Here comes the menu for next week, February 6 - 12!
Carrot Dill Soup. Great Hot or Cold!
Organic Russet Potatoes from Maine, Stuffed with Butternut Squash, Served with Cultured Cashew Creme.
Quinoa with Acorn Squash, Fresh Greens, and Toasted Squash Seeds
Curried Brown Rice with Steamed Baby Bok Choy, Roasted Beets, and Toasted Almonds
Sprouted Sunflower Seed Hummus with Carrots and Celery for Dipping
Buckwheat Banana Chocolate Chip Muffins
Chocomole! Raw Vegan Chocolate Mousse, made with Avocados, Cocoa, and Dates. Served with a Dollop of Agave-Vanilla Cashew Creme.
Plates: $8 each
Muffins: $8 half dozen, $15 full dozen
Orders placed by midnight Sunday night will be delivered Tuesday morning. Orders placed by midnight Wednesday night will be delivered Thursday night or Friday.
Email firstname.lastname@example.org to order and schedule delivery!
As always, most ingredients are USDA organic. I make an effort to source as much as possible locally. (Though some ingredients, like bananas and avocados, simply do not exist locally.) Everything is free of common allergens wheat, gluten, soy, and peanut. It is all vegan, so it is naturally free of dairy, egg, and shellfish. I do use tree nuts and sesame, but I am extremely careful about cross-contamination with non-nut foods. If you have an allergy to anything, please let me know!
Please return last week's containers and jars for a small discount. It helps me out a lot, and it definitely helps the Earth!