A Wildgrain Subscription bread box is a must have for the New Year!
Having a WIldgrain box in the house means you are always prepared for dinner as life gets busy. They always use clean ingredients, and only ship in eco friendly packaging. No more pizza nights when you have beautiful fresh pasta, or bread to make soup into a meal. When unexpected guests appear, pop some (you cook them from frozen) in the oven and the smell of fresh bread fills the air and your guests will feel oh so welcome. You can slice the bread and serve simply with olive oil, or serve on a beautiful charcuterie board. Having fresh pastries around is always a delightful treat too! Their cookies are out of this world and my kids love their croissants as a breakfast treat.
Wildgrain is a delivery box, you can do a one time or a subscription plan. Each month offers a new selection of curated bake from frozen (in 25 minutes or less!) items. Offerings include sourdough breads, artisan pastries, and fresh pasta.
Here is the January 2023 lineup form Wildgrain (it changes each month).
January Mixed Box:
Plain Sourdough Loaf
Cranberry Pecan Sourdough Loaf
Spelt Sourdough Loaf
Giant Chocolate Chunk Cookies (THE BEST!)
+ free Croissants. (limited time offer!)
Our favorite simple meal that’s always a hit – veggie chili or tomato soup with fresh bread. Both can be easily whipped up with mostly stock pantry items.
TOMATO SOUP INGREDENTS
4 tablespoons unsalted butter
1/2 large onion, cut into large wedges
1 (28-ounce) can tomatoes (we prefer to use whole peeled)
Handful of basil if you have it – great without too
1 ½ cups water, low sodium vegetable stock, or chicken stock
1 tsp sea salt
Wildgrain Bread Box item of choice (we like the rolls or loaf best!)
Step by Step
Melt butter over medium heat in a Dutch oven or large saucepan.
Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
Blend the soup with an immersion blender. The soup doesn’t need to be ultra-smooth, some texture is a nice touch. An immersion blender makes quick work of this, or you can use a standard blender. If you use a blender, let the soup cool for a bit then work it in small batches. Then season to taste.
Preheat oven and pop the bread in while frozen and cook as directed. Time it to serve with dinner.
Make it vegan by subbing olive oil, coconut oil or a plant-based butter. Add some cream to richen it up. Save extra or make a double batch then store in an airtight container in the fridge for up to three days or freeze up to three months. There likely won’t be any bread leftovers!
Side note, I personally have a gluten sensitivity (not Celiac). I have enjoyed Wildgrain for over a year now, in moderation, and have not had an issue. The clean ingredients and long fermentation process are what I credit for this. I do occasionally make sourdough at home and have enjoyed them with mixed results.
Do you have any questions for us? Recipes to share?