Spinach Quiche with Asparagus and Mushroom couscous

 

Tortellini pasta Alfredo tossed with Prosciutto, peas and salad

 

Pork and Apple sauté served with roasted sweet potatoes and steamed broccoli

 

Stuffed Cornish game hens, served with wild rice and fresh green beans

 

Veal Osso Bucco braised with vegetables and served with penne pasta

 

Stuffed Acorn Squash with sausage, mushrooms, Parmesan cheese and salad

 

Teriyaki chicken with basmati rice pilaf

 

Boneless Pork Roast, stuffed with apricot stuffing and slowly roasted served with roasted red potatoes and sautéed spinach

 

Veal Parmegiana served with pasta and salad

 

Stuffed Bell Peppers, with ground chuck, mushrooms, and onions

served with couscous pilaf

 

Veal or Beef Stew with homemade corn muffins

 

Polenta Lasagna with wild mushroom and Gorgonzola cheese,

served with salad

Salmon Steaks with sautéed spinach and parsley buttered red potatoes

 

Lamb Alforno, seasoned ground lamb layered with eggplant and tomato sauce, with salad

 

Veal, mushroom, and red pepper goulash served with braised brussel sprouts

 

Sautéed chicken cakes served with garlic mashed potatoes and steamed vegetables 

 

Risotto tossed with asparagus and chicken sausage, served with salad

 

Lemon garlic chicken baked with artichoke hearts in a light cream sauce, served with Penne pasta and broccoli

 

Stuffed Cabbage Rolls served with homemade applesauce and fresh green beans

 

Shepherd’s Pie (made with Lamb) served with steamed mixed vegetables

 

Meatloaf with mashed potatoes and gravy served with peas

 

Beef Stroganoff served with noodles or rice and a fresh garden salad

 

Calzone, stuffed with Italian sausage, mozzarella, mushrooms and olives served with salad

Chicken Enchiladas with Spanish rice and black beans

 

Macaroni and cheese with four cheeses, served with fresh green beans

 

Boneless pork roast stuffed with fig stuffing and glazed with fig jam, served with wild rice and asparagus.

 

Broccoli & Beef stir fry with basmati rice and vegetables

 

Roasted Duck with cornbread and wild mushroom stuffing, served with roasted butternut squash

 

Fettuccine Alfredo with proscuito and peas with garden salad

 

Salad Nicoise paired with pureed cauliflower soup

 

Risotto with artichoke hearts, mushrooms and hot Italian sausage

 

Grilled Lamb kabobs marinated with fresh mint vinaigrette and served with Orzo

 

Sautéed Medallions of Pork with lemon, caper cream sauce with mashed potatoes and sautéed Swiss chard

 

Spaghetti with meatballs and homemade Italian sauce with salad

 

Cassoulet served with mixed greens and tomatoes

 

Shrimp croquettes served with red potatoes and sautéed Swiss chard 

 

Quiche Lorraine with fresh cantaloupe and honeydew melon with salad

 

Chicken in Puff Pastry with ricotta cheese, spinach, and mushrooms served with fresh steamed broccoli and cauliflower

 

Lasagna, 3 different kinds of meat with sauce and Parmesan and mozzarella cheese served with salad

 

Stuffed Chicken breasts stuffed with ricotta cheese, spinach and mushrooms served with beet salad and wild rice.

 

Fettuccine tossed with chicken, walnuts and caramelized radicchio in a light cream sauce with Parmesan cheese. Served with salad

 

Pork medallions sautéed and served with cherry sauce. Served with mashed red skinned potatoes and fresh asparagus.

 

Chicken stew and dumplings

 

Braised short ribs of beef served with twice baked potatoes and steamed broccoli  

 

Lemon garlic chicken with roasted vegetables and sautéed Swiss chard

 

Sausage ragout served over fresh soft Polenta and served with sautéed spinach

 

Lamb medallions with wild mushroom sauce served with orzo and roasted butternut squash

Almond crusted chicken served with Orzo with peas and mint and romaine salad.

 

Sea Bass with fresh dill and wasabi aioli served with steamed artichokes and rice pilaf

 

Tuna Kabobs served with grilled asparagus

 

Grilled chicken Caesar salad served with Yukon Gold potatoes and green beans

 

Butternut squash cannelloni with sage-walnut cream sauce served with salad

 

Slow roasted salmon with chilled green sauce served over a bed of watercress

 

 

Thai peanut chicken tossed with linguine and baby peas served with cucumber salad

 



Pasta primavera linguine tossed with fresh vegetables in a light creamy Parmesan sauce, served with a garden salad

 

Market steak with Gorgonzola butter, roasted red potatoes and green bean and cherry tomato salad

 

Beef tenderloin with mushroom sauce and artichoke hearts served with braised red cabbage

 

Lemon Sesame Chicken wrapped in Phyllo pastry served with saffron cous cous and asparagus with balsamic glaze and toasted almonds

 

Roasted eggplant couscous salad served with miso soup

 

Grilled swordfish with tomato olive sauce served with garlic mashed potatoes and seared zucchini

 

Szechwan noodles with spicy peanut sauce served with chicken satay

 

Dijon-crusted club steak with lemon broccoli salad and purred carrots

 

Hot and sour soup with whole-wheat soba noodles and vegetable dumplings

 

Marinated duck with blueberry-madeira sauce served with braised radicchio and roasted asparagus

 

Spinach enchiladas with whole-wheat tortillas served with black bean soup and jicama salad

 

Lemon rosemary marinated halibut served with roasted golden and red beet salad

 

Mahi-mahi with citrus balsamic vinaigrette served with baby greens and fresh orange and grapefruit, topped with goat cheese

 

Chicken burger with three mustard sauces served on a whole grain bun with sautéed spinach

 

Raspberry Cornish hens with whole grain wild and brown rice served with oven-roasted carrots, zucchini, and peppers