Local Ingredients for the Week of June 24, 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 Cilantro from Queen’s Greens in Amherst, MA. – Ground Beef Tostadas
  • Organic Cucumber from Kitchen Garden Farm in Sunderland, MA. – Sweet and Sour Chicken Nuggets
  • Organic Romaine Lettuce from Queen’s Greens in Amherst, MA. – Turmeric Chickpea Fritters
  • Organic Scallions from Riverland Farm in Sunderland, MA. – Tofu Pad Thai
  • Forest Medley Mushrooms from Mousam Valley Farm in Springvale, ME. – Juliet Mushroom Pasta and Brown Butter
  • Italian Sausage from Bianco and Sons in Medford, MA. – Sausage, Pepper, and Onion Hoagies
  • New England Caught Haddock from Red’s Best in Boston, MA. – Keralan Fish Curry
  • Butter from Cabot Creamery in Cabot, VT. – Juliet Mushroom Pasta and Brown Butter
  • Cage-Free Eggs from Maple Meadow Farm in Barre, VT. – Sweet and Sour Chicken Nuggets, Turmeric Chickpea Fritters, Tofu Pad Thai
  • Greek Yogurt from Green Mountain Creamery in Brattleboro, VT. – Turmeric Chickpea Fritters
  • Monterey Jack Cheese from Cabot Creamery in Cabot, VT. – Ground Beef Tostadas
  • Hot Dog Rolls from Pain D’Avignon in Hyannis, MA. – Sausage, Pepper, and Onion Hoagies
  • Cumin from The Spice Mill in Manchester, CT. – Turmeric Chickpea Fritters, Ground Beef Tostadas
  • Curry & Mustard Seed from The Spice Mill in Manchester, CT. – Keralan Fish Curry
  • Turmeric from The Spice Mill in Manchester, CT. – Turmeric Chickpea Fritters
  • Corn Tortillas from Vermont Tortilla Co. in Shelburne, VT.  – Ground Beef Tostadas
  • Fresh Pappardelle from Maria’s Gourmet Pasta in Malden, MA.  – Juliet Mushroom Pasta and Brown Butter

Local Ingredients for the Week of June 17, 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 Baby Spinach from Queen’s Greens in Amherst, MA. – Greek-Style Burgers with Cucumber Salad
  • Fresh Basil from Green Mountain Harvest in Waitsfield, VT. – Grilled Eggplant and Greek Salad
  • Organic Lacinato Kale from Harlow Farm in Westminster, VT. – Chorizo Burger with Massaged Kale Salad
  • Organic Red Potatoes from Pete’s Greens in Craftsbury, VT. – Seared Bluefish with Potato Salad
  • Organic Oyster Mushrooms from Mousam Valley Mushrooms in Springvale, ME. – Mixed Mushroom Tacos
  • Organic Shiitake Mushrooms from Mousam Valley Mushrooms in Springvale, ME. – Shanghai Noodles
  • Chorizo from Bianco and Sons in Medford, MA. – Chorizo Burger with Massaged Kale Salad
  • New England Caught Bluefish from Red’s Best in Boston, MA. – Seared Bluefish with Potato Salad
  • Butter from Cabot Creamery in Cabot, VT. – Chicken Marsala with Polenta
  • Feta Cheese from Narragansett Creamery in Providence, RI. – Grilled Eggplant and Greek Salad
  • Greek Yogurt from Green Mountain Creamery in Brattleboro, VT. – Greek-Style Burgers with Cucumber Salad
  • English Muffins from Stone and Skillet in Boston, MA. – Chorizo Burger with Massaged Kale Salad
  • Chili Powder and Cumin from The Spice Mill in Manchester, CT. – Mixed Mushroom Tacos
  • Oregano from The Spice Mill in Manchester, CT. – Greek-Style Burgers with Cucumber Salad
  • Corn Tortillas from Vermont Tortilla Company in Shelburne, VT. – Mixed Mushroom Tacos
  • Polenta from Maine’s Grains in Skowhegan, ME. –  Chicken Marsala with Polenta

Local Ingredients for the Week of June 10, 2018

hoisintofutacos-wideEach 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 Baby Spinach from Queen’s Greens in Amherst, MA. – Spinach Shakshuka
  • Organic Cilantro from Old Athens Farm in Putney, VT. – Hawaiian Pork Chops
  • Organic Lacinato Kale Harlow Farm in Westminster, VT. – Spiced Cauliflower with Harissa Sauce
  • Organic Scallions from Pete’s Greens in Craftsbury and Riverland Farm in Sunderland, MA. – Beef Teriyaki, Chili Lime Salmon, Hoisin Tofu Tacos
  • Gulf of Maine Salmon from Red’s Best in Boston, MA. – Chili Lime Salmon
  • Cage-Free Eggs from Perfect Circle Farm in Barre, VT. – Spinach Shakshuka, Cornmeal Fried Chicken with Green Beans
  • Feta Cheese from Narragansett  Creamery in Providence, RI. – Spinach Shakshuka
  • Greek Yogurt from Green Mountain Creamery in Brattleboro, VT. – Spiced Cauliflower with Harissa Sauce
  • Pita from Middle East Bakery in Lawrence, MA. – Spinach Shakshuka
  • BBQ Seasoning from The Spice Mill in Manchester, CT. – Cornmeal Fried Chicken with Green Beans
  • Cumin from The Spice Mill in Manchester, CT. – Spinach Shakshuka
  • Garam Masala from The Spice Mill in Manchester, CT. – Spiced Cauliflower with Harissa Sauce
  • Sesame Seeds from The Spice Mill in Manchester, CT. – Hoisin Tofu Tacos
  • Corn Tortillas from Vermont Tortilla Co. in Shelburne, VT. – Hoisin Tofu Tacos
  • Sriracha from The Kitchen Garden in Sunderland, MA. – Hoisin Tofu Tacos

Local Ingredients for the Week of June 3, 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 Baby Spinach from Queen’s Greens in Amherst, MA. – Roasted Red Pepper Quesadillas
  • Organic Kale from Harlow Farm in Westminster, VT. – Chana Saag
  • Organic Red Potatoes from Pete’s Greens in Craftsbury, VT. – Corn and Fish Chowder
  • Lettuce Mix from Fresh Box Farm in Millis, MA. – Quinoa and Cranberry Salad with Spiced Nuts, Stuffed Turkey Burgers with Sweet Potato Fries
  • New England Caught Haddock from Red’s Best in Boston, MA. – Corn and Fish Chowder
  • Butter from Cabot Creamery in Cabot, VT. – Corn and Fish Chowder
  • Goat Cheese from Vermont Creamery in Websterville, VT. – Quinoa and Cranberry Salad with Spiced Nuts, Roasted Red Pepper Quesadillas.
  • Monterey Jack Cheese from Cabot Creamery in Cabot, VT. - Stuffed Turkey Burgers with Sweet Potato Fries
  • Hamburger Buns from Pain D’Avignon in Hyannis, MA. – Stuffed Turkey Burgers with Sweet Potato Fries
  • Chili Powder from The Spice Mill in Manchester, CT. – Roasted Red Pepper Quesadillas
  • Cumin, Curry & Fennel Seeds from The Spice Mill in Manchester, CT. – Chana Saag
  • Paprika from The Spice Mill in Manchester, CT. – Spaghetti Bolognese
  • Corn Tortillas from Vermont Tortilla Co. in Shelburne, VT. – Spicy Korean Pork Tacos
  • Flour Tortillas from Cinco De Mayo in Chelsea, MA. – Roasted Red Pepper Quesadillas
  • Maple Syrup from Square Deal Farm in Hardwick, VT.- Stuffed Turkey Burgers with Sweet Potato Fries
  • Fresh Spaghetti from Maria’s Gourmet Pasta in Malden, MA. – Spaghetti Bolognese

 

Local Ingredients for the Week of May 27, 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!
  • Lettuce Mix from Fresh Box Farm in Millis, MA. – Lemon Chicken Pita with Zucchini Fries, Grilled Portobello and Cabbage
  • Beef Sausage from New England Charcuterie in Waltham, MA. – Gourmet Hot Dog
  • Blue Cheese from Great Hill Blue in Marion, MA. – Grilled Portobello and Cabbage
  • Halloumi Cheese from Narragansett Creamery in Providence, RI. – Sesame Halloumi with Lentils
  • Sour Cream from Cabot Creamery in Cabot, VT. – Sesame Halloumi with Lentils, Southwest Shrimp Tacos with Lime Crema
  • Hot Dog Rolls from Nashoba Brook Bakery in Concord, MA. – Gourmet Hot Dog
  • Hamburger Rolls from Nashoba Brook Bakery in Concord, MA. – Grilled Portobello and Cabbage
  • Pita from Middle East Bakery in Lawrence, MA. – Lemon Chicken Pita with Zucchini Fries
  • Sesame Seeds from The Spice Mill in Manchester, CT. – Sesame Halloumi with Lentils
  • Smoked Paprika from The Spice Mill in Manchester, CT. – Sesame Halloumi with Lentils
  • Southwest Seasoning from The Spice Mill in Manchester, CT. – Southwest Shrimp Tacos with Lime Crema
  • Tortillas from Cinco De Mayo from Chelsea, MA. – Southwest Shrimp Tacos with Lime Crema
  • Honey from Northwoods Apiaries in Westfield, VT. – Lemon Chicken Pita with Zucchini Fries

Our Favorite Burgers for #NationalBurgerMonth!

May is #NationalBurgerMonth, and the timing couldn’t be better as we New Englanders bust out the grills and start dining al fresco – the perfect situation for burgers! We’re rounding up some of our top burger recipes today, as well as a few expert tips for the best tasting burgers. Enjoy!

Burger Tips

  • Ensure consistent size and shape. Burgers are better with friends, so you’re most likely grilling up a bunch at the same time. If you’re creating your own patties, use a food scale or a cut-out or lid to ensure that all the burgers are the same shape and size – consistent done-ness is key!
  • Use cold to your advantage. Shape patties when the meat is cold to ensure the juiciest burgers (otherwise you run the risk of the fat and meat separating), and dip your hands in cold water before handling the patties to ensure the meat doesn’t stick.
  • Don’t squish your burger while grilling. Fight the instinct to press down on your burger. See those flames leaping up every time you do it? Those are all the fat – and flavor – leaking right out of your burger!
  • Don’t cut into that burger! It’s tempting to check the center of a burger visually to see if it’s to your liking, but the safest way to check for doneness (and to ensure that you don’t sacrifice a burger in the process) is by using a meat thermometer. Guidelines for cooking temps are as follows, though it’s important to note that the USDA temperatures under 160 degrees are not considered safe for ground beef consumption:
    • Rare: 120 to 125
    • Medium Rare: 130 to 135
    • Medium Well: 150 to 155
    • Well Done: 160 to 165
  • Pick the right bun. When testing burgers in our JAC kitchen, we always use the best, most hearty local buns. Nothing dampens the mood more than a soggy, falling apart vessel for your burger. Be sure to choose a sturdy bun to stand up to your burger and toppings.

Just Add Cooking Beef Burgers

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Classic Burgers with Oven Fries

Start dreaming of July with this American classic. These burgers come loaded with all the goodies for you and your family: lettuce, tomato, onions, and avocado. Paired with oven fries this dish screams shorts and flip-flops, even if it’s not quite summer yet.

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Black ‘n Bleu Burger

Salty blue cheese plus a perfectly spiced beef burger make this dish a fantastic treat. Cajun spices are mixed into the all beef patties and then topped with fresh tomatoes, red onions, and blue cheese. Served on the side is a batch of crispy sweet potato hash.

Vegetarian Burgers

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Eggplant Burgers with Roasted Parsnip Fries

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. Smoky, spicy, sweet, and savory, this dish has it all!

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Stuffed Portobello Burgers with Herbed Potatoes

In this vegetarian take on a stuffed hamburger, we cook hearty and earthy portobello mushroom caps filled with a tangy goat cheese stuffing. Topped with spicy arugula and juicy tomato slices, this meal is sure to please both the carnivores and vegetarians in your family.

Twists on the Classic

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Chorizo Burger with Massaged Kale Salad

Our Chorizo Burger is a Spanish twist on the American Classic. We’ve replaced the beef patty with chorizo from local meat vendor Bianco and Sons. Topping the burger are slices of fresh tomato and a quick aioli. A side salad of garlicky massaged kale rounds out the dish.

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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.

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Wicked Good Pastrami Burger

Wicked Good Burgers ain’t your daddy’s patty on a bun. We love Andy Husbands’ recipe for a super tasty burger and bet you do too.

Local Ingredients for the Week of May 20, 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 Arugula from Queen’s Greens in Amherst, MA. – Pork Tonkatsu
  • Organic Baby Spinach from Queen’s Greens in Amherst, MA. – Sichuan Style Tofu and Spinach
  • Organic Carrots from Pete’s Greens in Craftsbury, VT. – Vietnamese Noodle Bowl
  • Lettuce Mix from Fresh Box Farm in Millis, MA. – Cauliflower Flatbread
  • Organic Shallots from Blue Ox Farm in Enfield, NH. – Pork Tonkatsu
  • Organic Yellow Onions from Pete’s Greens in Craftsbury, VT. – Couscous Marrakech, Squid Puttanesca, Sweet Potato and Chickpea Tagine
  • Spicy Sausage from Bianco and Sons in Medford, MA. – Couscous Marrakech
  • New England Caught Squid from Red’s Best in Boston, MA. – Squid Puttanesca
  • Cage-Free Eggs from Perfect Circle Farm in Barre, VT. – Pork Tonkatsu
  • Greek Yogurt from Green Mountain Yogurt in Brattleboro, VT. – Couscous Marrakech
  • Fresh Mozzarella from Mozzarella House in Peabody, MA. – Cauliflower Flatbread
  • Chili Powder & Sichuan Peppers from The Spice Mill in Manchester, CT. – Sichuan Style Tofu and Spinach
  • Ras El Hanout from The Spice Mill in Manchester, CT. – Sweet Potato and Chickpea Tagine
  • Turmeric from The Spice Mill in Manchester, CT. – Couscous Marrakech
  • Cauliflower Flatbread from Veggie Table Foods in Randolph, VT. – Cauliflower Flatbread
  • Fresh Linguine from Maria’s Gourmet Pasta in Malden, MA. – Squid Puttanesca
  • Ginger Scallion Sauce from FreshZen in Boston, MA. – Vietnamese Noodle Bowl
  • Tofu from 21sr Century Foods in Jamaica Plain, MA. – Sichuan Style Tofu and Spinach

Introducing Just Add Cooking Meal Kits – In-Store at Roche Bros.!

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We started Just Add Cooking to deliver local ingredients for healthy, homemade meals right to our customers’ doors each week. Our goal was to make it as convenient as possible to eat home-cooked dinner made from local ingredients. In recent months, we’ve begun to expand what that looks like. First, we launched our Marketplace, which provides add-on snacks, quick dinner kits and breakfast foods to the dinner ingredients customers can order each week. This week, we’re taking another step: we’re launching our first In-Store Meal Kits, in partnership with local grocer Roche Bros.!

What is it?

Our Roche Bros. grab-and-go meal kits are very similar to what you’re used to in your Just Add Cooking box. We provide a kit with locally sourced ingredients and a simple recipe; you bring it home and cook it in 20 to 30 minutes. Instead of bringing a recipe to the grocery store and hunting down ingredients, or buying a pre-made or frozen meal, we make it easy to pick up everything you need and get going with dinner.

These meal kits start at $9.50 per serving and each kit serves two people. You can buy a single kit for one recipe and one dinner, or pick up a few to have throughout the week.

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Where can I find it?

Just Add Cooking meal kits can be found in the refrigerated section of select Roche Bros., Sudbury Farms and Brothers Marketplace locations. You can find an updated list of locations here.

What recipes are available?

We’re providing some customer favorites for the launch at Roche Bros., including:

  • Asparagus Risotto
  • Broccoli Rabe and Sausage Pasta
  • Beef Stir-Fry
  • Chicken Marsala with Polenta
  • Irish Smoked Haddock Chowder
  • Tandoori Chicken with Roasted Chickpeas

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Do these kits support local farmers?

Just Add Cooking remains committed to supporting New England farmers and artisans, and these kits are no different! You’ll find the freshest New England ingredients available, just as you do in our delivered meal kits. Some local farmers in our Roche Bros. meal kits include:

  • Kinnealey Meats, Brockton, MA
  • Bianco and Sons, Medford, MA
  • Boston Smoked Fish Co., Boston, MA
  • Maria’s Gourmet Pasta, Malden, MA
  • Maine’s Grains, Skowhegan, ME
  • Cabot Creamery, Cabot, ME
  • Sidehill Farm, Hawley, MA
  • Fresh Box Farm, Millis, MA
  • Pete’s Greens, Craftsbury, VT
  • The Kitchen Garden, Sunderland, MA
  • Queen’s Greens, Amherst, MA
  • Atlas Farm, South Deerfield, MA
  • Warner Farm, Sunderland, MA

Whether you’re new to Just Add Cooking or just need a dinner filled in one night of the week, we hope you’ll give our Roche Bros. meal kits a try. Enjoy!

Local Ingredients for the Week of May 13, 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 Carrots from Pete’s Greens in Craftsbury, VT. – Quinoa Fried “Rice”
  • Mesclun Mix from Lef Farms in Loudon, NH. – Corn Cakes with Cheddar
  • Shiitake Mushrooms from Mousam Valley Mushroom in Springvale, ME. – Quinoa Fried “Rice”
  • Organic Yellow Onion from Pete’s Greens in Craftsbury, VT – Quinoa Fried “Rice”, Shrimp and Grits
  • Cheddar from Grafton Village Cheese Company in Grafton, VT. – Corn Cakes with Cheddar
  • Cage-Free Eggs from Maple Meadow Farm in Salisbury, VT and Perfect Circle Farm in Barre, VT. – Corn Cakes with Cheddar, Quinoa Fried “Rice”
  • Greek Yogurt from Green Mountain Yogurt in Brattleboro, VT. – Black Bean Burger by Mark Goldberg
  • Monterey Jack from Cabot Creamery in Cabot, VT. – Shrimp and Grits
  • Sour Cream from Cabot Creamery in Cabot, VT. – Steak Fajitas
  • Hamburger Rolls from Nashoba Brook Bakery in Concord, MA. – Black Bean Burger by Mark Goldberg
  • Cayenne Pepper & Cumin from The Spice Mill in Manchester, CT. – Black Bean Burger by Mark Goldberg
  • Chili Powder from The Spice Mill in Manchester, CT. – Steak Fajitas
  • Sichuan Peppers from The Spice Mill in Manchester, CT. – Crispy Sichuan Pork
  • Southwest Seasoning from The Spice Mill in Manchester, CT. – Shrimp and Grits
  • Corn Meal from Four Star Farms in Northfield, MA. – Corn Cakes with Cheddar
  • Flour Tortillas from Cinco De Mayo in Chelsea, MA. –  Steak Fajitas
  • Hot Sauce from Alex’s Ugly Sauce in Boston, MA. – Shrimp and Grits
  • Maple Syrup from Square Deal Farm in Hardwick, VT. – Crispy Sichuan Pork

 

How To Plan a Perfect Cinco de Mayo Party

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Not only does May signify the true beginning of a long-awaited season filled with flowers in bloom and sunshine in New England, it also marks one of the most famous Mexican celebrations: Cinco de Mayo! While many of us immediately associate this holiday with delicious food & refreshing cervezas, it’s important to acknowledge that this day truly represents a celebration of Mexican heritage, as well as Mexican-American culture in the U.S.

So how do you ensure that your fiesta is set up for success? Here’s a checklist that includes everything from party decorations & ideas to appetizers, dinner recipes and cocktail creations:

 

First thing’s first – Add some flair to your fiesta:

  • If you’re planning a kid-friendly party, a colorful pinata filled with goodies is always a hit!
  • If you really want to liven up your gathering, hire a Mariachi band to serenade your crowd with authentic Mexican music.
  • Want to look & act the part? Accessorize with sombreros, shake the night away with maracas, and outfit your tableware with festive & fun Mexican-themed items.

Kick off your celebración con la comida tradicional:

  • Fresh & Homemade: Who doesn’t love to start off an evening of Mexican fare with salsa & guac? If you don’t want to do the work but want the taste of authenticity, check out the local products available at Nola’s Fresh Foods!
  • Hunger is ‘nacho problem: …as long as you load up your spread with a variety of mouthwatering platters. From beef and chicken to refried beans, black beans, spicy jalapenos, gooey melted Monterey Jack cheese from Cabot Creamery & more, your guests will be gushing about your tasty toppings & the crispy Mi Nina Tortilla chips you so wisely choose as your vehicle of goodness! Need some inspo? Check out our easy, vegetarian Black Bean Nachos recipe!

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Let’s Taco ‘Bout the Main Event:

  • No Cinco de Mayo feast is complete without an array of tasty taco recipes. The good news is, we’ve got you covered on that front. From veggie options to fish and fusion creations, there’s no shortage of unique & easy ways to make this traditionally simple dish as delicious as possible. Especially if they’re made with fresh corn tortillas from local partner Vermont Tortilla Company!
  • Wrap it up with a burrito bar! The only problem with burritos? They tend to spill the beans… that one landed, didn’t it? If you’re looking for a simple yet satisfying recipe, try our filling & flavorful Vegetarian Bean Burrito!

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Libation Station:

  • Margarita Magic: Keep the ingredients to a minimum and sip on a classic marg as you enjoy the evening’s festivities.
  • More of a beer drinker? Make sure to fill your cooler with Modelo, Corona, Dos Equis, Sol & the like.
  • Turn it up a notch with a fruity concoction like Mexican Sangria!

Buenas Noches:

  • Cheers to churros! A fan favorite among children & adults alike, traditional Mexican churros are a perfect way to end the night.

Have party planning advice to share? We’d love to hear!