Thursday, February 23, 2012

Leap Day! Calloo Callay! Menu for delivery Tuesday, 2/28

Happy Thursday, everyone!

Next week, we have the rarest of holidays, Leap Day! We only get to experience February 29 every four years, so let's make the most of it!

I was thinking about how to celebrate leap day and it occurred to me to look to Penelope the Leaping Bunny for inspiration. Her favorite foods are parsley, cilantro, and carrots. I thought it would be fun to incorporate all her favorites in the dishes this coming week (and then she gets to feast on the trimmings!) Check the bakery section for another awesome dish inspired by my other favorite leaping animals, frogs!

Please order by midnight, Sunday night, for delivery on Tuesday, February 28.

Thanks, and I looking forward to cooking for you very soon!

Much love,
Chef Mary



Italian White Bean Soup with Winter Greens $7


Nori Rolls filled with Raw Carrot Ginger Pate and Greens. A grain free lunch treat, seasoned with plenty of cilantro, plus nuts and seeds for protein. $10

Millet-veggie cakes. The classic returns! Warm them up and enjoy with fresh lemon-parsley-walnut pesto, served on the side. $11

Bunny Bento! No rabbits were harmed in the making of this bento! The spinach and tahini filled onigiri are shaped to resemble bunnies, surrounded by beautiful veggies! $11

Amaranth with parsley and thyme, served with veg du jour and crunchy pecans on top! Amaranth is very nourishing, and so rich in protein and iron! $11


Mint Chocolate Frogs! Harry Potter fans will especially appreciate these peppermint-filled chocolate critters. $8

Maple walnut granola balls. My favorite flavor returns! $8

Morning Glory Muffins! These muffins have it all: Pineapple, Coconut, Apple, Raisins, Walnuts, Carrots, a little Spice, and lots and lots of Love! $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. I am extremely careful about cross-contamination of potentially allergenic ingredients! 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

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