Headquartered in York, Maine, Stonewall Kitchen is a specialty foods producer. It was founded in 1991 by partners Jonathan King and Jim Stott. John and Jim established themselves at local farmer’s markets, fairs and festivals with their flavorful line of distinctive and high-quality food items sold under the name of Stonewall Kitchen. Over time, they expanded their product line to include sauces, condiments, mustards and jams using fresh, local produce. Today, the company is known for its innovative product development, beautiful packaging, stunning retail spaces and exceptional customer service. Stonewall Kitchen has won 28 prestigious awards from the Specialty Food Association and the recipient of the coveted Outstanding Product Line Honors three times. Dinner Idea: New England Chicken Stew
At the Summer Fancy Foods show, Stonewall Kitchen showed off some great holiday sets. Who wouldn’t want to get this as a gift??
As someone who’s newly gluten-free, I was thrilled to see gluten-free mixes. I can whip up delicious treats which I can actually sample myself (a win/win!).
Take a look at what I found at Stonewall Kitchen’s Summer Fancy Foods Show Booth:
I made their delicious New England Chicken Stew, which tasted like Chicken Pot Pie.
I made it gluten-free (the only thing I had to change was the flour for making the roux, I added tapioca starch instead). While I did stress a little bit on how to make gluten-free, if you leave any kind of flour or starch out, it will still be delicious.
The New England Chicken Stew Mix contains potatoes, carrots, peas, onions, white beans, celery, yellow pepper, thyme, sage, and other seasonings. The directions are right on the package, which costs $8.95.
I started with gathering together the other ingredients, tapioca flour, chicken broth, coconut oil spread, chicken breast, and pepper. Once the soup was simmering, I sautéed the chicken breast (which I had diced beforehand). Then I added it to my stew and finished the dish. From start to finish, it took around 45 minutes to make. I topped with thawed frozen kale to get more veggies in there. Delish! My kids, husband, and I loved it.
This didn’t yield more than one serving for leftovers, so make a double batch if you want it for two nights. I would definitely purchase New England Chicken Stew Mix as an easy and yummy way to get dinner on the table.
Here’s my take on Veggie Packed Sloppy Joes, using Stonewall Kitchen’s Sloppy Joe Sauce.
Go here or click the photo above for the recipe.
I also loved their Sea Salt Caramel Sauce. I made gluten-free belgian waffle and topped it with Stonewall Kitchen’s Sea Salt Caramel Sauce and Bananas. Delicious!
Follow Stonewall Kitchen:
Disclaimer: This is a compensated post.