Happy happy May!
This coming week, we celebrate May Day on May first. Some folks like to celebrate the coming of May with lots of fresh green to represent life, and round shapes and golden hues to represent the return of the sun. Cinco de Mayo is also coming on May fifth. To celebrate Cinco de Mayo, we've got plenty of Mexican-inspired dishes to excite the palate.
This is such a fun menu. I am so excited to bring it to you!
Please email email@example.com to place orders. Please try to order by Sunday night for delivery on Tuesday, May 1. Please please return containers and insulated bags! It helps keep prices reasonable, and it helps keep the Earth clean too!
Scroll down for allergy and special diet info.
Looking forward to cooking for you soon!
Love, Chef Mary
Chilled Mango-Chipotle Soup. A little spicy, but not super hot - just enough to keep it bright. Sunshine in a bowl! $8
Sikil Pak! By popular request, the traditional Yucatecan dip made from pumpkin seeds and roasted tomatillos makes a comeback! With crunchy veggies to dip. $11
Sunshine Millet: Scrumptious millet pairs beautifully with squashes and dried apricots, and veg du jour. Topped with almonds. $11
Burritos! Handmade gluten free flour tortillas, stuffed with sweet potatoes, herbed rice, and vegan refried black beans. Served with a side of locally made Alex's Ugly Sauce. (Note: the Ugly Sauce contains honey. Read all about it here! alexsuglysauce.com) $12
A springy, dilly new variation on my awesome Nori Rollups! These are filled with a fresh raw carrot pate, seasoned with lots of fresh dill! A nice handful of nuts and seeds add protein, and a bed of spinach keeps you strong! One of my all-time favorites. $12
Sweet Potato Corn Muffins! The best! $10 half dozen, $18 dozen
Mexican Hot Chocolate Cookies! Wonderfully chocolatey, with an exotic flair from the cinnamon and just a pinch of cayenne. I am getting snackish just thinking about these cookies! $8
Please inform me before ordering if you have any allergies or sensitivities! I do not use wheat, rye, barley, or any other gluten-containing foods. I do not use peanuts, soy, dairy, egg, seafood, poultry, or any meat ingredients. Everything is vegan with the occasional addition of honey; if honey is present I will note it in the dish description.
I use fresh veggies, fruits, nuts, seeds, beans, and whole (non-gluten) grains. I use organic and/or local when possible.
For the extra sensitive and those following special diets, here is a rundown on this week's potential allergens and special diets. Obviously, more potential allergies exist than those listed so please keep me informed about yours! Nuts and seeds are used in my kitchen, but I do make an effort to keep potential allergens separate. Please use your own judgment. I am a chef, not a doctor. You know the drill!
CHOCOLATE is only present in the chocolate cookies.
NUTS: I can leave the almonds off the millet dish, and/or sub with pepitas. Burritos, soup, and sikil pak are free of tree nuts; sikil pak does contain pepitas (pumpkin seeds.) Nori rolls will contain nuts and sunflower seeds. Muffins and cookies will contain almond milk.
CASHEWS are not present this week! It's all ALMOND.
SESAME is not present this week.
GARLIC: there is a good amount of garlic in the beans in the burritos, and a little in the sikil pak and the nori rolls. Everything else is garlic free.
ACD: Everything except bakery items should be suitable for stage 2 and beyond. The best ACD choice is the Sikil Pak. Yum!
SCD: Best choices are soup, sikil pak, and nori rolls.
RAW: Choose the soup, the nori rolls, and I can even make a special raw version of the sikil pak!
Thanks so much and I look forward to seeing everyone soon!