New menu ideas for clients this fall

by hillaryshort

Appetizers / Starters
Minestrone soup
Miso soup
Butternut squash soup
Red lentil and chard soup
Homemade wheat – free bread available

Salad & Veggies & Grains side dishes
Butter beans with sweet chili sauce and herbs
Mecca Aztecca salad w. Mango lime vinaigrette (NF 167)
Chopped Greek Salad w. Garlic Croutons
Chopped Mexican Salad with Corn, Red Pepper, Tomatoes
Green Bean, Tomato, Arugula and Mozarella Salad with Basil Dressing
Potato Salad with Olives, Scallions and Garden Herbs
Quinoa w. dried Iranian Lime
Mango and Coconut Rice Salad
Lentils, Eggplant, Tomato and Herbs Salad
M Café’s Scarlet Quinoa Salad
French beans and snow peas with hazelnuts and orange
Sweet broccolini with tofu, sesame and cilantro
Sweet and sour celery root and swede
Roasted sweet potatoes with pecan and maple
Red rice and quinoa with orange and pistachios
Couscous with dried apricots and butternut squash
Puy lentils with sour cherries, bacon and gorgonzola
Chickpeas and spinach with honeyed sweet potatoes
Kosheri – lentils, rice, vermicelli noodles with spicy tomato sauce
Roasted winter root veggies
Quinoa tabouli

Main – Seafood
Seafood paella
Garlicky shrimp with basil
Halibut Red Thai Curry with Polenta
Nobu’s miso black cod
Large scallops with hoisin sauce and sauteed spinach with cilantro
Seared scallops with pea puree
Vietnamese style tilapia
Braised red snapper puttanesca
Shrimp and Asparagus Risotto
Teryaki Salmon
Grilled squid with lime and thyme

Main – chicken
Spiced rubbed chicken with salsas:
Southwestern rub with green grape,scallions & mint salsa
Caribbean rub with pineapple, radishes, peppers and cilantro salsa
Mediterranean rub with cherry tomato, capers and green olives salsa
Honey barbequed chicken
Grilled chicken with apricot glaze
Vietnamese style caramel braised chicken
Middle eastern turkey burger with cucumber and yoghurt salsa
Chicken, lemon and olive stew with saffron rice
Braised chicken with 40 cloves of garlic
Chicken Piccata
Roast chicken with saffron, hazelnuts and honey
Roast chicken with sumac, za’ta and lemon
Turkey and sweetcorn meatballs with roasted pepper sauce
Marinated turkey breast with cumin, coriander and white wine

Vegan meals
Succotash with spicy polenta
Warm chickpea, artichoke and sundried tomato salad with fresh corn, millet and rice croquettes and a jalapeno – potato tofu cream
Baked tempeh with creole sauce, Cajun sweet-corn relish and rice with parsley and lemon
African groundnut stew with spicy sautéed spaghetti squash, ginger baked tofu and quinoa and millet pilaf
Thai vegetable stew with baked tofu triangles served with jasmine coconut rice and a mint, orange and red onion salad
Paella with roasted tomato sauce and tofu – roasted garlic aioli with sautéed cherry tomatoes
Summer ratatouille lasagna with fresh tomato sauce and mixed lettuces in a reduced balsamic vinaigrette
Pasta with fresh shitakes, tomatoes and basil with Mediterranean salad and mushroom nuggets

Child friendly dishes
Shepherd’s pie
Spaghetti Bolognese
Baked ‘fried’ chicken
Roast chicken
Mash potatoes / Baked fries
Frozen peas / Carrots / broccoli
Breaded chicken cutlets
Beef stew
Mushu chicken

Flourless Olive Oil, Almonds and Orange Cake with berries
Apple and blackberry summer crumble