Sample Entrées

Here are some sample menu items that could be on your dinner table.

All meals are customized to your liking. Substitutions accepted and welcomed!

Poultry

• Chicken Bruschetta: Sautéed boneless, skinless chicken breasts topped with tomatoes, garlic, basil, and feta or Parmesan cheese
• Green Chile Enchiladas: Shredded chicken breasts and Monterey Jack cheese baked in corn tortillas with green chile enchilada sauce
• Greek Salsa Lemon Chicken: Baked boneless, skinless chicken breasts seasoned with lemon and topped with Greek salsa - cherry or grape tomatoes, feta cheese, kalamata olives, lemon juice, olive oil, parsley, and oregano
• Chicken Biryani: Chicken thighs cooked in layers of browned onions, garlic, jalapenos and spiced rice (cardamom, ginger, cinnamon, cumin) with an herbed yogurt sauce
• Chicken Carne Asada Tacos with Pickled Onions: Sautéed chicken thighs seasoned with cumin and oregano, served with corn tortillas, Jack cheese, and red onions pickled in orange and lime juices
• Chicken in Lemongrass Sauce: Stir-fry chicken with lemongrass, garlic and oyster sauce with green beans served over jasmine rice
• Chicken Salad with Asparagus and Sun-Dried Tomato Dressing: Shredded chicken, asparagus, goat cheese, and toasted pine nuts in a sun-dried tomato vinaigrette

Vegetarian

• Zucchini Stuffed with Spinach, Cream Cheese, and Pine Nuts: Broiled zucchini shells stuffed with cream cheese, spinach, pine nuts, shallots, dill and cherry tomatoes
• Tofu in Spicy Red Coconut Sauce (vegan): Cubed firm tofu in a red curry coconut sauce with green onions, garlic and ginger, served over rice or noodles
• Fettuccine and Tofu with Peanut Sauce (vegan): Tofu cubes in an Asian peanut sauce with green onions and shredded carrots served over fettuccine pasta
• Black Bean and Cheese Enchiladas with Ranchero Sauce: Mexican four cheese and black beans wrapped in whole grain corn tortillas coated in a roasted ancho chile sauce
• Creamy Polenta with Artichoke, Caramelized Onion, and Olive Ragout: Slow cooked stone-ground cornmeal with corn, Parmesan cheese, fresh basil and topped with sun-dried tomatoes, sweet browned onions, chopped artichoke hearts, and kalamata olives
• Millet Pilaf with Cranberries, Sweet Potatoes and Thyme (vegan): Protein-rich grain with dried cranberries, sautéed sweet potatoes, and fresh thyme
• Pasta Salad with Walnut-Sage Pesto (vegan): Warm pasta salad with roasted butternut squash tossed with a walnut-sage-parsley pesto with wilted arugula

Seafood

• Maryland Crab Cakes: Large crab cakes made with jumbo lump crab, scallions, fresh herbs, and Kent Island Seasoning
• Black Pepper Caramel Shrimp: Sautéed shrimp coated in a sweet savory spicy (brown sugar, fish sauce, black pepper) sauce
• Fish with Caper Salsa Verde: White fish (whatever looks good at the market) served with an herbed sauce of parsley, basil, capers, shallots, olive oil, and lemon
• Salmon with Parsley-Almond Pesto: Salmon with an herb sauce of parsley, olive oil, garlic, almonds, and lemon
• French-Style Shrimp Salad: Sautéed shrimp with green beans, roasted red pepper, artichoke hearts, black olives, and capers in a lemon-tarragon vinaigrette
• Lentil, Tuna, and Roasted Pepper Salad: Lentil salad with roasted red peppers and high quality tuna in a white wine vinaigrette
• Pan-Seared Scallops with Tomatoes and Pesto: Large sea scallops served with chopped fresh cherry or grape tomatoes, balsamic vinegar, lemon, garlic and basil pesto

Beef, Pork, Lamb & Veal

• Pan-Seared Filet Mignon with Chimichurri Sauce: Seared tender beef filet steaks served with Argentinean-style fresh parsley and garlic sauce with olive oil, red wine vinegar, minced red onion and red pepper flakes
• Beef Tagine with Dried Plums and Toasted Almonds: A Moroccan stew seasoned with Ras el Hanout (ginger, coriander, cinnamon, black pepper, turmeric, nutmeg, allspice, and cloves) with dried plums, honey and toasted almonds
• Balsamic-Plum Glazed Pork Chops: Seared boneless pork chops with a sauce of shallots, port wine, balsamic vinegar and plum preserves
• Roasted Pork Tenderloin with Shallot-Balsamic Sauce: Seared pork tenderloin with a pan sauce of caramelized shallots, balsamic vinegar, fresh rosemary and a touch of Dijon mustard
• Lamb Chops with Dried Cherries and Port: Seared lamb loin chops in a fruity sauce of port wine, dried tart cherries, cherry jam and balsamic vinegar
• Pan-Seared Lamb Chops with Worcestershire Butter Sauce: Seared lamb chops with a pan sauce of sautéed shallots, chicken stock, Worcestershire, fresh parsley and butter
• Osso Buco: Thick veal shanks braised in white wine, tomatoes, onion, celery, carrots, garlic and thyme