Posts Tagged ‘A & O weekly menu’

A & O Weekly Menu: 11.15.10

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Our kitchen motto-on a tea towel!

Happy Monday, friends!

It’s crunch time here at A & O.  In addition to our regular meals, we’re prepping  breakfasts, lunches and dinners for 25 weekend guests.  We’ll have our heads down and our ovens on — what fun it will be to see it all come together!

We’ll share photos of our work along the way.

xoxosl

Monday

Lunch- Assorted sushi with cucumber salad and miso soup

Dinner- Shrimp and broccoli stir-fry over cashew brown rice

Tuesday

Lunch- Chopped Chef’s salad with buttermilk ranch dressing

Dinner- Miso-crusted cod with sesame kale

Wednesday

Lunch- Baked chicken egg rolls over mixed greens

Dinner- Vietnamese chicken skewers with lettuce and fresh herbs for wrapping

Thursday

Lunch-Grilled chicken fruit and nut salad with persimmons and toasted hazelnuts

Dinner-Pan-seared baked chicken breasts with mustard sauce and green beans

Friday

Lunch-Chicken enchiladas for a crowd with Southwestern quinoa salad

Dinner-Teriyaki cod over forbidden rice with glazed carrots and miso soup

A & O Weekly Menu: 11.1.10

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Red Velvet Cupcake

Happy Monday, my dears.  We’re cutting our cooking week short–Lydia is getting married! Plenty of gorgeous photos and DIY tips in the weeks to come.

In the meantime, these dishes are calling our names…

xoxosl

Monday

Lunch- Grilled chicken and shaved vegetable salad with Matsuhisa vinaigrette

Dinner- Steamed sea bass with assorted grilled vegetables and brown rice

Tuesday

Lunch-Ground chicken taco salad with a corn tortilla cup, black beans, jalapeno and cilantro lime vinaigrette

Dinner-Pan-seared cod over soba noodles in a spicy ginger miso broth

Wednesday

Lunch-Smoked trout salad with crunch persimmons and green apples

Dinner-Grilled fillet of beef with mustard sauce, green beans with shallots and mixed greens salad with red wine vinaigrette

Sweet Treat-Red velvet cupcakes with cream cheese frosting (see image, above)

Thursday

Breakfast-Steel-cut oats with cinnamon-sugar sautéed apples

Lunch-Turkey bacon BLTA with side of apple butternut squash soup

Dinner-Black bean veggie chili with chunks of butternut squash and cornbread on the side

Friday

Let the celebration begin!

A & O Weekly Menu: 10.25.10

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Hi loves, here’s our plan for the week.  Wherever possible, I’ve included links to similar dishes so you can cook along with us.

I’m thrilled to see fresh fall ingredients taking center stage…persimmons, turkey, squash and cranberries galore!

xoxosl

Monday

Lunch- Southwestern chopped salad with fresh-roasted turkey breast, black beans, avocado, queso and sweet & spicy pépitas

Dinner- Rosemary pork chops over sautéed cabbage and apples

Tuesday

Lunch- Kale and cannellini bean minestrone soup

Dinner- Pan-seared chicken breasts with Dijon and herbed breadcrumbs over green beans

Wednesday

Lunch- La Scala chopped salads with grilled chicken, salami, garbanzo beans, mozzarella, basil and mustardy red wine vinaigrette

Dinner- Moroccan fish and vegetable stew over whole-wheat cous cous

Thursday

Lunch–Grilled chicken fruit and nut salad with hazelnuts, persimmons and goat cheese

Dinner-Pan-seared turkey breast with roast vegetables, celery root puree and fresh cranberry sauce

Friday

Lunch-Butternut squash and apple soup with half a roast turkey sandwich

Dinner-Chili-roasted chicken breasts with sweet corn tamales

Weekend Treat-Pumpkin chocolate chip muffins

A & O Weekly Menu: 10.18.10

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Popover for Wednesday's soup lunch

Happy Monday!  Here’s our menu for the week, complete with inspiration from Ina, Martha and The Splendid Table.  Enjoy!

xoxosl

Monday

Lunch- Chinese Chicken Salad

Dinner- La Scala Vegetable Soup with grilled chicken skewers

Tuesday

Lunch-Shrimp spring rolls with chili dipping sauce

Dinner-Veggies and chicken braised in sweet soy sauce served over egg noodles

Wednesday

Lunch-Spicy lentil and chicken sausage soup with mini popovers

Dinner-Sesame baked chicken tenders with green veggie stir-fry and brown rice

Thursday

Lunch-Watercress salad with persimmons, goat cheese, hazelnuts and grilled chicken breast

Dinner-Halibut skewers over currant and almond couscous

Friday

Lunch- Baked chicken eggrolls over mixed greens

Dinner- Beef Bourguignon with garlic mashed potatoes and a side of green salad

A & O Weekly Menu: 10.11.10

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Tartine Bakery Morning Bun

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.

xoxosl

Monday

Lunch- Soft shrimp spring rolls with lettuce and fresh herbs over mixed greens

Dinner- Pan-seared Sea Bass over couscous with fall vegetables

Tuesday

Breakfast-Steel-cut oats with maple syrup and sauteed apples

Lunch- Ground chicken taco salad

Dinner- Steamed chicken and shrimp dumplings with steamed vegetables

Wednesday

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

Thursday

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

Friday

Lunch-Frisée salad with endive, green apple, walnuts and smoked trout

Dinner-Roast chicken with rosemary roast potatoes and zucchini “pasta”

A & O Weekly Menu: 10.4.2010

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Our game-plan for the week, complete with a Meatless Monday.

Banana Pecan Loaves

Monday
Lunch- Chilled beet soup with goat cheese toasts
Dinner- Peanut noodles with marinated tofu

Tuesday
Lunch- Red lentil soup with fresh lemon
Dinner- Grilled chicken skewers and assorted grilled vegetables with parsley pesto dipping sauce
Snack-Banana pecan bread

Wednesday
Lunch- Shrimp spring rolls with sweet soy dipping sauce
Dinner-Roast chicken with cowboy-style mashed potatoes and kale and apple salad

Thursday
Lunch-Grilled chicken fruit and nut salad with grapes and candied pecans
Dinner-Pan-fried trout with with stuffed winter squash and endive salad

Friday
Lunch-Butternut squash soup with half a roast turkey sandwich
Dinner-Lemony Parmesan baked chicken fingers with market vegetable sides

P.S.  Have you subscribed to A & O yet?  Get your daily hit delivered to your inbox or reader–just click on our RSS feed at the top right.  Or follow us on twitter for updates and extra recipes and foodie tips. xoxo

A & O Weekly Menu

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Sarah and I are often asked where we come up with the ideas for our weekly private chef menus. The answer is from everywhere. Restaurants, friends, cook books, our own recipe archives and of course the food magazines. I’m trying two new recipes this week inspired from the September issue of Bon Appetit, I linked to the recipes if you want to try them along with me and let us know what you thought!

september_10_cover_v

Monday
Lunch- Grilled vegetable salad topped with tuna salad and balsamic vinaigrette
Dinner- Moroccan Chicken with green olives and lemon over red quinoa

Tuesday
Lunch- Southwestern chopped salad with black beans and crisp vegetables
Dinner- Miso glazed cod with charred eggplant in a mirin dipping sauce

Wednesday
Lunch- Caesar salad topped with grilled salmon and roast cherry tomatoes
Dinner- Summer vegetables and white fish in a light carrot curry over brown rice

Thursday
Lunch-Grilled chicken and fruit and nut salad
Dinner-Mango shrimp tacos on corn tortillas

Friday
Lunch-Mache salad with roasted chicken, avocado and tarrgon vinaigrette
Dinner-Baked halibut in a tomato and olive sauce

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