Black Cat Kitchen - Chicago

Repost from .potatoes
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We’re back baby! ✨We had a great week off but we’re elated to be back with some tasty Summertime treats to deliver straight to your door. ⁣
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This week we’ve got Eve’s smash hit Biscoff S’mores Icebox cake, a couple of classic salads that are begging to be eaten outside on a picnic blanket and some of our favorite pickley condiments from our friends at . ⁣
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Click the link in our bio to place your order before Monday, 7/26 10pm!

Repost from .potatoes
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It’s week 65 and we’re excited to cook up more epic summer favorites for you - including all-new Funeral Potatoes, Alexis’s best selling cheese ball spread, and cucumber michelada mix from our friends at .

Order at the link in our bio before 10pm this Monday 🌽

There are few foods as satisfying, versatile and tasty as a big pot of stewed greens. 🥬 They’re cheap, impossible to overcook and can be eaten with just about any meal. When I got my first apartment and started cooking for myself, I decided to try and make a big pot of collard greens that tasted the way I remembered my grandmother’s greens tasting after they simmered on her stove for hours with ham hocks and smoked turkey necks. They’re the first dish I made on my own that made me feel connected to that side of my heritage, a feeling I appreciate and revel in every time I take a sip of salty, tangy, incredibly savory pot likker. These greens are a mix of collard from , daikon radish greens from , onion and spinach from LaFevor Farms and black eyed peas.