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About DiSH

DiSH is all about quality time and delicious food!

Free up hours of your valuable time by letting us do the planning, grocery shopping, chopping, mincing, slicing, dicing and preparation. We make it and you take it!  With simple 1 or 2 step cooking instructions it's easy to serve a home-cooked meal any night of the week.  Clean up is a breeze too since you throw the cooking pan right into the trash!

DiSH is a high-quality alternative to fast food and take out. You choose delicious and nutritious family sized meals from our monthly menu, and we’ll have them all ready for you to pick up at our shop. Large meals serve 6 people and small meals serve 3 people.

In less than 5 minutes, you’re on your way home with enough fresh ready-to-cook meals to feed your family as needed. Ready to DiSH? Schedule your pick-up time now by clicking on "Schedule a Pickup" at the top of the page.

How to DiSH

  • Schedule a convenient time to pick-up your meals at DiSH.  We require 24 hour notice for online orders.  If you'd like to place an order within 24 hours, please call the shop at (978) 475-2991 to inquire about availability.

  • Select your meals from DiSH’s menu.

  • When you get home you simply place your meals in the refrigerator to use throughout the week.  Meals may be frozen for several months.   

  • Each meal has a label with cooking instructions, ingredients and an expiration date. Making dinner has never been so easy!

The DiSH on our Food

Menu Development
An appealing variety of high-quality, healthy and delicious meals is our top priority at DiSH. DiSH monthly menus contain about a dozen choices that will typically include poultry, beef, seafood, vegetarian and “kid-friendly” options. Our goal each month is to create new and exciting dishes that take advantage of seasonal ingredients.

Every DiSH recipe goes through a multi-step development process prior to becoming an item on our menu. This development process includes freezing, thawing, cooking and tasting each menu item, and then repeating the process to ensure top quality meals.

Share Your Recipes
Does your family have a favorite recipe from your private collection? Send it to DiSH at Some of our favorite DiSHes come from our customers!

Freezing Information
DiSH recommends eating the food within a reasonable time period for quality sake. The recommended storage times for home-frozen products held at 0 °F are given below.

Storage Period
3 -6months
Meat, ground or stew
3 months
Poultry & Meat Casseroles
6 months
Cooked Poultry
3-4 months
Uncooked (whole), chicken or turkey
1 year
Uncooked (parts) chicken
9 months
Beef or lamb
12 months
Pork or veal
8 months
Lamb or veal
9 months
Pork Fresh
4 months
Soups & Stews
2-3 months
8-12 months

Thawing Food
Thawing foods at room temperature is extremely dangerous and will compromise the safety of your food. To ensure that your food is safe to eat, follow one of these proper ways to thaw:

  • In the refrigerator: Plan ahead as this is the slowest thawing technique. Small frozen items may thaw overnight in the refrigerator, while larger items will take longer. Allow 2-3 days to thaw large items such as casseroles & fully packed Ziploc bags.
  • In cold running water: Place the frozen food in a leak-proof bag and place it under cold running water.
  • In a microwave on the defrost setting: Plan to cook the food immediately after it has thawed in a microwave because some areas of the food may have begun cooking during the defrost cycle.

Cooking Frozen Foods
DiSH recommends properly thawing all entrees to ensure the highest quality and consistent results for you and your family. While cooking from freezer to oven or stove top is not our recommended way and may impact food quality, we understand that in a pinch it is helpful to have the appropriate cooking times. Raw or cooked meat, poultry or casseroles can be cooked or reheated from the frozen state. However, it will take approximately one and a half times the usual cooking time for food which has been thawed. Fish can also be cooked successfully without thawing by allowing additional cooking time. Approximately double the time required in cooking instructions is required to cook frozen fish.

Refreezing Food
Once food is thawed in the refrigerator, it must be cooked within 4 days, total. It is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. For example, a thawed meal that is re-frozen after 2 days must cooked within 2 days upon proper thawing. After cooking raw foods that were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion.

Cooking Food
All food needs to be cooked completely and properly, so that any bacteria in it will die. Use a thermometer to measure the INTERNAL temperature of the food to determine that it is properly cooked. Always insert the thermometer into the thickest part of the meat and avoid hitting a bone.

Recommended Temperatures for Cooked Food
The labels on your DiSH meals will state the correct temperatures for cooked foods according to the United States Food & Drug Administration (FDA). You can cook them to higher internal temperatures, of course, but these are the minimum internal temperatures they need to reach after a thermometer is inserted for at least 15 seconds. 

Accuracy of your Thermometer
A metal stem-type indicating thermometer that is numerically scaled should be used to assure that food is cooked to the proper temperature. The thermometer should be accurate to + or - 2 degrees Fahrenheit. You want to check your calibration once a week or so - a degree or two off can be compensated for, but 10 degrees or more, and you want to buy a new thermometer. If the face cracks or bends, get a new one - this is a sanitation issue, not a time to try to fix it yourself. To check your thermometer's accuracy, insert the probe part into a glass of crushed ice topped up with cold water. The indicator should stabilize at 32 degrees F (0 degrees C) or can be calibrated by turning the calibration nut to 32 degrees F while the probe remains in the ice water.