Winter is upon us and with all the weather we’ve been experiencing it’s a great time to bundle up and enjoy our warm and nourishing braises.

Roasted Root Vegetable Braise

Our chefs created this braise with the cold weather in mind. Designed to be satisfying and filling yet light enough to eat regularly and not feel guilty. It is inspired by the beautiful bounty of winter squash and root vegetables in season. We start by making our own vegetable broth filled with healthy organic carrots, onion, celery, mushrooms, garlic, herbs and organic tomatoes. This light and bright broth creates the base for this nutrient rich braise. We then slow cook onions, garlic and kabocha squash with turmeric, cumin, fresh jalapeno, cilantro and the vegetable broth. Once the squash is perfectly cooked we finish the braise in our oven with organic tomatoes, organic kale, turnips and fresh lime juice. This roasting process adds a richness to the braise while the fresh lime and spices create a bright flavor profile with a little spice that balances well with the winter vegetables. This braise is a great option if you are looking for a healthy and satisfying meal that is vegan, has no added sugars and is dairy, gluten and grain free.

Red Curry Roasted Chicken Braise

Inspired by traditional Thai red curry dishes our chefs developed this braise with a fresh red curry and coconut milk base. We start by slowly cooking onions and garlic together to develop a sweet flavor and then add the curry paste, fresh kaffir lime leaves and lemongrass. We cook this base to develop a rich and spicy profile. Once the curry paste is perfectly cooked we add our house made chicken stock and coconut milk, sweet potatoes, free range chicken, shitake mushrooms and zucchini. Everything slowly simmers and then we finish the braise with fresh lime juice. This develops a spicy and creamy broth with a hint of sweetness balanced by the earthy shitake mushrooms and a little pop of brightness form the fresh lime juice. This braise is a great choice if you want a hearty meal with bold flavor profile that is gluten free and dairy free.

Moroccan Chicken Braise

Kabocha squash and free range chicken are the center of this Moroccan style Tagine, a traditional North African braise. Our version is started by slow cooking sweet onions with turmeric, paprika, cumin, cayenne, ginger, cinnamon, coriander and honey. The onions are allowed to turn into an almost jam like consistency. We then add Kabocha squash, house made chicken stock and a sachet full of delicious herbs, whole ginger and lemons. This simmers to develop the flavor and begin cooking the squash to a perfect texture. We add chopped olives and preserved lemon, which give the braise a little briny note and bright lemon zest pop. This base is then slow cooked with our roasted free change chicken. The combination of spicy and sweet spices, with the earthy kabocha squash and bright lemon give this dish a well-balanced flavor profile that makes us crave it year round!

Braised Beef & Mushrooms in Red Wine Sauce

This braise is one of the original recipes from our flagship store in Del Mar, California. It has been a hit since we opened our doors. Rightfully so as it is a classic style beef braise inspired by one of our Chef’s grandmother’s recipe. It is a very comforting dish made by reducing red wine with garlic and onions until the wine has a rich and sweeter profile with only a hint of acidity and tannin. We make a traditional roux with flour and butter and very carefully whisk the wine reduction and house made chicken stock into the roux to make a lightly thickened red wine sauce. This is combined with organic carrots, celery, mushrooms, fresh herbs, seared natural beef and a splash of brandy. We then cook everything together overnight for at least 8 hours. All in all the careful reduction of the wine, great ingredients and slow cooking make for a delicious braise with a beautiful silky rich sauce and tender braised beef.

Chicken Bahn Mi Sandwich

We’re excited to present our version of this Vietnamese style sandwich. This sandwich is loaded with our grilled free range chicken, fresh cilantro, house made cucumber, carrot, jicama pickles and green sriracha aioli. Our chefs wanted to have a little fun with the sriracha craze happening in the food scene and they developed a green version made with jalapenos, which are traditional to the Bahn Mi sandwich. This spicy aioli balances perfectly with the combination of the vinegary, sweet and salty pickles. We hope you enjoy this refreshing and flavor packed sandwich. We couldn’t get enough of it during the testing and tastings!