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Sample Menus - Standard Service


Sample Menu #1

Italian Sausage and Kale Soup

- Chunks of Italian sausage with kale, tomatoes, bell pepper, white beans, carrots and celery in a hearty tomato and herb broth. Served with garlic butter whole wheat baguette.

- Heat the soup on the stovetop until hot. Bake the garlic bread butter side up in the oven on 400 for 10-15 minutes.


Miso and Brown Sugar Salmon

- Pan Seared Salmon glazed with a sweet miso and black bean sauce. Served with mashed sweet potatoes and an edamane, pineapple and cauliflower “fried rice” ( there is no rice in the dish, the cauliflower will resemble it.)

- Bake the salmon on 350 for 20-25 minutes until hot. Microwave the sides.


Pork Carnitas Tostadas

- Tender shredded pork stewed in tomatillo sauce with queso fresco, lettuce, stone fruit salsa, and guacamole. Served with borracho beans and calabacitas.

- Microwave the carnitas, the borracho beans and the calabacitas. Assemble tostadas with meat, cheese, lettuce and salsa and guacamole.


Flank Steak (galbi style)

- Asian Pear, sesame and sweet soy marinated flank steak. Served with soju spiked brown sushi rice and pan blistered minted carrots. Served with gojujang on the side for a mild spicy kick. Also will have a bit of marinade packed up separately for use as a sauce drizzle.

- Grill the steak to your desired doneness (and when finished slice against the grain) microwave the sides. The gojujang does not need heated but you may want to microwave the sauce slightly. Also works very well as sliced steak, rice and gojujang as a lettuce wrap. If desired use either romaine or red leaf lettuce.


Grilled Steak Nicoise Salad

- Rosemary, black pepper, and lemon zest grilled hangar steak with hardboiled eggs, steamed potatoes with balsamic drizzle, green beans, capers, Mediterranean olives, grape tomatoes, and radishes with a red wine, Dijon and herb vinaigrette with boston bibb lettuce.

Sample Menu #2

Grilled Chicken Apple Pecan Salad

- Smokey and Tangy marinated chicken breast in passionfruit and chipotle, grilled, and served with a salad of granny smith apples, gorgonzola cheese, candied pecans, pomegranate seeds and red grapes. Tossed with a green goddess style dressing and spring mix.

- Grill the chicken breast until cooked through. Assemble salad as desired.


Shrimp and Andouille Sausage Jambalaya

- Fresh shrimp and andouille sausage sautéed together with garlic and peppers tossed in a rich tomato and bacon brown rice with gumbo file and creole seasoning. Served with fresh baked in home whole wheat cornbread.

- Bake in the oven on 350 covered for 45 minutes to an hours, stirring occasionally.


Blackened Catfish

- Hearty filets of catfish, crusted and seared with blackening spice in a VERY LIGHT lemon thyme butter sauce, served with blackeyed peas and creamed corn.

- Bake the fish on 350 for 20 minutes or until hot in the center. Microwave the sides.


Restaurant Style (not your elementary school’s) Lamb Shephards Pie

- Seasoned ground lamb mixed with carrots, corn, peas and celery in a thick tomato and worchestershire gravy, topped with horseradish and rosemary whipped potatoes and melted shopshire cheese.

- Bake the shephard’s pie on 350 covered for 50-60 minutes or until the middle is hot. Then remove the foil and bake 15 more minutes until the potatoes brown slightly and the cheese is gooey and delicious.


Grilled Steak Fajitas

- Marinated flank steak with peppers and tomatoes, and corn, served with whole wheat tortillas, salsa, sour cream, cheese and guacamole. Served with sofrito rice and elote style corn

- Heat up the fajitas and vegetables, and the sides in the microwave. Assemble the fajitas as desired.

Sample Menu #3

Grilled London Broil

- Pinot Noir Vinegar and Raspberry marinated London Broil, grilled to your liking served with soy dill red potatoes and roasted Brussels with grapes and walnuts.

- Grill the steak to your desired doneness, microwave the sides.


Pork Kabobs

- Chunks of marinated pork tenderloin marinated in a pureed peach and mint sauce skewered with squash, zucchini, and peppers. Served with a traditional waldorf salad.

- Grill the kabobs until cooked through. Eat the waldorf salad cold.


Coconut Mango Shrimp

- Fresh large shrimp sautéed in a jerk seasoning and finished with a mango chutney. Served with pineapple and coconut rice with toasted almonds and sweet and spicy sweet potato fries.

- Bake the Shrimp in the oven on 375 covered until hot. Also lay out the sweet potato fries in a single layer and bake 20 minutes as well. Microwave the rice.


Seared Tuna Salad

- Seared Tuna with north African spices, and served with a freekeh, tomato, and feta, and green bean salad tossed with a papaya vinaigrette. Served with babaganouj and whole wheat crispy pita.

- Eat the entire dish cold.


Grilled Salmon Caesar Salad

- Pesto marinated Salmon, grilled to your liking, served with a classic Caesar salad with fresh Caesar dressing, romaine, shaved parmesan cheese and croutons and tomatoes. Also served with buttered garlic bread, and an vegetable antipasto salad of artichokes, pepperoncinis, cherry peppers, cucumber, and carrots tossed together with an Italian dressing

- Grill Salmon to desired doneness, and serve the salad cold, and eat the antipasta on the side.

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