Just Add Cooking Launches Crowdfunding Campaign

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CONTACT:

Kristen Elworthy
kristen@sevenhillscommunications.com
978 590 0442

FOR IMMEDIATE RELEASE

 

JUST ADD COOKING LAUNCHES CROWDFUNDING CAMPAIGN TO MAKE
LOCAL FOOD ACCESSIBLE THROUGH CUSTOMIZED MEAL PLANS

WeFunder Campaign Will Allow Supporters to Become Investors for As Little as $100

 

BOSTON–Just Add Cooking, New England’s only local meal kit company, is launching a WeFunder campaign to raise $300,000 towards their goal of developing an increasingly personalized meal kit that makes local food accessible to their customers. The campaign will allow Just Add Cooking supporters to invest in the company starting at $100, helping it meet its mission of supporting the local food economy while also providing convenient meal options to customers.

The WeFunder campaign is now in preview mode and will launch officially on October 8. Supporters can begin making investments now. More details can be found at Just Add Cooking’s WeFunder profile at www.wefunder.com/just.add.cooking.

Just Add Cooking will use the investment to expand their service in the Northeast and introduce a second-generation, highly personalized meal solution platform powered by AI. The company is developing a crowd-sourced meal solutions platform that goes beyond a traditional meal kit. Dietitians, chefs and food bloggers will provide a wide selection of plans and Just Add Cooking will foster a local product marketplace that will allow artisans and food producers to connect with consumers.

Just Add Cooking’s proprietary technology platform will create a personalized and seamless experience for customers to buy and use local ingredients and use them in a way that makes sense for their lifestyle. Options will include traditional dinners, batch cooking plans, ready-made meals and kids’ lunches. These features will join the new products that Just Add Cooking has launched in the past year: a partnership with Roche Bros. to bring meal kits to retail stores and a marketplace of locally-sourced add-on items that customers can add to their meal kit deliveries.

These product innovations position Just Add Cooking to take an even stronger position in the meal kit industry. Currently, the company exceeds industry benchmarks, with an average order of $92 as compared to $57 for Blue Apron, and 26% retention as compared to an industry standard of 13%. Just Add Cooking triples the first-year average spend of national meal kits, with an average of $1,862 per customer. The company was recently named Boston magazine Best of Boston – Meal-Kit Delivery. Just Add Cooking currently has 700 subscribers and and retail meal kits in 13 stores.

“Just Add Cooking started in 2013 as a local meal kit company with the goal of making customers’ lives easier. In talks with thousands of customers and hundreds of local producers over the year, we have recognized that Just Add Cooking’s service goes even deeper: we provide a connection between local producers and customers and an opportunity to nourish the community,” said Jan Leife, founder and president of Just Add Cooking.

“In our interactions with customers, we have come to understand that dinner is not “one size fits all,” he continued. “This campaign will allow customers and supporters to join us in expanding our service beyond being a meal kit company into creating a local food system for the future, meeting customers where they need us and bringing people together over delicious dinners cooked with ingredients they can be proud of.”

Anyone can invest in Just Add Cooking for a minimum investment of $100, for which they’ll own a real stake in the company.

“We are not just investors in Just Add Cooking, but customers ourselves,” said Lisa Sebesta, a founder and managing partner at Fresh Source Capital, which is an investor in Just Add Cooking. “We’ve been involved with the company for over three years, and have continuously been impressed with Jan and the rest of the team in how they’ve managed through a very competitive environment. They’ve done it by maintaining the highest standards and always improving their product and service.”

For more information or to invest, visit Just Add Cooking’s WeFunder profile at www.wefunder.com/just.add.cooking.

About Just Add Cooking

Based in Boston, Just Add Cooking is New England’s only meal kit delivery company. Just Add Cooking sources and creates sustainable meal kits consisting of fresh, pre-measured, and high quality ingredients from New England that are carefully packed in a box and delivered directly to your home. For more information, visit  www.justaddcooking.com. To view Just Add Cooking’s WeFunder profile visit https://wefunder.com/just.add.cooking.

Delivery Day Changed to Saturday

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After surveying our customers, we are moving our weekly meal kit delivery date to Saturdays. This change beings on October 13th. The meal planner has been updated with Saturday delivery dates. The deadline to skip, cancel, and make menu selections will now be TUESDAY at noon.

Please note, due to this change, there will be no deliveries on Sunday October 7 or Monday October 8th. If you have already selected your meals for this day, please know these selections have been pushed to the October 13th delivery. You may visit your online meal planner to review the changes.

This change is a part of our growth strategy here at Just Add Cooking. This move to a new packing facility will ultimately increase our ability to provide a higher quality product along with more personalized meal solutions. We are actually working on a more personalized meal kit service right now that will give you exactly what you want each week. Stay tuned for more exciting news about this new service – you’ll be hearing from us soon!

We expect that our new packing facility will be able to offer you a fresher and more accurate meal kit–we have high standards and we know you do too!

As always, feel free to get in touch with any questions. You can reach us at customersupport@justaddcooking.com. Thank you!

 

Local Ingredients for the Week of 9/30/18

Salmon & Horseradish Smorrebrod featuring organic green cabbage from Pete's Greens, Gulf of Maine salmon from Red's Best, sour cream from Cabot Creamery & rye bread from Pain D'Avignon.

Salmon & Horseradish Smorrebrod featuring organic green cabbage from Pete’s Greens, Gulf of Maine salmon from Red’s Best, sour cream from Cabot Creamery & rye bread from Pain D’Avignon.

Each week, we strive to include as many local ingredients in our meal kits as possible. This often means we source ingredients just a few days before delivery. If you’re a regular customer, you’ve seen our lists of local ingredients in your box letters. Now, we’ll be publishing the list each week as we source. Please note: ingredient sources are subject to change due to last-minute availability!

  • Apples from Champlain Orchard in Champlain, VT. – Sliders and Salad with Blue Cheese Dressing & New England Grain Bowl
  • Organic Green Bell Pepper from Pete’s Greens in Waterbury, VT. – Red Lentil Sloppy Joe with Broccoli Slaw
  • Organic Green Cabbage from Pete’s Greens in Waterbury, VT. – Salmon and Horseradish Smorrebrod & BBQ Cauliflower Chickpea Tacos
  • Organic Lacinato Kale from Harlow Farm in Westminster, VT. – New England Grain Bowl
  • Mesclun Mix from FreshBox Farms in Millis, MA. – Sliders and Salad with Blue Cheese Dressing
  • Organic Sweet Potatoes from Riverland Farm in Sunderland, MA. – New England Grain Bowl
  • Chorizo from Bianco and Sons in Medford, MA. – Poached Huevos Rancheros with Chorizo
  • Gulf of Maine Salmon from Red’s Best in Boston, MA. – Salmon and Horseradish Smorrebrod
  • Blue Cheese from Great Hill Dairy in Marion, MA. – Sliders and Salad with Blue Cheese Dressing
  • Butter from Cabot Creamery in Cabot, VT. – Spinach and Fettuccine Alfredo
  • Egg from Maple Meadow Farm in Salisbury, VT. – Sliders and Salad with Blue Cheese Dressing & Poached Huevos
  • Sour Cream from Cabot Creamery in Cabot VT. – Salmon and Horseradish Smorrebrod
  • Rye Bread from Pain D’Avignon in Hyannis, MA. – Salmon and Horseradish Smorrebrod
  • Brioche Hamburger Bun from Pain D’Avignon in Hyannis, MA. – Red Lentil Sloppy Joes with Broccoli Slaw
  • Nutmeg from The Spice Mill in Manchester, CT. – Spinach and Fettuccine Alfredo
  • Smoked Paprika from The Spice Mill in Manchester, CT. – Red Lentil Sloppy Joes and Broccoli Slaw
  • Taco Seasoning from The Spice Mill in Manchester, CT. – BBQ Cauliflower Chickpea Tacos
  • Corn Tortillas from Cinco De Mayo Tortillas in Chelsea, MA. – BBQ Cauliflower Chickpea Tacos & Poached Huevos Rancheros
  • Pearled Farro from Maine Grains in Skohegan, ME. – New England Grain Bowl
  • Spinach Fettuccine from Maria’s Gourmet Pasta in Malden, MA. – Spinach and Fettuccine Alfredo

Local Ingredients for the Week of 9/23/18

Spanish Pork Chops with Almond Picada featuring organic cherry tomatoes from Long Wind Farm, organic scallions from Kitchen Garden Farm & baguette from Pain D'Avignon

Spanish Pork Chops and Almond Picada featuring organic cherry tomatoes from Long Wind Farm, organic scallions from Kitchen Garden Farm & baguette from Pain D’Avignon

Each week, we strive to include as many local ingredients in our meal kits as possible. This often means we source ingredients just a few days before delivery. If you’re a regular customer, you’ve seen our lists of local ingredients in your box letters. Now, we’ll be publishing the list each week as we source. Please note: ingredient sources are subject to change due to last-minute availability!

  • Organic Red Bell Pepper from Red Fire Farm in Granby, MA. – Pasta Primavera
  • Organic Cherry Tomato from Long Wind Farm in Thetford, VT. – Spanish Pork Chops and Almond Picada
  • Organic Roma Tomato from Kitchen Garden Farm in Sunderland, MA. – Classic Burgers with Oven Fries & Chicken Cassoulet with Chorizo
  • Organic Scallion from Kitchen Garden Farm in Sunderland, MA. – Spanish Pork Chops and Almond Picada & Miso Glazed Eggplant with Chinese Broccoli
  • Mesclun Mix from Fresh Box Farms in Millis, MA. – Chicken Cassoulet with Chorizo
  • Chorizo from Bianco and Sons Sausage in Medford, MA. – Chicken Cassoulet with Chorizo
  • Locally Caught Whitefish from Red’s Best in Boston, MA. – Whitefish with Ginger Scallion Sauce and Soba Noodles
  • Cheddar Cheese from Grafton Village Cheese in Grafton, VT. – Corn Cakes with Cheddar
  • Cage-Free Egg from Maple Meadow Farms in Salisbury, VT. – Corn Cakes with Cheddar
  • Baguette from Pain D’Avignon in Hyannis, MA. – Spanish Pork Chops and Almond Picada
  • Brioche Hamburger Roll from Pain D’Avignon in Hyannis, MA. – Classic Burgers with Oven Fries
  • Fresh Fusilli Pasta from Maria’s Gourmet Pasta in Malden, MA. – Pasta Primavera
  • FreshZen Ginger Scallion Sauce from FreshZen Foods in Boston, MA. – Whitefish with Ginger Scallion Sauce and Soba Noodles

5 Fan Favorite Football Recipes & Some Extra Game Day Snacks

Black Bean Nachos

Black Bean Nachos

Football season is upon us! College Saturdays & NFL Sundays are sacred for many, especially here in New England. Have your Pats jersey washed (or not)? Nail down that lucky spot on the couch? Prepare the same first & second half apps, entrees & ‘sserts as you did for every win last year? Once you can check all of your ritualistic items off the list, you can rest comfortably. Or at least on a full stomach.

Pre-Game in the Snack Zone

If you’re looking to incorporate simple game day snacks that feature a healthy twist, we’ve got coverage. Our Marketplace is chock full of tasty grab & go items that can easily enhance your spread:

We’d like to add more to your plate, in a good way… here are 5 fan favorite recipes that can make game day even more delicious than in years past.

Regulation Time Recipes:

Black Bean Nachos 

 Where else would we kick off? Yes…we know you’re excited for nachos and we are, too! There’s no denying our love of oozy cheese melted over a heap of deliciousness. This vegetarian version of one of America’s favorite football foods turns to black beans for protein and includes pickled jalapenos to add a bit of a kick…pun(t) intended!

Andouille Gumbo

You can count on us to put a regional spin on a recipe straight out of NoLa. And you can thank Bianco & Sons for the sausage in this hearty stew that is brimming with juicy vegetables, aromatic spices, and a thick, flavorful stock.

Jambalaya

In keeping with the theme of southern comfort food, we bring to you a mouthwatering Creole tradition: bell pepper, onion, and celery mixed with chicken thighs & spicy Italian sausage. This dish is a literal melting pot of the French and Spanish cultures that form the culinary makeup of Louisiana. So be prepared to take a trip to the Deep South with your taste buds in this filling recipe!

Sloppy Joes  

These may take you back to childhood, but there’s nothing childish about them. So be prepared to roll up your sleeves and amp up your Sloppy Joes with a variety of toppings, sauces and condiments for the ultimate sandwich. Our version doesn’t come on a plastic tray served by a surly lunch lady in a hair net, but it’s quick, easy, and perfectly complemented by a crisp, refreshing beer.

Tex-Mex Mac & Cheese

This comforting dish has it all: the flavors and textures of chili, plus the warm gooeyness of mac & cheese. Ground beef and kidney beans provide the protein for this dish, and the Monterey Jack cheese adds a creamy richness. Add some chili powder for a burst of heat!

What are your favorite game day recipes?

 

Local Ingredients for the Week of 9/16/18

Quinoa Stuffed Peppers featuring organic bell peppers from Red Fire Farm, organic scallions from Kitchen Garden Farm, feta cheese from Narragansett Creamery & cumin from The Spice Mill.

Quinoa Stuffed Peppers featuring organic bell peppers from Red Fire Farm, organic scallions from Kitchen Garden Farm, feta cheese from Narragansett Creamery & cumin from The Spice Mill.

Each week, we strive to include as many local ingredients in our meal kits as possible. This often means we source ingredients just a few days before delivery. If you’re a regular customer, you’ve seen our lists of local ingredients in your box letters. Now, we’ll be publishing the list each week as we source. Please note: ingredient sources are subject to change due to last-minute availability!

  • Organic Bell Pepper from Red Fire Farm in Granby, MA. – Quinoa Stuffed Peppers
  • Organic Cherry Tomatoes from Long Wind Farm in Thetford, VT. – Chicken Caesar Salad
  • Organic Romaine Lettuce from Harlow Farm in Westminster, VT. – Chicken Caesar Salad
  • Organic Scallions from Kitchen Garden Farm in Sunderland, MA. – Beef Bulgogi, Fresh Corn & Basil Pasta, Quinoa Stuffed Peppers
  • Organic Swiss Chard from Kitchen Garden Farm in Sunderland, MA. – Bangers & Mash by Joshua Smith
  • British Bangers from New England Charcuterie in Waltham, MA. – Bangers & Mash by Joshua Smith
  • Locally Caught Whitefish from Red’s Best in Boston, MA. – Miso Glazed Fish with Lime Beurre Blanc
  • Butter from Cabot Creamery in Cabot, VT. – Miso Glazed Fish with Lime Beurre Blanc, Fresh Corn & Basil Pasta
  • Feta Cheese from Narragansett Creamery in Providence, RI. – Quinoa Stuffed Peppers
  • Sour Cream from Cabot Creamery in Cabot, VT. – Bangers & Mash by Joshua Smith, Mushroom & Pepper Masala
  • Sourdough Bread from Pain D’Avignon in Hyannis, MA. – Chicken Caesar Salad
  • Cumin from The Spice Mill in Manchester, CT. – Quinoa Stuffed Peppers
  • Tandoori Seasoning from The Spice Mill in Manchester, CT. – Mushroom & Pepper Masala
  • Fresh Orecchiette Pasta from Maria’s Gourmet in Malden, MA. – Fresh Corn & Basil Pasta

Local Ingredients for the Week of 9/9/18

Shrimp & Grits featuring shrimp from Red's Best, collard greens from Harlow Farm, Monterey Jack cheese from Cabot Creamery, hot sauce from Alex's Ugly Sauce, and southwest seasoning from The Spice Mill.

Shrimp & Grits featuring shrimp from Red’s Best, collard greens from Harlow Farm, Monterey Jack cheese from Cabot Creamery, hot sauce from Alex’s Ugly Sauce, and southwest seasoning from The Spice Mill.

Each week, we strive to include as many local ingredients in our meal kits as possible. This often means we source ingredients just a few days before delivery. If you’re a regular customer, you’ve seen our lists of local ingredients in your box letters. Now, we’ll be publishing the list each week as we source. Please note: ingredient sources are subject to change due to last-minute availability!

  • Red Bell Pepper from Red Fire Farm in Granby, MA. – Andalusian Pork & Peppers
  • Cherry Tomatoes from Warner Farm in Sunderland, MA. – Greek Barley Salad
  • Collard Greens from Harlow Farm in Westminster, VT. – Shrimp & Grits
  • Green Bell Pepper from Harlow Farm in Westminster, VT. – Sloppy Joes
  • Tomatillos from Kitchen Garden Farm in Sunderland, MA. – Chicken Tinga Tacos
  • Shrimp from Red’s Best in Boston, MA. – Shrimp & Grits
  • Cage-Free Eggs from Maple Meadow Farm in Salisbury, VT. – White Bean Croquettes with Zucchini
  • Feta Cheese from Narragansett Creamery in Providence, RI. – Chicken Tinga Tacos
  • Monterey Jack Cheese from Cabot Creamery in Cabot, VT. – Shrimp & Grits
  • French Sandwich Rolls from Pain D’Avignon in Hyannis, MA. – Seared Vegetable Banh Mi
  • Hamburger Buns from Pain D’Avignon in Hyannis, MA. – Sloppy Joes
  • Smoked Paprika from The Spice Mill in Manchester, CT. – Andalusian Pork & Peppers, Sloppy Joes
  • Southwest Seasoning from The Spice Mill in Manchester, CT. – Shrimp & Grits
  • Corn Tortillas from Cinco De Mayo in Chelsea, MA. – Chicken Tinga Tacos
  • Hot Sauce from Alex’s Ugly Sauce in Boston, MA. – Shrimp & Grits
  • Sriracha from Kitchen Garden Farm in Sunderland, MA. – Seared Vegetable Banh Mi
  • Eggplant from Kitchen Garden Farm in Sunderland, MA. – Seared Vegetable Banh Mi

Easy Ideas for End of Summer Dinner Party Inspiration

Grilled Summer Salad

Grilled Summer Salad

With Labor Day Weekend on the horizon, we wanted to share some end of summer dinner party inspiration & ideas so that you can close out the season with a stylish (and delicious) bang! If you want a fancy look, menu & libation selection but don’t want to exert a large amount of effort, we’ve got you covered.

Outdoor Dining Accents:

Dress up your table with some easy accent pieces like a colorful tablecloth or runner. By infusing some vibrancy into your outdoor space, you can easily and affordably make it more inviting and appealing.

Let there be light! Add some scented candles, strung lights or decorative lanterns to your al fresco dining area for mood and ambiance enhancement.  

Hanging and potted plants make people happy. These natural accents not only add color to an outdoor atmosphere, but they also quite literally add life! Dial it up a notch by housing them in handmade macrame wall hangings from a local creator like Drifter & Bloom.

Summer Menu Ideas:

Start your soiree off with something light & refreshing like a Grilled Summer Salad. Featuring an array of seasonal vegetables, including zucchini, bell pepper & fresh corn, this dish is elevated with the addition of a simple lime vinaigrette.

Trying to think outside of the box? Create an international theme for your end of summer dining experience! Consider offering an entree like Seafood Paella to your guests. This classic Spanish meal is a filling, easy one-pot dish that typically contains ingredients like shrimp, white fish and a variety of spices for an aromatic kick.

If you prefer something aside from seafood & have the urge to fire up & take full advantage of summer-time grilling, throw some Halloumi Skewers on the barbie! Halloumi is a style of cheese from Cyprus that has a very high melting point, which makes it the perfect cheese for grilling. Our recipe pairs it up with a Greek-style couscous salad that features kalamata olives, cucumbers, and tomatoes.

Creating an Ideal Outdoor Bar Station:

Whether your outdoor bar area is a permanent structure or a simple pop-up, here are a few ways to make sure you’re utilizing your space as effectively as possible. First things first, make sure you choose a sturdy table to house all of your precious libations. Consider wind and other natural elements as you put forth your plan. Secondly, ensure water is available and plentiful. With New England heat waves becoming the norm, access to hydration is critical. Lastly, and perhaps most importantly, make sure your bar is set up 15 minutes prior to guest arrival. It’s important that it’s clear to them that the libations are there for the taking, and immediately!

Now let’s get down to brass tacks. From icy blended cocktails to refreshing pitcher drinks, we can help you with what to serve at your libation station. Here are a few of our favorite summer recipes:

  • Fruity cocktails are synonymous with warm weather. Kick off your party with a batch of welcoming Watermelon Sangria or a cool, light cocktail like a Cucumber-Honeydew Freeze.
  • Need company while you’re manning the grill? How about a spicy concoction like an Amante Picante Margarita or a rum-min inspired drink like a classic mojito!
  • Want punch without the punch? You can find a library of luscious liquid recipes here!

Have a unique recipe, cocktail or outdoor accentuation tip you want to share? We’re all ears!

Local Ingredients for the Week of 9/2/18

Jambalaya featuring organic green bell pepper from Harlow Farm, organic celery from Pete's Greens, spicy Italian sausage from Bianco & Sons, and creole spice mix from The Spice Mill.

Jambalaya featuring organic green bell pepper from Harlow Farm, organic celery from Pete’s Greens, spicy Italian sausage from Bianco & Sons, and creole spice mix from The Spice Mill.

Each week, we strive to include as many local ingredients in our meal kits as possible. This often means we source ingredients just a few days before delivery. If you’re a regular customer, you’ve seen our lists of local ingredients in your box letters. Now, we’ll be publishing the list each week as we source. Please note: ingredient sources are subject to change due to last-minute availability!

  • Apples from Champlain Orchards in Champlain, VT. – Pork Chops and Savoy Cabbage
  • Baby Spinach from Fresh Box Farms in Millis, MA. – Meatballs with Spinach
  • Organic Green Bell Pepper from Harlow Farm in Westminster, VT. – Jambalaya
  • Organic Celery from Pete’s Greens in Craftsbury, VT. – Jambalaya
  • Organic Red Leaf Lettuce from Harlow Farm in Westminster, VT. – Grilled Salmon and Summer Salad
  • Organic Cherry Tomato from Long Wind Farm in Thetford, VT. – Fettuccine with Feta and Olives
  • Organic Scallion from Kitchen Garden Farm in Sunderland, MA. – Vegetarian Bean Burrito and Ginger Tofu in Lettuce Cups
  • Gulf of Maine Salmon from Red’s Best in Boston, MA. – Grilled Salmon and Summer Salad
  • Spicy Italian Sausage from Bianco and Sons in Medford, MA. – Jambalaya
  • Butter from Cabot Creamery in Cabot, VT. – Pork Chops and Savoy Cabbage
  • Cheddar Cheese from Grafton Village Cheese in Grafton, VT. – Vegetarian Bean Burrito
  • Feta Cheese from Narraganset Creamery in Providence, RI. – Fettuccine with Feta and Almonds
  • Sour Cream from Cabot Creamery in Cabot, VT. – Vegetarian Bean Burrito
  • Chili Powder and Cumin from The Spice Mill in Manchester, CT. – Vegetarian Bean Burrito
  • Creole Spice Mix from The Spice Mill in Manchester, CT. – Jambalaya
  • Smoked Paprika from The Spice Mill in Manchester, CT. – Meatballs with Spinach
  • Flour Tortillas from Cinco De Mayo in Chelsea, MA. – Vegetarian Bean Burrito
  • Fresh Fettuccine from Mariah’s Gourmet Pasta in Malden, MA. – Fettuccine with Feta and Olives
  • Tomato Sauce from Foss Farms in Sandwich, MA. – Meatballs with Spinach

 

Local Ingredients for the Week of 8/26/18

Seafood Paella featuring organic red bell pepper from Red Fire Farm, fresh fish & shrimp from Red's Best and bay leaf from The Spice Mill

Seafood Paella featuring organic red bell pepper from Red Fire Farm, fresh fish & shrimp from Red’s Best and bay leaf from The Spice Mill

Each week, we strive to include as many local ingredients in our meal kits as possible. This often means we source ingredients just a few days before delivery. If you’re a regular customer, you’ve seen our lists of local ingredients in your box letters. Now, we’ll be publishing the list each week as we source. Please note: ingredient sources are subject to change due to last-minute availability!

  • Organic Red Bell Pepper from Red Fire Farm in Granby, MA. – Seafood Paella, Halloumi Skewers and Couscous
  • Organic Sweet Corn from Joe Czajkowski Farm in Hadley, MA. – Grilled Summer Salad
  • Organic Fresno Chili from Kitchen Garden Farm in Sunderland, MA. – Spiced Latin Sliders and Bean Salad
  • Organic Scallions from Kitchen Garden Farm in Sunderland, MA. – Ginger Hoisin Tofu, Halloumi Skewers and Couscous, Green Curry Chicken
  • Organic Green Cabbage from Pete’s Greens in Craftsbury, VT. – Moo Shu Pork Tacos
  • Organic Zucchini from Jericho Settlers Farm in Jericho, VT. – Grilled Summer Salad
  • Whitefish and Shrimp from Red’s Best in Boston, MA. – Seafood Paella
  • Cage-Free Eggs from Maple Meadow Farm in Salisbury, VT. – Moo Shu Pork Tacos
  • Halloumi Cheese from Narragansett Creamery in Providence, RI. – Halloumi Skewers and Couscous
  • Bay Leaf from The Spice Mill in Manchester, CT. – Seafood Paella
  • Cumin from The Spice Mill in Manchester, CT. – Spiced Latin Sliders and Bean Salad
  • Flour Tortillas from Cinco De Mayo in Chelsea, MA. – Moo Shu Pork Tacos