SPRING SUMMER 2018
  This is a personalized service and I can alter just about anything to suit your needs. 

Beef : Main courses
(feel free to convert these recipes into chicken dishes)
Broiled Skirt Steak with Garlic and Herbs: topped with fresh charmoula composed of basil, scallions, thyme, lots of garlic, a little peperoncini lemon and olive oil. 
Steak Panzanella Salad: balsamic marinated sirloin steak over kale, beef tomatoes, charred zucchini, home made croutons and basil with fresh tomato vinaigrette
Strip Steaks with Sundried Tomatoes, Capers and Goat Cheese Butter: A flavorful compound butter ala steakhouses is unusual because of the goat cheese blended in. 
Mongolian Glazed Flank Steak: Brown sugar, ketchup, garlic, and soy sauce. 
General Tso’s Meatballs: these little gems are kicked up with hoisin, cider vinegar, ginger, honey, red pepper flakes, scallions and sesame seeds. 
Korean Skirt Steak: tender juicy broiled skirt steaks in a sake, ginger, toasted sesame oil, sugar and soy sauce marinade. Traditional Korean style.
Tex Mex burger with Creole Mayo: pepper jack cheese stuffed burger mixed up with Cajun spices and served with a dollop of Cajun garlic lime mayo.
Flank steak: with mild Asian marinade (with brown sugar and dry mustard)
Flank Steak: with spicy Thai marinade (honey Ginger and Thai curry paste)
Grilled Asparagus and Sliced Steak Salad: Sliced strip steak and asparagus on a bed of fresh greens with a Hoisin ginger vinaigrette.

Pork: main courses
Raspberry Balsamic Chipotle Pork Chops: this BBQ sauce is divine! Garnished with fresh raspberries! 
Cuban Pork Burgers: juicy ground pork with lime, cilantro, oregano, cumin, and lots of garlic. Served with roasted garlic and Dijon mayo. 
Smashed Potato Salad with Chorizo and Lemon Aioli: roasted baby potatoes and fresh chorizo tossed with a little chorizo oil and sliced scallions. Served with Aioli dressing.
Dijon Pork Chops with Tomato Peach Salad: Honey mustard marinated chops, topped with a lively summer salad. (frozen peaches if not peak season) garnished with basil
Cajun Pork Burgers with Spicy Remoulade: Ground pork seasoned with Cajun spices and hot sauce served with a souped up tarter sauce; capers, hot sauce, scallions and more Cajun seasoning. 
Asian Pork Burgers with Sriracha Mayo: ground pork is mixed with scallions, ginger, garlic, and sesame oil served with spicy mayo. 

Lamb: main courses​
Pomegranate Glazed mini Lamb Sliders: lamb patties seasoned with garlic, mint and orange zest, and finished with sticky pomegranate molasses sauce and seeds.
Lamb Chops with Watermelon-Feta Salad: Brown sugar, and smoked paprika rub for the chops, and the salad is watermelon, pitted Kalamata olives and finely sliced red onion, crumbled feta with a little lemon vinaigrette.
The Four Seasons Chopped Lamb Burger: with pine toasted pine nuts, curry, coriander and paprika. Served with Mango chutney.
Lamb Burgers with Spicy Cilantro Mayo: ground lamb is combined with mint scallions and cayenne. Top with amazing aioli! Mayo, jalapenos, cilantro leaves ginger and minced red onion! 
Vietnamese Aromatic Lamb Chops: chops are marinated with typical Vietnamese flavors. Garlic, chili powder, sugar and lime juice.
Broiled Lamb chops with herbs de Province: garlic and French herbs, exceptional tenderness and flavor 
Greek Lamburgers: ground lamb patties mixed with fresh mint, scallions and feta cheese. 

Poultry: main courses
Sweet Dijon Chicken Breasts: pan seared chicken with a mustard and brown sugar glaze balanced out with lemon juice.
Chicken Picatta: the classic Italian dish with capers, lemon and white wine sauce.
Chicken breasts Margarita: stuffed with sun dried tomatoes, basil and mozzarella.
Village Style Greek Salad: with lemon mint vinaigrette. A chopped style salad with chunks of chicken, feta, cherry tomatoes kalamata olives and cucumber plus lots of fresh mint
Bahn Mi Turkey Burgers: Vietnamese style with pickled veggies and spicy Sriracha mayonnaise on the side.
Springtime Chicken Salad: diced chicken breast with minced onion, diced tomato, almonds, chopped apricots and crumbled feta cheese in a zesty lemon yogurt dressing
Chili Lime Chicken Burgers: diced red peppers, scallions, lime juice, garlic and chili powder with red pepper flakes for a little pizzazz 
Cajun Chicken Breasts: Fun food topped with Cajun spiced mayo, melted Mexican blend cheese and crunchy breadcrumbs on top. Super moist.
Turkey Bacon Turkey Burger: with basil, minced onions and shredded cheddar.
Chicken Sauté with Mango Salsa: Topped with fresh diced mango, minced jalapeno, orange juice, lime juice, cilantro and a little brown sugar all blended into a refreshing salsa.
Moroccan Kale Salad with Chicken: chopped lacitano kale, grated carrots, dried apples, raisins, almonds, oil cured olives and light lemon vinaigrette seasoned with cumin. 
Stuffed Breasts with Prosciutto and Prunes: Lemon goat cheese, sliced Prosciutto and prunes. Delightful! Try it! 
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.
Turkey and White Bean Chili: Mild but tangy basic chili with classic Mexican flavor

Seafood: main courses 
(it is always best to eat the fish dishes on the first night for optimum enjoyment!)
Broiled Salmon with Thai Sweet Chili Glaze: pungent slightly spicy flavor from chili sauce sweetened with a little brown sugar and ginger.
Shrimp Panzanella: seared shrimp with cukes, tomatoes, red onion, Kalamata olives, fresh basil and multigrain home made croutons. White wine vinaigrette.  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! 
Old Bay Shrimp Salad: Famous Old Bay seasoned mayo gives this salad a unique Creole taste. Plus chopped celery and cherry tomatoes
Shrimp and Cannelini 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.
Greek Style Cod: diced tomatoes and white wine with garlic, onions, paprika, lemon and cinnamon baked en casserole.
Shrimp Curry: simple yet authentic version of the classic Indian dish. Ginger, garlic, curry powder, coriander, chopped tomato and garam masala. Order with scallion rice
Balsamic Glazed Salmon with Golden Raisins: Honey Balsamic reduction, raisins and shallots over sautéed fillets.
Seared Bass Fillet with Garlic Mojito Sauce: Lime and orange juice with a little hot chili, cumin, oregano and lots of garlic. This is a typical Cuban marinade.
Orange Marinated Tuna Steaks: orange juice, lemon juice, soy sauce, garlic and oregano…then pan seared.
Sautéed Scallops: with Cherry tomatoes, Green onion, and garlic and parsley
Blackened tilapia with Lime Aioli: Cajun spiced blackened fish with a garlic and lime mayo.
Hoisin Salmon Burger: Hoisin plum sauce, ginger, scallions, garlic a little mayo and sesame oil with panko and cilantro. Sweet and tangy Asian flavor.
On the Border Shrimp Salad: Seared shrimp tossed with black beans, corn and diced veggies with a honey lime vinaigrette

Veggies (side dishes )
Cauliflower Gratin: just like a crustless quiche. You won’t even know it’s cauliflower. With grated parmesan.
Goat Cheese and Walnut (or pecan) Blistered Green beans: Haricots Verts, grated orange peel and parsley. Beans are broiled to char. 
Sesame Spinach with Ginger and Garlic: Can be done with "power greens" or other spring greens. Sprinkled with sesame seeds and sautéed in a bit of sesame oil. 
Peas with Herb Butter: baby peas in a mix of chervil, fresh dill, chives, lemon juice and zest and butter. 
Snap Peas with Yogurt and Feta Dressing: minced garlic, fresh mint, dill, and lemon zest. Very refreshing! 
White Bean and Asparagus Salad: asparagus, navy beans, diced red onion, with chopped bacon and grated parmesan in a fresh thyme vinaigrette.
Shaved Summer Squash salad: Green and yellow squash ribbons, almonds, baby Arugula and lemon garlic dressing. Beautiful and yummy!  
Kale with Tomatoes, Garlic and Thyme: broiled cherry tomatoes add a nice charred flavor.
Steamed Cauliflower with Chorizo: with chipotle chilies. Spicy and awesome! 
Balsamic Onion and Thyme Carrots: sautéed onions with balsamic reduction tossed with baby carrots and thyme leaves.
Cucumber and Feta Toss with minced red onion, Mint and Dill: A fresh salad dressed with lemon and olive oil.
Garlicky Breadcrumb Coated Broccoli: roasted broccoli sprinkled with crispy toasted panko crumbs, garlic, lemon zest and mint.
Green Beans with Sesame Dressing: steamed beans tossed in white wine vinegar, sesame oil, Dijon mustard and toasted sesame seeds. Hot or cold
Corn, Bacon and Red pepper Sauté: Fresh corn, bell pepper, chopped bacon and parsley.
Roasted Carrots with Feta and Parsley: sweet, caramelized carrots get a tangy touch from crumbled feta 
Broccoli Bacon Salad: Steamed Broccoli with regular or turkey bacon in a white balsamic vinaigrette dried cranberries
Snap Peas Sautéed with Ginger and Garlic: simple, fresh and delicious.
Spring Pea Salad: sautéed green peas with sliced shallots, lemon zest, fresh mint leaves and topped with crumbled goat cheese.
Sauteed Kale with Pine Nuts, Raisins and Parmesan: simple and healthy
Chutney Glazed Carrots: mango chutney and ginger give the usual glazes for carrots a new twist.

Spring and Summer POTATOES (side dishes)

Baked Stuffed Greek Potatoes: potato skins filled with spinach, feta cheese, sour cram and Greek seasoning mixture. 
Potato and Kale Cakes: golden brown and delicious little bites with onion and fresh thyme, plus tomato aioli to serve on top.
Mediterranean Potato Salad: baby red potatoes, balsamic, olive oil, oregano and lots of crumbled feta. 
Potato Salad with Pancetta, Rosemary and Lemon: light and refreshing with and lemon dressing.
Spanish Roasted Potato Salad: “patatas bravas” the original is fried, but this version is roasted for much less fat and calories in a Dijon mayo dressing with lots of garlic.
Cajun Potato Salad with Andouille Sausage: Bits of spicy sausage with light, slightly spicy vinaigrette.
Classic Mashed Potatoes: butter, milk salt and pepper…finis! 
Smashed Potatoes with Roasted garlic and oil: skin on baby red potatoes


Rice and Whole Grains (side dishes): 
add tofu or chicken….becomes a main course!!!
Herbed Quinoa and Pomegranate Salad: Quinoa, slivered almonds, mint, parsley, raisins, sliced kalamatas, and Pomegranate seeds. Cinnamon lemon dressing. YUM!  
Not Fried Rice: Have all the same ingredients as the ones from take out, (even the egg) without all the fat and calories.
Garlic Kale and Brown Rice Salad: with zippy citrus dressing. Surprise!!! Crushed pop chips to mix in. Oh, and some dried apricots too. 
Persian Rice with Dates: Brown rice with cashews, dates, a touch of lemon zest and fresh dill weed.
Spicy Chickpeas with Ginger: chickpeas infused with exotic south Asian spices. Ginger coriander, cumin and cardamom. Plus a little minced jalapenos. 
Farro with Mushrooms, Onions, Parsley, and Turkey Bacon: an earthy, nutty, smoky, textural delight! 
Taboulah with Chickpeas: bulgur wheat tossed with diced cukes. Tomatoes, chickpeas, scallions, lemon juice and fresh herbs with a hint of cinnamon
Quinoa with Latin Flavors: chopped onion, minced green chilis, toasted pepitas scallions and cilantro in a limejuice dressing
Kale and Quinoa Salad with Mushrooms: fluffy quinoa with shredded kale, mushrooms, onions, garlic and parsley.
Orzo with Lemon, Garlic Parmesan and Herbs: great with chicken or fish.
Black Beans and Rice: Cuban style with cumin and garlic
Rice with scallions: and lemon zest
(see meatless section below for other grain based recipes)

Meatless mains: main courses
Asiago and White Beans with Farro, Kale and Cherry Tomatoes: can be made with parmesan as well. All tossed together in light tomato sauce. 
Portabellas: stuffed with spinach and ricotta and topped with melted gruyere.
Quinoa Veggie Burger: with lentils, grated carrots, diced onion, and toasted sunflower seeds. 
Corn and Basil Cakes with Goat Cheese Cream: Fluffy Corn Pancakes. A twist on breakfast for dinner! 
Spring Veggie Casserole: thin sliced zucchini, yellow squash, and plum tomatoes roasted and stacked with thyme, rosemary with topped with parmesan and breadcrumbs.
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.
Red Lentil Curry with Spinach: Lentils and fresh spinach simmered in coconut milk with red curry paste. Served with Basmati rice. 
Pesto Portabellas: portabella caps stuffed with pesto, ricotta, parmesan cheese and topped with melted mozzarella.
Chickpea Burger: lots of protein with lots of flavor. Seasoned with Cumin and Peanuts! (nuts can be left out if need be.)
Broccoli, Bulgur, Tofu and Black bean Salad: with shredded carrots in orange ginger vinaigrette 
Vegetarian Black Bean Chili with Orange and Cumin: This Chili is cooked in orange juice and zest plus garlic, onions, cumin, cinnamon and diced tomatoes. Top with orange honey yogurt or sour cream.


Hearty Soups: soups are considered side dishes
Can be made with cream or super skinny. 
Moroccan Carrot Soup: infused with a fragrant blend of cumin, coriander, cinnamon, allspice and cayenne. Topped with plain yogurt and toasted pumpkin seeds.
Cold Gazpacho: tomato based, as mild or spicy as you like. With peppers, onions, cukes, garlic and lemon juice.
Curried Zucchini Soup: A lovely thick puree served cold on warm nights. Garnished with toasted almonds.
Cold English Pea Soup: with minted lemon cream topping.
Carrot Ginger Soup: honey cinnamon sour cream garnish
Mexican black Bean soup: with a hint of lime. 
Southwestern Corn and Chipotle Chowder: add scallops or shrimp optional as a main course.

Pasta: (all main courses) 
Plain, Meat or veggie Lasagna: the classic, your way.
Italian Pasta salad: Mini shells with sun dried tomatoes, chickpeas, roasted red peppers, diced plum tomatoes, green peppers, fresh basil and grated parmesan, in red wine vinaigrette.
Tortellini Salad with Zucchini and Peas: 3 cheese tortellini, shaved zucchini ribbons peas and fresh basil tossed with lemon garlic dressing
Greek Pasta Salad: elbows, feta cheese, diced peppers, Greek olives, diced red onion and fresh oregano in lemony vinaigrette.
Orchiette with Chicken and Sun dried Tomatoes: plus lots of shredded Romano cheese.
Spaghetti and Meatballs: my meatballs are the tenderest. (I have a secret recipe!) 
Spinach Stuffed Shells: en casserole with ricotta, tomato sauce and mozzarella on top.
Skinny Fettuccine Alfredo: made with skim milk and just a little grated parmesan cheese, it’s only half the calories of regular fettuccine sauce, but just as creamy.  






























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A WEEKLY COOKING SERVICE
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