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 farro 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
- 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 and homemade taco seasoning
- 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 using coconut aminos
- Turkey Spinach Meatballs
- Zucchini Turkey Burgers
BEEF
- Sunflower seed Spinach Meatloaf
- Soy-ginger marinated Flank Steak
- Chili-lime marinated skirt steak with chimichurri
- 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 or corn tortillas)
- Barbacoa with pineapple mango salsa
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
- Maple Bacon Pulled Pork
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
- Blackened Shrimp with avocado pico de gallo
- Maple Dijon Salmon
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
- Southwest Quinoa and Veggie-stuffed Peppers
- Cauliflower Parmesan “Steaks”
- Sweet Potato and Black Bean Enchilada Casserole
- Maple Tahini Tofu
