Thursday, May 3, 2012

It's new menu day! Hurrah! Vegan personal chef delights for delivery to Boston and beyond, Tuesday May 8

Good morning, and happy Thursday to all!

May is full of great holidays! Next week is National Nurses Week, and Wednesday, May 9 is School Nurses Day. Nurses are some of the hardest working folks around, so don't forget to take some time to remember the nurses in your life, including the nurses at your kids' schools!

Next weekend, on Sunday May 13, we will celebrate Mother's Day. Some of you are moms, and get to be the center of attention. Others of us will call our mothers, or remember the moms and grandmoms who were important in our lives. That afternoon, you can enjoy a fantastic afternoon tea in Cambridge. It's a historic event, literally! I'll be working on it with my other job. We are recapturing heirloom recipes and methods from the 1890 - 1927 time period. It is going to be a hoot!

The same day is Lilac Sunday at the Arnold Arboretum. Check it out! Yet another celebration that day is my sister's birthday. Happy birthday, Jane!

And now, a springy menu! Please scroll down to check out the new section at the bottom, with more specific info for those with additional allergies, sensitivities, and special diets. Enjoy!

Chef Mary



Roasted Beet Soup! Fresh and springy, and such an amazing shade of fuchsia. $8


Agave-Cinnamon Plantains over Amaranth with Pecans. A hearty breakfast or a yummy lunch! $11

Spring bento! Bento are the ideal take-along lunch because they are super delicious, and do not need to be reheated. Onigiri (Japanese rice balls) are filled with a delectable spinach and sesame filling. Served with carrot parsley salad and other seasonal fruits and veg. $12

Butternut squash pasta! Roasted butternut squash, herbs, and sun dried tomatoes in a creamy sauce, tossed with GF brown rice pasta. Yum! (special diet variations are available; please scroll down.) $12

Tuscan style white bean dip with lemon and herbs. With crunchy veggies to dip. $10


Pumpkin seed and raisin cookie balls! A chewy, nut-free treat. $8

Lemon poppy seed muffins! $10 half dozen, $18 dozen

Pumpkin chocolate chip almond butter brownies. Decadent! $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, here is a rundown on this week's potential allergens and special diets. 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.

NUTS:  Pumpkin seed balls, bento, and bean dip are all nut free (and sunflower seed free!) With slight variations, amaranth with plantains, beet soup, and pasta can all become nut free. The muffins and brownies contain almonds, so are not safe for the nut-allergic!

CASHEWS: Can be omitted from the soup and the pasta. Everything else is free of cashews.

FLAX: Present only in the muffins.

RAW: Pumpkin seed cookie balls are raw. Pasta dish can be raw, with squash "noodles" and raw cashew, sun dried tomato, and herb sauce instead of the rice pasta with cooked squash.

ACD: Soup, pasta, and bean dip are the best choices for all stages. Bento and amaranth are suitable for stage 3 and beyond.

SCD: Pumpkin seed balls, soup, bean dip, and raw version of pasta dish are SCD legal.

CHOCOLATE: only present in the brownies

GARLIC: There is no garlic in the amaranth or any of the bakery items. There's a little garlic in the savory dishes, but the soup and bento only have a tiny amount. The bean dip can be done without garlic on request.

SESAME: There is sesame in the bento, but nowhere else this week.

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

Much love,
Chef Mary

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