Sample
Variety Menu
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 Menu
Steamed
haddock with bok choy, ginger & shiitakes with whole grain rice
and 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: rice medley made with brown rice, red jasmine
rice, tri colored orzo and quinoa.
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.
Vegetable
Chili over roasted garlic mashed potatoes
Power Food's (author is physician from Canyon Ranch Spa) vegetarian
chili made with onion, garlic, sweet red pepper, jalapeno pepper,
celery, carrots, zucchini, tomato and seasonings along with
red kidney beans. Soy based veggie ground round or Boca protein
crumbles may be added for extra protein.
Prepared side: Roasted garlic skinny mashed potatoes (made with
no butter).
Southwestern
black bean posole
Deliciously different and tasty soup made with black beans,
hominy (yellow corn), Italian soy sausage, tomatoes, diced potatoes,
green peppers, onions, garlic, vegetable broth, cumin & Mexican
oregano.
|
Sample
Traditional Menu
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
Sole
Florentine with lemon rice pilaf
Baked Grey sole fillets with a low-fat creamy spinach sauce
accompanied by rice pilaf with lemon and a hint of garlic and
dill.
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 Menu
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.
Honey
Lavender marinated salmon with curried organic brown rice &
roasted pepper pilaf
Fresh salmon fillets marinated in honey, white wine, lots of
freshly cracked pepper and olive oil infused with lavender.
Prepared side: Organic brown rice pilaf made with sautéed shallots
and roasted sweet red peppers flavored with Maharaja curry.
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.
Stuffed
Cornish hens with Port sauce
Roasted Cornish game hens stuffed with wild rice, onion, parsley,
dried cherries and red onion roasted accompanied by a Tawny
Port wine sauce.
|
|
