Three sample menus for my weekly Personal Chef clientele
Entrees
Slow cooked vietnamese short ribs with asian pear and Gochujang
Hoisin marinated skirt steak and Broccoli stirfry
Creamy Dijon roast Chicken thighs with parsley, capers and dill
Chipotle lime prawn skewers
Sides
Fresh Lemongrass coconut basmati rice
Pineapple teriyaki quinoa and garbanzo beans
Vegetable
Meyer lemon and garlic stir fried mixed vegetables
Arugula salad with watermelon, feta and mint with lemon vinaigrette
Dessert
Gluten free peach crisp
Entrees
Sweet chili, ginger, scallion Dungeness crab cakes
Turkey meatloaf with shredded vegetables
Curried chicken salad with golden raisins and toasted pecans
Traditional Minestrone soup with chicken
Sides
Individual spinach and pepperjack quiche Bites
Scalloped potatoes
Vegetables
Mixed greens salad with roast yam, pecans, feta, apple with fig balsamic dressing
pesto roasted vegetables
Dessert
Paleo 'almond joy' cookies
Entrees
Keto chicken tikka masala
Ginger and garlic glazed salmon
Beef and basil meatballs in marinara with spaghetti squash
Sides
Indian Samosa with cilantro chutney
Indian curry rice with bellpepper, zuchinni and roast squash
Vegetables
roast snap peas & Green beans
cucumber, roast cashew and pomegranate salad
Dessert
Honey cinnamon and orange poached pears