Anything special you are planning to make this week? Summer produce is slowly flooding the markets and infiltrating our menus. YAY!
Lunch- Spinach salad with strawberries, cilantro, feta and grilled chicken
Dinner- Lemon-Caper Tilapia with roasted garlic broccoli and steamed whole wheat cous cous
Lunch- Baked chicken spring rolls with a side salad
Dinner- Indonesia Glazed chicken breast with sauteed spinach and brown rice
Lunch-Chopped salad with grilled shrimp, steamed asparagus and yogurt herb dressing
Dinner-Roast chicken over shaved brown butter Brussels sprouts
Lunch-Butter lettuce, cherry, almond and grilled chicken salad with cherry vinaigrette
Dinner-Grilled sea bass with colorful roasted bell pepper salad
Lunch-Lobster lettuce cups with turkey bacon, avocado and chives
Dinner-Teriyaki black cod with steamed green beans
Happy Monday Friends! Sarah and I both traveled this weekend so getting back into the swing of things will be tough. To design this week’s menu we relied on recipe inspiration from our favorite cookbook authors like Ina Garten, David Tanis and new fav Gwyenth Paltrow. What cookbooks inspire you to get into the kitchen?
Menu May 2-6, 2011
Lunch-Roast turkey chopped La Scala salad
Dinner-Baked chicken meatballs in tomato sauce with green salad
Lunch-Pan-seared crabcake salad with radishes and snowpeas
Dinner-Pan-roasted chicken breasts with Dijon sauce, steamed green beans and crunchy salad
Lunch- Whole Wheat pesto pasta salad with grilled chicken and cherry tomatoes
Dinner- Steamed White Fish with sweet-spicy ginger sauce over brown rice and steamed broccoli
Lunch- Grilled Shrimp and marinated white bean salad
Dinner- Pork Scallopini with lemon-caper sauce and zucchini pancakes
Lunch- Lobster Tacos with cilantro cabbage salad
Dinner- Crispy Baked fish with green bean salad and grilled artichoke halves
Happy Monday, Loves!
I’m full up from a weekend of Easter feasting and looking forward to getting back on the kitchen side of things. What Easter goodies did you have? And, what are you making this week?
Lunch-Grilled chicken soft tacos with quick pickles and pico de gallo
Dinner-Roast chicken breasts with lemony green beans and a fennel and orange salad
Lunch-Tofu and crunchy veg lettuce cups with hoisin dipping sauce
Dinner-Spicy roast cod with steamed baby bok choy and jasmine rice
Lunch- Vietnamese grilled shrimp salad with carrots, bean sprouts and cilantro
Dinner- Crispy Chicken Milanese with arugula and slow roasted tomatoes and steamed artichokes
Lunch- Quinoa bowl with steamed vegetables, grilled chicken and lemon-tahini sauce
Dinner- Lemon baked white fish over potato slices and steamed asparagus
Lunch- Grilled Vegetable chopped salad with grilled chicken and balsamic-lime vinaigrette
Dinner- Sweet and spicy stir-fry chicken over kale “fried” brown rice
Thai beef salad Image:laRuth
Happy Monday, loves.
We’re adding healthy snacks to our weekly menu. Tell us, do you have a favorite afternoon pick-me-up? Maybe we’ll add it to next week’s menu!
Lunch- Chicken burger on whole wheat bun with roasted red pepper and arugula
Dinner- Grilled shrimp skewers over quinoa, tomato and parsley salad and spicy hummus
Snack-Green smoothie with whey protein
Lunch- Grilled chicken salad with miso dressing, carrots and pine nuts
Dinner- Roast Turkey Breast with twice baked sweet potatoes and green bean salad
Snack-Apple with almond butter
Lunch-Thai grilled beef salad with lime vinaigrette
Dinner-Grilled chicken sausage with lentils and smashed potatoes
Snack-Turkey roll-up with almonds and strawberries on the side
Lunch-Rice noodle salad with poached chicken and mango
Dinner-Gong Bao chicken (stir-fry chicken with Sichuan peppers and peanuts) over steamed brown rice with braised bok choy
Snack- Baby bran blueberry muffins
Lunch-Tofu lettuce cups with hoisin dipping sauce
Dinner–Baked chicken meatballs in tomato sauce with spaghetti squash
Snack-Banana berry açai smoothie
Hi All! Here is our menu for the week, what sounds good to you?
Lunch- Spinach and goat cheese frittata with tomato salad
Dinner- Chicken with fennel and artichoke over herbed quinoa and baby lettuce salad
Lunch- Potato and leek galette topped with smoked salmon and watercress salad
Dinner- Sweet Soy marinated halibut with miso glazed vegetable stir fry and brown rice
Lunch-Baked chicken eggrolls over mixed greens
Dinner-Seared salmon Nicoise salad with new potatoes, olives and truffled deviled eggs
Lunch-Chinese chicken salad with honey mustard vinaigrette
Dinner-Spiced pork chops with red cabbage and raisins and roasted sweet potato wedges
Lunch-Pea and radish salad with seared scallops
Dinner-Chicken and carrot stew with steamed brown rice
Image: Nancy White
Happy Monday, all!
We’re back from the desert with fresh inspiration for this week’s menu, including lobster California rolls à la Roy’s.
We’ve linked to similar recipes whenever possible.
Lunch- Shrimp cocktail with mixed green salad
Dinner- Herb Roasted Turkey breast with assorted spring vegetables
Lunch- Moroccan carrot soup with half turkey sandwich
Dinner- Healthy taco casserole- (ground chicken, black beans, salsa and grilled vegetables)
Lunch- La Scala chopped salad
Dinner- Traditional Irish dinner- corned beef with mustard-horseradish sauce and boiled cabbage, carrots and potatoes
Lunch-Spinach quiche with crunchy green salad
Dinner-Lobster California roll with sugar & spice edamame and mixed greens with miso vinaigrette
Lunch-Dungeness crabcakes with tomato salad
Dinner-”40 cloves” garlic roast chicken with root vegetables and braised kale
Ceasar salad on gold chargers
Happy Monday, loves.
Here’s a look at we’re cooking this week.
Lunch- Yogurt egg salad served over mixed greens with baguette crisps
Dinner- Roasted lemon chicken breasts over cous cous with sauted garlic snap peas
Lunch- Roasted shrimp Caesar salad
Dinner- Grilled chicken sausage over mustard mashed potatoes with a side of spinach salad
Lunch-Roasted chicken and butternut squash salad with arugula and toasted hazelnuts
Dinner-Steamed halibut with lemon, capers and tomatoes
Lunch-Roasted beet and blood orange salad with grilled chicken breast, fresh spinach and citrus vinaigrette
Dinner-Pan-roasted chicken with shallots and Kale salad with preserved lemon vinaigrette
Lunch-Shrimp spring rolls with spicy dipping sauce
Dinner-Grilled NY Strip with red wine sauce and smashed sweet potatoes
Happy Monday, my loves.
Let’s get on with it…
Lunch- La Scala chopped salad with turkey
Dinner- Baked chicken thighs with vegetable and polenta lasagna
Lunch- Chicken Taco Salad
Dinner- Steamed shrimp dumplings and steamed vegetables with sesame-soy dipping sauce
Lunch- Crab cake salad
Dinner- Miso butter-glazed halibut with sesame-soy roasted vegetables
Lunch-Baked chicken eggrolls with honey-mustard dipping sauce
Dinner-Vietnamese shrimp roll salad with grilled shrimp, glass noodles, crispy vegetables and sweet and sour vinaigrette
Lunch-Chicken noodle soup
Dinner-Grilled Asian chicken with cilantro mango sauce, basmati rice and bok choy
Baked Chicken Eggrolls
Hi loves, have you recovered from Thanksgiving?
In deference to last week’s food overload, we’re finding inspiration in several of Bon Appétit’s Food Coma Cure recipes.
Lunch- Grilled chicken and vegetable chopped salad with balsamic vinaigrette
Dinner- Dijon-crusted roasted pork loin with butternut squash and basil risotto
Lunch- Shrimp tacos with mixed green salad
Dinner- Beef, shiitake and snow pea stir-fry over brown rice
Lunch-Chinese chicken salad
Dinner-Roast turkey breast with cranberry sauce, roast brussels sprouts and cornbread stuffing
Lunch-Vegetable barley soup with mushrooms and leeks
Dinner-Braised chicken and shallots with green bean salad and Israeli couscous
Lunch-Baked chicken eggrolls (see image above)
Dinner-Udon soup with winter vegetables and shredded chicken
Happy turkey week!
We’re sorry for our radio silence last week. Our big cook was a great success.
Lydia is covering our short work week. In addition to the menus below, she’ll be making these holiday faves per our clients’ request:
Mini chocolate-chocolate cupcakes
Sugar and spice pecans
Rosemary spiced nuts
A modified version of my grandmother’s molasses cookies, which goes something like this.
Lunch- Spinach Quiche with mixed greens
Dinner- Crisp sage chicken breasts with whipped butternut squash puree
Lunch- Roasted shrimp cocktail with a side of butter lettuce salad
Dinner- Baked Cod with spicy roasted brussel sprouts and sesame brown rice