Vegevore shares are Back! And Saturday Brunch at Anthony's in Somerville.

Hello Lovelies!

It's been so long since we spoke. How are you? I hope you have been well. I've been busy!

As many of you know, I work full time at Cuisine en Locale. We're an all-local catering and meal delivery service. Recently, we opened up a full-service event hall which is awesome! We took over the old Anthony's Function Hall at 156 Highland Ave in Somerville. We are now officially fully open, and we're cooking up some really exciting new projects that I think you might be interested in!

First, the Vegetarian Share is back! If you have thought you might be interested in our ONCE a Week meal delivery service, but you don't eat meat, this might be just the ticket. We do all the cooking and bring you a nice big bag of awesome food, any Tuesday you like! I am so excited to share that we've revived the Vegetarian version! It now sits in a place of honor, right next to the Omnivore version. It is not entirely gluten free, nor entirely vegan, but we are careful about cross-contact and there will be some items that fit each bill. If there are some folks in your household who are vegan and some who are ovo-lacto or omni, this could work. If there are some folks who eat gluten free and others who don't, this could also be a great choice. If even being cooked in a kitchen where gluten is present gives you difficulty, then unfortunately it might not be the right fit. It's not like the old days when I had a fully gluten free environment to work with, but it is amazing and wonderful food, different every week, and always made from scratch using all local ingredients. If you're interested, email luc@enlocale.com We actually still may have a share left for delivery tomorrow, but please move quickly before it sells out!

Second, we're offering weekly Saturday brunch! We use gorgeous, farm-fresh, local ingredients to make all kinds of brunch favorites. Most items are or can easily be vegetarian, and there are a few great vegan items too. Many menu  items are free of gluten ingredients too, or can be made so easily. Again, we do use gluten in some dishes in our kitchen here, but we are careful about cross-contact. My favorite vegetarian and gluten free dishes include the P.O.P. (Pile o'
Potatoes) - roasted potatoes, sauteed spinach, cheddar or bleu cheese, and poached eggs (great with a dash of Alex's Ugly Sauce), the Fratine (crustless quiche) of the Week; and the Mess in a Cup - flourless Taza chocolate cake with vanilla marscapone whip and chocolate ganache drizzle. (Just ask to skip the oat biscuit that often garnishes it if you're GF - the cookie isn't GF but the rest of the dessert is.) Vegan sides which can make a great meal all together include roasted potatoes, spinach, kale salad, and most of the tasty beverages. There is definitely a whole lot for omnivores too! Did I mention we have a full bar? We actually have two full bars. We serve brunch every Saturday from 10 - 3, and there's live music from 11 - 2. (If you do eat gluten, the reviews on our sticky buns have been off the charts.)

Third, we have some great events coming up, including a monthly comedy show, regular movie nights, and a lot of GREAT rock shows and other concerts. If you want to stay posted about these sorts of events, please email me back and I can add you to our weekly newsletter mailing list. You can also check our newsletters and blog posts at http://cuisineenlocale.com/

Finally, I'm teaching a bunch of classes! I've been teaching at the Boston Center for Adult Education and at Brookline Adult and Community Education. I'm
teaching a basic vegetarian cooking skills class next Tuesday evening, 3/25. I have a few more baking classes coming up too, both gluten and GF. In Brookline, I'm planning a GF cooking and baking series over the summer. This spring and summer, you'll find me hosting locavore events at Anthony's, teaching classes in Boston and Brookline, and also at lots of farmers markets, both selling and shopping.

Thanks for reading, and have a fantastic afternoon!

Much love,
Mary

Welcome August, Happy National Watermelon Day, and an upcoming schedule adjustment!

Happy August, everyone!

Do you know that tomorrow, August 3, is National Watermelon Day? As soon as I found out about that, I had to veer from my original plans and put my chilly, refreshing watermelon soup on the menu in honor of this festive day!

Please enjoy this wonderful new, fresh menu! Place orders throughout the weekend for delivery on Tuesday, August 7.

I have important scheduling news: This coming week, I will still deliver on Tuesday, as usual. But starting the week after, I am trying something new! Starting with Monday, August 13, I am going to try delivering Mondays, in the morning! Yes, starting with the menu after this one, you should actually receive your food before lunchtime on Monday! We're going to try it out and see how it works. Any and all feedback is always welcome. I am especially interested in how early I can actually deliver to your home/office/classroom, and if you have a location change coming up as the weekday and time change, and the start of the school year approaches!

Thanks so much, and I look forward to cooking for you soon!

Much love,
Chef Mary

******************************************

SOUP:

Raw Watermelon Ginger Soup! A touch of spice balances the sweetness of the melon in this chilled soup. $6

PLATES:

Carrot Ginger Nori Rolls! The original recipe, with plenty of fresh raw veggies, cilantro, and a handful of nuts and seeds. Local carrots are coming in all sorts of crazy colors right now, so don't be surprised if you see a touch of purple mixed in! Rolled up with spinach and nori. My favorite! $12







Summery Black Bean Chili with fresh local corn and tons of local veg! Served with brown rice. $11


Muhammara! This middle-eastern style walnut dip is traditionally made with roasted red peppers, but I am offering an even-healthier, just as scrumptious, raw version! Kissed by fragrant cumin and a splash of lemon juice. Served with crunchy veggies to dip. $12

Roasted Farmers Market Medley! All kinds of fresh, local veggies. What will make an appearance this week? Only the farmers know for sure! Served with millet and crunchy pepitas. $11


BAKERY:

Chocomole! There is nothing I love more than avocados, unless it's this rich, raw, vegan chocolate pudding made from avocados! With a dollop of agave vanilla cashew creme. $10

Pumpkin Spice Muffins! Yum! $10 half dozen, $18 dozen

******************************************

Please let me know before ordering if you have any allergies or sensitivities. I do not use any meat/fish, dairy, or egg ingredients. I do not use any peanut or soy ingredients. I do not use wheat or gluten ingredients.

I DO use tree nuts, seeds, coconut, non-gluten grains, and lots and lots of fruits and veggies; local and/or organic when possible. Some sensitivities I'm aware of in our midst are listed below, but it is not an exhaustive ingredients list. I try to avoid cross contact between nuts and non-nut dishes, but please know that nuts are present in the kitchen. Please remind me of your sensitivities when you order. Thank you!

NUTS and SEEDS: Soup: No nuts or seeds. Nori rolls: do contain assorted nuts and seeds: cashew, almond, and sunflower. Chili: contains beans, but no nuts or other seeds. Muhammara: contains walnuts. Veg medley: I can leave off pepitas. Chocomole: I can leave off cashew creme. Muffin: I can leave out nut milk on request; contains flax.

GARLIC: I can leave raw garlic out of muhammara and nori rolls. There is some cooked into the chili. Not present in anything else this week.

RAW: Choose soup, nori rolls, muhammara, and chocomole.

SCD/Grain Free: Choose soup, nori rolls, muhammara, veg medley without the millet, and chocomole.

ACD: Soup is all fruit, so a good choice in stage 2 and beyond. All entrees are great choices, all stages. Chocomole is fruit sweetened, so choose in stage 2 and beyond if you tolerate dates and cacao. If you don't tolerate agave, simply omit the cashew creme.

HONEY: Not present this week.

******************************************

Upcoming opportunities to see me elsewhere: This coming weekend, I will be working at a Cuisine en Locale event on Martha's Vineyard. We'll be at Morning Glory Farm, cooking it all up locavore-style! http://cuisineenlocale.bigcartel.com/product/once-mv-field-to-table-at-morning-glory-farm

The following weekend, celebrating tomatoes in Brooklyn! http://cuisineenlocale.bigcartel.com/product/once-brooklyn-alottatomata

Someone recently asked me an important question about gluten. I often work events where gluten ingredients are used, I cook occasionally at the restaurant, and I cook every week as the Head Vegevore for ONCE a Week at Cuisine en Locale. The big question is: Do I keep separate, GF dedicated tools and space for Rather Crafty? The answer is a resounding YES! At CeL, I use CeL's kitchen and tools. Same goes for the restaurant. I always shower and change clothes after leaving those kitchens and before entering the Crafty kitchen. I even have gluten-kitchen-shoes and non-gluten-kitchen-shoes! The gluten in the CeL kitchen stays in that kitchen! I don't track it back to Crafty Land with me.

Here in Crafty Land, I keep my tools and equipment as free of gluten ingredients as is physically possible. Earnest has celiac disease, so going GF was an important step for us to take as a family. I've carried that level of care into my business! Crafty Land is also free of soy and peanuts (I'm allergic) and all animal products (except for raw honey, used with respect and care, and in only a few recipes.)

Some of you have celiac disease, or are otherwise sensitive to gluten. Some are vegetarian, vegan, or have other dietary sensitivities. Some of you are full-on omnivores with no sensitivities at all! I don't discriminate. I just want everyone to enjoy food that is amazingly awesome, fresh, beautiful, delicious, safe, and reasonably priced; all at the same time!

See you all soon!

Much love,
Chef Mary

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! http://www.cuisineenlocale.com/home/39-general/155-once-in-barre-1890-1927

The same day is Lilac Sunday at the Arnold Arboretum. Check it out! http://arboretum.harvard.edu/news-events/lilac-sunday/ 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!

Love,
Chef Mary

****************************************

SOUP

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

PLATES:

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

BAKERY

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

Events and Special Requests!

Did you know that in addition to delivering awesome food from my menu on Tuesdays, I also take special requests? I do!

If you need help with an event, or if you would like a special treat for yourself or a loved one, email me and we can set something up! In the Rather Crafty kitchen, everything is gluten free, vegan, and super awesome. As you know, I am super careful about food allergies and special diets, but most of my clients have no special dietary requirements at all and just love delicious food!

I am always happy to deliver; but I can also come to your home and cook and bake for you, with you, or even with your kids! I can do any level of vegetarian cooking and even work with gluten in your home, so there's a lot more flexibility that way.

I also work for a larger company that does personal chef and catering work. At Cuisine en Locale, everything is 100% local and amazing! I work on the vegevore end of things, but we have some amazing omnivorous chefs on our team too! I know some of you out there in Crafty Land love my cooking but don't necessarily follow a vegan lifestyle all the time. We have plenty of options for you too! My work with CeL is not gluten free though, so it's not for the most sensitive of bellies.

At CeL we cater amazing parties, large and small. We also deliver prepared food shares. Kind of like a farm share, but with the food already cooked and ready to enjoy! The omnivores deliver their shares on Tuesdays, and we vegevores deliver ours on Thursdays.

You can email me with any questions or requests at rathercraftymary@gmail.com

You can check out the CeL blog at http://www.cuisineenlocale.com/blog . Sometimes you'll find weekly menus there, so you can get an idea of our style.