Happy Monday, my dears! Here’s what we’re making this week. We’ve included a few breakfasts that can be done ahead and left in our clients’ fridge for reheating in the morning.
For Wednesday’s egg “kit” we beat 3 eggs with a little milk, season with salt and pepper and leave uncooked with toppings in separate containers. Our clients scramble it up in the morning, adding toppings as desired.
Lunch- Soft shrimp spring rolls with lettuce and fresh herbs over mixed greens
Dinner- Pan-seared Sea Bass over couscous with fall vegetables
Breakfast-Steel-cut oats with maple syrup and sauteed apples
Lunch- Ground chicken taco salad
Dinner- Steamed chicken and shrimp dumplings with steamed vegetables
Breakfast-3-egg scramble “kit” with cheddar and chives
Lunch- Stir-fried rice with egg whites, market vegetables and shredded chicken
Dinner- Baked cod with steamed zucchini and black rice
Breakfast-Morning bun inspired by Tartine (image above)
Lunch-Turkey bacon BLTA with curried pumpkin soup
Dinner-Roasted halibut with hazelnut gremolata and steamed new potatoes
Lunch-Frisée salad with endive, green apple, walnuts and smoked trout
Dinner-Roast chicken with rosemary roast potatoes and zucchini “pasta”