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Our seafood is sourced exclusively from The Fish Guys. We benefit from their partnerships with sustainable farmers and top-of-the-line seafood.
The majority of produce comes from the same supplier of the co-ops, the Co-op Partner’s Warehouse. We purchase local when available, otherwise most organic off-season products typically come in from California or Mexico. We also have partnerships with some small farms like Burning River Farm and Forest Mushrooms, and will purchase from local farms more frequently during Minnesota’s short peak-season.
Dairy is nearly always organic, and is always growth-hormone free. We use Rochdale Farms in our hand-made doughs using butter, as well as sourcing their cheddar and mozzarella. Many other cheese are sourced locally, if possible, or are imports from Italy, France, Greece, and Switzerland.
Pasta and flour is GMO-free, as we use King Arthur flour for our hand-made pizza crusts and fresh doughs, and pasta varieties imported from Italy and
Please note, kid-friendly is more challenging in the vegetarian and seafood categories. The main-menu vegetarian strives to be friendly for the pickiest eaters, but extended vegetarian menu is a little more foodie (and can also be more work — prepping all those vegetables — so harder on the busy family).
For the seafood dishes, we do have some winner-winner recipes like Halibut Fish Sticks and Clam Chowder, but the overall the goal is to have at least two components on the plate that they will eat, since kids are typically sensitive to the smell of seafood (and thus reluctant to try it). Fish and seafood is a great protein, so I believe in introducing it to my kids so they get used to it on their plate.
For households who require more than four full-size portions, keeping lettuce, rice, pasta and bread on hand will hearten up the dinner table.
Prep instructions come with each delivery and outline which meals should be cooked first and which can go in the freezer if you aren’t able to get to all of them in within 7-10 days. Most recipes follow general nutritional guidelines of about 4–8 ounces of protein per serving, with an average of 600 calories per person per meal. Some recipes do make extra servings, however, which can usually be frozen.
We have a minimum of 3 dinners per delivery, and a minimum of 2 servings.
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