Sue Pappalardo came back -- and she came back with a lot to say.

Sue is the owner of Aunty's Italian Kitchen, an Italian food truck based in Salem, NH, and she was first on Beyond the Plate back in Episode 19. A year later she's got a full season under her belt, a bigger event calendar, new menu items, and an idea so good Carol was ready to place an order on the spot -- a jar of her dad's slow-simmered sauce... with a meatball hiding inside.

In this episode: the jarred sauce update and the secret meatball idea, what year two feels like vs. year one, how the team has grown (husband Paul, brother, nephews Luca and Domenic), what happened when she cooked for a room full of Italian women at the ladies lodge, new menu items including rice balls, chicken cutlet tenders, and meat pie as a permanent staple, why she started a food truck at 65 while everyone else was talking about retirement, and a detour through the North End, Modern Pastry, and the man who holds the Prince Spaghetti recipe.

First time finding Sue? Start with Episode 19 -- that's where the story begins.

📍 Aunty's Italian Kitchen -- Salem, NH & surrounding areas

🔗 auntysitaliankitchen.com

Instagram & Facebook: Aunty's Italian Kitchen | TikTok: @auntys_italian_kitchen

This episode is sponsored by Red Arrow Diner.

All 4 locations open around the clock -- swing by Manchester, Nashua, Concord, or Londonderry whenever hunger hits. From pancakes at 2am to fries and gravy for breakfast, they've got your cravings covered. Red Arrow Diner -- New Hampshire's favorite 24-hour diner tradition.

Follow Red Arrow Diner:

Instagram: @redarrow24diner | Facebook: Red Arrow Diner | redarrowdiner.com

🔔 New episodes drop every Tuesday -- hit SUBSCRIBE and turn on notifications so you never miss one!

👇 Follow Beyond the Plate everywhere:

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ABOUT BEYOND THE PLATE WITH CAROL

Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond.

Follow Carol: Instagram: @carolsew24 | linktr.ee/BeyondtheplateNH

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0:00 - Intro

0:11 - Sue is back -- the repeat guest welcome

0:53 - Year one to year two: what changed

1:29 - The first job that doesn't feel like a job

2:07 - The family crew: nephews, husband, brother

2:44 - Luca: Those women are just like you, auntie

3:10 - The season starts -- first event of year two

3:42 - Cooking for the Italian ladies lodge

4:01 - They all ordered the eggplant parm -- because who wants to make it

5:44 - Peter's Farm update -- fill-in vs. mainstay

6:06 - Booked out: bigger calendar, new events for year two

6:56 - First weekend of May: VFW North Andover, Salem car show, youth soccer

8:06 - Why food trucks are having a moment

9:34 - THE JARRED SAUCE UPDATE -- and the secret meatball idea

10:17 - I freaking love that -- Carol's reaction

11:02 - New menu items: rice balls and meat pie as a staple

12:26 - What is meat pie (sketcha) -- the full breakdown

13:16 - Eggplant parm: Italian ladies approved, now permanent

13:38 - Italian chop still the favorite? Almost

15:33 - Walk me up to ordering at Aunty's truck

16:52 - Where do you see Aunty's after year two?

17:03 - The brick and mortar dream: catering and takeout, not a restaurant

20:05 - Luca vs. Domenic: who does what and why it works

21:25 - I'm auntie but I'm the boss right now

22:54 - Red Arrow Diner sponsor break

23:13 - Chicken cutlet tenders for kids and Thanksgiving catering story

24:33 - How catering grew through the fall

26:18 - Sunday dinners at Peter's Farm: the new plan

28:44 - The hardest part: going from worker to owner

29:37 - Starting a food truck at 65 while everyone else is retiring

30:20 - Her dad visits a diner every single day at 85

31:14 - Carol: selling the sewing store and finding her way back

31:20 - Do you and Paul go out to eat? North End hidden gems

32:41 - Modern Pastry -- the real answer

33:16 - Pagluca's on Palmer Street -- the hidden gem

33:56 - The friend who holds the Prince Spaghetti recipe

35:35 - Lightning Round

35:47 - Biggest mistake year one: overcooking -- cryovac is the answer

36:04 - Booth or counter? Counter, always at the window

36:39 - Most requested item: meatballs and chicken cutlets neck and neck

39:06 - One word for year two: EXCITING

39:54 - Add one thing tomorrow: broccoli sausage white pizza

41:00 - Go-to Red Arrow order: chocolate cream pie with coconut

41:43 - Food truck next to you smells amazing -- barbecue

41:57 - Dead Proof Pizza shoutout

42:31 - Closing: what do you want people to feel in year two?

43:09 - Outro