I want to provide you with a few ideas of what I can create for you.
However, my main goal is to cook to your specific likes and needs.
Spinach salad with Asian Pear and radishes
Roasted Chicken Thighs with Lemon & Vermouth
Pearl Couscous with roasted mushrooms and pine nuts
Summer mixed Green salad with berries and orange segments, lemon vinaigrette
Cioppino Seafood Stew topped with baby arugula
Crusty Garlic Bread
Kale, Farro, and squash salad with feta cheese and a lite red wine vinaigrette
Maple Baked Salmon on Romanesco broccoli puree and charred roma tomato slices
Turkey and Pinto Bean Chili with Jalapeno Cheddar cornbread and honey butter
Arugula salad with cherry tomatoes and pistachios, balsamic dressing
Tender butter lettuce with parsley, cilantro and edible flowers, white wine vinaigrette
Trout Meuniere with parsnip puree and glazed carrots and asparagus with lemon
Fresh spring rolls with tofu, chicken or shrimp
Saucy Skillet Pad Thai with tofu, chicken or shrimp
Fortune cookie – of course!
Sweet and sour cucumber/daikon radish salad
Asian inspired, marinated flank steak with Bok choy and sugar snap peas, sticky rice
Endive leaves with dried cherries and a citrus dressing
Oven roasted pork tenderloin with long grain rice and peas and a mushroom “ragout”
Peach-tomato Panzanella salad
Lamb chops with thyme and rosemary, served over a crispy potato “Roesti”
For vegetarians
African peanut stew with sweet potatoes, topped with fresh cilantro
Warm African flatbread
Ribboned cucumber salad with thyme dressing
Barley Risotto with mozzarella, green onions, mushrooms, and radicchio
Thick slices of heirloom tomatoes, drizzled with balsamic reduction and basil oil
Simple, but flavorful, fusilli pasta with lemon zest, mascarpone and peas, pecorino romano
Traditional Caesar salad with croutons, Parmesan, and a non-traditional, lemony dressing
Golden sautéed gnocchi with zucchini, sage, micro-radish shoots, and lemon
Fresh spring rolls with baked tofu as a starter
Traditional Vietnamese vegetarion pho soup with rice noodles, mushrooms, carrots, bean sprouts, green onions, mint, jalapeño, and basil (tofu and any additions are optional)
Salad of mixed greens, dressed in a lite buttermilk vinaigrette
Vegetable Paella with cauliflower, mushrooms, green onions, and roasted red peppers
Fresh, raw veggie platter with Green Goddess dip and Kalamata olives
Creamy tomato soup with grilled cheese sandwiches -- an all-time favorite
Desserts:
Berry Cobbler
Honey yogurt with fresh fruits of your choice
Strawberry Shortcake in a glass
Bruleed Oranges with Cardamom Syrup
Meyer Lemon Pots de Creme
Chocolate fondue with strawberries
Affogato (vanilla ice-cream with a shot of espresso)
Raspberry-buttermilk cake served with a raspberry coulis
