Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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86 MARCH 2019 ded buffalo chicken bowls. For dinner, the selections may include za'atar-spiced chicken with summer vegetable quinoa and grilled vegetable ratatouille. There are vegetarian, gluten-free, low-carbohydrate, nut-free, and, of course, diabetic-friendly choices. Grass- fed meats, local produce, and organic ingredients are used whenever possible. e meals are heat-and-eat and, the brothers stress, never frozen. Each week the menu includes about 15 items, and Nutre tries to avoid too many repeats. "You can be with us for months and not get sick of the food," Angelo says. The family's involvement in the food business stretches back to Italy. The brothers' parents immigrated to the United States from the Naples area more than 30 years ago. Their extended family ran restaurants back in Italy, and their father had hoped to open an eatery in his new coun- try. But he ended up finding work in construction and his ambition took a back seat for a couple decades. Then, 10 years ago, a restaurant space became available in Peabody and the two older brothers took up the family dream, opening Toscana Ristorante in 2009. Valentino, the PHOTOGRAPH COURTESY OF NUTRE MEAL PLANS I N - D E P T H 85 Andover Street Route 114, Danvers 978-774-4080 One Liberty Square Boston 617-350-6070 giblees.com