We are excited to introduce our new farm-to-plate, Caribbean-inspired home delivery packages. You suggested it. We listened. These curated meal packages go beyond traditional meal delivery. They include menu favorites, like Jerk Chicken and Kale Salad and local produce boxes from our farm partners. It’s the perfect combination of ready to go meals and local ingredients that you can cook into a meal. We’ve topped it off with baked goods and house made sauces from other small businesses.
Here’s how it works: Place an order for the food you would like, and we will deliver it to you on the date and time you choose. All the food can be heated in your oven or microwave at your convenience or stored in your fridge.
= Vegetarian
= Vegan
= Gluten Free
= Contains Dairy
= Dairy Free
= SpicyMains - Fully-Cooked Premium Meats and Vegan Options. Each dish provides two generous servings or three standard servings. Scroll down for recommended packages, desserts and more.
Eight pieces of bone-in, skin-on chicken thighs and drum sticks marinated in our house made Jerk Sauce and baked to perfection. Chicken comes from Joyce Farm where every animal is raised on a small family farm with one guiding imperative: that there is nothing added EVER.
One pound of local Salmon sourced from Red’s Best in the Seaport District. Cleaned and marinated in our house made citrus-honey marinade. Jerk Salmon available upon request.
Lamb made with fresh mint, cilantro, local peppers and light curry. Inspired by the unofficial national dish of Laos, Chef Siedric has put his own spin on this classic dish. Great served warm or cold.
Light red kidney beans cooked with, onions, peppers, sweet potato, house curry mix, and coconut milk.
Creative side choices for all dietary needs. Each dish provides two generous servings or three standard servings. We recommend choosing at least two different sides for variety. Scroll down for desserts!
Your Favorite FFG Salad. Curly kale, cinnamon-roasted butternut squash, thinly sliced red onion, quinoa, tossed with house made honey-mustard dressing.
Penne pasta with red, green, and yellow peppers and a coconut milk-pesto sauce. A tribute to Rastafarian Culture.
Light red kidney beans cooked with, onions, peppers, sweet potato, house curry mix, and coconut milk.
Jasmine rice with coconut milk and toasted coconut flakes. Has a slight coconut flavor and pairs well with the lamb, chicken, and salmon.
Local arugula, perfectly ripe peaches, roasted farro, candied pecans and goat cheese with white balsamic and roasted shallot vinaigrette.
Smokey, delicious collards cooked with onions, peppers, and carrots.
Roasted cauliflower and red bell peppers finished with a balsamic glaze.
Late season tomatoes, carrots, thinly sliced scallions, roasted butternut squash, and toasted pumpkin seeds with a balsamic dressing.
Compliment your meal with these great products from food creatives, bakers and farmers in Boston.
Original Hot Pepper Hot Sauce or “OHP” is made with a delicious combination of spice, fruit, and citrus. You’ll enjoy hints of ginger and lemon as the heat from Caribbean hot peppers slowly builds in this perfect marriage of heat and flavor. Trust us, you’re in for a pleasant surprise.
Authentic Jamaican Rum cake made with Wray & Nephew Overproof Rum infused with port wine and side of buttercream frosting.
Farm goods: Includes local eggs along with 8 -10 seasonal fruits and vegetables sourced from The Food Project, Urban Farming Institute & Farm Fresh Rhode Island.
Two-Pack of Vegan cookies made with Non-GMO flour, organic cane sugar, dark chocolate and fine quality semi sweet, vegan chocolate chips.
One Pint of traditional Caribbean salsa to compliment your meal. Pineapple, Red Onions, Tomatoes, Jalapeño and Fresh Herbs. Very Mild.
