The reports call for snow
They say we should hunker down
I choose to breathe the air
Run fast among the trees
For now, the water is still
The wind is calm
The pond is waiting
Showing posts with label pictures. Show all posts
Showing posts with label pictures. Show all posts
Saturday, December 29, 2012
This morning at Jamaica Pond
The reports call for snow
They say we should hunker down
I choose to breathe the air
Run fast among the trees
For now, the water is still
The wind is calm
The pond is waiting
Thursday, August 23, 2012
Your favorite personal chef offers a new menu! For delivery to Boston and Beyond, Monday, August 27
Ah, August! What bounty the farmers markets offer us this month!
This lovely menu will be ready to deliver the morning of Monday, August 27. It helps to have orders in Saturday night, but I'll do my best to fill orders that trickle in all day Sunday too! Order by emailing rathercraftymary at gmail dot com.
Looking forward to seeing you Monday!
Much Love,
Chef Mary
P.S. Did you know that Sunday, August 26 is Women's Equality Day? It's the anniversary of the day back in 1920 that the 19th Amendment was passed, granting women the right to vote. Hooray!
*******************************
SOUP:
Roasted Beet Soup. Serve it hot or cold, depending on how you feel - it's great either way! Fresh and vibrant, and such an amazing shade of fuchsia. $9
PLATES
South Asian inspired burrito wraps! A delicious fusion of Eastern and Western influences. I'll take my hand-rolled gluten free flour tortillas and stuff them with coconut infused long grain brown rice, chili and herb infused beans with a splash of local favorite Alex's Ugly Sauce, and farmer's market veg du jour. I'll serve them up with a thick, gingery peach chutney on the side to dip. (Contains a small amount of honey.) You will love them! $12
Baked Beans with Veg du Jour! The best picnic fare, also perfect for a mini-getaway when you're stuck having lunch at your desk. Served with a pumpkin corn muffin on the side to round it all out. $11
Millet Tabbouli! Tabbouli, tabbouleh, delicious any way you spell it! The traditional middle eastern grain salad gets a gluten free update with lovely golden millet. Fresh parsley, lemon, cucumber, and heirloom tomatoes take it to a whole new level. High protein hemp seeds boost the nutrition even more! (Yes, I will make an all-raw, all-hemp-and-veggie version on request.) $12
BAKERY:
Pumpkin Corn Muffins $10 half dozen, $18 dozen
Chocolate Hazelnut Spread with Chocolate Chip Scones! (Chocolate free version available on request. Dip is raw; raw cacao and buckwheat crackers available instead of baked scones on request. Also available: dip or scones or crackers a la carte. A la carte prices by request.) $10
******************************
Please inform me before ordering if you have any allergies or sensitivities. I do NOT use meat, dairy, or egg ingredients. I do not use wheat or other gluten ingredients. I do not use soy or peanut ingredients. I do not even keep them in my kitchen.
I DO use fresh veggies and fruits, local and/or organic when possible. I use nuts, seeds, beans, and non-gluten grains, also organic when possible. I use healthy oils in reasonable amounts, mostly extra virgin olive oil. I strive to accommodate individual sensitivities and preferences when I can, but please note that tree nuts and seeds are used in my kitchen so there is a possibility of cross-contact with those ingredients. I occasionally use gently and respectfully harvested honey, but I know not everyone chooses to use honey so I try to let you know so you can make an informed decision.
The following is not a comprehensive ingredients list, but is a guide to help the very sensitive make informed decisions. Please still remind me of your sensitivities when you order. Thanks!
SOUP: Contains cashews; can be omitted on request. Contains a small amount of cooked garlic.
TABBOULI: Contains a small amount of raw garlic; can be omitted on request. No nuts; contains hemp seeds.
BURRITO: Contains cooked garlic. Alex's Ugly Sauce contains a small amount of honey. Homemade peach chutney also contains a small amount of honey. No nuts.
BAKED BEANS: Small amount of cooked garlic.
HAZELNUT SPREAD: Contains nuts and chocolate. Can make it cinnamon-vanilla instead of chocolate, on request. Scones contain cashew; can be made without chocolate on request. Raw Cacao crackers (raw alternative to scones) contain sprouted buckwheat, flax, raw cacao, and truly raw cashews.
MUFFINS: Contain corn, flaxseed, and nut milk.
Special dietary paths:
RAW: Choose raw version of tabbouli, and chocolate spread with raw crackers.
ACD: Choose soup, tabbouli, and the burritos if you tolerate grains.
SCD/GRAIN FREE: Choose soup, raw version of tabbouli, baked beans if you tolerate beans (omit muffin or give it to a friend,) and chocolate hazelnut spread a la carte. (Raw cacao crackers contain buckwheat, a pseudograin, not a true grain - choose those if you tolerate buckwheat.)
This lovely menu will be ready to deliver the morning of Monday, August 27. It helps to have orders in Saturday night, but I'll do my best to fill orders that trickle in all day Sunday too! Order by emailing rathercraftymary at gmail dot com.
Looking forward to seeing you Monday!
Much Love,
Chef Mary
P.S. Did you know that Sunday, August 26 is Women's Equality Day? It's the anniversary of the day back in 1920 that the 19th Amendment was passed, granting women the right to vote. Hooray!
*******************************
SOUP:
Roasted Beet Soup. Serve it hot or cold, depending on how you feel - it's great either way! Fresh and vibrant, and such an amazing shade of fuchsia. $9
PLATES
South Asian inspired burrito wraps! A delicious fusion of Eastern and Western influences. I'll take my hand-rolled gluten free flour tortillas and stuff them with coconut infused long grain brown rice, chili and herb infused beans with a splash of local favorite Alex's Ugly Sauce, and farmer's market veg du jour. I'll serve them up with a thick, gingery peach chutney on the side to dip. (Contains a small amount of honey.) You will love them! $12
Baked Beans with Veg du Jour! The best picnic fare, also perfect for a mini-getaway when you're stuck having lunch at your desk. Served with a pumpkin corn muffin on the side to round it all out. $11
 |
| Baked beans and some lovely veggies. This week's rendition will come with plenty of fresh local green veggies! |
Millet Tabbouli! Tabbouli, tabbouleh, delicious any way you spell it! The traditional middle eastern grain salad gets a gluten free update with lovely golden millet. Fresh parsley, lemon, cucumber, and heirloom tomatoes take it to a whole new level. High protein hemp seeds boost the nutrition even more! (Yes, I will make an all-raw, all-hemp-and-veggie version on request.) $12
 |
| Some gorgeous local veggies, ready to become your lunch! |
BAKERY:
Pumpkin Corn Muffins $10 half dozen, $18 dozen
Chocolate Hazelnut Spread with Chocolate Chip Scones! (Chocolate free version available on request. Dip is raw; raw cacao and buckwheat crackers available instead of baked scones on request. Also available: dip or scones or crackers a la carte. A la carte prices by request.) $10
 |
| Oh my goodness do I love this stuff. |
******************************
Please inform me before ordering if you have any allergies or sensitivities. I do NOT use meat, dairy, or egg ingredients. I do not use wheat or other gluten ingredients. I do not use soy or peanut ingredients. I do not even keep them in my kitchen.
I DO use fresh veggies and fruits, local and/or organic when possible. I use nuts, seeds, beans, and non-gluten grains, also organic when possible. I use healthy oils in reasonable amounts, mostly extra virgin olive oil. I strive to accommodate individual sensitivities and preferences when I can, but please note that tree nuts and seeds are used in my kitchen so there is a possibility of cross-contact with those ingredients. I occasionally use gently and respectfully harvested honey, but I know not everyone chooses to use honey so I try to let you know so you can make an informed decision.
The following is not a comprehensive ingredients list, but is a guide to help the very sensitive make informed decisions. Please still remind me of your sensitivities when you order. Thanks!
SOUP: Contains cashews; can be omitted on request. Contains a small amount of cooked garlic.
TABBOULI: Contains a small amount of raw garlic; can be omitted on request. No nuts; contains hemp seeds.
BURRITO: Contains cooked garlic. Alex's Ugly Sauce contains a small amount of honey. Homemade peach chutney also contains a small amount of honey. No nuts.
BAKED BEANS: Small amount of cooked garlic.
HAZELNUT SPREAD: Contains nuts and chocolate. Can make it cinnamon-vanilla instead of chocolate, on request. Scones contain cashew; can be made without chocolate on request. Raw Cacao crackers (raw alternative to scones) contain sprouted buckwheat, flax, raw cacao, and truly raw cashews.
MUFFINS: Contain corn, flaxseed, and nut milk.
Special dietary paths:
RAW: Choose raw version of tabbouli, and chocolate spread with raw crackers.
ACD: Choose soup, tabbouli, and the burritos if you tolerate grains.
SCD/GRAIN FREE: Choose soup, raw version of tabbouli, baked beans if you tolerate beans (omit muffin or give it to a friend,) and chocolate hazelnut spread a la carte. (Raw cacao crackers contain buckwheat, a pseudograin, not a true grain - choose those if you tolerate buckwheat.)
Thursday, August 2, 2012
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
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
Thursday, July 26, 2012
The summeriest of summer menus! For delivery to Boston and surroundings, Tuesday, July 31!
Hello wonderful folks! Can you believe it's almost the end of July?
It is definitely high summer here in Crafty Land. Right now is the best time to take advantage of some of the best produce summer has to offer, so let's get right to it!
This colorful new menu features so much local produce it's amazing! In fact, every dish prominently features at least one local fruit or veggie, and some feature six or seven or more! This menu will be ready to deliver on Tuesday, July 31. Please try to place orders by the end of Sunday night, but I do my best to fill orders that come in right through Monday. The earlier the better, though!
Thanks so much, and I look forward to cooking for you soon! (As always, allergy/sensitivity info is below the menu. Please inquire for even more details!)
Much love,
Chef Mary
******************************
SOUP
Corn Chowder! Corn season is upon us, and what better way to celebrate it than with the summeriest of summer soups? Yum! $9
PLATES
Guacamole! It is no secret that I love avocados. They are my favorite fruit! Here they get all happy in the quintessential raw dip, with peppers, cilantro, and lime. Served with plenty of crunchy local veggies to dip. My idea of heaven! $11
Quinoa Tabbouli! Tabbouli, tabbouleh, delicious any way you spell it! The traditional middle eastern grain salad gets a
gluten free update with lovely red quinoa. Fresh parsley, lemon,
cucumber, tomato, and quinoa take it to a whole new level. High protein
hemp seeds boost the nutrition even more! (Yes, I will make an all-raw,
all-hemp-and-veggie version on request.) $12
Colcannon!
Everyone's favorite mashed potato dish! Lovely new potatoes (yup,
they're local too!) are mixed with cashew milk, plenty of fresh dark
leafy greens, and a smattering of scallions. Served with roasted mixed
squash and topped with toasty pumpkin seeds. $11
Beet and bean pilaf! Long grain brown rice, assorted types of local beets, and nourishing beans come together with fresh herbs and leafy greens for an amazing (and stunning) plate. Yum! $10
BAKERY
Chocolate zucchini muffins! A childhood favorite, rediscovered! $10 half dozen, $18 dozen
Raw Blueberry and Chai Spice Mousse! This rich, fluffy mousse has a secret ingredient: Irish moss, also called carrageen or carrageenan. It's a seaweed that grows wild in the northern Atlantic, from Maine all the way across to Ireland and her neighbors. It is an amazing ingredient that allows raw or cooked foods to set up in a way that is similar to gelatin, but I promise this mousse is 100% cruelty free! $9
**************************
Please let me know before ordering if you have any allergies or sensitivities. I do not use any meat, 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. 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: Cashew creme can be eliminated from soup on request. Guac is nut and seed free! Tabbouleh is nut free; if you are sensitive to hemp I can leave it off; if you are sensitive to quinoa I can leave it off too! Colcannon DOES contain cashew; pumpkin seeds can be left off on request. Pilaf is nut free but does contain beans. Muffins are nut free. They do contain flax and cocoa. Oil in muffins may be sunflower or safflower seed oil (always cold pressed, GMO free, and hexane free, of course!) Oil in savory dishes is olive. (I also use coconut flour in baking, and virgin coconut oil occasionally as appropriate; let me know if you are sensitive to it!) Blueberry mousse contains cashews and/or almonds.
GARLIC: Soup contains a small amount. Entrees can all be garlic-free on request. Sweets are naturally garlic free.
SCD/GRAIN FREE: Choose Colcannon, Guacamole, raw version of Tabbouleh, and Blueberry Chai Mousse.
RAW: Choose Guac, raw version of Tabbouleh, and Mousse.
ACD: Guac and raw version of Tabbouleh are the very best ACD choices, but there are many good options! The muffins are the sweetest item, and not suitable for stage 1. If you tolerate fruits and grains, feel free to order anything else!
Thank you all so much for reading and supporting locally grown, freshly made food!
Much love,
Chef Mary
It is definitely high summer here in Crafty Land. Right now is the best time to take advantage of some of the best produce summer has to offer, so let's get right to it!
This colorful new menu features so much local produce it's amazing! In fact, every dish prominently features at least one local fruit or veggie, and some feature six or seven or more! This menu will be ready to deliver on Tuesday, July 31. Please try to place orders by the end of Sunday night, but I do my best to fill orders that come in right through Monday. The earlier the better, though!
Thanks so much, and I look forward to cooking for you soon! (As always, allergy/sensitivity info is below the menu. Please inquire for even more details!)
Much love,
Chef Mary
******************************
SOUP
 |
| Summer Corn Chowder |
Corn Chowder! Corn season is upon us, and what better way to celebrate it than with the summeriest of summer soups? Yum! $9
PLATES
Guacamole! It is no secret that I love avocados. They are my favorite fruit! Here they get all happy in the quintessential raw dip, with peppers, cilantro, and lime. Served with plenty of crunchy local veggies to dip. My idea of heaven! $11
 |
| The Littlest Carrot |
 | |
| Fresh Local Produce! |
Beet and bean pilaf! Long grain brown rice, assorted types of local beets, and nourishing beans come together with fresh herbs and leafy greens for an amazing (and stunning) plate. Yum! $10
Chocolate zucchini muffins! A childhood favorite, rediscovered! $10 half dozen, $18 dozen
Raw Blueberry and Chai Spice Mousse! This rich, fluffy mousse has a secret ingredient: Irish moss, also called carrageen or carrageenan. It's a seaweed that grows wild in the northern Atlantic, from Maine all the way across to Ireland and her neighbors. It is an amazing ingredient that allows raw or cooked foods to set up in a way that is similar to gelatin, but I promise this mousse is 100% cruelty free! $9
**************************
Please let me know before ordering if you have any allergies or sensitivities. I do not use any meat, 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. 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: Cashew creme can be eliminated from soup on request. Guac is nut and seed free! Tabbouleh is nut free; if you are sensitive to hemp I can leave it off; if you are sensitive to quinoa I can leave it off too! Colcannon DOES contain cashew; pumpkin seeds can be left off on request. Pilaf is nut free but does contain beans. Muffins are nut free. They do contain flax and cocoa. Oil in muffins may be sunflower or safflower seed oil (always cold pressed, GMO free, and hexane free, of course!) Oil in savory dishes is olive. (I also use coconut flour in baking, and virgin coconut oil occasionally as appropriate; let me know if you are sensitive to it!) Blueberry mousse contains cashews and/or almonds.
GARLIC: Soup contains a small amount. Entrees can all be garlic-free on request. Sweets are naturally garlic free.
SCD/GRAIN FREE: Choose Colcannon, Guacamole, raw version of Tabbouleh, and Blueberry Chai Mousse.
RAW: Choose Guac, raw version of Tabbouleh, and Mousse.
ACD: Guac and raw version of Tabbouleh are the very best ACD choices, but there are many good options! The muffins are the sweetest item, and not suitable for stage 1. If you tolerate fruits and grains, feel free to order anything else!
Thank you all so much for reading and supporting locally grown, freshly made food!
Much love,
Chef Mary
Thursday, July 19, 2012
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
****************************************
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! |
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
***********************************************
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.
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!
Thursday, July 12, 2012
A gorgeous new menu is here! For delivery Tuesday, July 17
Happy Summer, everyone!
It seems like the weather just gets lovelier and lovelier this time of year. And the local produce is amazing! If you can't get to the farmers market, don't worry! I've got you covered with LOTS of fantastic fresh produce. Giving a shout-out to our friends the Stillmans this week, who grow a lot of what we love best here in Crafty Land. I had the opportunity to visit their farms a few weeks ago and see everything getting all ramped up for summer, and it was really amazing!
And a shout-out to my parents, who have been married (to each other!) for 44 years today! Happy anniversary, you crazy kids!
Please place orders through Sunday night for delivery to greater Boston on Tuesday, July 17. Thank you!
And without further ado, here is an amazing, inspired, colorful, fresh, hot-off-the-laptop menu, just for you! Enjoy!
Love,
Chef Mary
************************************************
SOUP:
Early Summer Gazpacho! Here's the greatest thing about this awesome raw soup: it adapts itself so well to all the phases of summer. Right now, there are lots of local cucumbers, and some varieties of tomatoes are already quite ripe and fantastic! Later in the summer, as all the great capsicums come in, we'll go a little heavier on the peppers, and we'll see different tomato varieties come in too. It's all about balancing with the seasons! $9
PLATES:
African-inspired Sweet Potato and Cashew Stew! Warmly spicy, but not super hot, Aleppo pepper lends an authentic and lovely note to this stew of veggies and beans, with a touch of smooth cashew butter and crunchy cashews on top to round it all out. Served with millet. $12
Curried Bean Dip! Everyone loves a good bean dip, and what's not to love? Caramelized onions, warm curry spices, and a side of cool and crunchy veggies for dipping! (A raw, bean-free, cashew version is available for a dollar extra.) $10
Seasonal Antipasti! There are too many amazing things in season right now not to feature a whole lot of them all together! What will appear on this plate? That depends on this week's bountiful harvest, but I might stuff some cucumbers with dried tomatoes, stuff some zucchini with herbs, marinate some green beans, and who knows what else will turn up? All I know is it will be amazing, and inspired by local produce and Mediterranean flavors. (Raw version available.) $12
Potato and Fennel Salad! The first of the local potatoes are here! I am so excited about this! I'll simmer them up and combine them with some lovely fresh fennel, and dress it all up with a honey mustard vinaigrette made with some amazing local, sustainably harvested, raw honey! Surrounded by fresh greens and topped with protein and nutrient rich almonds, this is the quintessential summer lunch! $11
BAKERY:
Zucchini-Walnut Muffins! Oh my goodness the local zucchini are amazing right now, and so versatile! $10 half dozen, $18 dozen
Blueberry Crisp! I know, we just had another crisp not long ago, but the blueberries are too amazing to let another week go by without blueberry crisp! With a dollop of agave-vanilla cashew creme on the side. (Raw version available.) $10
Chocolate Hazelnut Spread with Chocolate Chip Scones! Inspired by a recent special birthday request, I got a hankering for some of my famous chocolatey spread and so I'm offering it on the menu this week! (Chocolate free version and raw version both available on request, as are a la carte dip or scones - prices by request.) $10
*********************************************
Please let me know if you have any allergies or sensitivities at all! I do not use any meat or meat-derived ingredients, including fish and shellfish. I do not use dairy or egg ingredients. I do not use soy, peanut, wheat, or any gluten-containing ingredients. When I use honey as an ingredient I like to let you know, as in the dressing for the potato salad; so that people who choose not to use honey (or who have infants who can't yet eat it safely) can make the most informed decisions possible!
I do use as many fresh, local and/or organic ingredients as I possibly can, and I support other small, local businesses!
If you are sensitive to anything, please let me know! Below is a list of a few of the sensitivities I know some of you experience, but it's not an exhaustive ingredient list so please remind me.
RAW: Choose gazpacho, and raw versions of curry dip, antipasti, crisp, and chocolate hazelnut dessert.
GARLIC: Present in the gazpacho. There's a little in the entrees but it's either thoroughly cooked or negotiable; just let me know. There's none in the bakery goods.
NUTS and SEEDS: None in gazpacho. Cashews and beans in the stew. Beans in the dip, but no nuts unless you choose the raw version, which contains cashews but no beans. I can do the potato salad without the nuts, leaving them off altogether or substituting pumpkin seeds. There will be nuts and possibly green beans in the antipasti; it's going to be a semi-improvised dish and nut-sensitive folks may choose to skip it altogether. There are almonds in the crisp, but cashew creme can be omitted. Walnuts and flax in the muffins. Hazelnuts in the hazelnut dip; a bit of cashew in the scones. Chocolate can be omitted from both scones and spread for rich vanilla flavor instead.
SCD/GRAIN FREE: Choose the gazpacho. Choose dip if you tolerate beans, raw version of the dip if you don't. Choose stew, omitting the millet. If you tolerate beans, great, but I can actually leave out beans from a portion of the stew if you avoid them too. I can do a grain-free version of the antipasti easily. Potato salad is great if you tolerate potatoes. If you tolerate buckwheat, you might enjoy the raw version of the crisp which contains no true grains but does contain sprouted buckwheat. You may love the raw cacao cracker with the chocolate dip instead of the scone, or you can get the chocolate dip a la carte and use it with fruit instead!
ACD: Choose the soup and any of the entrees, using your own judgment about how you tolerate potatoes. Let me know if you are following an ACD path so I make sure the only vinegar I use on your dish is the raw apple cider vinegar, and so I can make modifications to the antipasti if necessary.
Thank you all so much for your continued business! I look forward to seeing you very soon!
Much love,
Chef Mary
It seems like the weather just gets lovelier and lovelier this time of year. And the local produce is amazing! If you can't get to the farmers market, don't worry! I've got you covered with LOTS of fantastic fresh produce. Giving a shout-out to our friends the Stillmans this week, who grow a lot of what we love best here in Crafty Land. I had the opportunity to visit their farms a few weeks ago and see everything getting all ramped up for summer, and it was really amazing!
And a shout-out to my parents, who have been married (to each other!) for 44 years today! Happy anniversary, you crazy kids!
Please place orders through Sunday night for delivery to greater Boston on Tuesday, July 17. Thank you!
And without further ado, here is an amazing, inspired, colorful, fresh, hot-off-the-laptop menu, just for you! Enjoy!
Love,
Chef Mary
************************************************
SOUP:
Early Summer Gazpacho! Here's the greatest thing about this awesome raw soup: it adapts itself so well to all the phases of summer. Right now, there are lots of local cucumbers, and some varieties of tomatoes are already quite ripe and fantastic! Later in the summer, as all the great capsicums come in, we'll go a little heavier on the peppers, and we'll see different tomato varieties come in too. It's all about balancing with the seasons! $9
 |
| Gazpacho-to-be (okay, I actually took this picture last year, but isn't it pretty?) |
PLATES:
African-inspired Sweet Potato and Cashew Stew! Warmly spicy, but not super hot, Aleppo pepper lends an authentic and lovely note to this stew of veggies and beans, with a touch of smooth cashew butter and crunchy cashews on top to round it all out. Served with millet. $12
 |
| African sweet potato and cashew stew |
Curried Bean Dip! Everyone loves a good bean dip, and what's not to love? Caramelized onions, warm curry spices, and a side of cool and crunchy veggies for dipping! (A raw, bean-free, cashew version is available for a dollar extra.) $10
Seasonal Antipasti! There are too many amazing things in season right now not to feature a whole lot of them all together! What will appear on this plate? That depends on this week's bountiful harvest, but I might stuff some cucumbers with dried tomatoes, stuff some zucchini with herbs, marinate some green beans, and who knows what else will turn up? All I know is it will be amazing, and inspired by local produce and Mediterranean flavors. (Raw version available.) $12
 |
| Antipasti, including baked stuffed zucchini, salad of haricots verts and almond, beet and fresh corn salad, spicy stuffed dates, and lemon cucumbers with a sun dried tomato and cashew stuffing. Topped off with fresh red currants! |
Potato and Fennel Salad! The first of the local potatoes are here! I am so excited about this! I'll simmer them up and combine them with some lovely fresh fennel, and dress it all up with a honey mustard vinaigrette made with some amazing local, sustainably harvested, raw honey! Surrounded by fresh greens and topped with protein and nutrient rich almonds, this is the quintessential summer lunch! $11
 |
| Local potato and fennel salad |
BAKERY:
Zucchini-Walnut Muffins! Oh my goodness the local zucchini are amazing right now, and so versatile! $10 half dozen, $18 dozen
Blueberry Crisp! I know, we just had another crisp not long ago, but the blueberries are too amazing to let another week go by without blueberry crisp! With a dollop of agave-vanilla cashew creme on the side. (Raw version available.) $10
Chocolate Hazelnut Spread with Chocolate Chip Scones! Inspired by a recent special birthday request, I got a hankering for some of my famous chocolatey spread and so I'm offering it on the menu this week! (Chocolate free version and raw version both available on request, as are a la carte dip or scones - prices by request.) $10
*********************************************
Please let me know if you have any allergies or sensitivities at all! I do not use any meat or meat-derived ingredients, including fish and shellfish. I do not use dairy or egg ingredients. I do not use soy, peanut, wheat, or any gluten-containing ingredients. When I use honey as an ingredient I like to let you know, as in the dressing for the potato salad; so that people who choose not to use honey (or who have infants who can't yet eat it safely) can make the most informed decisions possible!
I do use as many fresh, local and/or organic ingredients as I possibly can, and I support other small, local businesses!
If you are sensitive to anything, please let me know! Below is a list of a few of the sensitivities I know some of you experience, but it's not an exhaustive ingredient list so please remind me.
RAW: Choose gazpacho, and raw versions of curry dip, antipasti, crisp, and chocolate hazelnut dessert.
GARLIC: Present in the gazpacho. There's a little in the entrees but it's either thoroughly cooked or negotiable; just let me know. There's none in the bakery goods.
NUTS and SEEDS: None in gazpacho. Cashews and beans in the stew. Beans in the dip, but no nuts unless you choose the raw version, which contains cashews but no beans. I can do the potato salad without the nuts, leaving them off altogether or substituting pumpkin seeds. There will be nuts and possibly green beans in the antipasti; it's going to be a semi-improvised dish and nut-sensitive folks may choose to skip it altogether. There are almonds in the crisp, but cashew creme can be omitted. Walnuts and flax in the muffins. Hazelnuts in the hazelnut dip; a bit of cashew in the scones. Chocolate can be omitted from both scones and spread for rich vanilla flavor instead.
SCD/GRAIN FREE: Choose the gazpacho. Choose dip if you tolerate beans, raw version of the dip if you don't. Choose stew, omitting the millet. If you tolerate beans, great, but I can actually leave out beans from a portion of the stew if you avoid them too. I can do a grain-free version of the antipasti easily. Potato salad is great if you tolerate potatoes. If you tolerate buckwheat, you might enjoy the raw version of the crisp which contains no true grains but does contain sprouted buckwheat. You may love the raw cacao cracker with the chocolate dip instead of the scone, or you can get the chocolate dip a la carte and use it with fruit instead!
ACD: Choose the soup and any of the entrees, using your own judgment about how you tolerate potatoes. Let me know if you are following an ACD path so I make sure the only vinegar I use on your dish is the raw apple cider vinegar, and so I can make modifications to the antipasti if necessary.
Thank you all so much for your continued business! I look forward to seeing you very soon!
Much love,
Chef Mary
Thursday, July 5, 2012
And we're back! Fantabulous new menu for Tuesday, July 10!
Hello everyone!
I am writing to you from the tail end of my vacation, where I've been relaxing, hanging out with my niece, and running on beautiful trails through the woods. What could be better? I hope you are also enjoying a relaxing week, and if you enjoy fireworks, I hope you got to see an amazing display last night!
I'll be coming home to Boston tomorrow in plenty of time to get settled in, visit my favorite farmers markets, and create a whole bunch of gorgeous dishes just for you!
The weather has been so hot, I want to add a quick note about keeping your food cool and fresh! Most of you are either around when I deliver or leave a cooler on the porch, and for this I am most grateful. Thank you! If you are not able to be home or leave a cooler with ice packs, I can also deliver to most workplaces within Boston/Cambridge/Somerville/
Without further ado, here it is! A truly wonderful new menu that I am really excited to bring you! Please order throughout the weekend for delivery on Tuesday, July 10. Thanks so much!
Much love,
Chef Mary
******************************
SOUP:
Roasted Beet Soup! Fresh and vibrant, and such an amazing shade of fuchsia. $8
PLATES:
Veggie Bounty Lasagna! Gluten free brown rice noodles layer with creamy
cashew ricotta, plenty of herbs, and TONS of fresh veggies from the
farmers market. This is going to be amazing! $12
Pumpkin and Poppy Seed Rollups! Fresh veggies and sprouts, rolled up in nori with a wonderfully raw spread of pumpkin seeds, poppy seeds, and just a touch of lemon. My new favorite! $12
Taza Chocolate Chili! Beans, veggies, fresh and dried chilis, and a bass note of dark chocolate from our favorite local chocolatier, Taza, just up the street in Somerville! Fabulous! Served with brown rice. $11
Sun Dried Tomato and Zucchini Hummus! Yummy, summery, and downright addictive! With crunchy veggies to dip, of course! $10
BAKERY:
Banana Buckwheat Chocolate Chip Muffins! Everyone's favorite! $10 half dozen, $18 dozen
Peach Crisp! With a perfectly crunchy topping of oats and almonds, and a dollop of agave vanilla cashew creme on the side. Delectable! Raw version available with buckwheat-date topping. $9
******************************
SPECIAL DIETARY CONSIDERATIONS:
Please inform me before ordering if you are allergic or sensitive to anything at all! Everything is vegan, and therefore free of dairy, egg, and meat (including fish). I do not use any soy, peanut, wheat, or any gluten-containing ingredients. Oats are certified GF. I have tried to compile a list of potential allergens below, but keep in mind that it is not a comprehensive ingredients list and there may be potential allergens not listed (and I may miss something while listing here.) Please ask me if you have any questions at all, no matter how silly they may seem!
NUTS and SEEDS: Soup contains cashews, which can be omitted on request. Lasagna contains cashews and almonds. Rollups contain pumpkin seeds and poppy seeds. Hummus contains sesame. Crisp contains almonds; cashew creme may be omitted. Muffins contain flax; chocolate may be omitted. Chili contains chocolate and beans.
GARLIC: A little in the soup, lasagna, rollups, and a bit more in the chili. May be omitted from hummus.
RAW: Choose the hummus and the rollups, and the raw version of the crisp!
GRAIN-FREE/SCD: Choose the hummus, rollups, and soup. Choose muffins and raw version of crisp if you tolerate buckwheat (not a true grain.)
ACD: Many good choices! Soup, rollups, hummus, and raw version of crisp are probably the very best ACD options.
Looking forward to seeing you all soon!
Much love,
Chef Mary
I am writing to you from the tail end of my vacation, where I've been relaxing, hanging out with my niece, and running on beautiful trails through the woods. What could be better? I hope you are also enjoying a relaxing week, and if you enjoy fireworks, I hope you got to see an amazing display last night!
I'll be coming home to Boston tomorrow in plenty of time to get settled in, visit my favorite farmers markets, and create a whole bunch of gorgeous dishes just for you!
The weather has been so hot, I want to add a quick note about keeping your food cool and fresh! Most of you are either around when I deliver or leave a cooler on the porch, and for this I am most grateful. Thank you! If you are not able to be home or leave a cooler with ice packs, I can also deliver to most workplaces within Boston/Cambridge/Somerville/
Without further ado, here it is! A truly wonderful new menu that I am really excited to bring you! Please order throughout the weekend for delivery on Tuesday, July 10. Thanks so much!
Much love,
Chef Mary
******************************
SOUP:
Roasted Beet Soup! Fresh and vibrant, and such an amazing shade of fuchsia. $8
PLATES:
Pumpkin and Poppy Seed Rollups! Fresh veggies and sprouts, rolled up in nori with a wonderfully raw spread of pumpkin seeds, poppy seeds, and just a touch of lemon. My new favorite! $12
Taza Chocolate Chili! Beans, veggies, fresh and dried chilis, and a bass note of dark chocolate from our favorite local chocolatier, Taza, just up the street in Somerville! Fabulous! Served with brown rice. $11
Sun Dried Tomato and Zucchini Hummus! Yummy, summery, and downright addictive! With crunchy veggies to dip, of course! $10
BAKERY:
Banana Buckwheat Chocolate Chip Muffins! Everyone's favorite! $10 half dozen, $18 dozen
Peach Crisp! With a perfectly crunchy topping of oats and almonds, and a dollop of agave vanilla cashew creme on the side. Delectable! Raw version available with buckwheat-date topping. $9
******************************
SPECIAL DIETARY CONSIDERATIONS:
Please inform me before ordering if you are allergic or sensitive to anything at all! Everything is vegan, and therefore free of dairy, egg, and meat (including fish). I do not use any soy, peanut, wheat, or any gluten-containing ingredients. Oats are certified GF. I have tried to compile a list of potential allergens below, but keep in mind that it is not a comprehensive ingredients list and there may be potential allergens not listed (and I may miss something while listing here.) Please ask me if you have any questions at all, no matter how silly they may seem!
NUTS and SEEDS: Soup contains cashews, which can be omitted on request. Lasagna contains cashews and almonds. Rollups contain pumpkin seeds and poppy seeds. Hummus contains sesame. Crisp contains almonds; cashew creme may be omitted. Muffins contain flax; chocolate may be omitted. Chili contains chocolate and beans.
GARLIC: A little in the soup, lasagna, rollups, and a bit more in the chili. May be omitted from hummus.
RAW: Choose the hummus and the rollups, and the raw version of the crisp!
GRAIN-FREE/SCD: Choose the hummus, rollups, and soup. Choose muffins and raw version of crisp if you tolerate buckwheat (not a true grain.)
ACD: Many good choices! Soup, rollups, hummus, and raw version of crisp are probably the very best ACD options.
Looking forward to seeing you all soon!
Much love,
Chef Mary
Saturday, June 30, 2012
5th Annual SEMAP Farm to Table event with Cuisine en Locale
Last night I worked a fantastic event with my other job at Cuisine en Locale. (It was neither gluten free nor vegan, but it was an amazing all-local event held on a local farm!)
My team made a beautiful hot pot soup. We filled bowls with bean sprouts, cucumber, cilantro, mint, tiny corn shoots, and colorful nasturtiums, then at the table the servers ladled on a broth I made with the regular veggies and herbs plus pea shells and dashi kombu for an exotic flair. Yes, even the kelp was local, from the south coast of Maine!
 |
| Hot Pot Veggies |
We also served a pilaf of triticale, yellow eye beans, fresh veggies, and lots of herbs. We served it over massaged young kale with parsley, then it was paired with a brisket made by another team.
 |
| Pilaf of Triticale, Yellow Eye Beans, Carrots, and Kohlrabi with the freshest garlic ever and lots of vibrant fresh herbs! |
We worked with three other teams of chefs to create a fantastic menu and pull off an amazing event. Another dish that came out really well was Chef Dave's English Pea Ravioli, served with a roasted beet, semi-preserved lemon, and some lightly dressed pea greens.
 | ||
| English Pea Ravioli with Beets and Preserved Lemon |
A great time was had by all, and we look forward to doing it again next year!
In the meantime, if you missed us (and are able to consume dairy, eggs, and gluten) we are always doing ONCE a week Vegevore shares, delivered to you on Thursdays!
And of course, in my own dedicated vegan, gluten free, allergy-friendly kitchen, I'm always delivering something different every Tuesday. (Except next week, July 3, when I will be on vacation.)
(Now on to the burning question on everyone's minds: But Chef Mary, with all your sensitivities and being a vegan and all, what did YOU eat? Well, I started the day with a big green smoothie to keep me energized throughout the day, then I had a whole bunch of tomatoes and cucumbers with my raw sprouted sunflower seed hummus. Later, I had raw spiralized zucchini "pasta" with spinach and salad greens and a sauce based on this one: http://www.choosingraw.com/broccoli-with-cheesey-sauce-and-blogger-meet-ups/ but I made it without the soy-ful Bragg's Aminos. I also tasted one of the desserts made by one of the other teams - a strawberry soup! I had it without the non-vegan garnish, of course. I also feasted on microgreens and herbs supplied by the farm that hosted the event, Silverbrook Farm in Acushnet, MA. DELICIOUS!)
My zucchini, spinach, cucumbers, and tomatoes were all from our friends at Stillman's Family Farms. I'll be heading out to see them again this afternoon, at the JP farmers' market. You can also find them today in Cambridge, at the Morse School and in various locations during the week too!
Thursday, December 29, 2011
New Year's Menu of Vegan Awesomeness! For delivery to greater Boston Tuesday 1/3/2012!
Happy 2012!
Do you have some healthy new year's resolutions, or is this just a new
calendar for you? Have you resolved to eat more healthy, nourishing
vegetables? To give yourself a break, maybe a little more me-time? To
make the time to get to the gym more often? I can help you with all
your healthy resolutions! Let me cook for you, and you'll have a
healthy, nourishing meal. And with all the time you save, you can hit
the gym and relax knowing the food is already done!
Every individual, family, and culture has different traditions for the
new year. When I was little, my family had beans and cabbage to
symbolize luck and prosperity in the new year. Many cultures consider
beans lucky, so there are plenty of beans this week! Many folks also
consider rice lucky, so that's represented well this week too. The
color gold is considered lucky in many cultures, so the squash soup is
gold, as is the kurikinton (Japanese yam and sweet chestnut puree with
delicate golden saffron) in the bento. In researching this menu, I
learned that the Dutch eat donuts for luck in the new year. We don't
do a whole lot of deep frying here in Craftyland, but we will have
much healthier donut-inspired jammy muffins instead!
Please place orders by Sunday night, January 1 at midnight for
delivery on Tuesday, January 3.
Happy happy new year, and I look forward to seeing you all very soon!
Much Love,
Chef Mary
*******************************************
SOUP:
Local Butternut Squash Soup $8
PLATES:
Jamaican Rice and Peas! Not what we would usually call peas in the
U.S., this dish is red beans and rice, cooked with coconut milk and
spices. Yum! with Veg du Jour. $10
New Year's Bento! Inspired by the truly extravagant Osechi Ryori
traditionally served at New Year's in Japan, this somewhat simpler but
still elegant bento will feature Kurikinton, Black Beans, Lotus Root,
and other seasonal dishes! $12
By popular request, Millet with Saucy Mushrooms! Made with homemade
shiitake mushroom broth, crimini mushrooms, and plenty of love. With
Veg du Jour. $11
Braised Local Cabbage with Caraway, Apples and Beans, over Brown Rice.
As far as I'm concerned, this is the ultimate comfort feast! $10
BAKERY:
Jammy Muffins! Kind of like a jelly donut, but so much better for you!
$10 half dozen, $18 dozen
Daifuku Mochi! Heavenly pieces of mochi, filled with a sophisticated
white bean and date filling. Yum! $10
******************************************
Please let me know if you have any food allergies or sensitivities at
all. As always, everything you find here is naturally vegan, and
therefore free of animal-based allergens. (I know some vegans avoid
honey entirely; let me know if you are among them. I am the sort who
uses honey occasionally, but I respect the opposite perspective!
There's nothing containing honey this week.) I don't use peanuts or
soy at all. I don't use wheat, or any other gluten-containing grains.
I do use all-natural ingredients - fresh vegetables and fruits, whole
grains, nuts, seeds, and legumes. I use local and/or organic
ingredients whenever I can, and I'm learning every week about more
ways to keep it local, even through the winter months!
Please return containers after you are finished with them. Reusing
clean containers helps keep costs reasonable, and it helps us all to
walk more lightly on the Earth!
Thank you so much for your continued business! Feel free to pass this
info along to friends, co-workers, and neighbors who might be
interested in a little help getting lunch or dinner on the table!
Much love from your personal chef,
Mary
Do you have some healthy new year's resolutions, or is this just a new
calendar for you? Have you resolved to eat more healthy, nourishing
vegetables? To give yourself a break, maybe a little more me-time? To
make the time to get to the gym more often? I can help you with all
your healthy resolutions! Let me cook for you, and you'll have a
healthy, nourishing meal. And with all the time you save, you can hit
the gym and relax knowing the food is already done!
Every individual, family, and culture has different traditions for the
new year. When I was little, my family had beans and cabbage to
symbolize luck and prosperity in the new year. Many cultures consider
beans lucky, so there are plenty of beans this week! Many folks also
consider rice lucky, so that's represented well this week too. The
color gold is considered lucky in many cultures, so the squash soup is
gold, as is the kurikinton (Japanese yam and sweet chestnut puree with
delicate golden saffron) in the bento. In researching this menu, I
learned that the Dutch eat donuts for luck in the new year. We don't
do a whole lot of deep frying here in Craftyland, but we will have
much healthier donut-inspired jammy muffins instead!
Please place orders by Sunday night, January 1 at midnight for
delivery on Tuesday, January 3.
Happy happy new year, and I look forward to seeing you all very soon!
Much Love,
Chef Mary
*******************************************
SOUP:
Local Butternut Squash Soup $8
PLATES:
Jamaican Rice and Peas! Not what we would usually call peas in the
U.S., this dish is red beans and rice, cooked with coconut milk and
spices. Yum! with Veg du Jour. $10
New Year's Bento! Inspired by the truly extravagant Osechi Ryori
traditionally served at New Year's in Japan, this somewhat simpler but
still elegant bento will feature Kurikinton, Black Beans, Lotus Root,
and other seasonal dishes! $12
By popular request, Millet with Saucy Mushrooms! Made with homemade
shiitake mushroom broth, crimini mushrooms, and plenty of love. With
Veg du Jour. $11
Braised Local Cabbage with Caraway, Apples and Beans, over Brown Rice.
As far as I'm concerned, this is the ultimate comfort feast! $10
BAKERY:
Jammy Muffins! Kind of like a jelly donut, but so much better for you!
$10 half dozen, $18 dozen
Daifuku Mochi! Heavenly pieces of mochi, filled with a sophisticated
white bean and date filling. Yum! $10
******************************************
Please let me know if you have any food allergies or sensitivities at
all. As always, everything you find here is naturally vegan, and
therefore free of animal-based allergens. (I know some vegans avoid
honey entirely; let me know if you are among them. I am the sort who
uses honey occasionally, but I respect the opposite perspective!
There's nothing containing honey this week.) I don't use peanuts or
soy at all. I don't use wheat, or any other gluten-containing grains.
I do use all-natural ingredients - fresh vegetables and fruits, whole
grains, nuts, seeds, and legumes. I use local and/or organic
ingredients whenever I can, and I'm learning every week about more
ways to keep it local, even through the winter months!
Please return containers after you are finished with them. Reusing
clean containers helps keep costs reasonable, and it helps us all to
walk more lightly on the Earth!
Thank you so much for your continued business! Feel free to pass this
info along to friends, co-workers, and neighbors who might be
interested in a little help getting lunch or dinner on the table!
Much love from your personal chef,
Mary
Friday, December 2, 2011
Wonderful new vegan menu of awesomeness! For delivery to greater Boston Tuesday 12/6.
Happy Friday, and Happy December!
I have a great new menu to share with you, but first, some news!
I will continue delivering on Tuesdays, and I encourage you to spread
the word to all your family, friends, classmates, and neighbors! There
is room for more clients on our wonderfully growing Tuesday roster!
But Fridays have been a little slow, so I am going to phase out Friday
deliveries for a little while. I am sorry if this inconveniences
anybody!
I will definitely continue delivering on Tuesdays! I will also deliver
for special events and occasions, and by special arrangement, so
please keep me in mind if something comes up and you need some awesome
food for an event or on the fly!
I will still be able to work with you on all kinds of parties. I can
deliver food in advance of an event, I can do bake-your-own-cake
parties with kids, and I can do cooking lesson parties with adults!
But for at least a little while, all of the regular, non-party magic
will happen on Tuesdays.
And now, I have a wonderful menu for you, for delivery on Tuesday,
December 6! In parts of Europe (and in the family I grew up in) Saint
Nicholas Day is celebrated on December 6. Children leave their shoes
by their doors the night before, and Saint Nicholas leaves them small
gifts of chocolate, or little toys. Thursday of next week is my
birthday, and the birthday of at least one more of you out in Crafty
Land, so I will also be reprising some of our favorite dishes! It's a
time of celebration!
Enjoy, and I look forward to seeing you all soon!
Much love,
Chef Mary
*********************************
SOUP:
Italian white bean soup with local greens! $6
PLATES:
Nori Rolls filled with Raw Carrot Ginger Pate and Spinach $10
Medley of Roasted Local Squashes and Root Veggies! With Greens du Jour. $11
Raw Sprouted Sunflower Seed Hummus with Crunchy Veggies to Dip! The
classic returns! $9
Black Forbidden Rice Salad, with Almonds and Satsuma Tangerines! $11
Quinoa and Vegan Cheezy Sauce (made from cashews and veggies) with
Local Veg du Jour $10
BAKERY:
Chocolate Almond Butter Cups! They may look like certain candies you had
as a child, but they are peanut free and oh-so-much-better! $6 for a trio
Date and Walnut Muffins! Spiced cakes with fruits and nuts are a
delicious Saint Nicholas Day tradition. $10 half dozen, $18 dozen
Gingerbread Cake! I have been thinking a lot about what kind of cake
to make for my birthday. While chocolate is always tempting, I kept
finding myself thinking about a spicy, moist, molassessey gingerbread.
I wanted it to be not-too-sweet, sweetened only with molasses and a
kiss of agave nectar. I wanted to use only whole grain buckwheat
flour, which is one of my favorites. So I developed this recipe! I
made a prototype this morning and I was rather pleased with the
results. It's not fancy, it's not fussy, it's just delicious! $6
**************************************
Please place orders for Tuesday delivery by midnight on Sunday night.
Even if you're late though, I can often accommodate you - so don't be
shy! It never hurts to ask.
As always, everything is vegan, healthy, and made without peanuts,
soy, or gluten ingredients.
I do use tree nuts, seeds, non-gluten whole grains, and all sorts of
fruits and veggies - local and/or organic when possible. If you are
allergic or sensitive to anything at all, please just let me know! If
you have a question about any ingredients at all, please ask!
I always appreciate it when you return containers, and Mother Earth
appreciates it too!
Thanks, and I look forward to feeding you soon!
Much love,
Your favorite personal chef, Mary
I have a great new menu to share with you, but first, some news!
I will continue delivering on Tuesdays, and I encourage you to spread
the word to all your family, friends, classmates, and neighbors! There
is room for more clients on our wonderfully growing Tuesday roster!
But Fridays have been a little slow, so I am going to phase out Friday
deliveries for a little while. I am sorry if this inconveniences
anybody!
I will definitely continue delivering on Tuesdays! I will also deliver
for special events and occasions, and by special arrangement, so
please keep me in mind if something comes up and you need some awesome
food for an event or on the fly!
I will still be able to work with you on all kinds of parties. I can
deliver food in advance of an event, I can do bake-your-own-cake
parties with kids, and I can do cooking lesson parties with adults!
But for at least a little while, all of the regular, non-party magic
will happen on Tuesdays.
And now, I have a wonderful menu for you, for delivery on Tuesday,
December 6! In parts of Europe (and in the family I grew up in) Saint
Nicholas Day is celebrated on December 6. Children leave their shoes
by their doors the night before, and Saint Nicholas leaves them small
gifts of chocolate, or little toys. Thursday of next week is my
birthday, and the birthday of at least one more of you out in Crafty
Land, so I will also be reprising some of our favorite dishes! It's a
time of celebration!
Enjoy, and I look forward to seeing you all soon!
Much love,
Chef Mary
*********************************
SOUP:
Italian white bean soup with local greens! $6
PLATES:
Nori Rolls filled with Raw Carrot Ginger Pate and Spinach $10
Medley of Roasted Local Squashes and Root Veggies! With Greens du Jour. $11
Raw Sprouted Sunflower Seed Hummus with Crunchy Veggies to Dip! The
classic returns! $9
Black Forbidden Rice Salad, with Almonds and Satsuma Tangerines! $11
Quinoa and Vegan Cheezy Sauce (made from cashews and veggies) with
Local Veg du Jour $10
BAKERY:
Chocolate Almond Butter Cups! They may look like certain candies you had
as a child, but they are peanut free and oh-so-much-better! $6 for a trio
Date and Walnut Muffins! Spiced cakes with fruits and nuts are a
delicious Saint Nicholas Day tradition. $10 half dozen, $18 dozen
Gingerbread Cake! I have been thinking a lot about what kind of cake
to make for my birthday. While chocolate is always tempting, I kept
finding myself thinking about a spicy, moist, molassessey gingerbread.
I wanted it to be not-too-sweet, sweetened only with molasses and a
kiss of agave nectar. I wanted to use only whole grain buckwheat
flour, which is one of my favorites. So I developed this recipe! I
made a prototype this morning and I was rather pleased with the
results. It's not fancy, it's not fussy, it's just delicious! $6
**************************************
Please place orders for Tuesday delivery by midnight on Sunday night.
Even if you're late though, I can often accommodate you - so don't be
shy! It never hurts to ask.
As always, everything is vegan, healthy, and made without peanuts,
soy, or gluten ingredients.
I do use tree nuts, seeds, non-gluten whole grains, and all sorts of
fruits and veggies - local and/or organic when possible. If you are
allergic or sensitive to anything at all, please just let me know! If
you have a question about any ingredients at all, please ask!
I always appreciate it when you return containers, and Mother Earth
appreciates it too!
Thanks, and I look forward to feeding you soon!
Much love,
Your favorite personal chef, Mary
Wednesday, October 19, 2011
Sneak Preview!
Hello good people!
Today I have a story to tell you.
Sometimes, when I am planning future menus, I get to experiment with new recipes. And sometimes, this means I get to taste truly exquisite new things!
Last night, after I got home from the gym and should have been relaxing, I was baking instead. I know, I am unstoppable! But let me tell you, it was so worth it!
Next week, in honor of Halloween, we will have a black and orange theme. Since many of my favorite autumn ingredients are either black or orange, the hardest thing has actually been narrowing them all down to one menu!
I was inspired to create a dessert that fit the black and orange theme. It is a variation on a well-loved recipe you've enjoyed before, with a seasonal twist. Unfortunately, I don't have very good lighting, and I'm taking pictures in my camera, so the color balance is kind of off. It looks even better in person, but I think it looks pretty delicious in the picture too!
Ladies and gentlemen, I present to you:
Pumpkin Chocolate Almond Butter Brownies! YUM!!!
Today I have a story to tell you.
Sometimes, when I am planning future menus, I get to experiment with new recipes. And sometimes, this means I get to taste truly exquisite new things!
Last night, after I got home from the gym and should have been relaxing, I was baking instead. I know, I am unstoppable! But let me tell you, it was so worth it!
Next week, in honor of Halloween, we will have a black and orange theme. Since many of my favorite autumn ingredients are either black or orange, the hardest thing has actually been narrowing them all down to one menu!
I was inspired to create a dessert that fit the black and orange theme. It is a variation on a well-loved recipe you've enjoyed before, with a seasonal twist. Unfortunately, I don't have very good lighting, and I'm taking pictures in my camera, so the color balance is kind of off. It looks even better in person, but I think it looks pretty delicious in the picture too!
Ladies and gentlemen, I present to you:
Pumpkin Chocolate Almond Butter Brownies! YUM!!!
Monday, October 17, 2011
Beautiful vegan food for delivery Tuesday, 10/18 and Friday, 10/21
Hello hello!
Here it is! A beautiful new menu! I'm excited to introduce some new items and bring back some favorites too.
Looking forward to seeing you all soon!
Much love,
Chef Mary
**************************
SOUP:
Curried Local Pumpkin Soup $7
PLATES:
Raw Sprouted Sunflower Seed Hummus, with crunchy veggies for dipping! $9
Chili! Full of scrumptious veggies and an assortment of nutritious
beans. Served with brown rice. $10
Mushroom Millet! Cooked in homemade mushroom broth, and served with
Saucy Mushrooms. So good! $10
Sweet Potatoes with caramelized onions and raisins, served with
amaranth and veg du jour. Topped with pecans. $11
BAKERY:
Chocolate Cherry Almond Muffins! Studded with dried cherries and
chocolate chips. $10 half dozen, $18 dozen
Moist Apple Cinnamon Cake! With maple glaze. Yum! $7
******************************
As always, everything is vegan, healthy, and made without peanuts,
soy, or gluten ingredients. I do use tree nuts, seeds, non-gluten
whole grains, and all sorts of fruits and veggies - local and/or
organic when possible. If you are allergic or sensitive to anything at
all, please just let me know!
Thank you for returning clean containers when you finish with them. It
helps keep costs reasonable, and it helps keep Mother Earth happier
too!
Thank you so much!
Looking forward to seeing you all soon!
Much love,
Chef Mary
Here it is! A beautiful new menu! I'm excited to introduce some new items and bring back some favorites too.
Looking forward to seeing you all soon!
Much love,
Chef Mary
**************************
SOUP:
Curried Local Pumpkin Soup $7
PLATES:
Raw Sprouted Sunflower Seed Hummus, with crunchy veggies for dipping! $9
Chili! Full of scrumptious veggies and an assortment of nutritious
beans. Served with brown rice. $10
Mushroom Millet! Cooked in homemade mushroom broth, and served with
Saucy Mushrooms. So good! $10
Sweet Potatoes with caramelized onions and raisins, served with
amaranth and veg du jour. Topped with pecans. $11
BAKERY:
Chocolate Cherry Almond Muffins! Studded with dried cherries and
chocolate chips. $10 half dozen, $18 dozen
Moist Apple Cinnamon Cake! With maple glaze. Yum! $7
******************************
As always, everything is vegan, healthy, and made without peanuts,
soy, or gluten ingredients. I do use tree nuts, seeds, non-gluten
whole grains, and all sorts of fruits and veggies - local and/or
organic when possible. If you are allergic or sensitive to anything at
all, please just let me know!
Thank you for returning clean containers when you finish with them. It
helps keep costs reasonable, and it helps keep Mother Earth happier
too!
Thank you so much!
Looking forward to seeing you all soon!
Much love,
Chef Mary
Tuesday, October 11, 2011
Wonderful menu of deliciousness! For delivery 10/12 and 10/14
Hello good folks!
The holiday weekend has gotten my schedule all confused! I worked an extra brunch day at the restaurant on Monday. The delivery schedule is shifted to Wednesday/Friday, instead of our usual Tuesday/Friday. But here it is! The wonderful gluten free, vegan, menu of deliciousness for Wednesday, 10/12 and Friday, 10/14!
To order, please email me at rathercraftymary@gmail.com Please place orders for Friday delivery by Wednesday night at midnight.
This is a very special week because I'm featuring another great local food business! Alex's Ugly Sauce is really, really, really great hot sauce. I was raised in a household of hot sauce connoisseurs, so my praise does not come lightly. This is our favorite hot sauce!
It's an artisanal sauce. It's made locally, in small batches, from the best ingredients. Alex uses Conscientiously Grown produce from local farmers, and some of the best honey I have ever tasted, to make his sauce.
Check out the website here:
http://www.alexsuglysauce.com/
If you want a bottle of your very own, you can email him through his website, or check out his wares at the farmer's market (I usually see him at the market in JP on Saturdays, conveniently located right behind where I work that day,) or just let me know and I'll hook you up!
Thank you so very much! I look forward to seeing you soon!
Much love,
Chef Mary
************************
SOUP:
Broccoli and Potato $8
PLATES:
Tuscan White Bean and Rosemary Dip, with Roasted Colorful Local Potatoes to dip! $9
Bunny Bento! No rabbits were harmed in the making of this bento! The mushroom-filled onigiri are shaped to resemble bunnies. With a lemony carrot salad, and more bunny-friendly veggies too! $11
Burrito! A handmade, gluten free flour tortilla, stuffed with sweet potatoes, homemade refried beans, and brown rice. With homemade tomatillo salsa, and Alex's Ugly Sauce (contains honey) on the side. $11
Creamy Butternut Squash Pasta! Yum! With roasted local squash, cashew creme, and veg du jour to round it all out. $10
BAKERY:
Pumpkin Muffins! One of Earnest's favorite flavors. $9 half dozen, $16 dozen
Cinnamon Raisin Scone, with a side of Homemade Local Apple Butter to slather on it! $9
******************************
Thank you all so much, and I look forward to seeing you soon!
Love,
Chef Mary
The holiday weekend has gotten my schedule all confused! I worked an extra brunch day at the restaurant on Monday. The delivery schedule is shifted to Wednesday/Friday, instead of our usual Tuesday/Friday. But here it is! The wonderful gluten free, vegan, menu of deliciousness for Wednesday, 10/12 and Friday, 10/14!
To order, please email me at rathercraftymary@gmail.com Please place orders for Friday delivery by Wednesday night at midnight.
This is a very special week because I'm featuring another great local food business! Alex's Ugly Sauce is really, really, really great hot sauce. I was raised in a household of hot sauce connoisseurs, so my praise does not come lightly. This is our favorite hot sauce!
It's an artisanal sauce. It's made locally, in small batches, from the best ingredients. Alex uses Conscientiously Grown produce from local farmers, and some of the best honey I have ever tasted, to make his sauce.
Check out the website here:
http://www.alexsuglysauce.com/
If you want a bottle of your very own, you can email him through his website, or check out his wares at the farmer's market (I usually see him at the market in JP on Saturdays, conveniently located right behind where I work that day,) or just let me know and I'll hook you up!
Thank you so very much! I look forward to seeing you soon!
Much love,
Chef Mary
************************
SOUP:
Broccoli and Potato $8
PLATES:
Tuscan White Bean and Rosemary Dip, with Roasted Colorful Local Potatoes to dip! $9
Bunny Bento! No rabbits were harmed in the making of this bento! The mushroom-filled onigiri are shaped to resemble bunnies. With a lemony carrot salad, and more bunny-friendly veggies too! $11
Burrito! A handmade, gluten free flour tortilla, stuffed with sweet potatoes, homemade refried beans, and brown rice. With homemade tomatillo salsa, and Alex's Ugly Sauce (contains honey) on the side. $11
Creamy Butternut Squash Pasta! Yum! With roasted local squash, cashew creme, and veg du jour to round it all out. $10
BAKERY:
Pumpkin Muffins! One of Earnest's favorite flavors. $9 half dozen, $16 dozen
Cinnamon Raisin Scone, with a side of Homemade Local Apple Butter to slather on it! $9
******************************
Thank you all so much, and I look forward to seeing you soon!
Love,
Chef Mary
Friday, September 30, 2011
Seasonal Vegan Menu for Delivery to Greater Boston 10/4 and 10/7
Happy October! The days are absolutely flying by!
This week we'll find ourselves enjoying some warming dishes to get us
through shorter, crisper days, and some cooling dishes for those
changeable, warm moments that fall loves to surprise us with!
Please email rathercraftymary@gmail.com to order. Please order by midnight Sunday night for delivery Tuesday, and midnight Wednesday night for delivery Friday. Thank you!
Enjoy!
Much love from your personal chef,
Chef Mary
*****************************
SOUP:
Chunky Veggie Stew! $8
PLATES:
Sikil Pak: Pumpkin seed dip, indigenous to the Yucatan Peninsula.
Served with crunchy veggies, of course! $10
Boston Baked Beans! Yum! A homemade vegan version of the beans Mom
used to make. With iron-rich molasses, mustard, and lots of love!
Served with veg du jour and a sweet potato corn muffin. $10
Balsamic Millet Salad: over tender greens, with whatever calls to me
at the farmer's market! $11
Black bean patties over brown rice "buns," with roasted sweet potatoes
on the side. So good! With sides of Dijon mustard and homemade
ketchup. Yes, I really am going to make ketchup from scratch! $11
Spinach sesame noodle Bento! Served with fruits and veggies du jour! $10
BAKERY:
Sweet potato corn muffins. Yummy! $9 half dozen, $16 dozen
Maple walnut granola balls. A popular favorite returns! $8
****************************
As always, everything is vegan, healthy, and made without peanuts,
soy, or gluten ingredients. I do use tree nuts, seeds, non-gluten
whole grains, and all sorts of fruits and veggies - local and/or
organic when possible. If you are allergic or sensitive to anything at
all, please just let me know!
Thank you for returning clean containers when you finish with them. It
helps keep costs reasonable, and it helps keep Mother Earth happier
too!
Thank you so much!
Looking forward to seeing you all soon!
Much love,
Chef Mary
This week we'll find ourselves enjoying some warming dishes to get us
through shorter, crisper days, and some cooling dishes for those
changeable, warm moments that fall loves to surprise us with!
Please email rathercraftymary@gmail.com to order. Please order by midnight Sunday night for delivery Tuesday, and midnight Wednesday night for delivery Friday. Thank you!
Enjoy!
Much love from your personal chef,
Chef Mary
*****************************
SOUP:
Chunky Veggie Stew! $8
PLATES:
Sikil Pak: Pumpkin seed dip, indigenous to the Yucatan Peninsula.
Served with crunchy veggies, of course! $10
Boston Baked Beans! Yum! A homemade vegan version of the beans Mom
used to make. With iron-rich molasses, mustard, and lots of love!
Served with veg du jour and a sweet potato corn muffin. $10
Balsamic Millet Salad: over tender greens, with whatever calls to me
at the farmer's market! $11
Black bean patties over brown rice "buns," with roasted sweet potatoes
on the side. So good! With sides of Dijon mustard and homemade
ketchup. Yes, I really am going to make ketchup from scratch! $11
Spinach sesame noodle Bento! Served with fruits and veggies du jour! $10
BAKERY:
Sweet potato corn muffins. Yummy! $9 half dozen, $16 dozen
Maple walnut granola balls. A popular favorite returns! $8
****************************
As always, everything is vegan, healthy, and made without peanuts,
soy, or gluten ingredients. I do use tree nuts, seeds, non-gluten
whole grains, and all sorts of fruits and veggies - local and/or
organic when possible. If you are allergic or sensitive to anything at
all, please just let me know!
Thank you for returning clean containers when you finish with them. It
helps keep costs reasonable, and it helps keep Mother Earth happier
too!
Thank you so much!
Looking forward to seeing you all soon!
Much love,
Chef Mary
Sunday, September 25, 2011
Rosh Hashanah Menu, for delivery to greater Boston 9/27 and 9/30
Hello and happy weekend to all!
This coming Wednesday night, many people will celebrate Rosh Hashanah - the Jewish new year!
At Rosh Hashanah, it is traditional to enjoy apples dipped in honey for a sweet new year. That got me thinking about honey - many folks love honey, but others avoid it because it is, in fact, made by animals. How do you all feel about honey? Do you eat it? Just local, low environmental impact honey from small producers? Any and all honey you can find? Just a little? None at all? I'm curious - Feel free to let me know what you think!
This week's menu features lots of Rosh Hashanah inspired dishes, including plenty of apples for a sweet new year (but no honey this time.)
Please email rathercraftymary@gmail.com by Sunday night for Tuesday delivery, and by Wednesday night for Friday delivery. Thanks!
L'Shana Tovah! (Happy New Year!)
************************
SOUP
Roasted beet soup. Yum! $7
PLATES
Mock Chopped Liver! Okay, it sounds crazy, but this is actually a traditional (and super delicious) dish! Made with walnuts and mushrooms, and served with crunchy veggies to dip. $11
Three Sisters Platter. Local corn, Romano beans, and squashes. Served with achiote potatoes. $10
East Meets West Onigiri Bento. Debuting the amazing almond butter & jelly onigiri, and featuring some other lovely fruits and veggies too! $10
Sweet Potato Kugel! At once savory and sweet, and entirely delicious! Served with apple-walnut charoset. $10
Kasha Varnishkes - noodles, buckwheat, and veggies. Comforting and delicious! $10
BAKERY
Apple spice muffins! Yum! $9 half dozen, $16 dozen
Pomegranate Tapioca Pudding. Yummy, and pink too! $8
**********************
As always, everything is vegan, healthy, and made without peanuts,
soy, or gluten ingredients. I do use tree nuts, seeds, non-gluten
whole grains, and all sorts of fruits and veggies - local and/or
organic when possible. If you are allergic or sensitive to anything at
all, please just let me know!
Thank you so much!
Looking forward to seeing you all soon!
Much love,
Chef Mary
Your vegan personal chef!
This coming Wednesday night, many people will celebrate Rosh Hashanah - the Jewish new year!
At Rosh Hashanah, it is traditional to enjoy apples dipped in honey for a sweet new year. That got me thinking about honey - many folks love honey, but others avoid it because it is, in fact, made by animals. How do you all feel about honey? Do you eat it? Just local, low environmental impact honey from small producers? Any and all honey you can find? Just a little? None at all? I'm curious - Feel free to let me know what you think!
This week's menu features lots of Rosh Hashanah inspired dishes, including plenty of apples for a sweet new year (but no honey this time.)
Please email rathercraftymary@gmail.com by Sunday night for Tuesday delivery, and by Wednesday night for Friday delivery. Thanks!
L'Shana Tovah! (Happy New Year!)
************************
SOUP
Roasted beet soup. Yum! $7
PLATES
Mock Chopped Liver! Okay, it sounds crazy, but this is actually a traditional (and super delicious) dish! Made with walnuts and mushrooms, and served with crunchy veggies to dip. $11
Three Sisters Platter. Local corn, Romano beans, and squashes. Served with achiote potatoes. $10
East Meets West Onigiri Bento. Debuting the amazing almond butter & jelly onigiri, and featuring some other lovely fruits and veggies too! $10
Sweet Potato Kugel! At once savory and sweet, and entirely delicious! Served with apple-walnut charoset. $10
Kasha Varnishkes - noodles, buckwheat, and veggies. Comforting and delicious! $10
BAKERY
Apple spice muffins! Yum! $9 half dozen, $16 dozen
Pomegranate Tapioca Pudding. Yummy, and pink too! $8
**********************
As always, everything is vegan, healthy, and made without peanuts,
soy, or gluten ingredients. I do use tree nuts, seeds, non-gluten
whole grains, and all sorts of fruits and veggies - local and/or
organic when possible. If you are allergic or sensitive to anything at
all, please just let me know!
Thank you so much!
Looking forward to seeing you all soon!
Much love,
Chef Mary
Your vegan personal chef!
Thursday, September 8, 2011
Local Veggies!
Here are some local veggies we've enjoyed in recent weeks. The top one is an interior view of a nifty heirloom variety of beets. Don't they look like peppermint candies?
Saturday, July 30, 2011
Menu for delivery Tuesday, 8/2 including a snapshot of beautiful, local veggies just waiting to become your dinner!
Hello and happy weekend!
I hope everyone is enjoying the beautiful sunshine!
Today, I visited the farmer's market and picked up some gorgeous heirloom variety eggplants and tomatoes, in addition to a bunch of other beautiful ingredients! Here's a quick snapshot of just some of the bounty:
And here is our beautiful menu for delivery on Tuesday!
Please email me at rathercraftymary@gmail.com to place an order for delivery within greater Boston. Thanks!
****************
SOUP:
Chilled Watermelon Ginger Soup $7
PLATES:
Baba Ghanouj! The traditional middle eastern dip made from roasted eggplant, tahini, parsley, and lemon. Served with slices of Roasted Potato! $10
Bento Box Special! Carrot and Pepper Kinpira Sandwiched in a Rice Patty "Bun." With a side of a seaweed, cucumber, and sesame salad. $10
Gumbo With Brown Rice. Every time I go to the farmer's market lately, the okra tempts me, with its lovely, vivid green and its wacky shape. Gumbo is so richly flavored and delicious! Here it is! $10
Pasta Salad: Brown Rice Corkscrews with Sun Dried Tomatoes, Fresh Tomatoes, Basil, Olives, Extra Virgin Olive Oil, Balsamic Vinegar, and toasted Cashews over Lovely Greens! I'm making myself hungry just thinking about it! $10
Raw Carrot-Ginger Pate, rolled up in Nori sheets with Baby Spinach. $10
BAKERY:
Tapioca Pudding! Our vegan version is made with almond milk and cashew creme, plenty of rich vanilla, and a sprinkling of fragrant nutmeg! $7
Blueberry Muffins! The blueberries at the farmer's markets have been so plump and ripe: absolutely gorgeous. I can't wait to share them with you! $9 half dozen, $16 dozen
***********************
Please place orders by midnight, Sunday night for delivery on Tuesday, August 2. August! Already! And don't forget to let me know if you have any allergies or sensitivities! As always, everything is made of real, natural ingredients. As much as possible is local and/or organic. And of course, it's all vegan, and free of gluten, soy, and peanut.
***********************
Looking forward to seeing you all again soon!
Love and Okra!
Chef Mary
I hope everyone is enjoying the beautiful sunshine!
Today, I visited the farmer's market and picked up some gorgeous heirloom variety eggplants and tomatoes, in addition to a bunch of other beautiful ingredients! Here's a quick snapshot of just some of the bounty:
And here is our beautiful menu for delivery on Tuesday!
Please email me at rathercraftymary@gmail.com to place an order for delivery within greater Boston. Thanks!
****************
SOUP:
Chilled Watermelon Ginger Soup $7
PLATES:
Baba Ghanouj! The traditional middle eastern dip made from roasted eggplant, tahini, parsley, and lemon. Served with slices of Roasted Potato! $10
Bento Box Special! Carrot and Pepper Kinpira Sandwiched in a Rice Patty "Bun." With a side of a seaweed, cucumber, and sesame salad. $10
Gumbo With Brown Rice. Every time I go to the farmer's market lately, the okra tempts me, with its lovely, vivid green and its wacky shape. Gumbo is so richly flavored and delicious! Here it is! $10
Pasta Salad: Brown Rice Corkscrews with Sun Dried Tomatoes, Fresh Tomatoes, Basil, Olives, Extra Virgin Olive Oil, Balsamic Vinegar, and toasted Cashews over Lovely Greens! I'm making myself hungry just thinking about it! $10
Raw Carrot-Ginger Pate, rolled up in Nori sheets with Baby Spinach. $10
BAKERY:
Tapioca Pudding! Our vegan version is made with almond milk and cashew creme, plenty of rich vanilla, and a sprinkling of fragrant nutmeg! $7
Blueberry Muffins! The blueberries at the farmer's markets have been so plump and ripe: absolutely gorgeous. I can't wait to share them with you! $9 half dozen, $16 dozen
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Please place orders by midnight, Sunday night for delivery on Tuesday, August 2. August! Already! And don't forget to let me know if you have any allergies or sensitivities! As always, everything is made of real, natural ingredients. As much as possible is local and/or organic. And of course, it's all vegan, and free of gluten, soy, and peanut.
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Looking forward to seeing you all again soon!
Love and Okra!
Chef Mary
Thursday, July 21, 2011
Today's batch of gazpacho will be quite a different color from the last one. Why? The tomatoes are different! Instead of mostly Cherokee Purples, today we have mostly these big yellow and red ones. I forgot to ask what they were called. Maybe they're Germans?
And check out how purple those peppers are! They're in both the gazpacho and the Thai forbidden rice salad.
I did learn what the skinny, mildly spicy peppers are called. They're Hungarian Wax Peppers.
Yum! Enjoy looking today, and EATING tomorrow!
Love, Mary
And check out how purple those peppers are! They're in both the gazpacho and the Thai forbidden rice salad.
I did learn what the skinny, mildly spicy peppers are called. They're Hungarian Wax Peppers.
Yum! Enjoy looking today, and EATING tomorrow!
Love, Mary
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