March Menu

This month we (Elizabeth and Ashley) focused on types of foods we don’t typically make and had an adventure without ever leaving the kitchen! We didn’t exit March like a lamb, but maybe that comes with the first week of April? Hope you enjoyed the dishes as much as we did; we would love to hear about your kitchen adventures.

Main Dishes:

Daal

Vegan Sweet Potato Chili

Go-Together Dishes:

Groundnut Sauce

Matooke

Pocho

Side Dishes:

Cardamom Jasmine Rice

Jalapeño Apple ‘Slaw

Dessert:

Coconut Banana Pudding

Mango Lassi

 

By | 2016-04-05T10:15:20+00:00 March 31st, 2016|Categories: Blog, Corn Free, Fish Free, Gluten Free, Recipes|Tags: , |0 Comments

About the Author:

At Mary Lee Kitchen, we believe that what we eat matters. Each of us has the right to know what is in our food. Over the years the food industry has negatively impacted our health and well being. This has caused the rise of food allergies, food sensitivities, rise in child obesity- which are just a few of the harmful side effects of the food manufactures created. It is time for us to implement change. I am a food artisan that creates allergy free products that are made in a sustainable way. Through my own experience with rare food allergies, I have learned how to cook in a way that is inclusive for all diets. Through food education, recipes, and products I support the gathering of all people around the kitchen table.

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