Have you experienced Eat Purely 3.0 ?

The redesign of our app not only features sharper aesthetics, but we've added features to make it even easier to Eat Purely! 

Tap on any meal to access the information page, with a detailed description of the dish, preparation instructions, a full list of ingredients and which local farms we sourced them from. We've updated it to make dietary restrictions & nutrition information clearer, so you can more easily choose which meals are right for you!

We're always adding new items to our menu - and with the approaching change of the seasons, we can't wait to share what we've been cooking up. We've added a "New" badge to highlight Executive Chef Sean Spradlin's newest dishes!

Meal planning just got easier too - we've added the option to order on demand, and schedule deliveries for later in the week, all in one order. You'll see an ETA below "tonight" during on demand hours, and you can adjust the slider to order in advance for one-hour windows later in the day, or later in the week. 

Our new delivery tracking page lets you know exactly when your meal will arrive. Once your driver is en route, it offers real time location tracking, so you can see where they are on a map. 

Want to earn free meals? Our all-new share page makes it faster for you to share $20 in free meals with your friends and earn $20 in credit for every new customer who uses your share code or link. 

Every day is Earth Day at Eat Purely

Taking care of our planet is something we're mindful of every day at Eat Purely, and we show it by considering the environment in every step of our process. We start by choosing locally sourced whenever we can and ensuring our meat, fish, and poultry are raised in a responsible, sustainable manner. 

In our kitchen, we ensure there is almost no food waste by cross-utilizing product and taking a "nose to tail" approach to everything that comes into our kitchen. That extends to our vegetables too: scraps are saved during production and things like parsley stems and leek tops find a happy home in our stocks.  

Our Executive Chef Sean Spradlin has been cooking that way since he first set foot in a kitchen: "Mindy Segal taught me you must love and care for your product before you can learn to cook with it. I believe being environmentally conscious means respecting the time, resources, and energy it took to grow something and treating it accordingly. In addition to the solar energy and water each plant requires, someone took the time to care for that tomato using methods and often seeds that have been passed down through years of family lineage. I have a deep respect for that process."

Our food is packaged into compostable, recyclable containers and is delivered in a an ultra efficient manner that reduces our carbon footprint compared to traditional food delivery. Finally, any leftover food gets donated to local nonprofits through our partner Zero Percent

Soup's Up: Two New Additions to our Mason Jar Soup Series

Vegans, rejoice! These two new delicious options are both completely free of meat and dairy, and due to lots of demand by our vegan and vegetarian customers, chili is one of them! 

Vegan Cashew Chili

A secret family recipe from our Chef, who was raised vegetarian. "My mom makes this every time I head to Detroit for a visit and the smell reminds me of coming home. I don't like to use fake meat products, and I love how cashews add a meaty component instead." Mayocoba beans impart a fatty, buttery mouthfeel that adds another layer of richness and herbed sourdough croutons round out this hearty chili. 

Butternut Squash Soup

Roasted butternut squash and carrots are cooked with sage, garlic, smoked paprika, and a touch of sherry wine for a warming squash soup that's more savory than sweet. Blending the soup with olive oil creates a velvety creaminess and adds a slightly grassy note to complement the rich flavors in this new addition to our menu. 

Winter Warmth Served In Mason Jars

With winter weather in full force, we've added something new to our menu: warming soups & chilis. Whether you're craving hearty, grass-fed beef chili, an inventive Japanese inspired ramen, or a French inspired mushroom soup, we've got the perfect dinner to cozy up with in the last few weeks of winter! Since they're served in mason jars, they're the perfect meal to order ahead and bring to work the next day and if you're looking for a fun way to repurpose your mason jar, we love filling them with flowers to brighten up your home until Spring comes!

Spicy Tofu Ramen

A creative take on a classic ramen, this dish features our chef's favorite Japanese flavors all in one dish. The tofu is pan seared and roasted with intensely flavorful kimchi furikake to create a crunchy crust and a tender, silky interior. A nori miso broth, ramen noodles, sesame spinach, enoki mushrooms, pickled carrots and scallions, and toasted nori complete this warming spicy ramen. Includes a chili lemongrass sesame oil so you can adjust the level of spice to your taste! 

Steakhouse Chili

Our hearty grass-fed steak, short rib and red bean chili is a little spicy and savory with a hint of sweetness from our chef's special recipe cornbread croutons. Top with our healthy herb yogurt crème and crispy shallots and you'll see why this has become one of our best-selling meals!

Mushroom Soup

Our hearty mushroom soup is made with organic cremini, oyster, shiitake, and button mushrooms, tarragon and a touch of crème fraîche. Mushrooms are roasted to bring out the maximum flavor and blended with olive oil and a bit of crème fraîche for a velvety smooth texture. A splash of sherry adds a little sweetness and fresh tarragon adds a finishing freshness and subtle anise flavor for the perfect earthy and savory soup to keep you warm on a cold winter night.

Short Rib Chili with Smoked Gouda

A new take on a customer favorite, this chili features grass-fed beef shortrib and steak, red beans, and our Chef's special blend of spices. Smoked gouda adds a robust, rich note that complements the paprika for another layer of smokiness. Pickled okra adds acidity that cuts through the rich flavors, and chimichurri rounds it out with a nice fresh finish that brings the flavors to life. It's on the menu tonight: order now here!

Stay tuned to the blog later this week for a sneak peek: we'll be announcing our 2 new additions to the Mason Jar Series here first!

Chef's Inspiration: Highlights From This Week's Menu

We're excited to announce that we're now changing up our menu daily! Here's the story behind some of our favorite dishes we're serving up this week. 

Kale & Roasted Grape Salad

Curly Kale with Roasted Red Grapes, Sweet Pickled Onions, Creamy Lemon-Thyme Vinaigrette

For this salad, I wanted to create something approachable by using familiar ingredients, but with interesting, unexpected preparations. Roasting grapes gives them a savory aspect, and pickling the onions sweetens them up and provides a nice acidic finish. A lot of care and attention transform the simple combination of lemon juice, salt, honey, into a creamy vinaigrette that mellows out the raw flavor of the kale and give it a perfectly tender texture. 


Thai Shrimp & Eggplant

Poached Shrimp, Grilled Eggplant, Fish Sauce and Sweet Soy Marinade, Cilantro, Puffed Brown Rice

I was hosting a summer BBQ and I had these beautiful eggplants so I went through my pantry at the last minute to find ingredients to cook them with. I came up with a sweet chili, soy, and fish sauce glaze with what I had on hand. Among a spread of ribeyes, grilled pork chops, and chicken, that eggplant dish won out so I knew I was on to something. In this version, I added shrimp for more of the salty sweet combination. The organic brown rice we source is so flavorful that I wanted to utilize it to it's maximum potential - puffing it brings out all the nutty, malty, sweetness and adds an amazing crunch. I think it tastes like a savory version of the cereal "Smacks," which was always one of my favorites. 


Moroccan Chicken

Moroccan spiced chicken, roasted brussels sprouts, carrots, parsnips, onions, zucchini, red currant chicken jus, cous cous with currants

I love dishes with a lot of spice - not necessarily heat, but a heavy spice rub that imparts a ton of flavor into every bite. I toast chopped cinnamon sticks, whole cloves, cayenne, cumin seed, fennel seed, coriander seed, and sweet paprika just briefly to release the fragrant oils for maximum impact on the palate. I add red currants to the chicken jus and the cous cous for a classic sweetness commonly found in Moroccan cuisine and roasted vegetables perfectly round out the dish. 


Grass Fed Beef Ragu

Braised beef, spiced farro, caramelized sweet onion, roasted mushroom and garlic, mint and pickled lemon rind

This is my healthier version of pasta & meat ragu - omitting the "carbo-load" you usually experience with that kind of meal. Spiced farro fulfills the void of pasta and adds a robust nuttiness with warming spices like clove, nutmeg, and paprika. Short rib and flank steak are browned, reduced with red wine to glaze and cooked with roasted tomatoes, aromatics, and stock for 5 hours with until very tender. Mushrooms heighten the earthy, meatiness and rosemary vinaigrette and preserved lemon add a bright finish. I see it as a gradient of flavors - rich, deep and salty, sweet and creamy, and vibrant. 


Chimichurri Chicken

Classic roasted chicken, new potato, chimichurri

One of my favorite dishes of all time to cook, eat, serve, love, hate, be obsessed with, and everything in between...A roasted chicken is one of those simple, yet tricky items to prepare correctly. A key note is sourcing a chicken that has been raised naturally free-range, happy and healthy; the way nature intended. You can taste the difference! I then soak it in a sweet, salty, spiced brine to lock in moisture and seasoning. A proper pan roasting with garlic, thyme, and fresh herbs perfectly finishes my execution of this culinary classic. 

Chef's Inspiration: This Week's Menu

Kale & Beet Caesar

Roasted Beet Salad with Green Beans, Baby White Frisee, Curly Kale, Caesar Vinaigrette, Toasted Breadcrumb

This is a hearty and healthy rendition of a caesar salad, which happens to be my favorite "guilty pleasure" salad. The roasted beets take this dish to another level with the robust flavors they present. The boldness of the beets paired with the crispy bite of the beans and the crunch of the breadcrumb rounds out so well with the creamy caesar vinaigrette. The slight hint of anchovy in the vinaigrette adds an extra pop of saltiness that plays well with the sweetness of the beets and green beans and the bitterness of the frisee. The roles each ingredient plays throughout this salad is everything I look for in dishes I make; sweet, salty, bitter, acidic, aromatic, crunchy and textured.

Vegetable Meritage

Grilled Baby Heirloom Carrots, Roasted Baby Turnips, Marinated Black Kale, Roasted Beet Puree, Shaved Parmesan, Fresh Dill, Sherry Gastrique

Root vegetables are a love of mine, and during the colder seasons the roots are in full flavor. Like Dwight Schrute in The Office, I also happen to be "more of a root man than a fruit man." This dish re-creates the feelings of late summer/early fall with the grilled essence of the best carrots tied together beautifully with roasted, caramelized, and marinated vegetables. The gastrique is essentially a sweet sherry vinegar syrup that adds a vibrant acidic kick in the finish of each bite without being overpoweringly sweet. It disrupts what could be a monotonous dish, cuts through the salt in the parmesan, and takes away the bitterness in the char from the carrots. I always get excited when foods can give me flashbacks of positive times throughout my life, and preparations like these definitely give me those feelings. 

Coconut Glazed Salmon

Coconut Glazed Salmon, Spelt Farro, Swiss Chard, Sesame-marinated Eggplant, White Miso Vinaigrette

This salmon is the perfect combination of sweet, salty, bright and succulent. I steep coconut milk and soy with lemongrass, ginger, and basil to add a southeast-Asian profile without going the direct route of an Asian dish. The aromatic coconut reduction compliments the hearty flavor of the farro and livens up the tender chard with an herbaceous flavor profile. Tender bites of eggplant are transformed by a marinade that imparts giant pops of sesame flavor in every bite. The miso vinaigrette finishes with a slightly salty and sweet acidity to amplify the vibrance of all the flavors.

Chicken Pepperonata

Grilled Chicken, Detroit Harvest Honey, Smoked Collard Greens, Sweet Onion, Grilled Pumpkin, Cider Vinegar, Pepperonata

This is a take on southern cooking but with local and seasonal ingredients we love in the midwest. Pepperonata is typically comprised of stewed sweet and sour peppers, onions, and tomatoes. I leave out the tomatoes because though there are great hothouse options this time of year, they aren't naturally in season right now. I use vidalia onions, fresh herbs, peppers, and a bit of honey and sherry vinegar for a sweet & sour flavor profile similar to a caponata or agrodolce. The collard greens are braised for 3 hours in apple cider vinegar, honey, whole garlic, and salt and then smoked for just an hour for a touch of smoke that brings out their natural flavor. The honey used to finish the dish is harvested by my Mom and Dad at their small sustainable beekeeping operation right outside of Detroit. In my eyes, the honey is the best part, imparting a finishing flavor that’s a touch spicy, malty, and more floral than sweet.

Sweet Potato Gnocchi

Sweet Potato Gnocchi, Braised Short Rib, Baby Kale, Roasted Tart Apples, Crispy Shallots, Preserved Lemon

This dish is a take on an old favorite that Chef Mark Steuer created at Hot Chocolate when I began working with him. The sweet potato gnocchi is seasoned with just the right amount of nutmeg, ginger, and clove, which gives it a more savory profile and leaves it with just the right amount of sweetness. I personally think that most people lean toward preparing sweet potatoes with mostly sweet components and don’t realize that they are versatile enough to be savory. The way the short rib, covered in its reduced braising liquid, coats the sweet potatoes and creates a sauce for the dish is perfect. That, along with the tart bites of roasted apple and the salty crunch of the crispy shallots, makes this dish one of my favorites for a cold day. Also, one of our founders Jeremiah never stops talking about how great it is.

Chef's Inspiration: This Week's Menu

Tuscan Kale Salad

Tuscan Black Kale with Klug Farm Smoked Cherries, Pickled Parsnips, Pumpernickel-garlic Crumb, Roasted Thyme, and Honey-agave Vinaigrette

Kale is a super under-utilized ingredient because people see it as something they just eat to be healthy but doesn't taste good. I wanted to find a way to make it palatable for anybody - actually enjoyable by adding interesting flavor profiles to make it exciting. I chose lightly smoked cherries to go with the savory aspect of pumpernickel crumbs and pickled parsnips to add an acid component. The honey fennel vinaigrette adds acid as well, but also brings out the sweetness of the kale and cherries. I basically took familiar ingredients that people love and introduced new and different flavor profiles to excite your palate for that one perfect bite. 

Walnut Pesto Zucchini

Walnut Pesto Rubbed Zucchini, Melted Sweet Onion, Grilled Potatoes, Pickled Mustard Seeds

I grew up eating a primarily vegetarian diet and helping my dad grill was always exciting, especially when we could find creative ways to make veggies delicious. Zucchini can be kind of bland, but rubbing it with walnut pesto and getting a nice char on it transforms it into something really special. Pickled mustard seeds aren't an ingredient we had around the house when I was growing up, but I love the slightly spicy acidic crunch they add to this dish. The walnut pesto adds an extra layer of healthy fats and smooths out the spice of the basil. Slicing the potatoes keeps them from steaming and allows them to get the maximum amount of flavor from the grill.

Cajun Shrimp

Black Eyed Peas and Roasted Tomato, Baby Basmati Rice, Poached Shrimp, Blackened Onion, Cajun-spiced Aioli

I love southern cuisine and all the heart and soul that goes into the classic dishes made in the south. This dish is inspired by the classic "Hoppin' John" - black-eyed peas, rice, onion, and bacon. It's typically a side dish or a component of a meal, but adding shrimp turns it into a delicious main. Omitting the bacon lightens up the fat and sodium, and replacing it with blackened onion and roasted tomato still gives you that charred smokiness. A cajun-spiced aioli rounds out the dish with subtle spice, acidity, and creaminess.

Farmer's Chicken

Pan Roasted Chicken Breast, Bean Puree, Sweet Corn, Charred Shallot, Chard

The corn in this dish is charred ever so slightly to pair with the salty aspects of the chicken and creaminess of the bean puree, which acts as a sauce in this dish. Wilted swiss chard adds a fresh heartiness and reheats beautifully, without breaking down too much or getting watery the way other tender greens like spinach can. A heavier char on the shallots brings out the natural sweetness and a pleasant robustness that makes each bite pop with succulent fall flavor.

Harvest Steak

Grilled Hanger Steak, Roasted Carrot and Squash Puree, Lemon-Thyme Roasted Carrots, Pickled Banana Peppers, Cilantro

The flavors of roasted carrots, squash, root vegetables, and all things fall bring a warm feeling to my soul and remind me of my best years growing up. The combination of sweet, salty, and velvetly decadent carrots and squash with a bit of acidic heat from the banana peppers hits every part of your palette, and grass-fed hanger steak is just the icing on the cake. It's usually not available at grocery stores but I love hanger steak because it's the perfect balance of lean beef and just enough marbling to keep it tender. It's commonly known as "butcher's steak" because there's so little yield from each cow that butchers usually keep it for themselves. Cilantro rounds out the meal with a finishing freshness. 

Chef's Inspiration: This Week's Menu

Every meal has a story behind it. We chatted with Executive Chef Sean Spradlin to find out what inspired this week's dishes. 

Blueberry & Grilled Corn Salad

Red Leaf Lettuce, Creamy Tarragon Dressing, Roasted Blueberries, Kohlrabi, Grilled Corn

As a boy from the Midwest, I have a huge love for corn-I even have a tattoo of it! Since it's both sweet and savory, corn lends itself to dishes that marry those two flavors. I like to go beyond the expected sweet and savory pairings to come up with something new and creative. For this dish, I roast blueberries with a little bit of salt - just for a minute or two to take out the tartness, bring out the natural sweetness and create a better texture. I then add in earthy, savory shaved kohlrabi for contrast. Red leaf lettuce adds a slight bitterness, mellowed out by the creaminess of the tarragon dressing.

Truffled Mushroom Polenta

Roasted trio of mushrooms, grilled escarole, polenta, grated parmesan, pickled mustard seed, black truffle vinaigrette, fresh herbs

This is a spin on my favorite dish from the menu at Carriage House. I used to always eat it during service. There's a lot of bold flavors going on in this dish - roasted mushrooms, truffles, and grilled escarole.  Together with creamy polenta, they create a warming feeling as the weather turns colder. Pickled mustard seeds add just the right amount of acidity and a meritage of fresh herbs make this dish that could and should be enjoyed in a snowstorm bright enough for sunny Fall days.

Grilled Shrimp Skewers

Grilled Shrimp Skewer, Mint Marinade, Almond-Soy Butter, Belgian Endive, Smoked Sea Salt, Pickled Lemon Rind, Fresh Basil

This is inspired by a dish I created for a self-described "picky eater" with lots of dietary restrictions and preferences. I saw cooking for her as a creative challenge. The original version included head-on prawns, a pistachio-soy butter, and a mint chimichurri. Including approachable, familiar ingredients won her over and got her to try something out of her comfort zone. It changed her outlook on eating and experiencing new foods so much that she actually took the menu home and framed it, so I knew I was doing something right! Adding soy sauce to the almond butter boosts and brings out a different characteristic in the flavor of the nuts. I love how the nuttiness & earthiness of the almond butter complement the sweetness and saltiness of the shrimp. 

Autumn Chicken

Pan Roasted Chicken Breast, Roasted Mushrooms, Artichokes, Farro, Thyme, Preserved Lemon Jus

I hate artichokes so much - people just don't prepare them correctly! The trick to making them delicious is to clean them properly, then slow poach them in water with lots of lemon. The heavily acidulated water brings out a vibrant flavor that the artichoke has to offer, but will typically be hidden if you prepare it any other way. In this dish, they add a beautiful depth of texture - a vibrant meatiness that pairs perfectly with the robust flavor of the mushrooms and the acidity of the lemon jus. Combined with herbed farro and free-range chicken breast, brined and pan-roasted to juicy perfection, this dish is hearty, warming, and perfect for a chilly day. 

Grilled Steak Salad

Grilled and chilled hanger steak, charred bok choy and shaved napa cabbage, grilled scallion vinaigrette, shaved kohlrabi, caramelized shallot

I once ran across a small deli in Charleston with a 12 seat restaurant attached to it that had some of the best food I've ever tasted. This dish was inspired by a meal of lamb ribs, napa cabbage slaw and burnt onion dressing. The lamb ribs were heavily dry rubbed and roasted for 12 hours and though it was a simple dish, it was one of the most delicious things I've ever put in my mouth. Cold steak is something people are often hesitant to eat - they expect it to be soggy or chewy, but I give it a heavy marinade and char it until the herbs form a nice crust, giving you that pleasing bite. Bok choy adds a great crunch to the slaw and a light pop of radish-esque flavor, and the melted shallots add a subtle sweetness. 

How To Shop The Farmer's Market Like A Chef

The outdoor farmer's market season may be drawing to a close, but it's the perfect time to take advantage of the bounty of fall produce hitting the stands. We ventured to our favorite Green City Market with our Chef Sean Spradlin to get his tips on how to shop the farmer's market like a pro. 

Chef Sean Spradlin picking out apples at the Mick Klug Farm stand

Chef Sean Spradlin picking out apples at the Mick Klug Farm stand

1. Talk to the farmers. "You can basically go to a farmer's market not knowing anything and come out sounding like a seasonal chef just by taking the time to chat with purveyors. They're not salesmen trying to sell you on their product. It's their passion and they want to share about it with you, not pressure you into buying something." Whether it's how it was grown, what it tastes like, or what to look for when you're buying it, they're happy to share their wealth of knowledge, so take advantage of it! Not sure how to cook something? Ask them how they would prepare it!

2. Get out of your comfort zone. It's easy to go to the market and go straight for the items you're familiar with, but part of the fun is discovering something new. "Every time I go, there's something new that I haven't seen before." Take advantage of the opportunity to learn more about the food that grows close to your home by checking out some of the more unusual offerings. 

Tomatillos, okra, ground cherries and greens at the Green Acres Farm stand

Tomatillos, okra, ground cherries and greens at the Green Acres Farm stand

3. Buy produce in it's prime. Right now, squashes and root vegetables are at their freshest, but other items that are coming to the end of their season (like green beans or broccoli) won't be as flavorful as they would be in mid to late summer. Apples can be stored and found year-round, but right now the flavor is more intense because they've just been picked. 

A bounty of beets

A bounty of beets

4. Don't rely on a recipe. "Anything that's in season, most of the time, will pair well together. For instance, try roasting pears and carrots, adding a squeeze of lemon and some fresh herbs, and you've got a great seasonal side." Another tip? Pureed soups - cook up whatever combination of vegetables & fruits appeal to you, add some stock, and you've got a warming fall meal. "It's what's meant to be eaten in this climate, in this time - it's mother nature just giving you endless options of what to eat."

A rainbow of carrots at the Green Acres Farm stand

A rainbow of carrots at the Green Acres Farm stand

5. Pair fruits with meat. Roasted grapes or grilled melon make the flavor more pronounced and complement many meats beautifully. Or try a new take on a Tuscan stew - combine hearty greens, roasted root vegetables, squash, and carrots with apples and pears. "That hint of sweetness adds a contrast of flavor and balance - so it isn't one subtle, monotonous note throughout the dish." 

Chef picking out melons at the Nichols Farm stand

Chef picking out melons at the Nichols Farm stand

6. Look beyond the produce. Take time to explore the whole market - there are some amazing meats, cheeses, seafood, and other items available. Talk to those purveyors about what would pair well with the produce you've selected. 

7. Try a new twist on an old favorite. Love pumpkin pie? Try squash - it's easier to clean than pumpkin but equally delicious! Or whip up an autumn panzanella - "Peppers are really sweet right now and the crunch is really interesting along with tomatoes, bread from one of the stands, shaved squash and some good greens that you haven't tried before. It's a dish that incorporates that last bit of summer with the flavors of fall." 

A vast array of peppers at the Nichols Farm stand. 

A vast array of peppers at the Nichols Farm stand. 

Can't wait to try out these tips? Green City Market is still outdoors through October - every Wednesday & Saturday from 7 a.m. - 1 p.m. in Lincoln Park. After that, visit the indoor market at the Peggy Notebaert Nature Museum. Find out more here

Farmer Spotlight: Nichols Farm

On our Chef's last trip to the Federal Plaza Farmer's market, we tagged along and snagged an interview with the Nichols Farm crew. Watch below to find out more about their sustainable farming practices and how they go "above and beyond" certified organic requirements at their farm, located in Marengo, Illinois. 

MODERN LUXURY Chef's Night Out

MODERN LUXURY Chef's Night Out

Modern Luxury Interiors Chicago, Editor-in-Chief Andrea Mills, joined IIDA members and Chicago's favorite chefs for the ultimate cooking competition at the Transceramica Chicago Showroom. Four IIDA members, Hunter Kaiser, Susan Salvati Suhar, Scott Delano and Kay Wulf were paired with some of Chicago's finest chefs, Chef Mark Sparacino of Prosecco, Executive Chef Ryan Kikkert of Untitled Supper Club, Chef Michael Dean Reynolds of Brass Monkey, and Chef Federico Comacchio of Coco Pazzo to create the best summer dish. While trying these culinary creations, guests enjoyed musical stylings by Style Matters and delicious bites by Eat Purely. Special thanks to Kehoe Designs for providing the tablescapes for Kay Wulf and Chef Federico. 

Can Meal Kits Help Small Farmers Find New Ways to Distribute Food?

Can Meal Kits Help Small Farmers Find New Ways to Distribute Food?

By Anna Roth, Civil Eats - Yahoo! Food

The rising popularity of these meal kits has led to a Gold Rush of sorts. Big brands like Blue Apron, Plated, and Hello Fresh cater to the general population, each offering a half dozen or so meal plans for everyone from families to vegetarians. Then there are the niche kits: organic food (Eat Purely), vegan food (The Purple Carrot), Southern cooking (PeachDish), and smoothies (Green Blender). All claim to work with local suppliers to some extent, creating a whole new distribution outlet for small- to mid-size farms.

Meet Our Executive Chef

Photo by Frank Ishman

Photo by Frank Ishman

We're excited to tell you more about our Executive Chef! Read on for a little bit about his culinary background and peek inside the mind of the Chef with a Q&A below.

Executive Chef Sean Spradlin specializes in Spanish and French influenced seasonal cuisine with a focus on sustainability and sourcing locally. He was born in the Midwest and his respect for locally sourced meat and produce started early when he experienced the fresh flavors of just picked vegetables on his grandparents’ farm.

He began his culinary career in 2008 at Hot Chocolate, where he trained as a line cook under James Beard award-winning Chef Owner Mindy Segal and Chef de Cuisine Mark Steuer. Under their mentorship, he continued to develop his technique and palate and was quickly promoted to the role of Sous Chef. In 2010, Top Chef winner Stephanie Izard asked him to join the team at Girl & the Goat, where he continued to hone his culinary skills and assisted in writing recipes for her second cookbook.

After working together at Hot Chocolate, Steuer reached out to Spradlin to join him in opening the Bedford in 2011. As Executive Sous Chef at the Bedford, Spradlin developed a relationship with Midwest farmers and purveyors, creating seasonal dishes using locally sourced ingredients. When Steuer made the move to open Carriage House in 2012, he brought right-hand man Spradlin with him. As the opening Executive Sous Chef, he had the opportunity to create several of the dishes on their celebrated menu.

In 2014, Sean was offered the position of Executive Chef at Pure Kitchen, where he brought his passion for sharing his culinary experiences through his food to the Chicago event scene. As the opening Executive Chef at Eat Purely,  his commitment to outstanding, creative cuisine using locally sourced ingredients is now available delivered to your door. 


What are a few of your favorite local farms & producers?

I love Nichols for year-round produce, Klug for berries and greens, Seedling for berries, apples, and cider, Growing Power for greens, microgreens, and specialty lettuces. I'm a fan of any meat from Slagel - they're a legit all-family business and the relationship with them is something special. It's comforting to know that he had a hand in every part of the process - he raises, slaughters, and dry-ages the meat himself. My favorites are his lamb and beef. 


How do you create dishes that are healthy but still so delicious? 

I choose the best quality, nutrient-rich ingredients. If you're using the good stuff, the flavor is more pronounced and you don't need to add as much to make it taste great. To cover the four bases of flavor profile, I use olive oil instead of butter, a lot of fresh herbs, honey instead of sugar, and fresh citrus. 


Tell us about your creative process with the current menu.

Kale is a super under-utilized ingredient because people see it as something they just eat to be healthy but doesn't taste good. I wanted to find a way to make it palatable for anybody - actually enjoyable by adding interesting flavor profiles to make it exciting. I chose lightly smoked cherries to go with the savory aspect of pumpernickel crumbs and pickled parsnips to add an acid component. The honey fennel vinaigrette adds acid as well, but also brings out the sweetness of the kale and cherries. I basically took familiar ingredients that people love and introduced new and different flavor profiles to excite your palate for that one perfect bite. 

My idea behind the chicken was a play on chicken and grits. Normally that means fried or barbequed chicken and grits that are full of cream and butter. You don't need to add all that fat to polenta if you cook it in a court-bouillon, which is basically just seasoned water - I add mire poix, aromatics, lemon, honey, salt, bay leaf, thyme, and peppercorn. It still comes through as really flavorful, but you omit all the unnecessary fat components that make it unhealthy. I see it as a new approach to classic French cooking. Freebird chicken is so flavorful to begin with that a simple brine, seasoning, and pan sear is all you need. I used malbec wine roasted onions because the red wine ties into the chicken jus and brings out the natural sweetness of the onions. Mint pistou brightens the finish. 

The shortrib is my healthy take on steak and potatoes. From start to finish, it's an 18 hour process - I start by searing it, then I braise it slowly in beef stock with a red wine reduction, mire poix, fresh herbs and aromatics for 5-7 hours. I then press it overnight to remove the excess fat. The result is tender, melt in your mouth beef that reheats beautifully. Celery root is one of my favorite pairings with beef - it's starchy and hearty, but fresh instead of the flat starch you get when you just use potatoes. The celery in the dish builds on that and adds a mellow burst of flavor and crunch. The knob onion tops were left over from the malbec wine roasted onions in the chicken dish and I initially tried them out in the dish in an effort to avoid waste. I feel like someone took the time to grow those onions and I didn't want to just throw them away - turns out they rounded the dish out beautifully. I hate walnuts, but they're full of healthy fats, so I added baking spices, cumin, and paprika to make them delicious, adding a sweet, savory component to complete the dish. 

People are timid about cooking cauliflower - but I've found the darker, the better. Carmelizing the natural sugars brings out a depth of flavor - bitterness from the char, sweetness from the carmelization. I'm all about utilizing the ingredient to it's maximum potential and that's what I've done with the cauliflower steak. Grilled radicchio gives a nice crunch and adds more bitterness to counter the sweetness of the snap peas and pea shoots that round out the dish. I came up with the pistachio jus because I thought it'd be awesome if vegans could have the same experience you would with a meat jus - it ties the dish together so beautifully. When I first tried it out, I got so excited about it. Pistachios are super healthy, but making them into a jus adds a creamy, rich, salty fattiness even though it's really a very light dish. 


What's your favorite in-season ingredient right now and how do you like to use it?

Strawberries! I will literally use them for anything - under-ripened for pickling, ripe in vinaigrettes, sweet or savory purees, over-ripe is great for jam. I love strawberry ice cream. It's one of my very favorite ingredients to use in cocktails because of it's versatility. Mindy [Segal] showed me all of the crazy things you could do with strawberries and made me love them even more. 


We are Eat Purely

We're Chicago natives on a mission to enable and inspire healthy eating. We want to live in a world where you can get healthy food delivered anytime, anywhere, almost instantly so we're making that happen. 

While nourishing your body is our top priority, delighting your palate is just as important to us. We love food and are out to prove that healthy doesn't mean boring! Our chefs start with the best ingredients - organic, seasonal, and locally-sourced and create recipes that don't rely on excess salt, sugar, or fat to taste great. You won't find chemicals, preservatives or GMO's in our scratch-made kitchen and you can taste the difference in our freshly-made meals. 

Caring for our planet and community is also a big part of what we do. When we source locally from farms in the Midwest, we can find the best quality meats, grains, and cheese. Less time between the farm and your plate results in more nutrients and better flavor, but it also leaves a smaller carbon footprint and supports local farms. Here in our kitchen, we compost and recycle all that we can and all of our packaging is compostable or recyclable so you can do the same at home. 

Right now, you can order from us on GrubHub, DoorDash, and Postmates, but soon we'll be launching our very own app. Once it launches, orders via our app will be delivered in 20 minutes or less! Sign up here so we can send you a free meal when it's ready to use! 

Our meals arrive chilled so everything stays fresh. A few minutes in your oven or microwave and your lunch or dinner is piping hot when you're ready to eat. Instead of the loss in quality and nutrients with food that's lukewarm by the time it reaches your door, you'll experience meals the way our chefs intended - hot and cooked to perfection. 

Here's what's on the menu right now: