Beef : (all meats are main courses)

Moroccan spiced Flank Steak: Marinated in a honeyed vinegar with cumin, ginger, coriander and cinnamon and broiled to a sweet fragrant glaze.

Korean Skirt Steak: tender juicy broiled skirt steaks in a sake, ginger, toasted sesame oil, sugar and soy sauce marinade.  Traditional Korean style.

Argentine Style Flank steaks with Chipotle Butter:  a fragrant rub of chili powder, coriander, cinnamon and oregano season the steak just right, and then you add a slice of the chipotle butter for even more zip as served.

Fillet of beef with Blue Cheese, rosemary and pine nut sauce: fillet mignon or NY steaks with a creamy cheesy red wine pan sauce. Just a dab will do! Topped with toasted pine nuts.

Andouille and Toasted Pecan Burgers with Spicy Mayo: beef mixed with sausage and the mayo has hot pepper sauce and Spicy Cajun seasoning for a Creole kick.

Ginger Flank steak: tender flank steak (I prefer this cut) rubbed with a paste of garlic, scallions, toasted sesame oil, and fresh ginger with a sesame soy dipping sauce.

Bacon and Gorgonzola stuffed burgers: big flavor packed burgers with bacon and cheese filling. A taste sensation in every bite!

NY Strip steak with Sweet Pepper Chorizo butter: Another compound butter topper. This one blends roasted red peppers, diced chorizo, garlic. Parsley and paprika

Stuffed Pepper Jack Burger: jalapeños, red onion and pepper jack mixed in.  Chipotle Lime mayo to serve.

Flank steak:  with mild Asian style marinade (a touch of brown sugar and dry mustard)

Flank Steak: with spicy Thai marinade (Molasses Ginger and Thai curry paste)

Veal

Veal Romano: Thin sliced cutlets with a companata of white wine, capers, roasted red peppers and thin sliced black olives

Saltimbocca: “Salty mouth” thin sliced veal cutlets with garlic, course salt fresh sage and prosciutto in  white wine and pan juices.

Veal Picatta: with capers, white wine, sage, and pine nuts.

Veal chops with seasonal roasted fruits: wait until the plums and peaches are at their peak for this special treat!

Pork

Pork cutlets with tomatoes sage and lemon bread crumbs: simple boneless chops with zesty breading and roasted cherry tomatoes

Caribbean Pork with Pineapple salsa: coriander, cumin and brown sugar spice rubbed pork cutlets with freshly diced pineapple, red peppers limejuice and cilantro.

Bacon wrapped pork tenderloin:  simple roast with bacon and fresh thyme sprigs to compliment the flavors.

Spicy Jerk Pork chops: these bone in chops have a ginger, lime  and cinnamon laced  Jamaican jerk sauce.

Mustard Pomegranate Pork Roast: succulent tenderloin roast marinated in pomegranate juice, orange juice, honey, Dijon and orange zest.

Pork Chops with Sundried Tomato and Chipotle Pesto: a sweet and spicy rub topping hot chipotles, adobo sauce, sundried tomatoes, brown sugar, cumin and cilantro. (great over pasta or rice too)

Pork tenderloin with Grape, Mint and White Wine Pan Sauce: fruity and simple, light sauce for pork.

Pork Tenderloin with olive Mustard Tapenade: Tender pork roast rubbed with fennel seed and smothered in a tangy black and green olive dressing.

Lamb

Lamb chops with lemon, thyme and mustard butter: pan seared, with a tangy compound butter to serve on top

Sauteed Lamb chops with herbs de Provence: garlic and French herbs for exceptional tenderness and flavor

Lamb chops with Major Gray’s mango chutney and cucumber sauce and seasoned yogurt:

Chutney is a tangy cool taste combo with cinnamon and vinegar added for a kick, and yogurt has chili powder, mustard seeds and cumin for contrast.

Spicy Lamb Burgers with Raita: Ground lamb spiced with coriander, ginger, cinnamon, and cloves serves with a refreshing Raita of yogurt, cucumber ginger, cumin and cilantro with a squeeze of honey.

Lamburgers: ground lamb mixed with fresh mint, scallions and feta with an apple and red pepper chutney

Lamb chops Pursalade: baby lamb chops with mustard and breadcrumbs roasted to perfection

Poultry

Orange coriander game hens with red onions: marmalade and coriander glaze infused with  natural juices  and sweet roasted red onions.

Hoisin glazed chicken breasts with cabbage slaw: Asian flavored Cole slaw with julienne red peppers, sesame seeds and cilantro compliments  this flavorful dish

Baked chicken breasts with Apricot Balsamic glaze: sweet apricot preserves tempered with balsamic vinegar, crushed red pepper flakes and rosemary.

Mediterranean chicken in parchment: fat free with breast of chicken, olives, capers, diced tomatoes, artichoke hearts, oregano and feta cheese.  

Pan Roasted chicken with Olives, sage and Lemon: tender Mediterranean chicken pieces, fresh herbs. 

Baked 5 spice chicken thighs with soy-vinegar sauce and cilantro: boneless thighs rubbed with a flavorful spice mixture to start, and then drizzled with a tangy Vietnamese style sauce.

Prosciutto wrapped chicken breasts stuffed with mozzarella and fresh basil

Chipotle Rubbed Chicken Breasts with Tomato Lime Salsa: spicy chipotle rubbed chicken breasts, cool refreshing salsa of diced tomatoes, scallions. Limejuice and cilantro

Chicken breast, zucchini and feta casserole with lemon slices: a yummy one dish meal.

Chicken breasts  Margarita: stuffed with sun dried tomatoes, basil and mozzarella.

Chicken breasts with raspberry salsa: rubbed with cinnamon and paprika and served with a sweet/hot chutney of tomato salsa and raspberry preserves

Stuffed Breasts with Prosciutto: sun dried tomatoes and goat cheese.

Turkey and White Bean Chili Mild but tangy basic chili with classic Mexican flavor

Turkey London Broil (same preps as beef)

Seafood (main courses)

Broiled Salmon with chili, lime and coriander butter: slice off a round of this robust compound butter to top warm salmon with.

Spice rubbed seared Salmon with honey glazed fennel: soft sauteed honeyed fennel topping on coriander paprika rubbed fish fillet.

Spicy seared Chipotle Shrimp with Zucchini and Chorizo: Serve over rice for a perfect light0 meal!

Roasted  cod with horseradish aioli and lemon zest crumbs: crispy crumbed fish and a garlic, horseradish and tomato mayo to serve along side.

broiled halibut with tarragon and caper mayo: this fresh "tarter sauce" also had chopped cornichons, shallots and sweet paprika.

Tilapia with Charmoula: a baked casserole layered with tomatoes, sliced potatoes and spicy south American herb and garlic sauce. Light and low fat.

Scallops with white Beans in Parchment: also in the packet are grape tomatoes, red onion, lemon slices and fresh cilantro. Just heat and plunge in!

Garlicky Shrimp with basil: oven roasted shrimp gets a double punch of garlic…roasted and garlic oil! Basil and lemon zest finish off the effect.

Baby Snapper fillet steamed in an Asian Teriyaki Lime broth with scallions and Cilantro

Cod poached in Tomato Tarragon Sauce:  white wine, shallots, fresh tarragon, and a splash of OJ  makes for a light fragrant dish.

Blackened tilapia (or other seasonal fillet) with Lime Aioli: Cajun spiced blackened fish with a garlic and lime mayo.

Asian Salmon Burgers: salmon burgers are flavored with cilantro, scallions,  and hoisin sauce and sauteed in toasted sesame oil.

Wasabi Salmon burger: fresh diced salmon loin fillets with sesame seeds and wasabi paste.

Szechuan tuna: Marinated with tamari, ginger and szechuan peppercorns and served with spicy mayo

Warm Shrimp and Cannellini Bean Salad with Mustard vinaigrette and tarragon: luscious pan seared colossal shrimps tossed with fresh tomatoes, parsley and white beans in a sherry mustard dressing. Garnished with tarragon leaves.

Miso Glazed Cod: The one from Nobu. Flakey tender cod fillet marinated in white miso paste, rice vinegar and mirin, and cooked under the broiler.

Rum Spiked Citrus Sea Bass: Zesty citrus marinade with rum for an island flavor is perfect for  this  tender, flakey fillet.

Scallops (or shrimp) with Mango mojo!: Lovely, tender pan seared sea scallops with a mango, mint, honey coulis featuring just touch of minced jalapenos for zing!

Salmon Teriyaki: my secret marinade!

Pecan Crusted Brook Trout: dredged in chopped pecans and lightly sautéed (skin on butter flied fillets)

Baby Snapper fillet steamed in an Asian Teriyaki Lime broth with scallions and Cilantro.

Veggies (side dishes ) Any Seasonal vegetable can be either steamed, sauteed or oven roasted where applicable:

Check Fresh Direct for what’s available over the next few months!

Sauteed Zucchini and peas: A lovely spring mix with fresh thyme leaves

Rainbow Chard with Lemmon Fennel and Parmigiano: beautiful, colorful  swiss chard leaves sautéed with fennel and shaved Parmigiano Reggiano

Sautéed Spinach with white beans and Pine nuts: Garlic, basil and lemon Zest round out the fresh flavors.

Peas with lemon and chives: baby peas, lemon zest and a bit of butter.

Roasted Asparagus with Fresh Tarragon Mayo: dip the spears in this delicate herbed mayonnaise. Elegant finger food!

Wilted Water Cress and Green beans in orange ginger vinaigrette: topped with toasted almonds, served hot or at rm temp.

Garlic roasted Green beans and shallots with Hazelnuts: chopped hazelnuts are a great flavor match for green beans, and a refreshing departure from the usual almonds.

Roasted Asparagus with pancetta: in a lemon mustard vinaigrette

Sauteed Spring Veggies with shallots and lemon: snap peas, asparagus, lima beans (or edemame)  and shallots with fresh lemon juice and zest in a little butter and olive oil.

Snap peas sauteed with ginger and garlic: simple, fresh and delicious.

Carrots Glazed with balsamic vinegar: a little sweet and tangy, “adult” style glazed carrots. Garnished with scallion greens.

Sauteed Spinach with dried apricots and bacon:  sherry vinegar and shallots

Honey lime Asparagus with goat cheese: blanched cold asparagus in a honey lime vinaigrette topped with toasted pine nuts and goat cheese

Green Beans with chili and mint: sauteed with minced shallots, spicy Thai chili paste, lime juice and fresh mint.

Oven roasted corn on the cob with zesty chili lime butter.

Sauteed Water Cress with Garlic: goes will with any of the Asian Flavored main courses.

Green Beans Sauteed with ginger and cashews

Roasted summer Squash and green zucchini with shallots

Sauteed edemame and mushrooms with corn: sauteed in a little butter and garlic.

Corn and Zucchini saute: corn  and green zucchini sautéed with fresh garlic, cumin and cilantro.

Corn and green beans with lime zest: this sauté with shallots and a touch of butter is simply divine!!!

Broccoli salad with Goat cheese, toasted almonds and currants: Another room temperature side dish.

Broccoli with Black olives, Garlic and Lemon Zest: a refreshing veggie sauté.

PASTA & REFRESHING PASTA SALADS (all main courses)

penne with asparagus, olives and Parmesan: light, fresh and loaded with shaved Parmesan.

Pea and Shrimp penne in basil oil: simple and delicious lightly tossed with basil oil,  garlic and lemon zest

Orchiette with Fennel, Sausage and Tomatoes: finished with a touch of olive oil, basil and  freshly grated Romano cheese

Grape and Hazelnut tortellini Salad: tossed with green grapes, scallions, and spinach in a White balsamic vinaigrette and sprinkles with toasted hazelnuts.

Shells with Mozzarella, Green Beans and Tomatoes: tossed with garlic and olive oil

Caesar Tortellini salad with chick peas: Tortellini, chick peas, Pine nuts, Julienne carrots, celery and red peppers with my favorite Caesar Dressing recipe.

Chicken & Tortellini Salad with Havarti cheese and green beans: diced chicken, green beans, havarti cubes grape tomatoes fresh basil in an elegant pasta salad with balsamic vinaigrette.

Italian Pasta salad: Orchiette pasta with sun dried tomatoes, chickpeas, roasted red peppers, diced plum tomatoes, green peppers, fresh basil and grated parmesan, in a red wine vinaigrette.

Greek Pasta Salad: orzo, feta cheese, diced peppers, Greek olives, diced red onion and fresh oregano in a lemony vinaigrette.

Fusilli with a spinach and feta cheese pesto: this tangy pesto can be made with or without anchivies.

Pasta primavera: angel hair pasta with julienne fresh veggies in marinara sauce.

Meatballs (Beef or Turkey) in classic tomato sauce

Whole Grains and Rice >>>>These recipes are side dishes, but can be made with added chicken cubes or tofu as  main course items. They travel to work and can be enjoyed warmed  or cold! (please order accordingly)

Brown rice and black bean salad: with diced green peppers, red onions and cilantro.

Red quinoa and Black bean Salad:  with cumin, coriander, minced jalapenos, diced red peppers, scallions, cilantro and limejuice.

Rice with Corn, Tomatoes, Mozzarella and Basil: creamy mozzarella melts into the rice blend when reheated.

Basil Quinoa with Pine nuts: cider vinegar, pine nuts and fresh basil.

California Bulgur Salad with Lemon Mint Dressing: bulgur wheat, green onions, shredded carrots, radicchio and diced kiwi fruit with fresh mint.

Arroz Huérfano (orphan’s rice):hearty Mexican staple with diced ham, pecans, slivered almonds pine nuts, and chopped cilantro and saffron

Creamy goat cheese polenta with sundried tomatoes: a perfect side dish or bread substitute with salads

Roasted Eggplant, red peppers and quinoa: in a soy, ginger, sesame and mirin sauce.

Rice and Vermicelli pilaf with peas and cashews: gourmet “rice a roni”

Orzo with lemon, Garlic Parmesan and herbs.

Bulgur “Gazpacho”: Bulgur is cooked in tomato puree for amazing flavor and full of crunchy diced gazpacho veggies, herbs and spices.

Minty Quinoa Taboulah: with a fragrant touch of cumin and cinnamon, quinoa gives a healthy twist to the classic middle eastern salad. Diced tomato, cucumber and fresh herbs.

Black beans and Rice: Cuban style with cumin and garlic

 Couscous Salad with Harmony Tahini Dressing: couscous with crumbled feta, onions, green peppers, chick peas and Greek olives with creamy falafel style sesame dressing.

Persian rice salad: Brown rice with cashews, dates, a touch of lemon zest and fresh dill weed.

Aztec Couscous: couscous with cumin, black beans, corn kernels, jalapeños roasted garlic oil and limejuice garnished with fresh cilantro

Bulgur and Chickpea Pilaf: with tomatoes, cucumbers and fresh mint leaves dressed in a touch of extra virgin olive oil.

Brown rice and corn salad with black beans: roasted red peppers, scallions, olive oil and fresh lemon juice with cilantro leaves.

Rice pilaf with toasted pine nuts and paprika

Brazilian Rice: Brown rice with orange zest, brazil nuts and capers

Cilantro Lime Basmati Rice

Basmati rice with Ginger and shredded carrots

Rice with scallions and lemon zest

Vegetarian Recipes: (these are main courses)

Asparagus Frittata: creamy crust less quiche with grated parmesan (can add diced pancetta for non vegetarians! )

Bulgur Veggie burgers with Lime Mayonnaise: red beans combined with the bulgur create an extraordinary texture. With walnuts, cilantro, garlic, soy sauce and cumin for flavor. Plus the lime mayo on top!

Chick pea and Tahini burgers: like falafel w/o the deep frying, served with a cumin and pepper sauce yogurt topping.

Lentil and Almond muffins: a lentil loaf cooked as individual muffin sized portions for on the go lunches, or just for fun!  Lentils, shredded carrots, diced onions and almond slivers.

Smothered Squash, corn and Pink bean salad with shredded Monterey jack :diced

Zucchini, yellow squash, corn, tomatoes, red onions, thyme and a smattering of jalapenos. Red wine vinaigrette on the side.

Edemame and Summer bean salad with tofu: edemame, green beans, chopped tomatoes, scallions and basil, in a lime and honey  Dijonette dressing.

Spinach pie: a frozen pie crust from fresh direct which I fill with a delectable, spinach mixture topped with melted feta and parmesan cheeses.

Cauliflower and Broccoli Flan with Spinach Bachamel: a Fluffy, creamy crust less quiche with grated parmesan.

Vegetarian cont.

Spring veggie frittata: eggs, low fat ricotta, with roasted asparagus, red peppers zucchini and fresh herbs.

Creamy Spinach and Pepper Gratin: with cream, eggs, ricotta, swiss cheese, spinach and roasted peppers. A Rich and satisfying one dish meal

Pan seared Tofu with Cilantro and ginger sauce: Served with soba noodles

Stuffed Green zucchini: squash is scooped out and filled with a healthy mixture of rice, nuts, raisins and other diced veggies, oven roasted and topped with Nutty gruyere cheese.

Southwestern Black Bean burgers: slightly spicy with cumin and hot sauce.

Potatoes (side dishes)

Roasted potato salad with olive and mint pesto: Pesto is tossed with roasted baby potatoes, scallions, and rosemary 

Sugar snap potato salad: with minced red onion, a Yogurt Mayo Dijon dressing and fresh dill.

Roasted Potato Salad with Shaved Fennel and Salsa verde: the salsa verde is a fresh orange vinaigrette with chives, capers, champagne vinegar, minced shallots, garlic and thyme. Tossed with the potatoes and fennel. So refreshing!

Roasted potato salad with Prosciutto and Mustard Vinaigrette: The dressing has minced cornichon pickles for zip!

Potato salad with haricots verts, Roquefort and Toasted Walnuts: tossed in mustard vinaigrette.

Baby potato salad with Shallots, Bacon, chives and Lemon Vinaigrette: A room temperature delight for Spring

Oven roasted potato salad with shaved fennel and fresh herbs in an orange vinaigrette

Classic mashed Potatoes: butter, milk salt and pepper…fini!

Smashed Potatoes with Roasted garlic and oil: skin on baby red potatoes

 Salads: (all main courses)

Village Style Greek Salad: with lemon mint vinaigrette. A chopped style salad with chunks, chicken, feta, cherry tomatoes kalamata olives and cucumber and lots of fresh mint

Seared Scallop and veggie salad with Orange ginger Dressing: warm up this combo of scallops, snow peas, red peppers and shitakes, and serve over greens with the orange vinaigrette.

Medterrainean Chicken salad with Fennel raisins and Pine nuts: Roasted shredded chicken breast tossed with a lemon garlic and Dijon aioli mayo dressing.

Vietnamese Chicken Salad: shredded chicken breast, cabbage, mint leaves, cilantro and peanuts with traditional Nampla dressing

Fresh tuna, white bean and Arugula salad with grape tomatoes and olives: perfectly seared tuna sliced and fanned over this colorful salad with a balsamic and lemon vinaigrette>

Asian Steak, watercress and spinach salad with hoisin vinaigrette: sliced shell steaks and crunchy water chestnuts over healthy greens and a yummy hoisin dressing finish of the layers of flavor.

 Arugula and roasted Potato Salad with Sauteed Shrimp: tossed with olive oil, rosemary garlic lemon juice and zest over a bed of baby arugula.

Roasted veggie  Panzanella: oven roasted green beans, grape tomatoes and mozzarella chunks combined with crusty baguette croutons, and white beans get tossed with oil, balsamic vinegar and fresh herbs. Served at room temp the infusion is a Springtime delight.

On the border Shrimp Salad: shrimp tossed with black beans, corn and diced veggies with a honey lime vinaigrette
Curried chicken Salad with Toasted walnuts and chutney: chunks of roasted chicken breast with curried mayo, celery, and  major gray’s chutney.

Vine tomatoes stuffed with classic shrimp salad: fit for a king with a touch of dill, salt and pepper and mayo…that’s all.

Soups: Can be made with cream or super skinny!

Pea and Mint sop with Lemon cream: serve hot or cold with a generous dollop of the lemon infused sour cream

Cream of Broccoli with Fennel

Zucchini and Fennel soup

Mexican black Bean soup:  with a hint of lime.

Southwestern Corn and Chipotle Chowder: add crabmeat or shrimp optional as a main course.

Carrot Ginger Soup: cinnamon sour cream garnish

Kid Stuff:  (main) Kids are fussy and unpredictable individuals. You name it, I’ll cook it!!!

French fried onion crusted chicken tenders: the canned onion ring favorite as a crunchy coating for baked tenders

healthy baked fish stix: strips of fresh (not minced) tilapia fillets made with whole grain crumbs and egg whites

Oven baked tilapia fillets with cornflake Crumb crust: a hint of ginger and paprika make these extra yummy for you and the kids. (can be any firm white fillet)

Oven baked chicken nuggets: coated with cornflake crumbs, and brown sugar! Yummy and low fat alternative to fried.

Shells with baby shrimp (or chicken) and edemame: in kid friendly marinara

Dijon Honey chicken Drums: Juicy baked finger food for kids and adults

Sweet and tangy oven BBQ tenders: A quick method for slow cooked flavor

Teriyaki drums: skinless drumsticks in a mild, orange flavored teriyaki glaze.

“Yumstick” drumsticks: Baked with breadcrumbs and parmesan

Mac and Cheese Homemade! (no hideous orange powder!) (can add tuna, peas.)

Meatloaf muffins with cheese inside

Stuffed Spuds: Potato skins stuffed with mashed and cheddar.