Services: Sample Menu

Chef Sabine typically prepares meals that are gluten, dairy and sugar free and she specializes in transforming recipes to accommodate special diets and allergies. This is a small sampling of clients’ favorites.

SALADS

  • Roast Brussel Sprout Salad with Apples, Prosciutto and cider vinaigrette
  • Asparagus Salad with tarragon, mint vinaigrette, goat cheese and walnuts
  • Fall faro salad with roasted butternut, cranberries and kale
  • Greek Quinoa salad with red wine vinaigrette (orzo pasta, fresh vegetables & herbs, feta)
  • Honey Dijon Chicken Pasta Salad with grapes and walnuts
  • Curried couscous salad with shredded carrots, dried cranberries and herbs
  • Kale and arugula salad with quinoa, roasted sweet potato, apples and cider vinaigrette
  • Balsamic quinoa salad with grapes and walnuts

HOMEMADE SOUPS, STEWS, and CHILI’s

  • Chicken and vegetable quinoa soup
  • Italian Wedding Soup (homemade mini-spinach meatballs, escarole and parmesan)
  • Harvest Vegetable Bisque (butternut squash, sweet potato, parsnips and carrots)
  • “Creamy” Potato and Leek soup with homemade pesto
  • Traditional Beef Stew with root vegetables
  • Hearty Minestrone with escarole or spinach
  • Turkey or Beef chili loaded with vegetables
  • Chicken sausage, cannellini bean stoup with spinach

MAIN DISHES

Chicken or Turkey

  • Spaghetti squash casserole with chicken and vegetables
  • Chicken Roulade with spinach and sundried tomatoes
  • Greek Salad stuffed chicken breast
  • Chicken Parm spinach meatballs
  • Chicken Pot Pie with white wine gravy, roast chicken and vegetables
  • Chicken Saltimbocca (ham, provolone, and fresh basil)
  • Turkey and vegetable lettuce cups
  • Turkey Spinach Meatballs
  • Zucchini Turkey Burgers

BEEF

  • Sunflower seed meatloaf
  • Soy-ginger marinated Flank Steak
  • Chili-lime marinated skirt steak
  • Asian Sesame beef stir fry with assorted vegetables
  • Flank Steak stuffed with prosciutto and provolone
  • Taco lasagna (layers of seasoned beef, beans, cheese and wheat tortillas)

PORK

  • Stuffed Pork with ricotta, spinach
  • Lemon grass meatballs with dipping sauce
  • Ginger hoison glazed pork tenderloin
  • Pulled pork with sweet and tangy BBQ sauce
  • Pork Tenderloin stuffed with apple, cranberry chutney
  • Pork “fried” rice – baked, rice, hoison glazed pork tenderloin and broccoli slaw

PASTA

  • Traditional Lasagna, meat or vegetable
  • Spaghetti pie with turkey spinach meatballs
  • Bolognese (turkey or beef loaded with vegetable) served over zucchini noodles
  • Stuffed Shells, with spinach (ground turkey or beef)
  • Chicken and artichokes in a garlic- wine sauce over angel hair or zucchini noodles

SEAFOOD

  • Seared Sea Scallops with roasted grape tomato, parsley sauce
  • Haddock Francisco with Italian stewed tomatoes
  • Lemon and Herb marinated Mahi-Mahi with a garlic-parsley butter
  • Miso-glazed Salmon
  • Ancho chili and lime grilled shrimp over arugula

SIDES

  • Wild Mushroom Quinoa Risotto
  • Mustard Yogurt Glazed Asparagus
  • Honey Maple glazed roasted carrots
  • Baked or mashed Sweet Potato
  • Cauliflower Mash with onions and leeks
  • Summer Vegetable Gratin (zucchini, summer squash, tomatoes)
  • Roasted Broccoli with garlic and lemon “dressing”

VEGETARIAN/VEGAN

  • Tofu Marsala
  • Roasted Acorn squash stuffed with quinoa, mushrooms, kale, cranberries and pecans
  • Thai spaghetti squash with broccoli slaw and carrots
  • Cashew tofu with shredded carrots

Back to Full Meal Services

Chicken Picatta

Fall Farro Salad

Asian Chicken Stir Fry

Pistachio Lamb Meatballs

Quinoa Stuffed Acorn Squash

Sesame Tofu Sticks

Working with Sabine over the last few months has been an absolute pleasure. She easily accommodates my gluten free, vegan diet with creative ideas and everything is so delicious!

Suzanne from Westboro