Boston-based prepackaged meal site Just Add Cooking announced recently that it had partnered with Joshua Smith, the chef behind Moody’s Delicatessen & Provisions in Waltham and New England Charcuterie, to bring its users curated recipes-to-go along with its meal kit delivery service.
Smith is best known for his work at the Four Seasons Boston and for helping to launch Tico in the Back Bay. At Moody’s, he and his team create handcrafted meats and charcuterie offerings and make award-winning sandwiches including — an actual dish that is really worth driving for — the Moody’s Porkroll Breakfast Sandwich that has been featured on the cover of Boston Magazine.
Like other meal delivery services Blue Apron, Plated, and Cambridge-based Lighter, Just Add Cooking customers can sign up for weekly meal plans and have the ingredients delivered to their homes. Each prepackaged meal comes with serving sizes already measured and easy-to-follow recipes included. The site offers two- or four-meal boxes that start at $79 per week.
The Dorchester company was started by Swedes Anders Lindell and Jan Leife, who wanted to help people with busy schedules eat healthy meals. In an interview with The Boston Globe last year, Lindell and Leife said they wanted to be one of the first fresh-meal-kit-delivery startups in the Boston market, as there are about 40 companies using the healthy food kit model in Sweden.
As part of the partnership with New England Charcuterie, Smith will be developing recipes for Just Add Cooking’s meals, many of which will incorporate his company’s meat products. Appropriately, the first featured recipe was for corned beef and cabbage, just ahead of St. Patrick’s Day. This week’s special recipe from Smith is another Irish classic, bangers and mash.