Saturday, August 13, 2011

Beautiful vegan food for delivery Tuesday, 8/16

Happy weekend, everyone!

Here is the menu for delivery on Tuesday, August 16. I can't believe
it's already the middle of August! Did you know that August is
National Picnic Month? Here's a wonderful way to celebrate it: simply
order some wonderful food, allow me to bring it to you, and then enjoy
it in your favorite park! I recommend sitting by Jamaica Pond,
watching the people and ducks go by.


Please place orders by midnight Sunday night, if possible, and I will
deliver to you on Tuesday!

Thank you all so much for your continued business! I look forward to
seeing you all soon!

Much love,

Chef Mary



Celery, potato, and leek. Perfect cold or hot! $7


Gratin of tomatoes, potatoes, and fennel with homemade gluten free
bread crumbs. $10

Baba Ghanouj: roasted eggplant dip, made from local, heirloom variety
eggplants. With carrot sticks to dip. $10

Pizza with spinach, local heirloom tomatoes, and cashew mozzarella. $10

Quinoa salad with local green beans and almonds, over tender greens. $10

Curried brown rice salad with roasted local beets, over spinach.
Garnished with sunflower seeds. $10


Zucchini walnut muffins. Possibly the most delicious muffin ever, and
it's made with local zucchini! $9 half dozen, $16 dozen

Chocolate chip cookie sandwiches! Chocolate frosting, embraced by
flourless almond butter chocolate chip cookies. Yum! $7


As always, I avoid common allergens peanuts, soy, wheat, and gluten.
Everything is vegan, so we easily avoid all those allergens of animal
origin. I DO use nuts and seeds in many recipes. Please let me know if
you have any allergies or sensitivities at all!

Whenever possible, ingredients are locally and/or organically grown.
Not only is it better for the earth and better for our bodies, it also
provides a great boost for our local economy!

Please return the containers for reuse. It keeps the earth clean, and
it helps keep costs reasonable.

Thank you all so much, and I look forward to seeing you very soon!

Love and fennel!

Chef Mary

No comments:

Post a Comment