Soups & Stews

S-3.      Chicken Stew with Tomatoes and Fresh Basil

S-6.      Autumn Veggie Minestrone (Vegetarian) *

S-7.      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 cookdate)

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 *

Tons of other soups/stews are available, just ask for ideas...

Entrée Salads

ES1.      Mediterranean Chopped Salad with Chicken and Feta

ES2.      Classic Cobb Salad with Grilled Chicken, Avocado and Bacon

ES3.      Southwestern Steak Salad with Black Beans and Corn

ES4.      Thai Noodle Salad with Shrimp or Chicken

ES5.      Nicoise-Style Salad with Black Olives, Fresh Green Beans and Seared Tuna

Chicken and Poultry

C-3.     Light & Lemony Chicken Piccata with Capers *

C-4.     Chicken Parmesan with a Toasted Garlic & Fresh Basil Tomato Sauce – chicken can be baked instead of fried for a lighter version

C-5.     Pan-Seared Chicken Breasts with Raspberry-Balsamic Sauce

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-17.    Roast Chicken with Shallot-Sage Butter

C-19.    Roast Turkey Breast with Fresh Herb Stuffing

C-24.    Buffalo Chicken Rolls –boneless chicken breasts stuffed with a bit of blue cheese in a tangy Buffalo sauce *

C-27.    Baked Sesame Chicken in Honey-Mustard Sauce

C-28.    Parmesan-Crusted Chicken Breasts – pounded thin, breaded with Parmesan and crispy Panko crumbs, and baked

C-30.    Chicken Cacciatore with Peppers and Tomatoes *

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 * – a client favorite!

F-2. Canyon Ranch Salmon Cakes with Sweet Mustard Dipping Sauce*

F-3.    Spicy Maple-Chile Salmon *

F-4.    Salmon with Orange-Balsamic Glaze *

F-5.    Whole Roasted Trout Stuffed with Roasted Peppers, Pine Nuts and Spinach

F-6.    Roasted Cod with Hazelnut-Lemon Topping

F-7.    Cashew-Crusted Tilapia (or other white fish) with Basil-Pineapple Rice

F-8.    Pan-Seared Tilapia with Chile-Lime Butter *

F-9.    Swordfish with Lime-Ginger Glaze *

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-12.   Panko-Crusted Halibut –baked filets with a crunchy Panko breadcrumb topping

F-13.   Cornmeal-Crusted Flounder Filets with Fruit Salsa

F-14.   Shrimp or Scallops Piccata – in a lemony sauce with garlic and capers

F-15.   Shrimp and Feta with Tomatoes and Pasta

 

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-19.    Veal Piccata

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.     Sesame Noodles with Pork

P-6.     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-sautéed

P-13.   Chinese-Style Boneless Pork Ribs – with a sweet glaze

 

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.         Artichoke, Edamame and Fennel Provencal –served with pasta

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-30.         Veggie Pockets with Yogurt-Tahini Spread

V-31.         Vegetarian Taquitos with Salsa

V-33.         Ricotta Broccoli Pie *– similar to a crustless quiche

V-34.         Spicy Green Chile-Veggie Enchiladas *

V-35.         Seven-Layer Tortilla Pie with Black and White Beans, Tomatoes and 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