Check out some of my previous menus!

Weekly menu for June 9, 2025
Lighter Meals
Meatballs and Sauce with Spaghetti
5 meatballs simmered in tomato herb sauce and served with spaghetti.

Layered Chicken salad
Roasted chicken shredded then layered with avo, black beans, roasted corn, and tomatoes, with romaine and a lime cilantro dressing.

Beef barley
Onions, celery, carrots, and herbs sautéed with beef, broth and barley until nice and hearty. Served with green salad.

Regular meals
BBQ Chicken 
Chicken breast lightly dusted with BBQ rub then grilled and finished with a sweet and sticky BBQ sauce. Served with creamy slaw, and corn salad.

Coconut lime Salmon
Wild salmon filet oven roasted with lime, green onions, coconut milk, turmeric, and served with rice and sugar snap pea salad.

Pasta with fresh tomatoes, peas, and bacon
Short pasta tossed in a sauce of sautéed onions, peas, fresh herbs, bacon and fresh tomatoes. Served with green salad and crusty bread.

Chicken thighs with peppers
Pan seared chicken thighs with sautéed peppers, onions, roasted garlic, and fresh herbs. Served with mashers and broccoli

Turkey and zucchini cakes
Ground turkey mixed with shredded zucchini, garlic, onions, cumin, coriander, sumac, parsley and cilantro, formed into cakes and pan fried. Served with couscous and carrot mint salad.

Vegan GF Meals
BBQ Tofu
Firm tofu lightly dusted with BBQ rub then grilled and finished with a sweet and sticky BBQ sauce. Served with creamy slaw, and corn salad.

Coconut lime eggplant
Eggplant slices, oven roasted and topped with a sauce of lime, green onions, coconut milk, turmeric, and served with rice and sugar snap pea salad.

Tofu with peppers
Firm tofu lightly marinated then sautéed with peppers, onions, roasted garlic, and fresh herbs. Served with mashers and broccoli

White bean and zucchini cakes
White beans, shredded zucchini, garlic, onions, cumin, coriander, sumac, parsley and cilantro, formed into cakes and pan fried. Served with couscous and carrot mint salad.

Weekly menu for June 2, 2025
Lighter Meals
Meatballs and Sauce with Spaghetti
5 meatballs simmered in tomato herb sauce and served with spaghetti.

Layered chicken salad
Roasted chicken shredded then layered with garbanzo beans, cucumbers, carrots, peppers, and romaine with creamy herbed dressing.

Falafel with tzatziki and pita
Garbanzo bean, north African seasonings, onions, and garlic cakes fried and served with pita and cucumber yogurt sauce.

Regular meals
Oven roasted leg of lamb with salsa verde
Boneless leg of lamb seasoned then cooked Sous Vide to a perfect medium rare, sliced and served with salsa verde, roasted potatoes and green beans.

Chicken and Sage with Pancetta wrapped croutons skewers
Pancetta wrapped croutons skewered with sage wrapped chicken breast, grilled, and served with garlic herb sauce, large bead couscous, and zucchini mix.

Hoisin Noodles with pork
Lightly marinated pork sliced thin and stir fried with green onions, peppers, bok choy, and carrots with long noodles, hoisin, tamari, mirin, and black vinegar. Served with pickled tomatoes and cucumbers.

Stuffed sole
Sole fillets stuffed with sautéed spinach, onions, and lemon then baked with a splash of white wine and butter. Served with rice and roasted carrots.

Beef Stroganoff
Thin sliced beef sautéed with onions, mushrooms, herbs, a touch of mustard and Worcestershire sauce, a splash of white wine and sour cream to stir in right before service. Served with egg noodles, and broccoli.

Vegan GF Meals
Tofu with salsa verde
Firm tofu lightly marinated then pan sautéed served with salsa verde, roasted potatoes and green beans.

Stuffed portobello mushrooms
Large portobello mushrooms stuffed with sautéed spinach, onions, and lemon then baked with a splash of white wine and evoo. Served with rice and roasted carrots.

Hoisin Noodles with tofu
Lightly marinated tofu sliced thin and stir fried with green onions, peppers, bok choy, and carrots with long noodles, hoisin, tamari, mirin, and black vinegar. Served with pickled tomatoes and cucumbers.

Green curry with fried tofu
Thai style green curry with loads of vegetables, ginger, garlic, fried tofu, and coconut milk. Served with brown rice and crushed cucumber salad.
Weekly menu for May 26, 2025

Lighter Meals
Meatballs and Sauce with Spaghetti
5 meatballs simmered in tomato herb sauce and served with spaghetti.

Poached chicken salad
Poached chicken breast diced and mixed with mayo, yogurt, shaved celery, minced red onions, and served on top of mixed greens with walnuts and croissant croutons.

Vegetable and white bean soup
All the spring vegetables, leeks, peas, herbs, baby kale, carrots, simmered in vegetable broth with white beans. Served with green salad.

Regular meals
Buttermilk fried chicken
Chicken breast and thigh pieces marinated in a buttermilk brine, then twice fried for that extra crispiness and served with potato salad and green bean-tomato salad.

Gnocchi with sausage and broccoli
Potato dumplings pan sautéed with pork sausage, onions, peppers, herbs, and broccoli. Served with green salad and crusty bread.

Hot honey pork chops
Lightly marinated pork chops pan seared and finished with a spicy hot honey and lime glaze. Served with roasted carrots and mashers.

Grilled steak salad
Lean flank steak marinated in tamari, rice wine vinegar, mirin, ginger, garlic, and green onions, then grilled to medium rare, sliced thin and served on a bed of mixed greens, mint, shaved radishes, carrots, red onions, and tomatoes with a spicy fish sauce and lime dressing. 

Salmon with olives and tomatoes
Wild salmon filet lightly seasoned then oven roasted with tomatoes, garlic, Kalamata olives, fresh parsley and a splash of white wine. Served with herbed orzo and zucchini mix.

Vegan GF Meals
Vegan GF Gnocchi with peppers and broccoli
Potato dumplings pan sautéed with onions, peppers, herbs, and broccoli. Served with hearty green salad.

Tofu with tomatoes and olives
Firm tofu lightly seasoned then oven roasted with tomatoes, garlic, kalamata olives, fresh parsley and a splash of white wine. Served with herbed white beans and zucchini mix.

Japanese style vegetable curry
Japanese spice blend (coriander,cumin,fenugreek,cardamom,fennel,cinnamon,star anise,turmeric,chili powder) sautéed with onions, eggplant, potatoes, and carrots then simmered in vegetable broth until lightly thickened. Served with rice and quick pickled cucumbers.

Crispy Fried Tofu
Firm tofu marinated in a cashew yogurt brine, then twice fried for that extra crispiness and served with potato salad and green bean-tomato salad.

Weekly menu for May 19, 2025
Lighter Meals
Meatballs and Sauce with Spaghetti
5 meatballs simmered in tomato herb sauce and served with spaghetti.

Roasted chicken salad
Roasted chicken shredded and layered with corn, black beans, cucumbers, tomatoes, and romaine, cilantro avo dressing.

Carrot ginger soup
Super smooth carrot and ginger soup served with crispy croissant croutons and green salad.

Regular meals
Asparagus and mushroom risotto with roasted chicken
Creamy Italian style rice with mixed mushrooms, asparagus, roasted chicken and touch of cream and parmigiano cheese. Served with celery-parsley salad.

Shrimp with fresh tomato sauce and peas pasta
Wild shrimp quick sautéed with shallots, peas, herbs, and fresh tomato sauce then tossed with long pasta. Served with green salad and crusty bread.

Beef cottage pie
Ground beef sautéed with onions, celery, carrots, herbs and garlic with a little broth and topped with mashers and baked. Served with green beans.

Chicken breast with pesto
Pan seared chicken breast topped with pesto sauce and served with roasted potatoes and zucchini mix.

Grilled Pork skewers with pineapple fried rice
Pork lightly marinated in tamari, ginger, garlic, and green onions then skewered and grilled. Served on a bed of pineapple fried rice and spicy cucumber salad.

Vegan GF Meals
Impossible cottage pie
Impossible crumble sautéed with onions, celery, carrots, herbs and garlic with a little veggie broth and topped with mashers and baked. Served with green beans.

Grilled tofu skewers with pineapple fried rice
Firm tofu lightly marinated in tamari, ginger, garlic, and green onions then skewered and grilled. Served on a bed of pineapple fried rice and spicy cucumber salad.

Asparagus and mushroom risotto 
Creamy Italian style rice with mixed mushrooms, asparagus, and touch of cashew cream. Served with celery-parsley salad and roasted carrots.

Tofu with fresh tomato sauce and peas
Pan seared tofu with leeks, peas, a splash of white wine and fresh tomato sauce. Served with quinoa and zucchini mix.


Weekly menu for May 12, 2025
Lighter Meals
Meatballs and Sauce with Spaghetti
5 meatballs simmered in tomato herb sauce and served with spaghetti.

Roasted chicken and sesame salad
Roasted chicken shredded then layered with cucumbers, avocados, shaved scallions, soba noodles, and romaine. Sesame dressing.

White bean and vegetable soup
Spring vegetables like leeks, carrots, celery, parsnips, fresh herbs, mayocoba white beans, a couple of tomatoes, and kale simmered in vegetable broth. Served with green salad.

Regular meals
Turkey ricotta meatballs with fresh tomato sauce
Ground turkey mixed with minced onions, garlic, herbs, ricotta cheese, eggs and breadcrumbs, then rolled into ball and baked with a fresh tomato sauce. Served with couscous and green beans.

Chicken piccata
Pan seared chicken breast with capers, Italian parsley, lemons, and shallots with a splash of white wine. Served with braised white beans and broccoli.

Pasta with hearty meat sauce
Long pasta tossed in a sauce of ground beef, onions, celery, garlic, tomatoes, and Parmigiano. Served with green salad and crusty bread.

Braised pork cheeks with mustard and fig jam
Pork cheeks, marinated in mustard, thyme, and shallots then slow braised with jig jam and red wine. Served with mashers and asparagus.

Miso glazed white fish
Whitefish (hopefully black cod) marinated in mirin, sake, white miso, a touch of sugar and sesame oil, the oven roasted and served with brown rice and bok choy with shitake mushrooms.

Vegan GF Meals
Tofu piccata
Pan seared tofu with capers, Italian parsley, lemons, and shallots with a splash of white wine. Served with braised white beans and broccoli.

Chickpea, cauliflower, and pea curry
Chickpeas, and cauliflower, ginger, and garlic sautéed with coriander, cumin, chili powder (mild), onions, and tomato paste then simmered in coconut milk with cashews, and peas. Finished with garam masala, cilantro, and a lemon wedge. Served with rice.

Miso glazed tofu
Firm tofu marinated in mirin, sake, white miso, a touch of sugar and sesame oil, then oven roasted and served with brown rice and bok choy with shitake mushrooms.

Eggplant “parmesan”
Roasted eggplant layered with fresh herbs, cashew cream, vegan cheese, and topped with GF panko and baked until golden brown. Served with green salad and asparagus.

Weekly menu for May 5, 2025
Lighter Meals
Meatballs and Sauce with Spaghetti
5 meatballs simmered in tomato herb sauce and served with spaghetti.

Chopped salad with Jalapeño ranch
Roasted chicken, corn, green onions, queso cheese, avo, cucumbers, radishes, and romaine served with jalapeño ranch.

Tzatziki Chickpea salad
Chickpeas layered with cucumbers, lemon potatoes, tomatoes, fresh dill, romaine, and yogurt lemon “dressing”. Served with flatbread.

Regular meals
Chicken with goat cheese and peaches
Pan seared chicken breast topped with peaches, goat cheese, herbs, and served with lemon potatoes and zucchini mix.

Salmon with sugar snap pea salad
Oven roasted wild salmon filet with fresh herbs served with sugar snap pea and corn salad, and farro.

Pasta with shrimp
Shrimp quick sautéed with mushrooms, spinach, garlic, and leeks with a splash of white wine and a knob of butter, then tossed with short pasta. Served with green salad and crusty bread.

Beef stew
Beef chuck roasted cubes slow cooked with onions, celery, carrots, herbs, lemon, and broth until super tender. Served with mashers and broccoli.

Pork tenderloin
Lean pork tenderloin lightly dusted with south African style BBQ dry rub then grilled and sliced thin, served with green salsa verde, large bead couscous, and asparagus.

Vegan GF Meals
Tofu with South African rub
Firm tofu lightly dusted with south African style BBQ dry rub then grilled, and served with green salsa verde, giant beans, and asparagus.

Stuffed portabella mushrooms
Large mushrooms stuffed with spinach, tomato, herbs, and leeks then oven roasted and served with quinoa, and green salad.

Tofu with herbs
Firm tofu pan sautéed with leeks and fresh herbs, and served with sugar snap pea and corn salad, and brown rice.

Quinoa, yam, and garbanzo bean cakes
Shredded yams, quinoa, and crushed garbanzo beans mixed with minced onions, herbs, and seasonings, form into cakes and pan sauteed. Served with green beans and zucchini mix.

Weekly menu for April 28, 2025
Lighter Meals
Meatballs and Sauce with Spaghetti
5 meatballs simmered in tomato herb sauce and served with spaghetti.

Chopped salad with Jalapeño ranch
Roasted chicken, corn, green onions, queso cheese, avo, cucumbers, radishes, and romaine served with jalapeño ranch.

Tzatziki Chickpea salad
Chickpeas layered with cucumbers, lemon potatoes, tomatoes, fresh dill, romaine, and yogurt lemon “dressing”. Served with flatbread.

Regular meals
Chicken with goat cheese and peaches
Pan seared chicken breast topped with peaches, goat cheese, herbs, and served with lemon potatoes and zucchini mix.

Salmon with sugar snap pea salad
Oven roasted wild salmon filet with fresh herbs served with sugar snap pea and corn salad, and farro.

Pasta with shrimp
Shrimp quick sautéed with mushrooms, spinach, garlic, and leeks with a splash of white wine and a knob of butter, then tossed with short pasta. Served with green salad and crusty bread.

Beef stew
Beef chuck roasted cubes slow cooked with onions, celery, carrots, herbs, lemon, and broth until super tender. Served with mashers and broccoli.

Pork tenderloin
Lean pork tenderloin lightly dusted with south African style BBQ dry rub then grilled and sliced thin, served with green salsa verde, large bead couscous, and asparagus.

Vegan GF Meals
Tofu with South African rub
Firm tofu lightly dusted with south African style BBQ dry rub then grilled, and served with green salsa verde, giant beans, and asparagus.

Stuffed portabella mushrooms
Large mushrooms stuffed with spinach, tomato, herbs, and leeks then oven roasted and served with quinoa, and green salad.

Tofu with herbs
Firm tofu pan sautéed with leeks and fresh herbs, and served with sugar snap pea and corn salad, and brown rice.

Quinoa, yam, and garbanzo bean cakes
Shredded yams, quinoa, and crushed garbanzo beans mixed with minced onions, herbs, and seasonings, form into cakes and pan sauteed. Served with green beans and zucchini mix.

Weekly menu for April 21, 2025
Lighter Meals
Meatballs and Sauce with Spaghetti
5 meatballs simmered in tomato herb sauce and served with spaghetti.

Antipasti salad
Julienned salami, garbanzo beans, tomatoes, artichokes, olives, romaine, with Italian style dressing. 

Roasted Chicken salad
Roasted chicken shredded then layered with white beans, tomatoes, shaved fennel, shaved celery, romaine and balsamic dressing.

Regular meals
Asparagus and mushroom risotto
Creamy Italian style rice with shallots, white wine, asparagus, mixed mushrooms, chicken broth and a touch of cream with Parmigiano cheese. Served with roasted carrots.

Chicken Katsu
Chicken breast lightly breaded then fried and served with tonkatsu sauce (ketchup, Worcestershire, mirin, brown sugar, and tamari). Rice, and stir fried veggies.

Pasta with bacon, basil, and tomatoes
Short pasta tossed in a sauce with onions, bacon, fresh basil, tomatoes, and fresh mozzarella cheese. Served with green salad and crusty bread.

Pork or chicken sausage with white beans and polenta
Pan sautéed pork or chicken sausage with onions, fennel, peppers, herbs, roasted garlic, white beans and served with creamy polenta and braised greens.

Chicken thighs with tomatillos
Chicken thighs slow braised with tomatillos, garlic, cilantro, onions until nice and tender, served on hominy corn, with rice, radishes, and pickled red onions.

Vegan GF Meals
Tofu Katsu
Firm tofu lightly breaded then fried and served with tonkatsu sauce (ketchup, Worcestershire, mirin, brown sugar, and tamari). Served with brown rice, and stir fried veggies.

White bean stew with polenta
White beans braised with onions, celery, fennel, roasted garlic, herbs, and a little veggie broth and served over creamy polenta with braised greens on the side. 

Tofu with tomatillos
Firm tofu pan sautéed with tomatillos, garlic, cilantro, and white onions. served on a bed hominy corn, with rice, radishes, and pickled red onions.

Asparagus and mushroom risotto
Creamy Italian style rice with shallots, white wine, asparagus, mixed mushrooms, veggie broth and a touch of cashew cream. Served with roasted carrots.