Here are just a few of the menu items I have made for weekly meal service clients in the past:
Chicken
Chicken Caesar Salad- Marinated Pasture Raised NC Chicken Breasts with a Homemade Garlic-Lemon Vinaigrette Served over Romaine with Aged Parm and Homemade Croutons
-Paleo Chicken Quiche with a Garden Veggie Salad served with a Herb-Garlic Vinaigrette
-Slow Roasted Shredded BBQ Chicken Served with Southern Style Coleslaw and Seasonal Medley of Sauteed Local Swiss Chard, Local Summer Squash and Local Tomatoes
-Grilled North Carolina Chicken Breasts with Grilled Zucchini and Yellow Squash and Lemon Garlic Broccoli
-Pan-Fried Almond Flour Crusted Chicken Breasts served with Sauteed Ginger Garlic Kale
-Ancho Chili NC Chicken Tacos Served with Spanish Corn Salad and Summer Squash Slaw
-Pesto Stuffed NC Chicken Breasts Served with a Corn and Zucchini Salad with Feta and Roasted Broccoli
-Pasture Raised NC Chicken Salad Wraps Served with a Mayo-less Coleslaw and Balsamic Glazed Green Beans
-Apple Cider Braised NC Chicken Thighs served with Mashed Turnips with Cream and Crispy Shallots and Broccoli Rabe with Garlic
-Pasture Raised NC Chicken Enchiladas in a Roasted Tomatillo Sauce Served with a Mexican Side Salad and Cilantro-Lime Dressing
-Thai Coconut Chicken Soup served with a Thai Green Papaya Salad
Seafood
-Roasted Fennel and Orange Wild Salmon with Cauliflower “Mashed Potatoes” and Sauteed Mustard Greens
-Maine Diver Caught Scallops in a Brown Butter Caper Sauce Served with Zucchini Noodles and Sauteed Baby Spinach
-Roasted South Carolina Mahi Mahi served with Sauteed Ginger-Sesame Bok Choy and Maple-Glazed Carrots with toasted Cumin
-Wild Salmon and Avocado Salad with a Lemon Parsley Dressing Served with Roasted Local Butternut Squash
-Grilled South Carolina Triggerfish with Roasted Lemon-Garlic Cauliflower and Sauteed Spinach with Pine Nuts and Raisins
-Poached Wild Salmon in a Coconut Cream Reduction Served with an Arugula Salad and Smashed Turnips
-Mushrooms Duxelle Stuffed Salmon Filets served with Kale, Caramelized Onions and Apples and Roasted Parsnips with Balsamic and Rosemary
-Poached Sablefish Filets served with a Homemade Aji Dulce Mayonnaise, Melted Leeks and Orange Ginger-Glazed Carrots
Pork
-Slow Roasted Pasture Raised NC Pork Shoulder with Braised Cabbage and Apple
-Szechuan Pork and Mustard Green Soup served with Twice Baked Yams and Sauteed Tomatoes and Summer Squash
-Bone-In Pasture Raised NC Pork Chops with Homemade Applesauce and Roasted Asparagus
-Lemon and Herb Marinated Pork Tenderloin with Mashed Cauliflower and Wild Rice Pilaf
Beef and Lamb
-Argentinian Style Grass-fed NC Rib-Eye with Chimichurri served with Grilled Broccolini and Roasted Parsnips Glazed in a Spicy Honey Butter
-Pasture Raised NY Strip Salad with Charred Peppers and Balsamic Dressing Served with an Israeli Couscous Salad
-Seared Lamb Chop with Herb Salt Served with Garlicky Snap Peas and a Sweet Bell Pepper Salad
-Greek Style Lamb Wraps served with Tabbouleh and a Fresh Greek Salad
-Breakfast for Dinner!: Spicy Lamb Sausage Patties, Poached Eggs, Coconut Flour Pancakes, and Braised Swiss Chard with Apple
-Steak Salad- Slices of Grass-fed Ribeye with Caramelized Onions, Red Peppers Avocado and Pumpkin Seeds over a bed of baby Arugula. Served with a Roasted Seasonal Squash Medley
-Pasture Raised NC Steak Fajitas served with Refried Not-Beans and Spanish Rice
-Pasture Raised NC Beef Shoulder Slow Cooked in a Yellow Vegetable Curry Served over Cauliflower Rice
-Red Wine Braised Short Ribs Served with Cauliflower Mash and Braised Brussel Sprouts with Mustard Cream Sauce
-Texas Style (beanless) Beef Chili Served with Coconut Flour “Corn” Bread and Collard Greens
-Spaghetti Squash Bolognese Served with Braised Swiss Chard and Mushrooms
-Pasture-Raised Ground-Beef Stuffed Acorn Squash served with Braised Celery
-Pasture Raised NC Ground Beef Tacos in Cabbage wraps served with Tomatillo Quinoa and Charred Broccolini
-Bulgogi: Korean Style Marinated Flank Steak served with Sesame Ginger Bok Choy and Twice Baked Japanese Sweet Potato
-Like Mom’s Meatloaf served with Southern Style Cucumber and Onion Salad and Garlic Mashed Potatoes
Vegetarian
-Mixed Mushroom Ragout Served over Spaghetti Squash Served with Chopped Kale in a Hot Pepper Vinegar
-Tom Kha Soup Served with Thai Style Brown Rice
-Stuffed Zucchini Boats served with a Roasted Red Pepper Sauce and Sauteed Kale and Garlic with and Pumpkin Seeds
-Spinach, Roasted Red Pepper, and Sharp Provolone Quiche Served with a Simple Mixed Greens Salad
-Butternut Squash and Vegetable Coconut Curry Soup served with Thai style Cauliflower Rice
-Mushroom Risotto with Cauliflower Rice Served with a Roasted Asparagus Salad
-Piperade with Poached Eggs- A Spanish Red Pepper Dish Topped with Poached Eggs and served with a Spanish Style Quinoa Salad
-Butternut Squash Lasagna with Cashew Ricotta
- Eggplant Parmesan
Chicken
Chicken Caesar Salad- Marinated Pasture Raised NC Chicken Breasts with a Homemade Garlic-Lemon Vinaigrette Served over Romaine with Aged Parm and Homemade Croutons
-Paleo Chicken Quiche with a Garden Veggie Salad served with a Herb-Garlic Vinaigrette
-Slow Roasted Shredded BBQ Chicken Served with Southern Style Coleslaw and Seasonal Medley of Sauteed Local Swiss Chard, Local Summer Squash and Local Tomatoes
-Grilled North Carolina Chicken Breasts with Grilled Zucchini and Yellow Squash and Lemon Garlic Broccoli
-Pan-Fried Almond Flour Crusted Chicken Breasts served with Sauteed Ginger Garlic Kale
-Ancho Chili NC Chicken Tacos Served with Spanish Corn Salad and Summer Squash Slaw
-Pesto Stuffed NC Chicken Breasts Served with a Corn and Zucchini Salad with Feta and Roasted Broccoli
-Pasture Raised NC Chicken Salad Wraps Served with a Mayo-less Coleslaw and Balsamic Glazed Green Beans
-Apple Cider Braised NC Chicken Thighs served with Mashed Turnips with Cream and Crispy Shallots and Broccoli Rabe with Garlic
-Pasture Raised NC Chicken Enchiladas in a Roasted Tomatillo Sauce Served with a Mexican Side Salad and Cilantro-Lime Dressing
-Thai Coconut Chicken Soup served with a Thai Green Papaya Salad
Seafood
-Roasted Fennel and Orange Wild Salmon with Cauliflower “Mashed Potatoes” and Sauteed Mustard Greens
-Maine Diver Caught Scallops in a Brown Butter Caper Sauce Served with Zucchini Noodles and Sauteed Baby Spinach
-Roasted South Carolina Mahi Mahi served with Sauteed Ginger-Sesame Bok Choy and Maple-Glazed Carrots with toasted Cumin
-Wild Salmon and Avocado Salad with a Lemon Parsley Dressing Served with Roasted Local Butternut Squash
-Grilled South Carolina Triggerfish with Roasted Lemon-Garlic Cauliflower and Sauteed Spinach with Pine Nuts and Raisins
-Poached Wild Salmon in a Coconut Cream Reduction Served with an Arugula Salad and Smashed Turnips
-Mushrooms Duxelle Stuffed Salmon Filets served with Kale, Caramelized Onions and Apples and Roasted Parsnips with Balsamic and Rosemary
-Poached Sablefish Filets served with a Homemade Aji Dulce Mayonnaise, Melted Leeks and Orange Ginger-Glazed Carrots
Pork
-Slow Roasted Pasture Raised NC Pork Shoulder with Braised Cabbage and Apple
-Szechuan Pork and Mustard Green Soup served with Twice Baked Yams and Sauteed Tomatoes and Summer Squash
-Bone-In Pasture Raised NC Pork Chops with Homemade Applesauce and Roasted Asparagus
-Lemon and Herb Marinated Pork Tenderloin with Mashed Cauliflower and Wild Rice Pilaf
Beef and Lamb
-Argentinian Style Grass-fed NC Rib-Eye with Chimichurri served with Grilled Broccolini and Roasted Parsnips Glazed in a Spicy Honey Butter
-Pasture Raised NY Strip Salad with Charred Peppers and Balsamic Dressing Served with an Israeli Couscous Salad
-Seared Lamb Chop with Herb Salt Served with Garlicky Snap Peas and a Sweet Bell Pepper Salad
-Greek Style Lamb Wraps served with Tabbouleh and a Fresh Greek Salad
-Breakfast for Dinner!: Spicy Lamb Sausage Patties, Poached Eggs, Coconut Flour Pancakes, and Braised Swiss Chard with Apple
-Steak Salad- Slices of Grass-fed Ribeye with Caramelized Onions, Red Peppers Avocado and Pumpkin Seeds over a bed of baby Arugula. Served with a Roasted Seasonal Squash Medley
-Pasture Raised NC Steak Fajitas served with Refried Not-Beans and Spanish Rice
-Pasture Raised NC Beef Shoulder Slow Cooked in a Yellow Vegetable Curry Served over Cauliflower Rice
-Red Wine Braised Short Ribs Served with Cauliflower Mash and Braised Brussel Sprouts with Mustard Cream Sauce
-Texas Style (beanless) Beef Chili Served with Coconut Flour “Corn” Bread and Collard Greens
-Spaghetti Squash Bolognese Served with Braised Swiss Chard and Mushrooms
-Pasture-Raised Ground-Beef Stuffed Acorn Squash served with Braised Celery
-Pasture Raised NC Ground Beef Tacos in Cabbage wraps served with Tomatillo Quinoa and Charred Broccolini
-Bulgogi: Korean Style Marinated Flank Steak served with Sesame Ginger Bok Choy and Twice Baked Japanese Sweet Potato
-Like Mom’s Meatloaf served with Southern Style Cucumber and Onion Salad and Garlic Mashed Potatoes
Vegetarian
-Mixed Mushroom Ragout Served over Spaghetti Squash Served with Chopped Kale in a Hot Pepper Vinegar
-Tom Kha Soup Served with Thai Style Brown Rice
-Stuffed Zucchini Boats served with a Roasted Red Pepper Sauce and Sauteed Kale and Garlic with and Pumpkin Seeds
-Spinach, Roasted Red Pepper, and Sharp Provolone Quiche Served with a Simple Mixed Greens Salad
-Butternut Squash and Vegetable Coconut Curry Soup served with Thai style Cauliflower Rice
-Mushroom Risotto with Cauliflower Rice Served with a Roasted Asparagus Salad
-Piperade with Poached Eggs- A Spanish Red Pepper Dish Topped with Poached Eggs and served with a Spanish Style Quinoa Salad
-Butternut Squash Lasagna with Cashew Ricotta
- Eggplant Parmesan