Family Favorites
The old saying “kid-tested, mother-approved” comfort food
Chicken Pot Pie – Country style chicken potpie made with big chunks of chicken breast, corn and carrots in a creamy chicken sauce, topped with flaky puff pastry. Served with choice of side salad.
Stuffed Shells – al dente pasta shells with creamy three-cheese spinach filling smothered in roasted tomato sauce. Served with Parmesan bread sticks and cool cucumber salad. (Spinach can be eliminated from cheese filling)
Beef Stroganoff – choice, tender pieces of grain-fed beef in a sherry mushroom sauce finished with sour cream, served over egg noodles. Recommend jicama, peapod and strawberry side salad with honey-lime vinaigrette.
BBQ Turkey Meatloaf – Organic breast of turkey and dark meat freshly ground to make the most moist, succulent turkey meatloaf, with grated carrot and homemade honey barbeque glaze. Served with mashed potato.
Ask about “hidden nutrition” techniques in family foods – like adding pureed sweet potato to the meatloaf or cauliflower to the mashed potatoes. We have all kinds of ideas for increasing the nutritional value of any entrée – your kids won’t suspect a thing!
Restaurant in Your Home
Kissin’ Chicken – organic chicken slow cooked with whole garlic to succulent fall-off-the-bone status and served in a Cognac and white wine cream sauce. Served over couscous with pine nuts and roasted carrots.
Salmon Al Cartoccio – fresh wild salmon sealed in parchment and oven-steamed in the flavorful mouth-watering combination of tomato, lemon, shallot, fresh oregano, and fresh thyme. Served with Parmesan Polenta.
Roasted Pork Loin with Fig Sauce – rich velvety fig sauce served over tender rosemary and pecan encrusted loin of pork medallions. Served with rice pilaf.
Roasted Corn Enchiladas - corn tortillas with cheesy spinach, red pepper and corn filling, topped with made-from-scratch green tomatillo enchilada sauce. Very mild - spicy only if you request it. Served with Mexican beans or black beans.
Soup & Salad Combo – Thyme & Lemon Chicken soup coupled with Mediterranean pasta salad made with cucumber, tomato, olives, chopped spinach and feta cheese.
Singles Café
Mango Shrimp - Think shrimp scampi with a French Polynesia twist. Butter-sautéed shrimp with a sweet and tangy mango salsa served with corn tortillas or over angel hair pasta.
Chinese Noodle & 5-spice Chicken - organic free-range chicken rubbed with Chinese 5-spice powder and oven roasted, tossed with Udon noodles, dressed with a garlic and soy dressing and served on a bed of greens. A full meal.
Korean Barbequed Beef && Broccoli – marinated flank steak stir fried with fresh organic broccoli and served on fresh greens or a bed of basmati rice.
Jamaican Red Beans & Rice – sweet and savory blend of red beans and rice with thyme and coconut milk. Served with choice of side salad.
Grandma’s Meatloaf – Traditional moist meatloaf loaded with flavor. Best served with a side of mashed potato.
Vegetarian
Entrees that are beyond the basic salad
Stuffed Zucchini - zucchini halves topped with yellow pepper, cheese, onion and garlic stuffing topped with breadcrumbs and baked. Low-fat version available. Served with choice of side dish.
Tomato Torta – fire-roasted tomatoes tossed with Balsamic vinegar and baked with sharp Parmesan cheese, and free-range eggs in a flaky crust. Like quiche, but better. Served with choice of side dish.
Southwest Grilled Veggie Wrap – Grilled and marinated tomato, peppers, eggplant and squash tossed with fresh corn and wrapped in a tortilla. Served with fresh guacamole and salsa.
Roasted Beet and Pecan Risotto – roasted sweet beet and toasted pecans meet in this creamy and delicate risotto topped with Pecorino.
Curried Rice with Vegetables– Flavorful and aromatic green curry spices up steamed broccoli, cauliflower and carrot while the coconut milk and rice balance the flavors to create a rich and satisfying one-bowl meal. Delicious!
Entrée Salads
Salads may require some assembly by client
The Big Salad – a bed of romaine loaded with fresh organic favorites – grape tomatoes, yellow, green and red pepper, broccoli and cauliflower, celery, cucumber, red onion, garlic croutons, choice of cheese, homemade dressing and other “fixins.”
Trout & Pecan Salad – Farm raised rainbow trout pan-grilled served on a bed of organic spinach topped with toasted Texas pecans and a dollop of Texas made goat cheese.
Steak Salad – Seared strip steak (regional grain fed beef) sits atop a bed of romaine with sautéed mushrooms, red onion and blue cheese crumbles.
Scallop & Bacon Salad - seared Sea Scallops and roasted red peppers atop a bed of mixed greens served with a light sweet and sour bacon vinaigrette.
Lemon Chicken Salad – Organic free-range chicken breasts sautéed and served over mixed greens dressed with a creamy, yet light, lemon and basil dressing.
Soups, Stews & Chowders
All soups, stews and chowders are complemented with bread, muffin or crackers
Grandma’s Chicken Noodle Soup
Classic Minestrone
Jalapeno Jack Potato Soup
Thai Coconut Curry Soup
Black Been & Shitake Soup
Classic Split Pea Soup
Brie, Carrot and Mushroom Bisque
Sweet Italian Sausage Soup with Peppers
Hearty Beef Stew
Lamb & Lentil Stew
Chicken Corn Chowder
Roasted Pumpkin and Salmon Chowder
Gazpacho (seasonal)
Ginger Mango Soup with Radish (seasonal)
Brothy Tortilla Soup
Creamy Tomato Tortilla Soup
