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Can you believe it?

Almost a whole year of WECO!


It’s crazy. Hard to believe that last year around this time, we were all carrying on with our normal lives. Yes, the threat of the pandemic loomed, but it was still far enough away that it didn’t feel real. Little did we know, things were going to get pretty real pretty quick. After a year of social distancing, masks, and cancelling literally everything, things are starting to move in the right direction. We are just excited for what our future holds!

As usual, here we are in your inbox on Thursday at 4:30, offering up a brand spankin’ new menu of some seriously tasty eats. Some familiar faces, some new friends, all hand picked to ring in the new month of March. We are so close, fam. So close to the spring. The birds are coming back, the forecast is improving, it’s all looking really really good. Ray is even beginning to plant some seedlings in his greenhouse. Exciting stuff.

Oh, on the topic of exciting stuff, we are expanding our delivery radius to the south shore area! If you have any friends, and they live down that way (Quincy, Milton, Hingham, Weymouth, Braintree, etc), let them know we’re coming! Not going to spoil anything, but we have some big things in the works. Getting ready..!

We branched out a bit this week and are taking on some new flavors and styles. Gotta keep things interesting! Here’s a rundown of what you have to look forward to next week:

Monday: Flank steak—so simple, so flavorful, so versatile. It’s the perfect cut of beef for this marinade, with tons of shallots, garlic, fresh herbs, and good olive oil. A match made in heaven. We’re pairing it up with a roasted red pepper + balsamic agrodulce for that sweet and sour, Italian A1 sauce vibe. We’re working our way through the rest of the overwintered root veggies with a medley of roasted celery root, carrots, parsnips, and fennel, with a marcona almond and mint pesto to knock it out of the park. Panzanella salad? Basically an excuse to have a salad where the crouton-vegetable ratio is equal. I’m in, are you?

Tuesday: We’ve been getting a lot of requests for our roasted pork loin, which doesn’t surprise me. What’s not to love? This week, we’ll be brining these beautiful loins with brown sugar, tons of peppercorns, spices, and herbs. Roasted low and slow, sliced up and topped with a smoked caper and pickled mustard seed relish, this is sure to satisfy your craving for roast pork. Potatoes with leek + celery root soubise is never a bad idea, and don’t even get me started on the brussels… Those are going to be INSANE.

Wednesday: Yes, brisket. Yes, braised and shredded. Yes, polenta with fontina and truffle cream. Yes, that whipped ricotta. Yes, baby gem lettuces with green goddess dressing. Wednesday is gonna be a yes from me. Polenta and braised beef is a no brainer, but when you pair all these amazing components up, it’s DEFINITELY not a brainer. I don’t even know what that means, but I don’t care. I’m just really excited for Wednesday. Can you tell?

Thursday: It’s a really hard week to pick favorites, but I think Thursday may be the winner. Roasted chicken is one of my favorite things to eat. It can be simple, it can be elevated, but whatever it is, it’s always good. Chicken and romesco is a great combo, but we wanted to shake things up a bit, so we’re gonna make some green romesco with charred tomatillos, roasted fennel, and pistachios. Among other things. But it’s gonna be goooooood. Alongside the chicken is a wild rice blend with poached celery root, cranberries, and fresh herbs, and green beans with sundried tomatoes and preserved lemon. Superfoods! Don’t miss out on this one.

Friday:  You guys love ravioli. You made that very clear two weeks ago, with the butternut ravis. We hear you! And we listen! And we do what you want! All you gotta do is ask. And since you ask, we oblige. This week, it’s parmesan and kale raviyoyos, chilling out in some roasted mushroom and confit garlic cream, topped off with herbed breadcrumbs and a parsley + meyer lemon pesto. Fresh pasta is no joke. This is not a laughing matter. Stop smiling! This is serious. We got baby kale and arugula salad to talk about. Oh yeah, caramelized onion + black truffle focaccia- can’t wait for that.

What a week! Thank goodness I get to eat everything. You can too. Just check out these little tidbits of info, take a peek at the menu, and smash that link at the bottom of the page to place your order request.

Please read! We update this section with important info:

  • The faster you get your order in the better for us and you! That means we can send out confirmation emails earlier (we love when we can send them out on Fridays), and we don’t have to work on the weekend 🙂 Getting some rest is cool 🙂
  • Dinners take around 10 minutes to prepare, and sometimes may require you to boil water.
  • The second menu option listed each day comes all together in one bowl of WECO goodness. One bowl is a serving for one person.
  • We are now doing pickups from 3:30-6pm every day at WECO Acton. 251 Arlington St, Acton, MA
  • By popular demand, we are starting to do earlier deliveries. You’ll probably get some emails from Dave this week asking if it’s okay for us to drop your dinner a little earlier. If it’s not- no worries! We’ll put you on a later route.
  • When you order, please make sure to add a cell phone instead of landline for delivery notifications

That’s it! As always, stay safe and spread love!

Rachel and Gav

#weareweco #dinnersolved #honorwhatyoueat

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