A rainbow of colors and flavors! Your favorite personal chef brings you a new menu for delivery to Boston and beyond, Tuesday, July 24!

Hello hello!

The time has come! Time, that is, for yet another amazingly wonderful menu full of summer delights!

The farmers' markets are bursting with color this week, and I'm so excited! This week, we have a veritable rainbow of colorful, fresh dishes, chock full of local produce to enjoy!

Please place orders through the end of Sunday night for delivery on Tuesday afternoon.

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

Much love,
Chef Mary

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SOUP:

Curried Carrot and Almond Soup! Yum! One of my favorites, featuring a mix of orange and golden carrots from our favorite local farmers. Great hot or cold. (Raw version available.) $9

PLATES:

Baba Ghanouj! Yes! It is here already! I can't believe it either; it feels too early for eggplant. But our friends the Stillmans have taken advantage of the wacky weather and are already harvesting some really gorgeous, deep purple and white eggplants. I am going to roast them up and whirl them with tahini, lemon, and parsley, into the best summer dip ever! With your choice of roasted thick-sliced potatoes or crunchy fresh veggies to dip. (If you don't specify, I will choose your dippers for you!) $10

Local produce!

Pizza! It's pizza season again! This lovely, gluten free, summer rendition will feature a cashew-based creamy white sauce with plenty of herbs, fresh heirloom tomatoes, roasted zucchini, and roasted garlic. (I can skip the garlic and/or the cashew sauce for the sensitive types, and/or do a raw version on a dehydrated chia and flax seed crust!) Heat it up easily, or just kick back with a slice straight from the fridge. Yum! $12

A green pattypan squash, ready to be roasted and put on a pizza!

Raw Sprouted Sunflower Seed Hummus! I know, it's crazy to offer two dips on one menu, but it has been pretty hot lately and dips are really the perfect, easy to pack, convenient lunch! Plenty of protein, lots of vitamins and minerals, the good kind of slow-release carbs to sustain you through the afternoon, and just a splash of good olive oil make this a perfectly balanced meal-to-go! $10

Black Bean and Local Corn Salad! Cool and refreshing, with a solid protein boost! This colorful salad with a Southwestern flair will keep you nourished and cool. $12

BAKERY:

Blueberry muffins! This classic is a favorite with almost everyone! $10 half dozen, $18 dozen

Maple Walnut Granola Balls! Yum! Another popular favorite for all ages, from 2 to 102! $9

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Please let me know before ordering if you have any allergies or sensitivities at all!

I do not use any dairy, egg, or meat (including fish) ingredients. I do not use wheat or any other gluten-containing ingredients. I do not use peanut or soy ingredients.

I DO use a lot of nuts and seeds, as well as fresh fruits and veggies and non-gluten grains; organic and/or local whenever possible!

Specific dietary concerns and potential sensitivities:

SOUP contains almonds.
BABA and HUMMUS contain sesame; hummus also contains sunflower seeds.
PIZZA sauce contains cashews, but can be nut free and sauceless with extra veggies on request!
GRANOLA BALLS contain walnuts, almonds, and certified gluten free oats.
MUFFINS contain flax and may contain nut milk; if you are sensitive let me know. I can skip it.
SCD/GRAIN FREE: choose soup, baba, and hummus.
RAW: choose hummus, raw version of the soup, and raw version of the pizza.

ACD: choose just about everything in stage 2 and beyond; stage 1 use your own judgement with the following: Muffins and granola balls are sweet (but not too sweet, and made with reasonable amounts of 100% natural sweeteners.) Hummus and pizza contain nutritional yeast, which is a denatured strain of yeast that is NOT in the candida family. PIzza also uses baker's yeast, but it is obviously cooked thoroughly!
GARLIC: Not present in the muffins or granola balls. Can be eliminated from the baba, hummus, pizza, and the bean and corn salad on request. Cooked thoroughly in the soup (unless you order it raw, and I can skip it entirely in the raw version.)

Thanks so much for reading, and I'll see you all soon!

Much Love,
Chef Mary

P.S. UPCOMING SPECIAL APPEARANCES: This Saturday I'll be working at an ice cream workshop with JJ Gonson of Cuisine en Locale, where I lead the Vegevore kitchen and work on special events. I think we have another seat or two available in the class!  This is not a vegan event, but it is gluten free, soy free, and ovo-lacto vegetarian. Three of the four recipes we will demo do contain dairy and/or eggs; the sorbet will be vegan. (While I am vegan, I do work with local, gently produced dairy and eggs in others' kitchens.) Sign up here: http://bcae.org/index.cfm?method=ClassInfo.ClassInformation&int_class_id=7966&int_category_id=2&int_sub_category_id=5

NEXT WEEKEND, July 28-29, I will be guest chef at my old haunt, Centre Street Cafe at 669 Centre St in JP. In addition to the pretty awesome brunch menu and specials, we do have a few gluten free and vegan options. You can always substitute corn tortillas for toast or flour tortillas on any menu item or special, too! Come early to beat the lines! I think Marc will be on the floor as usual, with Amy filling in for G, who will be away. I'll be back in my old home behind the stove while Felicia is away, gettin' hitched!