Wednesday, August 15, 2012

A new menu is here! For delivery Monday morning, August 20 to Boston and beyond!

Hello all you wonderful folks out in CraftyLand!

This coming week, I have an amazing new menu for you, just packed with all our favorite local fresh fruits and veggies. It is so much fun to create recipes and menus in August, because the farmers' markets are just overflowing with absolutely gorgeous fresh fruits and veggies!

Without further ado, here it is, your new menu for next Monday, August 20!

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

Chef Mary



Gazpacho! The ultimate chilled summer soup, featuring local heirloom tomatoes, cucumbers, and peppers. $9


Enchiladas! Lots of local veggies inside, fresh local tomatillo sauce on top, and cultured cashew creme on the side. $12

Herbed kinawa, cooked in homemade veg broth, topped with almonds, served with local veg du jour. Kinawa is an even-tinier cousin to quinoa; rich in iron, protein, and all sorts of good stuff! $11

Veggie Sushi! Brown rice and julienned veggies rolled up in nori seaweed with sesame seeds. Served with homemade quickled ginger and a side of a creamy wasabi-cashew dipping sauce. (Sauce and quickle contain honey. Raw all-veg version available.) $12

Southwestern Black Bean Dip with crunchy veggies. (Did you know if you don't like a certain crunchy veggie, you can always ask me to make sure you don't get it in your assortment of dippers? It's true!) $10


Sweet Cinnamon Maple Bean Dip, blended up with a dollop of creamy almond butter. With chewy house-dried honey apple slices to dip. $9

Morning Glory Muffins! The "Everything" of muffins, named after Morning Glory Farm on Martha's Vineyard, our hosts a couple weeks ago! Full of carrots, apples, nuts, cinnamon, even pineapple and coconut! $10 half dozen, $18 dozen


Please inform me before ordering if you have any allergies or sensitivities. I do not use any meat, dairy, or egg ingredients. I do not use peanut, wheat, or other gluten-containing ingredients.

I do use a lot of fresh fruits and veggies, local and/or organic when possible. I also use tree nuts, seeds, beans, and non-gluten-containing grains, also organic when possible. I occasionally use ethically sourced honey, but because some people choose not to use honey I let you know when I use it. (I'm using it this week in the sushi!) The following is not a comprehensive list of ingredients, so please do remind me if I have forgotten to include your dietary sensitivity or path.


*Soup contains raw garlic, but otherwise should be safe all around.
*Enchiladas contain corn and cooked garlic. Cashew sauce may be omitted easily.
*Kinawa may be nut-free easily; simply omit almonds and/or sub pepitas if you prefer. A tiny bit of garlic will be cooked into veg broth, but no extra will be added.
*Sushi contains sesame. Quickles and sauce contain honey, and sauce contains cashews. Both may be omitted easily.
*Black bean dip should be safe all around, as long as you tolerate beans. I can omit the garlic on request.
*Maple bean dip contains almonds. Apple slices will be dried with a little honey to prevent oxidation.
*Muffins contain flaxseed and coconut. Walnuts may be omitted easily.


RAW: Choose gazpacho and raw version of sushi. I can also do a side of the dried apples without the dip, on request.
SCD/GRAIN FREE: Choose soup, raw version of sushi, and if you tolerate beans, enjoy both the sweet and savory bean dips.
ACD/SUGAR FREE: Gazpacho is a perfect choice. Sushi and coordinating sides will contain a tiny bit of raw, local honey, so use your judgement. If you tolerate grains and beans, choose all the other savories with abandon! Sweet bean dip contains maple, but not an enormous amount, so use your judgement.

Thanks for reading, and I look forward to seeing you all soon!

Chef Mary

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