Thursday, February 9, 2012

Happy Valentine's Day! A romantic menu for delivery Tuesday, 2/14

Hello everyone!

Next Tuesday, February 14, is Valentine's Day! In honor of this celebration of the senses, I bring you dishes full of ingredients said to have aphrodisiac properties.

Many foods are said to stimulate our sensual appetites, from the sweet flavors of honey and bananas to the savory aromas of basil and ginger, to the perfection that is dark chocolate. This week's menu is sure to put anyone in a festive Valentine mood!

Please place orders by midnight Sunday, 2/12 for delivery on Tuesday, 2/14. You can order by emailing me at rathercrafty@gmail.com

Did you know that I also email the menus out to folks who choose to read them that way? Feel free to email me and ask to be added to the list!

Thank you, and enjoy!

Love,
Chef Mary

************************************************

SOUP:

Tomato Basil Soup $8

PLATES:

Roasted Beet Salad with Honey-Dijon Dressing over Buckwheat. Topped with crisp Walnuts $12

Curried Bean Dip (contains honey) with crunchy veggies to dip $9

Butternut Squash Lasagna with Cashew Ricotta, with Veg du Jour $10

Black Bean Patties with Sweet Potato Fries and Homemade Spicy Ketchup. Served on Rice "Buns." $11

BAKERY:

Chocolate Almond Butter Cups $6 for a trio

Almond Butter Brownie. Dark, rich, and decadent! $8

Banana Buckwheat Chocolate Chip Muffins $10 half dozen, $18 dozen

*************************************************

Whenever possible, ingredients are organic and/or local. If you have a question about a dish or an ingredient, please ask!

All dishes are vegan, so they are naturally free of common allergens fish, shellfish, dairy, and egg. I specify any dish that contains honey. I do not use soy, peanuts, wheat, or other gluten containing grains. I DO use tree nuts and seeds, and naturally gluten free whole grains. If you have any kind of allergy or sensitivity, please let me know!

It helps me and Mother Earth if you return the containers when you are finished with them.

Thank you so much!

Much love,
Chef Mary

No comments:

Post a Comment