Sample Menus for Fall and Winter
fish
GRILLED SEA BASS
with a sweet miso-soy glaze
THAI BRAISED COD
in coconut milk with lemongrass, lime and cilantro
HALIBUT
with curried fennel and orange compote
PAN-FRIED SNAPPER
on a bed of stir-fried vegetable noodles and Thai sweet and sour sauce
CEDAR PLANKED SALMON
with maple, soy and ginger sauce
SESAME CRUSTED HALIBUT
with Indonesian sweet soy glaze
SALMON FILET MIGNON
with balsamic glaze
ITALIAN BRAISED COD
with white wine, tomato, capers and olives
MOROCCAN FISH TAGINE
with peppers and olives
poultry
BRAISED CHICKEN BREASTS
with artichokes, peppers and mushrooms
HOISIN CHICKEN HOTPOT
chicken, shiitake mushrooms and vegetables in a delicious sauce
CHICKEN CACCIATORA
chicken braised with bell peppers, olives, mushrooms, tomato and herbs
TURKEY BREAST COOKED IN OSSO BUCCO STYLE
braised until fork tender with tomato, wine and herbs
MOROCCAN CHICKEN TAGINE
with apricots, cinnamon and almonds
CHICKEN BREASTS
sauteed and served with wine and herb pan-gravy
ITALIAN LEMON CHICKEN
Roasted with lemon juice and oregano
CHICKEN CURRY
with tomato, cashews and yoghurt gravy
CHICKEN STIR-FRY
with broccoli and peppers
meat
ROASTED PORK TENDERLOIN
Marinated in ginger, garlic and soy
BRAISED BEEF
slow cooked with chocolate and cinnamon
VEAL PARMIGIANA
breaded veal scallopine with mozzarella and tomato sauce
LAMB RAGOUT
with olives and red bell peppers
BEEF AND MUSHROOM LASAGNA
beef sirloin, mushrooms, fresh mozzarella and ricotta
BRIASED BEEF RAGOUT
with pappardelle pasta
LAMB SHANKS
slow-cooked with wine, tomato and herbs
MEAT LOAF
with onion gravy
STUFFED PORK LOIN
with roasted apples
vegetarian
etari
CRESPELLE
goat cheese and radicchio crepes with bechamel
CHICKPEA AND SPINACH CURRY
chickpeas in a spicy spinach and tomato sauce
VEGETABLE NOODLES
stir-fried noodles, veggies and tofu
ORANGE-MAPLE GLAZED TEMPEH
with bell peppers and cashews
LASAGNA
swiss chard, mushrooms, butternut squash and cheese bechamel
MOROCCAN TAGINE
winter root veggies with prunes, cinnamon and harissa
PANEER AND VEGETABLE KORMA
paneer and vegetables in yoghurt-cashew sauce
EGGPLANT PARMIGIANA
eggplant layered with ricotta, mozzarella and tomato-basil sauce
PORTABELLO MUSHROOM BURGERS
marinated portabellos grilled and topped with caramelized onion and gorgonzola cheese
TOFU FAJITAS
seared sliced tofu with bell peppers and onions in a fajita sauce
TOFU BOURGUIGNON
roasted vegetables and tofu slow cooked ins a red wine and herb
gravy
SPINACH & FETA PIE
with caramelized onions, currants and pine-nuts
BLACK PEPPER TOFU
in garlic, ginger, soy and pepper sauce
LENTIL AND MUSHROOM MEAT LOAF
NB: tofu, tempeh and seitan are interchangeable in most recipes
side dishes, soups and salads
sweet potato and mushroom soup
butternut squash soup
cauliflower and almond soup
sweet potato au gratin
stir-fried gingery brown rice with vegetables and peanuts
sauteed Brussels sprouts with
lemon and parmesan
cauliflower puree
roasted broccoli with garlic
pan-fried baby artichokes cooked w/ white wine and garlic
curried cauliflower and potatoes
braised collard greens with garlic
carrots braised the shallots and thyme
roasted butternut squash, apples and rosemary
Quinoa and vegetable pilaf
Tuscan kale salad
Roasted baby potatoes with smoked paprika and cumin
Sample Menus for Entertaining
first course
CURRIED POTATO AND LEEK SOUP WITH SPINACH
FRENCH ONION SOUP
topped with melted gruyere on toasted baguette
PAN-FRIED PEAR AND WALNUT SALAD
with salad greens a warm roquefort cheese dressing and croutons
SHAVED FENNEL, APPLE AND ARUGULA SALAD
with a honey mustard vinaigrette
POTATO GNOCCHI
with a creamy spinach and parmesan puree
FIG AND GORGONZOLA SALAD
salad greens with grilled figs, gorgonzola and maple candied pecans and red wine vinaigrette
BLOOD ORANGE SALAD
with dates, shaved parmigiano reggiano and toasted almonds
ENDIVE, RADICCHIO AND ARUGULA SALAD
walnuts, shaved parmigiano reggiano and red wine vinaigrette
main course
ROASTED BEEF TENDERLOIN
with Madiera sauce, crispy roasted potatoes and broccolini
VEAL SHANKS
braised with orange juice, honey and rosemary
Israeli couscous and sauteed green beans
WILD MUSHROOM RAGOUT
over creamy polenta with wilted baby spinach
PAN-FRIED HALIBUT
on a potato rosti with sauteed greens and a lemon-mustard cream sauce
ROASTED BUTTERNUT AND MUSHROOM STRUDEL
on a bed of spinach and puy lentils with a madiera sauce
SPINACH AND RICOTTA CANNELLONI
with a walnut sauce and broccoli sauteed with garlic and peppers
SEA BASS
with a miso glaze, ginger leek fried rice and stir-fried vegetables
CRISPY ROAST CHICKEN
with pan-gravy, roasted fingerling potatoes and kale
ROASTED STUFFED PORK LOIN
with mashed sweet potatoes and garlicky greens
CHICKEN or TOFU CACCIATORE
with saffron risotto and rapini
ROASTED VEGETABLE AND TOFU BOURGUIGNON
with mashed potatoes and green beans
RACK OF LAMB
with goat's cheese potato gratin, haricot vert and red wine sauce
desserts
apple crisp
light-as-air chocolate cupcake with marsala sweetened whipped cream
pear and ginger cobbler
banana tart tartin
flour-less chocolate cake
Turkish walnut and cinnamon cake with warm honey syrup
almond custard tart in an oat and nut crust (V)
poached pears w/ chocolate sauce (V)
ricotta budino with candied orange peel, almonds and chocolate ganache
date and almond custard flan with orange-cinnamon sauce (V)
tiramisu
creme brulee
fresh ginger cake with lemon creme anglaise
Listed are samples of possible menus. Menus are custom designed to your diet / preferences