These menus are offered as examples of the variety of foods I can prepare. Your customized menus may or may not include dishes listed here. I enjoy researching new recipes to please my clients.

If you don’t like peppers, I won’t cook with peppers. If onions disagree with you, I’ll eliminate them from the recipes I use to prepare your food. And if you love broccoli, I’ll find new and interesting ways to prepare it.


Soy Marinated Salmon & Sesame Green Beans

Roast Pork with a Rum-Maple-Pecan Glaze & Tomato-Zucchini Bake

Chicken Saltimbocca & Bulgur with Mushrooms

Stuffed Bell Peppers & Orange-Glazed Carrots

Santa Fe Chicken Soup & Cornbread

Soft Shrimp Tacos with Tropical Salsa & Snap Peas with Peppers

Vanilla Balsamic Chicken & Vegetable Couscous

Pork Cutlets & Rice with Swiss Chard, Peas and Toasted Almonds

Lamb Burgers with Caramelized Shallots & Broccoli with Parmesan Bread Crumbs

Santa Fe Meatloaf & Green Beans and Portobello Mushroom Sauté

Feta-Spinach Salmon Roast & Orzo with Tomatoes

Baked Spaghetti Casserole & Roasted Bell Pepper Salad

Raspberry-Balsamic Chicken & Mustard Green Gratin

Tuna Burgers with Avocado Sauce & Spinach and Strawberry Salad

Pork Tenderloin with Fresh Mango Salsa & Green Beans and Red Onions with Warm Mustard Vinaigrette

Thai Marinated Chicken Kabobs & Zucchini-Rice Torta

Smoked Turkey Baked Chimichangas & Roasted Broccoli with Lemon Butter and Pine Nuts.

Florentine Meatballs & Risotto with Sugar Snap Peas and Leeks

Double Cheese and Prosciutto Calzone & Vegetable Couscous Salad

Shrimp with Orzo & Sautéed Spinach with Pecans and Goat Cheese

Lemon Chicken & Spicy Green Beans

Butternut Squash Macaroni and Cheese & Cider-Braised Greens

Brazilian Coconut Tuna & Coconut Rice

Pork Loin with Brandy and Dried Cherries & Horseradish Mashed Potatoes

Stout-Braised Short Ribs & Parsley Buttered Noodles


Pasta Primavera & Garden Salad with Basil Buttermilk Dressing

Double Bean Burritos & Mexican Corn

Baked Barley with Shiitake Mushrooms and Caramelized Onions & Roasted Brussel Sprouts

Stir-Fried Broccoli and Red Peppers with Peanut Sauce & Sesame Noodles

Roasted Red Potato and Lentil Salad with Dijon Dressing & Sugar Snap Peas

Winter Squash Stew with Pinto Beans and Corn & Corn Bread

Portobello Steak Burgers & Roasted Cherry Tomatoes

Soba Noodle Salad with Vegetables and Tofu & Miso and Garlic Broiled Eggplant

Vegetable Paella & Sauteed Greens

Wild and Brown Rice Cakes with Vegetable Ragu & Cabbage and Apple Compote


Udon Noodles with Eggplant and Sesame-Soy Wasabi & Spicy Mushroom and Tofu Stir-Fry

Rice and Lentil Patties with Curried Tomato Sauce & Roasted Cauliflower

Ratatouille with Pasta & Broccoli with Lemon and Toasted Pine Nuts

Mixed Bean Soup & Wheat-Soy Quick Bread

Tofu, Asparagus and Red Pepper Stir-Fry over Quinoa & Baked Parsnips

206-718-2776 –