This is one of the many menus that are being prepared in our personal chef business. If you’d like these dinners to be stacked up & ready to go in your freezer send me an email. During the summer we are spending more time with our families and we don’t update this page much.
Menu for week starting March 31st
Grilled Carne Asada
Lightly spiced steak, grilled and sliced thin. Served on a flour tortilla with
Jack cheese, sauteed peppers & onions, cilantro and salsa.
Served with rice and beans.
Malaysian Style Lamb Curry
Seared lamb is simmered in a Malaysian inspired curry sauce flavoured with
onion, garlic, ginger, cumin seed and mint. served over brown rice with wilted
Pasta E Fagioli
Penne and red beans lightly seasoned with onions, garlic, oregano and thyme in
a rich tomato sauce with beef and sausage. Served under parmesan cheese.
Shrimp and Mushroom Risotto
Risotto with mushrooms and shrimp in a light chicken stock flavoured with
thyme and parmesan cheese. Served with a seasonal vegetable.
Balsamic Vinegar Chicken with wild mushrooms
Chicken simmered in a rich red wine tomato sauce flavoured with porcini
mushrooms, bacon and balsamic vinegar.