Dinner Thyme Personal Chef Service

Serving the North Phoenix Valley, Arizona

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!


  • 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


  • 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


  • 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