Pick-up & Delivery Information

PICK-UP at Goodness Cooks:
Pick-up is available Wednesdays from 4:00–6:00 PM at 500 Valley Forge Road in Hillsborough. Please park and follow the signs to the pick-up door at the top of the stairs.
If we don’t see you right away, simply knock and we’ll come out to you. (Please note that we’re not able to allow entry into the PFPC building.) Please bring a sturdy bag labeled with your name for your order. For assistance, call Mariel at (919) 932-0075.

Eco Members:
Don’t forget to bring your jars and plastic lids. New Eco Members will receive one of our new insulated bags with their order.

PICK-UP at The Plant in Pittsboro:

Pick-up is available from 4:00-6:00 PM at 220 Lorax Ln in Pittsboro. There is a fridge in the pole barn across from Rachel’s Native Plants. Your paper bag will have your packing slip stapled to it, so make sure to grab the right order. If you are a bit early or late, that’s not a problem, although please note that the driver may not arrive until about 3:45. Please contact Mariel at (919) 932-0075 if there is an issue you need help with.

Eco Members: Your insulated bag will have a sticker on top with your name on it and your packing slip inside. Please leave your previous bag with clean jars in it next to the fridge. (The driver will collect those the following week.)

DELIVERY:
Delivery runs Wednesdays from 3:00–6:00 PM. Make sure to please leave a note in the “special instructions” field at checkout every time you order if you have instructions the driver will need to find your home OR if you would like the driver to do anything special, such as leave your order in a particular place. Coolers are recommended in the warmer months if you will not be there during delivery hours. We will include a freezer pack in your bag during the summer month, just in case. (**To save money and plastic, please send a text to the GC number if you do not need the freezer packs and will leave them out of your order.)

Eco Members: Please leave your **clean** jars with lids in your black Goodness Cooks bag in a place near the front door where the driver can easily see it. Your driver will deliver your order in a new bag. These bags are for Goodness Cooks deliveries only, so we ask that you not use them for other purposes during the week. If you have any issues with delivery, please call or text Mariel directly at (919) 932-0075. We are not able to access the GC text messages while we are packaging all the deliveries on Wednesdays and want to make sure we can help you quickly.

Thank you for supporting Goodness Cooks. We hope you enjoy your food! ❀

Ingredients and Reheat Instructions for Week of 6/17/26

Mediterranean Chicken Skewers

This combination of herbs, garlic and lemon is beloved for a reason. First, we’ll marinate chicken overnight in fresh herbs and aromatics, seasoning with a hint of smoked paprika to add earthy, subtle heat. Then we sear the skewers in a hot oven until they’re juicy and full of flavor. These skewers are incredibly versatile – enjoy alongside the baba ghanouj, over the noodles, or with the cauliflower carrot for a quick lunch. These skewers will be sure to carry you through the week. Reheat on the stovetop in a pan or in a heat safe dish in a 350-oven.

Coconut Kale + Sweet Potato Soup

This soup has it all – sweetness, earthiness, vibrant color, curry spices and incredible textures from the local sweet potato and local green kale from Red’s Quality Acre. We’ll round out the flavor with ginger, leeks, and a touch of lime. It’s simply bursting with flavor and good nutrition. Warm it up on the stovetop and enjoy.

Local Garnet Sweet Potato* | Local Green Kale* | Leek* | Ginger | Dried Chili Flake*/** | Onion | Garlic | Coconut Milk* | Curry Powder* | Turmeric* | Coriander* | Cumin* | Lime | Nutiva Virgin Coconut Oil* | Sea Salt (* = ORGANIC, ** = mild heat)

Beef + Bean Chili with Local Spinach + Peppers

This is our take on the classic beef and bean chili with all the very best ingredients – local grass-fed beef from Firsthand Foods, organic pinto and kidney beans, local bell peppers from Happy Dirt, and a blend of warming spices. We’re stirring in freshly harvested local spinach from Red’s at the end for extra nutrition. It’s a complete meal in a bowl, just reheat and eat. Stock your fridge with this anytime favorite. Enjoy alongside this week’s salad for an epic meal of pure seasonal satisfaction.

Tahini Noodle Salad with Local Cucumber

This much loved GC dish features fresh local cucumber from Red’s Quality Acre, fresh herbs, local watermelon radish, carrot, and organic red cabbage. The dressing is punchy, creamy and full of tahini goodness that highlights the freshness of the crunchy veg and herbs. Enjoy alongside the chicken or with any of the veg sides for a plants-only plate. Serve cold and feel extremely satisfied.

Local Green Beans with Roasted Tomato + Pistachio Pesto

We’ll blanch local green beans from Happy Dirt, slow roast local cherry + and sungold tomatoes, and toss these beautiful veg in a delicious nutty pesto that features Red Hawk Farm basil, organic olive oil, cashews, and pistachios. These fresh flavors will light you up and fill you with nourishment as you move through your day. Enjoy these beans with any and all of our sides. Feel free to serve cold or warmed up in a saucepan on the stovetop.

Cauliflower + Slow Roasted Carrot with Dukkah

We’ll roast organic cauliflower until they’re lightly crispy and slow roast organic carrots until they’re soft and caramelized, then sprinkle each batch with fresh cilantro and our housemade dukkah to create a dish you’re certain to love. Dukkah enhances everything. It’s an Egyptian spice blend and the word literally means “to crush or to pound”. We’ll do exactly this with our custom blend of crushed hazelnuts, black peppercorns, cumin, coriander, and sesame seeds – it’s as full of flavor as it is micronutrients. This is one of our very favorite cooked veg dishes, and it pairs so well with everything on the menu this week. Reheat in a pan on the stovetop with a bit of oil or in a 350 degree oven until warm.

Baba Ghanouj

Eggplant season has begun and we’re so excited to be bringing you one our most popular dips. Baba Ghanouj is a traditional middle eastern dip made with blended roasted eggplant and tahini. Its popularity has spread far and wide throughout the world and can be found in homes from Brazil to the Caribbean. The simplicity of ingredients speaks to the rich flavors that are brought forth in this versatile dip. We’ll roast local eggplant and bulbs of garlic to bring out their natural smoky flavors and create a nice caramelization. When whizzed up it becomes silky smooth and delicious. We’ll drizzle aleppo pepper infused Greek organic olive oil on top with a sprinkle of toasted sesame seeds and local parsley for extra eye-catching flavor. This dip will enhance the flavors of all the other dishes on the menu or can also be eaten meze style with a few olives and cucumber sticks as a perk-me-up snack during the day.

Local Eggplant* | Garlic | Tahini | Lemon | Parsley* | Sesame Seed* | Turkish Aleppo Pepper Flake*/** | Greek Sparta Kefalas Cold Pressed Extra Virgin Olive Oil* | Sea Salt (* = ORGANIC, ** = very mild)

Strawberry Rhubarb Chia Pudding with Oat Crumble

Rhubarb is still blooming and we’re bringing you this very special creamy chia dessert made with organic rhubarb and strawberries from Happy Dirt. Rhubarb is a fleshy edible stalk with a unique tart flavor and strawberries are the classic pairing as these sweet red berries combine so well with the sourness of the rhubarb. We’ll blend this duo with coconut milk and vanilla, adding chia to set and then topping each rosy pudding with a toasted oat crumble. If you want proof in the pudding that healthy eating is beyond pleasurable, here it is. Enjoy cold.

Chocolate Parfait with Raspberry + Cashew Cream

Chocolate avocado pudding – yep, it’s a thing! A good thing. It’s indulgent and full of chocolate-y flavor with a silky smooth texture. The avocado provides a creamy richness without you even knowing it’s there. In Brazil, avocado cream is often eaten as a dessert with sugar and lime, and in Morocco it’s whizzed up in a smoothie with almonds, dates and milk. The bittersweet richness of this decadent dessert is balanced with a layer of light cashew cream and a tart raspberry sauce on top. This parfait speaks the language of love. Enjoy.

Maple Cinnamon Pecan Granola

This granola features one of our very favorite flavor combinations – maple, pecan and cinnamon. We’ll caramelize the pecans with organic maple syrup and coconut oil then combine them with batches of warm cinnamon-y granola as they come out of the oven, infusing every bite with maple pecan goodness. We use only quality ingredients with an abundance of nuts and seeds. You can truly taste, see, and smell the difference. Serve with this week’s hemp milk or with your milk of choice in the morning. This granola will keep for a month in an airtight container.

Lindley Mills Oats*/** | Pecan* | Almond* | Cashew* | Sunflower Seed* | Pumpkin Seed* | Maple Syrup* | Cinnamon* | Coconut Flake* | Nutiva Virgin Coconut Oil* | Vanilla Extract* | Sea Salt (* = ORGANIC, ** = oats are naturally GF, but these oats are not processed in a certified GF facility, so be aware if you are Celiac)

Raspberry Baobab Hemp Milk

If you’ve never had freshly made hemp milk, you’re in for a treat. Hemp milk is considered the best milk alternative for many reasons – it’s high in omega-3 fatty acids, essential minerals and protein while also being low in carbohydrates. And growing hemp is good for the planet, helping to regenerate the soil and purify the air – pretty amazing. Hemp milk has a slightly nutty flavor and a nice light and creamy texture. We’ll sweeten the hemp milk with dates and vanilla, then add raspberries and Terrasoul baobab powder for an extra boost of vitamin C and juiciness. Baobab fruit is a nutrient and fiber-rich superfood native to Africa and Australia with a tangy sherbet-like flavor. Serve cold with granola for the perfect snack. Or, pour over your cereal of choice, add to oatmeal or use as the base of a smoothie or drink as is. The options are endless.

Chocolate Elixir

We’ve created a divine beverage – energizing, bittersweet, fulfilling. Enjoy sipping in the morning as a better-than-coffee alternative. Cacao powder is loaded with antioxidants and minerals that nourish your body and feed your cells. Reishi mushroom – which grows on the bark of hardwood trees – supports the immune system, improves sleep, and lessens fatigue. To round it out, we’re adding Lion’s Mane – a shaggy white mushroom that grows on decaying hardwoods, such as beech, sycamore and birch trees. While it’s most known for improving cognitive health and enhancing neuroplasticity, Lion’s Mane has many other healing properties which include supporting gut health and reducing inflammation. This triad balances and supports the body so well. We don’t make this drink super sweet, so feel free to add extra sweetener, a dash of maple, a stir of honey, or a scoop of collagen powder for extra oomph. Shake it up then either pour over ice or heat it up on your stove top.

Spiced Matcha Latte with Lion’s Mane

The first thing to note about this delicious concoction is that it’s caffeinated, but due to the many unique properties of matcha, you’ll feel a calm alertness without the jittery effects you get from coffee or tea. Matcha is a Japanese shade-grown green tea powder that’s loaded with powerful antioxidants, called polyphenols, and many other bioactive compounds with various health benefits, such as improved cognitive function, collagen production and reduced stress. Because matcha green tea plants are grown in the shade, the leaves are very rich in chlorophyll, which naturally supports the detoxification pathways in the body. Matcha even has the reputation of aiding Zen monks in meditation. We’ll balance out the earthy flavor of the matcha with warming spices and cashew milk to create this spectacular beverage for your morning ritual. Warm it up on the stovetop, stirring, or simply shake it up and drink cold.

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Pick-up & Delivery Information

Ingredients and Reheat Instructions for Week of 6/17/26