EXTRAORDINARY FOOD FOR EVERYDAY EATING
Every Monday, we deliver a set menu of seasonal dishes designed to be mixed into meals throughout the week. No two menus are exactly the same but they all follow the same basic structure.
Salads, grains, beans. Roasted meats and baked eggs. Housemade breads, salad dressings, condiments. All fully prepared and ready to eat.
We can't wait to cook for you. Send us an email at heylookitsmondaymonday@gmail.com
a recent menu
Roasted chicken with Moroccan spices
Frittata with Swiss chard and sweet onion
Delicata squash with pepitas and goat cheese
Broccolini with leeks and chermoula
French green lentils with cabbage and garlic
Rice pilaf with dukkah
White bean hummus with crudites
Chunky carrot soup with ginger and chives
Lettuces with red wine vinaigrette
Banana date muffins
about us
monday monday is a provisioning service from two lifelong food enthusiasts dedicated to hedonistic hospitality: the belief that pleasure, joy, and connection are essential for a well-lived life. Eve Cohen and Dana Berge met in 2013 and fell in love over an Early Girl tomato upside down cake. monday monday is how they’ve eaten at home, together and with guests, for over a decade.
At two and a half, Eve refused bedtime stories and asked her parents to teach her about fruits and vegetables. By six, she was learning to roast a chicken and by eleven, she was harvesting potatoes and feeding sheep at summer camp on a working farm. Eve's love of food has shaped her into a rare operator who has worked at every scale of the US food system, from small family-run farms to the country's largest grocers. Along the way she built a marketplace of more than 250 local farmers and food makers at Good Eggs, many of whom have gone on to become national brands.
Born and raised in Santa Fe, Dana learned to read from recipes and began his work in food as a teen scooping Häagen Dazs ice cream on the Plaza. He worked on farms and in restaurants, sometimes both in the same day, and spent time in New England and New Mexico before moving to the Bay Area to cook in the Cafe at Chez Panisse. Dana went on to help open some of the Bay’s most beloved restaurants, always with direct ties to local farms, and for the past several years he has cooked in private homes for some of the country’s most discerning palates.
Eve and Dana are also co-founders of Marcellus Foods, a food studio working to make delicious vegetables accessible to everyone everywhere.
