Schaal Foods Personal Chef Services
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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




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