Spring Grilling Recipe Roundup

Grilling season is here! It’s been a long wait for Boston with a winter that stretched into spring, but we’re finally emerging from the snow banks. There’s no better way to celebrate spring than grilling outdoors, which is why many of our spring recipes can be made on the stove or on the outdoor grill. We’ve put together a roundup of our favorite grilling recipes and sides so you can get an early jump start on the season!

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Gourmet Hot Dogs

We’ve taken a classic hot dog and kicked it up to a new level. Top your hot dog with crunchy fried onion flakes and tangy zucchini relish, and pair it with a side of creamy horseradish slaw.

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Grilled Portobello and Cabbage

Satisfy your grill cravings in a healthy way with this flavorful portobello burger that even meat lovers will want to sink their teeth into. Topped with sharp blue cheese and crunchy red onion this burger is satisfying in texture and flavor. Grilling the cabbage gives it deep, caramelized notes.

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Grilled Salmon & Summer Salad

This salad is a perfect summer meal. Grilling the vegetables outside lets you enjoy the summer and keep the heat out of your kitchen. The addition of lime to a simple vinaigrette takes this dish to another level. The charred taste of roasted corn, peppers, and squash work perfectly with the fresh lime juice.

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Grilled Veggie Pita Pockets

Our Grilled Vegetable Pita Pockets are a great summer grilling recipe that’s super portable too! Whether you’re playing an intense game of badminton, or relaxing by the pool you can take these pita pockets with you anywhere. The grilled veggies and marinated chickpeas are topped with briny feta cheese and cool tzatziki yogurt sauce.

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Spiced Latin Sliders & Bean Salad

These spiced sliders are a great summer treat that can be prepared easily on the grill or in a skillet. Fresh fresno chili is complemented with cumin and queso fresco in these beef sliders. A marinated black bean salad adds a cool creaminess to this spicy dish.

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Pork Chops & Potato Salad

This home-style meal is a great dish for any time of year. Juicy pork chops are topped with a delicious tart jam featuring the bounty of Massachusetts fruits made by Deborah’s Kitchen. Served with the pork chops is a warm potato salad with spicy arugula and subtle sherry vinegar.

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Stuffed Turkey Burgers with Sweet Potato Fries

We decided to put a fun twist on a classic cheeseburger by turning it inside out! Creamy, delicately flavored Monterey Jack cheese is stuffed inside savory turkey patties, giving them mouthwatering, gooey centers. Sweet potato fries and a sweet, tangy sauce heighten this dish further. Cook on a skillet or outside on the grill, your choice!

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Succotash with Lamb Kabobs

Our take on succotash combines sweet corn, silky avocado, crisp cucumber and aromatic basil. Lamb kebabs are the perfect foil for the fresh flavors.

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Eggplant Burger with Roasted Parsnips

Parsnips look like big, white carrots but they have a spicier, nuttier flavor. Once roasted they take on a sweet flavor that pairs perfectly with the chili powder. Our spiced eggplant burgers are coated in panko bread crumbs and seared on the stove top to give them a crisp crunch, or try them on the grill for a smoky flavor! Spicy, sweet, and savory, this dish has it all!

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Halloumi Skewers & Couscous 

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.

Local Ingredients for the Week of April 29, 2018

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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 Potatoes from Pete’s Greens in Craftsbury, VT. – Stuffed Portobello Burgers with Herbed Potatoes
  • Organic Shallots from Blue Ox Farm in Enfield, NH. – Asparagus and Mushroom Stir Fry
  • Organic Onions from Pete’s Greens in Craftsbury, VT. – Hungarian Goulash, Clam Chowder
  • Organic Potatoes from Pete’s Greens in Craftsbury, VT. – Clam Chowder, Hungarian Goulash
  • Butter from Cabot Creamery in Cabot, VT. – Clam Chowder
  • Cage-Free Eggs from Maple Meadow Farm in Salisbury, VT.  – Moo Shu Pork Tacos
  • Goat Cheese from Vermont Creamery in Websterville, VT. – Stuffed Portobello Burgers with Herbed Potatoes
  • Yogurt from Sidehill Farm in Hawley, MA. – Tandoori Chicken with Roasted Chickpeas
  • Bread from Nashoba Brook Bakery in Concord, MA. – Clam Chowder
  • Hamburger Buns from Nashoba Brook Bakery in Concord, MA. – Stuffed Portobello Burgers with Herbed Potatoes
  • Bay Leaf from The Spice Mill in Manchester, CT. – Clam Chowder
  • Caraway Seeds and Hot Paprika from The Spice Mill in Manchester, CT.  – Hungarian Goulash
  • Crushed Red Pepper from The Spice Mill in Manchester, CT. – Tuscan Grain Bowl
  • Tandoori Seasoning from The Spice Mill in Manchester, CT. – Tandoori Chicken with Roasted Chickpeas
  • Flour Tortillas from Cinco De Mayo in Chelsea, MA. – Moo Shu Pork Tacos
  • Sriracha from The Kitchen Garden Farm in Sunderland, MA. – Asparagus and Mushroom Stir Fry, Moo Shu Pork Tacos

Local Ingredients for the Week of April 22, 2018

 

poachedhuevos-heroEach 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!

Featured Vendor

MEM Tea Imports – Watertown, MA

MEM Tea is a local tea purveyor that you may be familiar with, without even knowing it! They supply high-quality tea for many Boston-area restaurants and have a retail store in Davis Square, Somerville. Now, you can get their delicious teas delivered right to your door though our Add-On Marketplace (order directly in your Meal Planner). MEM was founded in 1999 and the products can be purchased either loose leaf or as tea bags.

MEM operates locally but sources tea from the best purveyors from around the world, from China to Crete. Domestically, they source herbals like Elderflower and Chamomile from Karnak Farms, their own farm in Saco, ME. Owner Gilbert Tsang and his team maintain strict sourcing criteria on three pillar principles: (1) Flavor and palatably; (2) good economic value, and (3) brew-ability. More than half of their offerings are custom blends.

This Week’s Local Ingredients

  • Lettuce Mix from Fresh Box Farm in Millis, MA. – Shaken Beef
  • Lettuce Mix from Lef Farm in Loudon, NH. – Pasta alla Puttanesca
  • Organic Shallots from Blue Ox Farm in Enfield, NH. – Shaken Beef
  • Organic Yellow Onions from Pete’s Greens in Craftsbury, VT. – Hungarian Chicken and Mushroom Paprikash, Red Lentil Sloppy Joes with Broccoli Slaw, Poached Huevos Rancheros with Chorizo, Pinto Bean Tostadas
  • Organic Potatoes from Pete’s Greens in Craftsbury, VT. – Hungarian Chicken and Mushroom Paprikash
  • Chorizo from Bianco and Sons in Medford, MA. – Poached Huevos Rancheros with Chorizo
  • New England Caught Fresh Fish 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, Hungarian Chicken and Mushroom Paprikash, Shaken Beef
  • Cage-Free Eggs from Maple Meadow Farm in Salisbury, VT. – Poached Huevos Rancheros with Chorizo
  • Monterey Jack Cheese from Cabot Creamery in Cabot, VT. – Pinto Bean Tostadas
  • Sour Cream from Cabot Creamery in Cabot, VT. – Hungarian Chicken and Mushroom Paprikash
  • Hamburger Buns from Nashoba Brook Bakery in Concord, MA. – Red Lentil Sloppy Joes with Broccoli Slaw
  • Crushed Red Pepper from The Spice Mill in Manchester, CT. – Pasta alla Puttanesca
  • Cumin from The Spice Mill in Manchester, CT. – Pinto Bean Tostadas
  • Paprika from The Spice Mill in Manchester, CT. – Hungarian Chicken and Mushroom Paprikash
  • Smoked Paprika from The Spice Mill in Manchester, CT. – Red Lentil Sloppy Joes with Broccoli Slaw
  • Corn Tortillas from Vermont Tortilla Company in Shelburne, VT. – Poached Huevos Rancheros with Chorizo, Pinto Bean Tostadas
  • Fresh Spaghetti from Maria’s Gourmet Pasta in Malden, MA. – Pasta alla Puttanesca

#TacoTuesday Recipe Roundup

Ready to celebrate #TacoTuesday? It’s our favorite day of the week! Taco recipes are simple, convenient and a huge hit with every age. Plus, they’re full customizable for even the pickiest eaters. Today, we’re rounding up our top Just Add Cooking taco recipes that think a bit outside the box to give you some #TacoTuesday inspiration!

Vegetarian Tacos

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BBQ Cauliflower Chickpea Tacos

Hearty chickpeas and creamy cauliflower are an excellent blank canvas for Boston’s own Bondat’s custom spice blend. Taste tested from years of grilling and smoking meats, this taco seasoning includes cumin, salt, chili, coriander, garlic, and Mexican oregano. You can count on us to bring local inspiration even to taco night!

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Mixed Mushroom Tacos

Just Add Cooking is bringing all the fun of taco night to your dinner table with our fantastic Mixed Mushroom Tacos! Meaty crimini and oyster mushrooms make the base of our taco fillings and are rounded out with some creamy pinto beans. You can pick your own toppings with a fresh slaw, avocado, and tomatoes.

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Tofu Crumble Tacos

We’ve reimagined the classic taco with tofu! Tofu is the perfect vehicle for showcasing the warmth and flavor of taco seasoning, and this recipe brings together all your favorite toppings: crunchy iceberg lettuce, tangy monterey jack cheese, spicy pickled jalapenos, and crisp onion.

Fish Tacos

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Blackened Monkfish Tacos

In this delicious recipe blackened does not mean burnt! Instead, blackened refers to the flavorful crust that the fish develops when coated in creole seasoning and is then seared. A fresh salsa of jalapeno, pineapple, and lime brightens up the dish and adds a punchy contrast to the spiced fish.

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Fish Tacos with Avocado Creme

Taco night comes together in a very tasty way with our distinctive recipe. The lightness of pollack, bright lime, and fresh cilantro, paired with the richness of a homemade avocado creme make for an easy, mouth watering dinner that will satisfy everyone around the table.

Fusion Tacos

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Five Spice Pork Tacos

We’re throwing out the rulebook with this recipe for Chinese-inspired tacos. Pork shoulder gets tossed in fragrant five spice seasoning and is then seared until juicy and crisp. Topped with a bright vegetable slaw, sweet chili sauce, and toasted sesame seeds, these tacos bring together the best of two delicious cuisines.

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Moo Shu Pork Tacos

Moo shu pork is a dish of northern Chinese origin that is a hot seller in Chinese-American cuisine. This is not your typical takeout moo shu pork, however. For starters you get to make it yourself! Second, we’re crossing borders and using flour tortillas as the vehicle to hold the tasty filling and topping it all with a spicy sriracha mayo.

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Spicy Korean Tacos

This Korean-Mexican fusion style meal is inspired from the food trucks of Los Angeles. Our pork gets its spicy kick from gochujang, a Korean red chili paste, and the napa cabbage slaw cools down every bite while adding a bit of crunch.

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Thai Beef Tacos

The “holy trinity” of French and Italian cuisine is a trio of vegetables: onions, carrots, and celery. In Thai cuisine the trio is a little different: lime juice, fish sauce, and sugar. These ingredients form the backbone of much of Thai cooking. The funkiness of the fish sauce is balanced perfectly by the sugar and lime juice.

Classic Tacos

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Chicken Tinga Tacos

Chicken tinga is a Mexican dish of shredded chicken in a rich tomato sauce brimming with smoky chipotle chilis, aromatic onions, and fresh tomatillos. In our recipe we’re filling warm corn tortillas with the chicken tinga and topping it off with creamy, tangy feta, and crunchy onion.

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Classic Beef Tacos

Celebrate this taco Tuesday with our Classic Beef Tacos! This recipe is a comforting family meal that brings together all your favorite taco toppings: crunchy iceberg lettuce, tangy monterey jack cheese, spicy pickled jalapenos, and crisp onion.

A Spring Break Staycation in Your Kitchen

Spring Break is just around the corner here in Boston. If you’re experiencing major FOMO as you watch other people climb aboard planes jetting to places that have emerged from a deep freeze (we’re almost there, New England!), we have the solution: a Staycation in Your Kitchen!

Our culinary team is inspired by recipes from around the world and that includes all the warm places you can imagine. So take a trip with us and try transporting yourself and your family to a new (much warmer) land with these delicious recipes. The best part is they can be made in around 30 minutes–much less painful than the security line at Logan!

The Tropics

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Caribbean Chicken Salad

Take a grilled chicken salad to the next level with spicy jerk seasoning! You can find all the flavors and fun of the Caribbean in this easy summer recipe. Sweet diced pineapple meets crunchy bell peppers and a creamy lime dressing for a delicious salad that keeps the party going all night long!

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Jerk Salmon with Caribbean Slaw

Jerk seasoning is a spice blend indigenous to Jamaica that is predominantly made up of allspice and hot peppers. Many other ingredients can be added, giving each jerk seasoning a unique taste and style. Our interpretation couples flavorful jerk salmon with a refreshing Caribbean slaw.

Mexico

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Mexican Pollock

Mexican spices and herbs like chili powder and oregano combine to flavor a piquant tomato sauce. The fish is then poached in this sauce and absorbs all of the bright and tangy flavors. Served over a bed of rustic mashed potatoes and garnished with fresh cilantro, this dish has it all.

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Classic Beef Tacos

Celebrate Taco Tuesday with our Classic Beef Tacos! This recipe is a comforting family meal that brings together all your favorite tacos toppings: crunchy iceberg lettuce, tangy monterey jack cheese, spicy pickled jalapenos, and crisp onion.

Greece

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Greek Meatballs & Salad

Take a trip to Greece without having to leave your kitchen! These meatballs, made with succulent lamb, fresh mint, and spicy garlic and served with a cool and creamy tzatziki sauce will transport you right to your favorite restaurant overlooking the Mediterranean Sea.

Hawaii

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Hawaiian Pork Chops

For this pork chop dish we’ve brought together sweet brown sugar, savory soy sauce, and tangy cider vinegar in a flavorful sauce for pork chops and bell peppers. An herbaceous cilantro rice is studded with pineapple to soak up any extra sauce and add a sweet bite to this savory meal.

The South

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Jambalaya

At the heart of many cuisines is a set of aromatics that form the base. In French, it’s mirepoix (carrot, onion, and celery). In the Creole tradition of Louisiana, it’s bell pepper, onion, and celery. This dish is a great mix of the French and Spanish cultures that form the culinary makeup of Louisiana.

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Nashville Hot Tempeh with Creamy Grits

Nashville-style hot chicken is all the rage these days. This unique preparation of chicken uses a sweet and spicy glaze to coat the chicken after it’s been fried. We’re subbing in tempeh for this vegetarian recipe and serving it along with some cheesy cheddar grits and braised greens.

The Southwest

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Poblano Pork & Dumpling Stew

We took nana’s chicken and dumplings on a trip to the Southwest. Masa, traditionally used for making tortillas and tamales, is perfect for the dumplings in this hearty stew with just a bit of heat from the mild poblano. We’re sure this will warm you up on even the chilliest of winter days.

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Southwest Chopped Salad

In this ample dinner salad sweet cherry tomatoes, charred corn, earthy black beans, and red onion come together on a bed of mesclun tossed with a zippy avocado dressing. This salad is bright, vibrant, and fresh thanks to a burst of lime and cilantro.

Local Ingredients for the Week of April 15, 2018

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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!

Featured Vendor

Vermont Tortilla Company – Shelburne, VT

You may not consider New England a tortilla-making hub, but you’d be wrong. Turns out, you can source authentic Mexican tortillas pretty much as far north of the border as you can get. Vermont Tortilla Company makes locally-grown and organic tortillas from three simple ingredients:  locally grown corn, water and slaked lime.

Vermont Tortilla Company was founded by April and Azur Moulaert, trained scientists who met at a research station in the tropical Costa Rican rainforest. The couple married and had children and in their travels fell in love with their adopted home state of Vermont and the Yucatan Peninsula in Mexico, where they visited annually and developed an affinity for Mexican cuisine. They fused these two places and developed a passion for supporting local organic agriculture with the Vermont Tortilla Company, founded in 2015.

This Week’s Local Ingredients

  • Organic Red Onions from Heartwood Farm in Irasburg, VT. – Salmon and Horseradish Smorrebrod
  • Organic Shallots from Blue Ox Farm in Enfield, NH. – Miso Grits with Pan Seared Asparagus
  • Organic Yellow Onions from Pete’s Greens in Craftsbury, VT. – Poblano Pork and Dumpling Stew, Classic Beef Tacos
  • Gulf of Maine Salmon from Red’s Best in Boston, MA. – Salmon and Horseradish Smorrebrod
  • Butter from Cabot Creamery in Cabot, VT. – Miso Grits with Pan Seared Asparagus
  • Cage-Free Eggs from Maple Meadow Farm in Salisbury, VT.  – Miso Grits with Pan Seared Asparagus
  • Monterey Jack Cheese from Cabot Creamery in Cabot, VT. – Classic Beef Tacos
  • Sour Cream from Cabot Creamery in Cabot, VT. – Salmon and Horseradish Smorrebrod
  • Crushed Red Pepper from The Spice Mill in Manchester, CT. – Tuscan Ribollita
  • Taco Seasoning from The Spice Mill in Manchester, CT. – Classic Beef Tacos
  • Corn Tortillas from Vermont Tortilla Company in Shelburne, VT. – Classic Beef Tacos
  • Fresh Angel Hair Pasta from Maria’s Gourmet Pasta in Malden, MA. – TWK Chicken Pesto Pasta
  • Tofu from 21st Century Foods in Jamaica Plain, MA. – Mapo Eggplant with Garlic Green Beans

 

Local Ingredients for the Week of April 8, 2018

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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!

Featured Vendor

Golden Girl Granola – Shirley, MA

Finding healthy, delicious and local breakfast and snacks can be a challenge, so we’re delighted to introduce Golden Girl Granola, made right in Shirley, MA, to our Add-On Marketplace starting this week. We’ll be stocking three of their flavors: Original, Forest Maple, Bluesberry and Decadent Chocolate!

Golden Girl Granola is a family-owned artisanal granola company. They take great pride in the integrity of our granola by using only the highest quality natural ingredients and perfecting them into culinary marvels. Golden Girl Granola is an all natural, whole-grain granola that is dairy-free, cholesterol-free, casein-free, trans-fat free, wheat-free and has no preservatives, artificial color or flavor.

This Week’s Local Ingredients

  • Organic Carrots from Pete’s Greens in Craftsbury, VT. – Five Spice Pork Tacos
  • Lettuce Mix from Fresh Box Farm in Millis, MA. – Southwest Chopped Salad
  • Organic Purple Potatoes Hoolie Flats Farm in East Calais, VT. – Roasted Chicken with Chimichurri
  • Organic Shallots from Blue Ox Farm in Enfield, NH. – Flatbread with Mushrooms and Spinach
  • Shiitake Mushrooms from Mousam Valley in Springvale, ME. – Yakiudon
  • Organic Yellow Onion from Pete’s Greens in Craftsbury, VT. – Philly Cheesesteak, Shrimp and Creamy Orzo
  • Cream Cheese from Cabot Creamery in Cabot, VT. – Shrimp and Creamy Orzo
  • Fresh Mozzarella from Mozzarella House in Peabody, MA. – Flatbread with Mushrooms and Spinach
  • Hoagie Rolls from Pain D’Avignon in Hyannis, MA. – Philly Cheesesteak
  • Pita from Joseph’s Bakery in Lawrence, MA. – Flatbread with Mushrooms and Spinach
  • Chili Powder from The Spice Mill in Manchester, CT. – Roasted Chicken with Chimichurri
  • Spice and Sesame Seeds from The Spice Mill in Manchester, CT. – Five Spice Pork Tacos
  • Corn Tortillas from Vermont Tortilla Co. in Shelburne, VT. – Five Spice Pork Tacos
  • Sriracha from Kitchen Garden Farm in  Sunderland, MA. – Yakiudon

Five Ways to PBJ for National Peanut Butter & Jelly Day!

Peanut Butter & Jelly

If you could choose one late-night, early morning, lunch-time snack that simply cannot be matched, then we’re thinking your answer might be a good old-fashioned PB&J sandwich. In existence since the late 1800s and made popular with all social classes and, perhaps most importantly, with children by the 1920s, this tasty timeless creation has been satisfying the most insatiable appetites for over 100 years. That’s why today, the country is celebrating National Peanut Butter & Jelly Day!

So how can you honor the sandwich that has gone from common to anything but? Here are several delicious ways to take a PB&J from traditional to trendy:

If It Ain’t Broke, No Need To Fix:

Keep it simple. There is absolutely nothing that needs to be modified with the original version of this sammich. Whether your personal preference is a layer or two of smooth, creamy PB with grape jelly on white bread or crunchy, nutty ‘butter with strawberry jam and a touch of honey on wheat, just spread each condiment evenly over the surface area of the bread & enjoy the simple snack that keeps on giving.

Fluff It Up

Feeling a bit saucy or trying to find your inner child? Treat yourself to a PB & Fluff. We’re partial to this locally-made treat for a sugar rush and it’s a well-known pantry staple for New Englanders (one that can sometimes result in a side-eye from out-of-towners!). The best way to make this is equal parts of each… and if you want to be even bolder, add a layer of Nutella in there. Oh wait, you want to make it even more delicious? Throw a few slices of bacon in the mix. WHAT? Yes, the salty treat will add a complementary crunch to sweeten the deal.

CC&J

Wait, you want to remove peanut butter entirely from your recipe? No sweat. Cream cheese and jelly is a popular alternative. Don’t worry, you can still find your youth in this version… just cut it into fours or triangles & de-crust! Also, throw a few chips between your slices to kick it up a notch.

Grilled Cheeee…’nutbutter & Fruit

That’s right. Whip out a griddle or fire up the big smoke (to a minimal degree, of course) and use an extra catalyst for melting that delicious ‘buttah. Not feeling jelly or jam? Swap it out for REAL fruit. You know, juicy berries, fresh bananas & the like. The melting of flavors will awaken your senses and leave you inspired to conjure up new ways to enjoy this versatile beauty.

Just Add Cooking

And here’s how we see it. With so many mouthwatering ingredients at our fingertips, we’re partial to a local rendition of America’s eternal edible. Indulge in a freshly made loaf of simply white or whole wheat bread from Pain D’Avignon, and coat it with luscious layers of all natural Teddie peanut butter. Sit back, take a bite & create your own hunger history.