Sample Menus


Sample Menus

Most of my clients tell me they love coming home knowing that a healthy meal is waiting in the fridge (or freezer) ready to go!

Sample Menus:

 

Sample Variety Menubeef-veg

Shrimp with spicy roasted pepper & peach salsa over lemon pepper pasta
A unique recipe adapted from Cooking Light made with shrimp sautéed with a sauce of roasted peppers, spicy chipolte chilies, and a salsa made with peaches, onions, garlic and seasonings. Provided side: lemon pepper linguini

Organic Kitchen’s chicken with parsley almond pesto accompanied by sautéed Swiss chard, escarole and spinach
Chicken breasts pounded thin, sautéed and topped with a tasty twist on traditional pesto, made with almonds, basil and parsley and a touch of garlic.
Prepared side: vitamin packed and delicious mixture of dark leafy green spring vegetables of Swiss chard, mild escarole and spinach accented with crushed red pepper.

Vegetable, barley & beef tenderloin soup
Adapted recipe from Auberge Sauvignon made with pieces of beef tenderloin, broccoli, carrot, sweet potato, potato, onion, celery, cauliflower, turnip (optional), barley, fresh oregano and thyme in beef and chicken stock.

Lamb Cassoulet with tomatoes, white beans and olives
Cassoulet made with chunks of lamb, diced fresh fennel bulb, carrot, onion, tomatoes, chicken stock, wine and small white beans, flavored with chopped kalamata olives, onion, garlic, parsley and fresh thyme.

Pork tenderloin medallions & shiitakes in a blackberry balsamic sauce with roasted sweet potato puree
Pork tenderloin sautéed and then roasted with a sauce of blackberries, shiitake mushrooms, onions, rosemary and finished with balsamic vinegar.
Prepared side: Roasted and pureed sweet potatoes scented with sherry wine & ginger.

Sample Seafood & Vegetarian MenuRigatoni with seafood

Steamed haddock with bok choy, ginger & shiitakes with  quinoa pilaf
Fresh haddock, bok choy, scallions and shiitake mushrooms steamed with oriental flavors of fresh ginger, rice wine, vegetable stock, seasonings and a touch of dark sesame oil.
Provided side: Red Heirloom quinoa with spinach slivers.

Honey Pecan encrusted salmon with sautéed sugar snap peas
Salmon fillet brushed with seasonings and a touch of honey topped with a pecan crumble crust and roasted.
Prepared side: sugar snap peas sautéed in extra virgin olive oil, accented with crushed garlic.

Vegetarian Paella
Saffron infused rice dish made with tofu marinated in seasonings (thyme, oregano and paprika), small pieces of spicy soy based sausage, tomatoes, onion, garlic, vegetable stock, corn, peas, white wine and spices.

Chili glazed tofu over vegetable quinoa
Mildly spicy chili glazed tofu cubes with Asian seasonings over a bed of quinoa with mixed diced vegetables (carrots, peppers, broccoli, zucchini, onions, garlic, ginger).

Black bean and mixed vegetable medley
Fresh eggplant, green beans, onion, garlic & spices in a Mexican inspired tomato sauce accented with cilantro.

Sample Traditional Menupasta1

Baked lemon haddock with Jasmine rice and carrot bits
Fresh local haddock with a light lemon and parmesan crumb topping.
Prepared side:  Jasmine rice with sweet roasted carrot bits

Meatloaf with tomato topping with garlic mashed potatoes & corn
Traditional meatloaf made with ground beef and seasonings with a tangy tomato sauce
Prepared sides: sautéed corn and garlic mashed potatoes

Chicken Parmesan with pasta
Chicken breast cutlets lightly breaded with breadcrumbs flavored with Italian herbs and Parmesan then topped with mozzarella and marinara sauce.
Provided side: pasta

Braised sirloin tips with potato & cheese gratin
Chunks of tender beef sirloin tips with onions and garlic in a red wine and beef broth reduction au jus.
Prepared side: potato gratin made with thin slices of Yukon Gold potato layered in a cream or milk sauce with onions, seasonings and Guyere cheese.

Pork Tenderloin and sun-dried tomatoes in a mushroom “gravy” with rice pilaf
Pork tenderloin medallions sautéed lightly with garlic, julienned sun-dried tomatoes and mixed wild and domestic mushrooms in a light, flavorful beef broth sauce.
Prepared side: white rice pilaf with sautéed onions

Sample Summer MenuSalad

Lemon Basil salmon with wild rice & broccoli bits
Local salmon fillets with a light fresh basil and lemon crumb topping.
Prepared side: Wild rice pilaf made with sautéed shallots and broccoli bits.

Citrus grilled pork tenderloin with Ming Tsai’s three pea fried rice

Pork tenderloin cut into “steaks” and marinated and topped with an orange, lemon, soy, garlic sauce scented with fresh mint.
Prepared side: Ming’s Tsai’s fried rice with sugar snap peas, fresh English peas and pea pods.

Bon Appetit’s rosemary and garlic lamb chops with saffron couscous with fresh chives and diced carrots 

Loin lamb chops coated with lots of garlic and rosemary and a touch of extra virgin olive oil and broiled.
Prepared side: whole-wheat couscous scented with saffron, fresh chives and bits of baby carrots.

Cooking Light’s summer garden vegetable lasagna
Lighter version of lasagna made with fresh seasonal vegetables (sweet bell peppers, yellow summer squash), tomatoes, and a creamy sauce flavored with fresh basil and a medley of low fat cheese.

Apricot chicken with Marsala and vegetables
Boneless chicken breasts cooked until tender with a sweet apricot glaze in a chicken broth & Marsala wine sauce.  Zucchini and summer squash are added to the sauce (or other vegetables).

Cooking services, Norwell and Hanover, MA. Ready for your own personally prepared meals?
Contact Darlene