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This Week's Selection: January 28th & February 4th Delivery

This Week's Selection

Belgian Endive
Brussels Sprouts
Fingerling Potatoes
Oyster Mushrooms
Blood Oranges
Pear Artisan Lettuce Mix
Crane Crest French Dressing
Bailey Hazen Blue Cheese
Pate de Canard
2 pints Bolognese Sauce
1lb. Dried Pasta
One Dozen Organic Eggs
1/2 Gallon Organic Whole Milk
2 Baguettes

Garlicy Tomato-White Bean Soup & Grilled Cheese Kit:
4 Cheddar & Gruyere Cheese Sandwiches
Unsalted Butter
1 Qt Soup
Crème Fraiche

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This Week's Featured Recipe

Garlicky Tomato & White Bean Soup with Grilled Cheese

Makes 4 servings

1 Qt Tomato & white bean soup
8 slices French Bread
4 Slices Cheddar
4 Slices Gruyere
6 Tablespoons Unsalted Butter
¼ cup crème fraiche


  1. Heat Soup over medium heat, stirring frequently, until boils. Add more stock or water to thin as desired. Season to taste with salt and pepper. Lower heat to simmer on low too keep warm while preparing sandwiches.
  2. In a skillet large enough for a cheese sandwich, preheat on medium.  Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of each cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining slices of bread, butter and sliced of cheeses.
  3. Remove soup from heat and serve in bowls, topped with crème fraiche and a drizzle of your favorite olive oil. Serve with grilled cheese and enjoy!