilantro and curl up with this bowl of comfort that's perfect for any night.
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.
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!
Trees for the Future
Eat at Fig + Farro
Eat at Centro & Popol Vuh
Our Local Aquaponics Farmers
Meet The Vangs
Local Crate x Chef Ann Kim
Gavin Kaysen + Local Crate!
Make a Reservation at Bellecour
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)
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