CAVA Grill x Huckle & Goose

CAVA Grill x Huckle & Goose

Feb 26, 2016 by Christine

Our love of Cava Grill runs deep and goes way back. Milestones and memories were celebrated at their very first full-service restaurant nestled between historic buildings on DC’s Capitol Hill. Birthdays with friends always meant spicy lamb sliders and saganaki. Rave reviews from errybody soon meant fast-casual Cava Grill locations, too. Right after we launched H&G, a Cava Grill opened up walking distance from Huckle’s apartment near Georgetown—it was our go-to for meals during our most busy times. And through all of it, their incredible dips and spreads stocked our fridges, always at the ready for game nights, packed lunches, and the finishing touch for dinner.

So… when Cava asked, “Hey guys, wanna do something together?” We were like, “Ummm… obvi.” Hunt down their dips & spreads at your nearest Whole Foods and enjoy this delicious week they’ve developed in an exclusive partnership with us! Click here to join us and access the full plan.

Crazy Feta Chowder with Parsnips & Coconut Milk

Now this is comfort food. We updated boring ol’ classic chowder by adding luxurious parsnip purée, delicate white beans, and coconut milk (our new favorite secret to creamy soups sans actual cream). This chowder’s just the tiniest bit spicy and the tiniest bit acidic—and you’ll probably want to add the bacon crumbles we’re recommending.


  • 2 tbsp extra virgin olive oil
  • 1 yellow onion, diced
  • 2 shallots, minced
  • 4 sprigs fresh thyme
  • 4 parsnips, ends removed and diced
  • 1 head cauliflower, cut into small florets
  • 15 oz. full-fat coconut milk, 1 can
  • 2 cups low-sodium vegetable stock
  • 2 tbsp whole grain mustard
  • 1½ lemons, juiced, about 3 tablespoons total
  • ½ cup CAVA Crazy Feta
  • — sea salt
  • — black pepper
  • 30 oz. canned or cooked cannellini beans, 2 cans, drained and rinsed
  1. Heat the olive oil in a large, heavy stockpot or Dutch oven over medium heat.
  2. Add onion, shallots, and thyme to the pot and sauté until softened, about 4 to 5 minutes. Add the parsnips and cauliflower and sauté for another minute.
  3. Add coconut milk, vegetable stock, mustard, lemon, Crazy Feta, and salt and pepper to taste. Bring mixture to a boil, then reduce heat to a simmer and cook, covered, for another 12 to 15 minutes.
  4. Remove thyme sprigs and add ¾ of the mixture to your blender (or scoop out ¼ and use an immersion blender) and carefully purée until smooth. Pour puréed portion of chowder back into pot and add white beans. Stir and cook another few minutes, tasting and adjusting seasoning to your liking.
  5. To serve, sprinkle with a few extra sprigs of thyme, some za’atar seasoning blend, or some crumbled bacon.

Spicy Harissa Lentil Stew with Dark Greens & Turmeric

Sometimes all you need is a deeply satisfying bowl of stew. There’s just something comforting about this ultimate comfort food—the fact that our rendition is vegan is just a welcome perk. The spiciness of harissa plays with the heartiness of lentils, and dark kale greens get in on the fun, too. Of course we couldn’t resist adding a dash of turmeric.


  • 1 tbsp extra virgin olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 3 carrots, peeled and finely chopped
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ cup lentils, we prefer green lentils, but you can use any variety you like
  • 30 oz. canned fire-roasted diced tomatoes, 2 cans
  • 4 cups low-sodium vegetable stock, up to 5 if needed
  • 1 tsp ginger root, grated
  • 2 tbsp CAVA Harissa, up to 3 tablespoons
  • 1 bay leaf
  • 1 bunch lacinato kale, or your favorite greens, stems removed, leaves roughly chopped
  1. Add olive oil to a large stockpot and heat to medium.
  2. Add onion, garlic, shallot, carrots, and greens stems, and sauté until softened, about 7 to 8 minutes. Add cumin, coriander, turmeric, salt, and pepper and sauté for another minute or two.
  3. Add lentils and diced tomatoes and stir to combine. Add 4 cups of stock, grated ginger, harissa, and the bay leaf and simmer over medium-­low heat for about 30 minutes, until lentils are tender. Add additional stock to achieve a thinner consistency if you prefer.
  4. Add torn greens to the stew and cook an additional 3 to 4 minutes, until greens have wilted. Remove bay leaf before serving. Taste and season to your liking.
  5. Serve stew by itself or over a warm bowl of grains. Add a dollop of Greek yogurt or a sprinkle of fresh chopped parsley if you like.