Pork Scaloppini with Prosciutto and Caramelized Lemon
Thin pork tenderloin pan seared and cooked in sweet vermouth and chicken stock. Layered with thin slices of prosciutto, fresh sage and caramelized lemon. Served with a sliced veggie medley and wilted baby spinach.
Chicken Salad with Nectarines and Mint
Tender chicken breast, chopped cucumber, toasted pecans, red onion and juicy nectarines sit atop mixed greens, drizzled with a mint and white wine vinaigrette.
Braised Beef Short Ribs
Boneless beef short ribs are seared and then braised in a rustic blend of red wine, beef stock, fresh thyme and rosemary, served on a bed of whipped sweet potatoes.
Balsamic Glazed Tuna and Brussels Sprouts with Orzo
Fresh tuna steaks are quickly seared and drizzled with a sweet balsamic reduction, sitting atop orzo with fresh parsley and caramelized brussel sprouts.
Thick Salmon steaks are marinated in a blend of soy sauce and maple syrup and baked for the perfect combination of salty and sweet, served on a bed of wild rice with fresh spring peas.
Cheese, Corn and Black Bean Enchiladas
Roasted corn and tender black beans are combined with three cheeses, wrapped in flour tortillas and smothered in enchilada sauce.
Heirloom Tomato and Herb Fettuccini
Thick ribbons of fettuccine are tossed with flavorful diced heirloom tomatoes along with fresh rosemary, oregano and thyme and topped with shaved Romano cheese.
Summer Squash Soup with Pasta and Parmesan
Paper thin slices of zucchini and summer squash in a light vegetable broth with a hint of lemon, seasoned with fresh thyme and oregano and basil. Sprinkled with Parmigiano-Reggiano cheese.
Penne alla Vodka
Whole-wheat penne pasta is coated in a delectable tomato-cream sauce, spiked with vodka and sprinkled with fresh basil and Grana Padano cheese.
Creamy Arborio rice is combined with fresh corn, peas and lima beans for a delicious and healthy take on this classic Italian dish.
Mediterranean Tuna Salad
Flavorful Albacore tuna is tossed with Kalamata olives, celery, red onions and a light lemon vinaigrette. Served over sliced tomatoes and tender butter lettuce.
Peruvian Beef Kebabs with Roasted Yellow Pepper Sauce
Sirloin Kebabs are marinated in a spicy blend of hot paprika, ground cumin, turmeric and red wine vinegar, then coated in a fiery rub before grilling, served alongside grilled summer vegetables and a refreshing yellow pepper sauce for dipping.
Vera Cruz Seafood
Fresh Sea scallops and shrimp are baked and then coated in a spicy and creamy sauce with jalapenos and green onions, served over a bed of chopped spinach.
Pork Tenderloin with Wild Mushroom Sauce
Roasted pork tenderloin sliced and smothered in a wild mushroom herb sauce finished with a splash of sherry and cream. Served with sliced veggies in a light butter sauce.
Zesty marinated skirt steak is pan-seared and cooked to order, then thinly sliced and served with roasted Broccolini lightly coated in a creamy Kalamata olive dressing.