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Good food – inspired by you, made by local chefs. Delivering delicious, seasonal meals to Seattle's doorsteps in Fall 2021. Join the waitlist 👇

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Congratulating ourselves both on our Spring Taco Bowl and our refusal to use a taco pun here.

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April showers bring May flowering cauliflowers. 💮 So, what's the difference between flowering cauliflower, also known as "fioretto" and your regular cauliflower? This is like an edible bouquet—it's a bit sweeter, more flavorful, and tender.

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Our Nutty Buckwheat bowl is an explosion of flavors and satisfying textures. What ingredients do you spy inside? 👀

We'll start—crispy leeks and blackcurrants!

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How many colors have you eaten today? With our Tahini Castelfranco Salad, you'll fit in the whole rainbow. 🌈

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Our purple broccoli is ready for its close-up. 💜🥦

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Our Mustard Greens Salad—or as we like to call it, "our mid-day delight."

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A new month is around the corner and all sorts of good things are sprouting up—like these microgreens by @mostlygreens.

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Did you know that 45% of root crops grown globally, like carrots, are lost or wasted each year? 🥕

Today is #StopFoodWasteDay and part of our mission in bringing our mindfully sourced meals to you is doing our part to cut down on food waste—and help you do the same.

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Today is #EarthDay and now, more than ever, the choices you make each day *do* make an impact—no matter how small. In fact, just trading out 10% of your daily calories from beef and processed meat for fruits and veggies can reduce your carbon footprint by up to a third!

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Good chives only. 💚 These beauties are from @newaukumvalleyfarm in Adna, WA—a 12-acre organic farm in the heart of the fertile Chehalis River Valley.

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Herbes de Provence Roasted Chicken served with brown rice, sautéed spinach, roasted oyster mushrooms, French green beans, watermelon radish, and a creamy horseradish sauce is on the menu this week. Just say "oui".

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Our Nettle Pesto Cavatelli doesn't sting, but it does pack a flavorful punch—we toss Cavatelli pasta with our nettle pesto and top it with roasted mushrooms and brown butter-fried parsley and tarragon.

Drooling yet? 🤤

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It's #InternationalPlantAppreciationDay and our gorgeous microgreens by @mostlygreens are giving us all the heart-eyes. 😍

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A new week = a new menu here at sourcedby. These are some of the delicious lunches and dinners hitting Seattle doorsteps this week:

🥗 Cucumber Za'atar Salad
🐟 Slow-Roasted Salmon
🥣 Spring Quinoa Bowl

Which plate is calling your name?

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Bow down to our Green Curry Goddess Salad. 👑

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Raise your hand if you want a spread of locally sourced, chef-made meals like this on your table.⁠
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Join the waitlist at the link: https://t.co/U6bZCDc6Bt

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April is here and we're welcoming the new month with a flood of fresh produce. Here's our seasonal guide for you to save, share, and reference all month long.

What are you most looking forward to eating this month?

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A new month is just around the corner, and we're looking forward to the start of asparagus season! We want to know—what's your favorite way to eat asparagus?

🥓 Wrapped in bacon
🧀 Roasted with parmesan
🥣 In a creamy soup
🍕 On a pizza

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One type of food we can never get enough of? Tacos. 🌮 Especially our Carnitas Tacos with Curtido—they're topped with juicy mango, pickled red onions, and a creamy avocado mousse. #seattlefooddelivery

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We take the guesswork out of getting in your greens. #nationalspinachday