SAMPLE MENU ITEMS
Below is a sampling of past meals clients have loved—feel free to request any of these for your Weekly Menu, Special Event, or as part of your personalized Food Is Your Medicine plan. We’ll work together to make sure your meals are both deeply nourishing and truly enjoyable.
Wild Salmon and Avocado Salad
with a Lemon Parsley Dressing Served with Roasted Local Butternut Squash |
Seared Lamb Chop with Herb Salt
Served with Garlicky Snap Peas and a Sweet Bell Pepper Salad |
Butternut Squash and Vegetable Coconut Curry Soup
served with Thai style Cauliflower Rice |
CHICKEN BASED DISHESPaleo Chicken Quiche
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 |
|
|
SEAFOODRoasted 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 BASED DISHESSlow 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 LAMBSeared Lamb Chop with Herb Salt
Served with Garlicky Snap Peas and a Sweet Bell Pepper Salad Argentinian Style Grass-fed NC Rib-Eye with Chimichurri served with Grilled Broccolini and Roasted Parsnips Glazed in a Spicy Honey Butter 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 |
VEGETARIANMixed 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 |
|