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