Sample Menu of Client Faves

This list represents just a sampling of some perennial client favorites. As a regular client, you'll get new suggestions before every cook date that fit your palate and your nutritional needs.

Items marked with an asterisk (*) indicate freezer-friendly meals.

Soups & Stews

S-3. Tuscan Vegetable Stew* – white beans, fresh leafy greens, and a bounty of veggies (fresh, all-natural chicken sausage optional)
S-7. Contemporary Bouillabaisse – I leave prepared fish and shellfish for you to add to a fragrant, flavorful broth for a quick 10 minutes of simmering (should be made the night of the cook date)
S-12. Vegetable Beef Stew* – hearty, packed with veggies, great for the freezer!
S-14. Garden Chile* – lots of veggies, black and red beans, with or without ground turkey
S-15. Potato-Leek – simple, hearty, delicious, and good for you! Skin-on Yukon gold potatoes simmered with fresh leeks and pureed with vegetable stock.
S-16. Brazilian Shrimp Stew - fresh shrimp in a spicy, lively broth with coconut milk, lemongrass and fresh cilantro, served over rice.
Many, many other soups/stews available, just ask for ideas...

Entrée Salads

ES-1. Mediterranean Chopped Salad with Chicken and Feta
ES-2. Classic Cobb Salad with Grilled Chicken, Avocado and Bacon
ES-3. Southwestern Steak Salad with Black Beans and Corn
ES-4. Sesame Noodles with Shrimp or Chicken

Chicken and Poultry

C-3. Light & Lemony Chicken Piccata with Capers*
C-4. Chicken Parmesan with my Toasted Garlic Marinara*
C-5. Pan-Seared Chicken Breasts with Raspberry-Balsamic Sauce and Fresh Thyme
C-7. Stuffed Chicken Breasts* – choose from Artichoke & Goat Cheese; Feta, Roasted Red Pepper and Kalamata Olives; Wild Rice & Mushrooms; or Mozzarella, Sun-Dried Tomato and Basil
C-9. Sate-Style Chicken Breasts with Peanut Sauce – mild curried chicken and a delicious peanut dipping sauce with a hint of garlic and fresh lime juice
C-10. Chicken Tikka Masala* – Indian-spiced chunks of chicken in a spicy tomato-based yogurt sauce.
C-12. Thai Basil Chicken with Coconut Noodles
C-15. Spicy Green Chile-Chicken Enchiladas*
C-16. Moroccan-Spiced Chicken Tagine - a warming, hearty one-dish meal with chickpeas, eggplant and zucchini with saffron-spiked couscous and golden raisins, finished with fresh cilantro
C-17. Roast Chicken with North African Spices - whole caraway, cumin, and coriander seeds blended into a fragrant paste with garlic and red and black pepper.
C-19. Southwestern-Rubbed Turkey Breast - fresh whole turkey breast rubbed with a zesty Southwestern spice blend.
C-24. Buffalo Chicken Rolls * – boneless chicken breasts stuffed with a bit of blue cheese in a tangy Buffalo sauce.
C-27. Simple Chicken Paella - the classic Spanish rice dish made simple, with chicken sausage, shrimp, peas and tomatoes.
C-28. Peruvian Chicken - roasted bone-in chicken pieces in a soy-lime marinade with garlic and red pepper.
C-29. Caramelized Hot Pepper Chicken - boneless thighs in a delectable, addictive glaze with brown sugar, Thai fish sauce and fresh hot chiles. (I could eat this every day!)
C-30. Moroccan-Spiced Chicken with Za'atar - bone-in chicken pieces roasted with cinnamon and za'atar, a unique Middle Eastern spice blend - deliciously different!
C-31. Chicken Fajitas - citrus-marinated chicken strips with grilled peppers, onions and accompaniments.

Fish and Shellfish

F-1. Ginger-Teriyaki Salmon with Green Onions *
F-2. Canyon Ranch Salmon Cakes with Sweet Mustard Dipping Sauce*
F-3. Baked Cod with Olives and Tomatoes, dusted with fresh oregano.
F-7. Cashew-Crusted Tilapia (or other white fish) with Basil-Pineapple Rice.
F-8. Pan-Seared Tilapia with Chile-Lime Butter *
F-9. Thai Fish Cakes, with fresh hot chiles and cilantro
F-10. Shrimp Verz Cruz - sauteed shrimp, bell peppers and tomatoes with a hint of lime, served over brown rice.
F-11. Stuffed Sole, with either a Seafood or Spinach Stuffing *
F-13. Cornmeal & Cayenne-Crusted Catfish with Hot Sauce
F-14. Shrimp or Scallops Piccata – in a lemony sauce with garlic and capers
F-15. Shrimp and Feta with Tomatoes and Pasta
F-16. Pan-Seared Salmon with Mustard Vinaigrette

Beef/Veal/Lamb

B-1. Flank Steak Florentine - Stuffed with Spinach, Garlic, and Roasted Peppers
B-2. Sesame-Ginger Beef Stir Fry – can be left as an uncooked kit, with the prepped veggies, sauce and marinated beef for you to quickly stir-fry
B-3. Stir-Fried Beef with Broccoli – can also be left as a kit
B-4. Balsamic-Marinated Flank Steak with Horseradish Sauce
B-5. Marinated London Broil with Capers, Balsamic and Red Onions (left for you to broil)
B-6. Italian Rustida - braised beef and pork with onions and tomatoes
B-19. Veal Marsala with Mushrooms and Pancetta
B-20. Veal Chops (or Pork Chops) with Mustard-Sage Sauce
B-22. Veal Stew with Carrots and Peas *
B-25. Marinated Tenderloin or other beef roast, left for you to grill or roast – just let me know the flavors you’re craving!

Pork

P-2. Sliced Pork Tenderloin with Balsamic-Citrus Sauce – this delicious sauce has a hint of cream, along with shallots, lemon and a dash of balsamic vinegar
P-3. Chipotle Pork Tenderloin with Pineapple Salsa – spicy!
P-5. Spiced Pork Meatballs in Fragrant Tomato Sauce – tender little meatballs in a light tomato sauce with diced eggplant and zucchini, fragrant with cumin, cinnamon and paprika.
P-6. Spicy Stir-Fried Pork with Snap Peas and Yellow Peppers
P-10. Pork Chops Milanese – succulent center loin chops dipped in crunchy Panko crumbs and pan-saut&eague;ed
P-13. Pork Medallions with Apricot Sauce - lean pork tenderloin with a sweet and hot apricot sauce, finished with chopped pistachios.
P-14. Roast Pork with Peaches and Peppers
P-15. Szechuan Pork with Peanut Sauce – a spicy blend of pork strips stir-fried with fresh veggies.
P-16. Pork Tenderloin with Figs and Honey – tenderloin roasted with figs and drizzled with a red wine-honey syrup.

Vegetarian Selections

V-1. Baked Risotto with Asparagus and Parmesan.
V-2. Edamame Fried Rice with Spicy Pan-Glazed Tofu *
V-4. Indian-Spiced Lentils with Kale over Brown Rice
V-7. Smoky Stuffed Peppers * (with chipotle peppers and wild rice)
V-9. Couscous, Corn and Basil Stuffed Peppers
V-13 Roasted Asparagus and Artichoke Lasagna with Tomato-Basil Sauce *
V-14. Lasagna with Spinach and Cheese *
V-15. Zucchini-Feta Lasagna (sauceless, with spinach and leeks) *
V-16. Baked Eggplant Penne with Tomatoes and Cheese *
V-17. Mexican Lasagna with Black Beans & Salsa *
V-18. Pasta Primavera with Fresh Vegetables
V-19. African Black-Eyed Peas with Spicy Pumpkin
V-20. Spaghetti with Olive Oil, Broccoli Rabe and Red Pepper Flakes
V-21. Snow Pea & Soba Noodle Salad w/Thai Peanut Sauce
V-22. Bow Ties with White Beans, Arugula and Sun-Dried Tomatoes
V-23. Greek-Style Vegetable Kebabs With Orzo, Feta and Kalamata Olives
V-24. Fettuccine with Basil Pesto and Tomatoes
V-25. Sesame Noodles with Fresh Veggies – can be eaten cold or hot
V-27. Roasted Vegetable Ratatouille with Polenta *
V-29. Zucchini Casserole with Red Pepper Aioli
V-34. Spicy Green Chile-Veggie Enchiladas *
V-35. Seven-Layer Tortilla Pie with Black and White Beans, Tomatoes & Cheese *
V-36. Black Bean and Cheese Quesadillas *
V-40. Spicy Dal (Indian stewed lentils)
V-41. Vegetable Curry
V-42. Masala Tofu – Tofu cubes and peas in an Indian-style sauce with garam masala and coriander *
V-43. Veggie-Tofu Cakes with Red Pepper Aioli