Tangerine Maple Glazed Chicken:

This is adapted from a Bobby Flay recipe for grilled chicken that is glazed with a sauce of tangerine juice, maple syrup, soy sauce, and fresh thyme. Golden and juicy.

Sheet Pan Chicken with Caramelized Brussels Sprouts:

Adapted from a Melissa Clark recipe.  Bone-in chicken breasts, legs and thighs with dark sweet brussels sprouts, lemon, coriander and spicy red pepper flakes.

Grilled Chicken with Alabama White Barbecue Sauce:

If you’ve never had a white barbecue sauce, this is a must-try. Mayonnaise is the base for this tangy sauce, which is brushed on the chicken at the end of grilling time. I’ll leave extra barbecue sauce for you to spoon on top of the chicken.

Mustard and Herb Chicken:

Fresh bread crumbs, parmesan cheese and fresh rosemary make for a toasty and crispy coating on these mustard-smeared chicken thighs.


Barbecued-Chicken Potpie:
Cooking Light named this recipe on of their “125 All Time Best”. Shredded chicken, tangy barbecue sauce and a cornbread topping. Everyone loves this.

Maple Dijon Chicken:

Sautéed chicken breasts and thighs, with a slightly sweet mustard sauce.

Teriyaki Chicken:

The chicken is so tender it falls off the bone. This is perfect with Coconut Cilantro Rice as a side dish.

Chicken and Andouille Sausage Jambalaya:

This is a great version of the Louisiana Creole-style traditional dish.


Basil Chicken Parmigiana:
Layers of breaded crispy Italian chicken breasts, whole wheat rotini pasta, marinara sauce, fresh basil, parmesan and mozzarella cheeses.

Crispy Roast Chicken with Shallots and Miso Gravy:

Adapted from a “Staff Favorite” recipe from Food and Wine magazine.

Raspberry-Balsamic Glazed Chicken:

These chicken breasts are in a fantastic sweet-tart sauce with white wine and fresh thyme.

Sautéed Chicken with Olives, Capers and Roasted Lemons:

Adapted from a recipe from the restaurant Lidia’s Kansas City. Sautéed chicken cutlets with a tangy sauce of roasted lemons, capers, and Sicilian olives.

Baked Chicken Cheese Enchiladas:

Tender shredded chicken, creamy cheeses and corn, rolled in corn tortillas, topped with cheddar jack cheese.


Chicken Marsala:

Tender chicken breasts, garlic, sauteed mushrooms, marsala wine. Delicious over egg noodles.

Braised Chicken Teriyaki:

A whole fryer chicken, braised in soy sauce, fresh ginger, garlic, sake and chicken broth. Served with steamed rice, and garnished with scallions.

Garlic Mustard Chicken Thighs:

This is a great recipe is from another Personal Chef in Washington. Skinless chicken thighs with a sweet and tangy sauce of garlic, Dijon mustard, lemon, and fresh parsley.

Chicken with Spicy Tomato Sauce:

Sliced boneless, skinless chicken breasts, simmered in a Southwestern flavored tomato sauce

Dijon Tarragon Chicken Breasts:

Boneless, skinless chicken breasts, poached, then simmered in a Dijon mustard and fresh tarragon sauce. A touch of butter gives this dish just the right amount of richness.

Greek Garlic Chicken:

Roasted chicken legs, thighs, and breasts with lots of lemon, fresh garlic, and Greek seasonings.


Crispy Togarashi Chicken with  Cucumber Relish:

Japanese spiced panko crusted chicken breast, topped with a light vinagary relish of cucumbers and red onions.

Family-Size Chicken Pot Pie:

This is adapted from a Sheila Lukin’s (of the Silver Palate Cookbook series) version of a family favorite. Lots of vegetables are balanced by green apple and fresh dill. Topped with a flaky pie crust.

Rosemary Garlic “Roasted” Chicken:

Bone-in chicken breasts sautéed in olive oil until very crispy, then baked with whole garlic cloves, chicken stock and fresh rosemary. The pan juices make a delicious sauce.

Santa Fe Chicken:

Chicken thighs, diced yams and hominy are among the earthy flavors of the Southwest in this one dish meal.




Buffalo Turkey Burgers with Blue Cheese Topping:

If you like Buffalo Chicken Wings, you’ll love these burgers. The same flavors, but without the mess or the fat.

Crispy Turkey Cutlets with Walnut-Sage Sauce:

Turkey cutlets dredged in a walnut-breadcrumb mixture and sautéed. Served with a delicious, slightly buttery, sauce of fresh sage and chopped walnuts.

Jerk Turkey Cutlets:

Skinless turkey breast cutlets sautéed until golden brown, and finished in a Caribbean seasoned sauce of scallions, lime, allspice and ginger.


Cabbage Rolls with Turkey:
This recipe is a favorite of another Personal Chef in North Carolina. A blend of seasoned turkey and rice, stuffed inside steamed cabbage leaves and topped with bacon.


Turkey Meatball Stroganov:
Seasoned turkey meatballs in a mushroom, sherry and light cream sauce with fresh dill. Served with egg noodles.

Chiles Rellenos Casserole:

This is a favorite adapted from Cooking Light magazine. Ground turkey, green chilies, corn, and Colby jack cheese. I’ll leave toppings of chunky salsa and sour cream to round out the flavors of this south-of-the-border comfort classic. Flavorful, yet mild.

Turkey and Wild Mushroom Meat Loaf Patties with Pan Gravy:

Ground turkey, fresh cremini and shiitake mushrooms and sage patties, sautéed in olive oil, and served in seasoned pan gravy.

Turkey Cheddar Burgers:

Ground skinless chicken breasts with grated cheddar built into the burger. Shredded zucchini keeps these moist and juicy. I can grill these for you, or assemble and leave them for you to cook.


Turkey Sloppy Joes:

Lean ground turkey, with a slighty sweet tangy sauce. I make these often for my personal chef clients with school aged kids, as an after school snack.


Aloha Turkey Meatballs with Pineapple BBQ Sauce:

Juicy turkey meatballs with cilantro and lemongrass, baked in a spicy pineapple bbq sauce.

Turkey Cutlets with Balsamic-Brown Sugar Sauce:

Boneless turkey breast cutlets sautéed in olive oil, and served in a shallot, red wine, balsamic and brown sugar sauce.

Turkey Enchiladas Adobo:

Roasted diced turkey, chipotle chiles, fresh bell peppers, and fresh cilantro, rolled up in corn tortillas, broiled until the Monterey Jack cheese topping is bubbly and hot.

Turkey Meat Loaf:

This will change your mind about turkey meatloaf; it’s very moist and tender! 




Grilled Hanger Steak with Bacon Chimichurri:

These herb-marinated steaks are accompanied by chimichurri, a South American sauce for grilled meats made with olive oil, parsley and garlic. This chimichurri has an indulgent addition to the classic recipe: bacon.

Meatloaf Brasciole with Prosciutto and Provolone:

A spiral patterned meatloaf, stuffed with prosciutto, provolone, fresh arugula, and pine nuts.

Slow Cooker Brisket:

A beef stew that is rich with sweet potatoes, dried plums and onions. Tender and flavorful.

Perfect Meatloaf:

A classic meatloaf, no unusual ingredients. Just the perfect meatloaf with ground beef, pork and veal. 

Jalapeno, Lime, and Garlic Flank Steak:

This marinade makes for a delicious meal of sliced flank steak on its own. Or better yet, as a filling for fajitas. If you would prefer it that way, I’ll bring tortillas, sour cream, and salsa for you.


Balsamic Pot Roast:

This was adapted from a Weight Watchers recipe, but everyone loves it. Good balsamic vinegar, tender beef chuck, baby carrots and new potatoes. It is great served Paleo style, or over egg noodles.


Slow Cooked BBQ Beef:
Tender beef in a slightly sweet barbecue sauce, cooked low and slow for hours.

Broccoli Beef:

Tender sliced beef and bright crisp broccoli. Great over rice noodles or Jasmine Rice.

German Pot Roast:

This tender beef is made in the slow-cooker with a thick gravy that is made with gingersnaps, which give it a nice tang. This is so good over spaetzle.

Rosemary Beef Stew:

With tender beef chuck roast,, mushrooms, pearl onions in a broth of beef stock, tomatoes, red wine, basil, oregano, thyme, and rosemary.

Chinese Short Ribs:

Adapted from a Mark Bittman recipe from the New York Times. Beef short ribs with flavors such as star anise, soy sauce, Sichuan peppercorns slow cooked for hours until fork-tender. Garnished with fresh cilantro. Great on its own, or with coconut jasmine rice.

Asian Orange Beef:

Lean flank steak, broccoli, carrots, water chestnuts stir fried, with an infusion of heat and sweetness from the orange, garlic, and ginger sauce.

Balsamic Pot Roast with Onions and Mushrooms:

Beef, porcini and cremini mushrooms, yellow onions, garlic, and rosemary cooked for hours until the meat is meltingly tender.

Chipotle Meatloaf:

Ground chuck, red pepper, garlic, scallions and chipotle chiles (smoked jalapeño peppers). Brushed with adobo sauce before baking, which gives it a spicy kick.

Grecian Skillet Rib-Eyes:
Thick rib-eye steaks rubbed with basil, garlic, oregano and pan seared. I’ll leave a fresh topping of lemon, feta cheese and kalamata olives for you to sprinkle on the steaks when you serve them.

Stuffed Italian Meatloaf:

There’s a surprise tucked into the center of this homey meat loaf: gooey fontina cheese. While wonderful on its own, the meat loaf becomes downright irresistible when topped with a homemade tomato sauce. Serve leftovers as sandwiches with a little sauce for dipping.

Blue Cheese Stuffed Burgers:
Perfectly seasoned ground beef with creamy blue cheese in the middle. I can cook these for you, or have them ready in the freezer for you to grill or broil.

Five Spice Beef and Pepper Stir-Fry:

Sliced sirloin steak, stir-fried with onions and green peppers, and a sauce made with Chinese five-spice powder. Garnished with fresh scallions.

Grilled Flank Steak with Sautéed Portobello and Cremini Mushrooms:

Lean flank steak, marinated in balsamic vinegar, soy sauce shallots and brown sugar. Grilled until tender, and served with the mushrooms that have been sautéed in the same wonderful flavors of the steak marinade.

Crusty Mustard-Dill Meatloaf:

Lots of fresh dill and course ground Dijon mustard give this moist meatloaf lots of zing.

Pepper Steak and Rice Pilaf with Mushrooms:

Chunks of beef tenderloin, onions, and green bell pepper, sautéed and tossed in a sauce of beef stock, tomatoes, and sherry.

Savory Stuffed Bell Peppers:

This recipe is a favorite of another Personal Chef in Texas. Browned ground beef, garlic, mushrooms, scallions topped with seasoned tomato sauce and mozzarella cheese and baked until cheese is bubbling.

Southwestern Shepherd’s Pie:
Lean ground beef, onions, carrots, mushrooms and Mexican spices, baked under a topping of cheesy mashed potatoes.




Oven Baked Baby Back Ribs:

A great recipe from another Personal Chef; oven baked with spicy (or mild) barbecue sauce.


Cuban Style Pork Shoulder:
One of the tastiest cuts of pork; this has a flavorful (not spicy) marinade with citrus juices, soy sauce, fresh oregano, cumin seeds. Very tender and succulent. This makes a great filling for tacos, or to use in a keto or low carb burrito bowl.

Asian Country Ribs:

Boneless country-style pork ribs slowly baked with an Asian sauce of hoisin, pineapple juice, soy sauce and fresh ginger.

Pulled Pork with Root Beer Barbecue Sauce:

This tender pulled pork is slow cooked with a tangy barbecue sauce that has a sweet secret ingredient: root beer!

Panzanella-Stuffed Pork Chops:

Panzanella is a classic Tuscan summer bread salad. The same ingredients –good day-old Italian bread, onion, garlic, basil and tomatoes — make a lovely light stuffing for pork chops, which are marinated and charcoal-grilled.

Pork Roast Barbecue:

A favorite from Southern Living magazine. Traditional homemade barbecue sauce slow cooked with a pork loin roast. You’ll love coming home to this. I’ll leave soft buns, and homemade coleslaw for you to put on top of each sandwich.

Asian-Style Pork Stir-Fry:

Slices of lean pork tenderloin, in an Asian-inspired marinade with crisp-tender green beans. Light and fresh.

Pulled Pork Fajitas:

Boneless pork loin roast, green peppers, onions, barbecue sauce, slow cooked to tender perfection. Ready to roll in tortillas and top with sour cream and cheese. Kids love this!

Baked Pork Chops With Parmesan-Sage Crust:

Succulent bone-in center cut chops breaded in parmesan, sage and lemon and pan fried until golden.

Balsamic Roast Pork Tenderloin:

Pork tenderloin, studded with garlic, coated with aged balsamic vinegar, olive oil, fresh rosemary and thyme. Oven roasted to juicy perfection.

Emeril’s Smothered Pork Chops:

Boneless pork chops smothered in lots of onions, smoked sausage and potatoes. Real comfort food!

Ginger-Marinated Pork Tenderloin:

The delicious marinade of soy sauce, brown sugar, ginger and garlic becomes a simmering sauce to serve over the slices of tenderloin.

Mustard Chutney Pork Chops:

These boneless loin chops are lightly browned in a skillet, then baked with the mustard, chutney, and sherry. Very tender!

Spicy Pork Burgers with Asian Slaw:

Ginger, soy, and cilantro flavor these tasty pork burgers. Served on a bun with crisp Asian slaw.

Pork Medallions with Pear Gravy:

Pork loin chops sautéed with sage, then served with a delicious gravy made from thinly sliced Bosc pears, white wine and crystallized ginger.

Stuffed Pork Chops:

Center loin pork chops stuffed with a delicious seasoned bread crumb mixture. Browned in a skillet, simmered with onions, and served with a gravy made of the cooked onions and pan juices.



                                                                  Lamb and Veal

Chinois Grilled Lamb Chops with Cilantro-Mint Vinaigrette:

Adapted from a Wolfgang Puck recipe for grilled lamb chops, in an Asian marinade, with a slightly sweet and spicy vinaigrette.

Lamb Spiral Loaf Stuffed with Mint and Feta:

A meatloaf inspired by the Greek flavors of ground lamb, fresh mint, feta cheese, and oregano.

Grilled Lamb with Miso-Chili Sauce:

Miso is blended with garlic and chili peppers to make a paste for the lamb chops to marinate in before they are charcoal grilled. This was adapted from a Mark Bittman recipe from the New York Times, and it’s incredible.

Grilled Butterflied Leg of Lamb with Lemon, Herbs and Garlic:

Before it is charcoal grilled, this leg of lamb is rubbed with a pungent mixture of fresh garlic, thyme, rosemary, and parsley.

Spanish Lamb Meatballs with Mint:

Another winner from “Food and Wine” magazine. Tender meatballs made with ground lamb and fresh mint, browned and served with a tasty tomato sauce. Saffron Rice is perfect with this.

Broiled Lamb Chops with Balsamic Reduction:

Fresh rosemary and garlic in the balsamic reduction perfectly complement the tender lamb.

Pan Seared Lamb Chops with Cinnamon-Onion Marmalade:

Lamb loin chops, sautéed in butter and olive oil, with a compote of onion, currants, cinnamon, and pine nuts.

Porcini Mushroom and Veal Meatloaf:

Ground veal, dry red wine, rosemary, garlic, soy sauce and Dijon mustard. Lots of layers of flavor in this favorite from Cooking Light magazine.

Veal Paprikash:

A classic Hungarian dish. Thin, delicate veal scallops with sauce of tomatoes, hot and sweet Hungarian paprikas, and sour cream to thicken the sauce and balance the heat of the paprika.

Veal Parmesan:
Tender veal scallops layered with fresh marinara, mozzarella and parmesan and baked until the cheese is golden and bubbling. Served with pasta.

Sautéed Rosemary Veal Chops with Red Grape Sauce:

Thick loin veal chops, pan-seared and served with a warm sauce of red grapes, with a hint of sherry vinegar.




Pan Fried Fresh Salmon Cakes:

Adapted from a Cook’s Illustrated recipe. Similar to crab cakes, but made with fresh salmon and panko bread crumbs. Pan fried until golden and crispy. Served with a creamy lemon herb dipping sauce

Tangerine Teriyaki Tuna:

Tuna steaks, marinated in a teriyaki style sauce with soy sauce, fresh ginger, ad tangerine juice. Grilled and sprinkled with fresh scallions and sesame seeds.


Fish Sticks with Zest Dill Remoulade:
These fish sticks get a wonderfully light, slightly crunchy coating from panko, Japanese bread crumbs. Served with a piquant rémoulade sauce, flavored by cornichons, which launches this childhood favorite into adulthood.

Ginger-Citrus Grouper:

Grouper, rubbed with fresh ginger and lime zest, then sautéed until golden brown. I’ll leave a vinaigrette made with fresh citrus juices for you to drizzle on the fish before serving.

Salmon with Maple and Mustard Seed Sauce:

Seared salmon fillets, drizzled with a sauce of maple syrup, Dijon mustard, crunchy mustard seeds, scallions and fresh garlic.


Spanish Fish in a Sack:
Fresh, bright flavors in this dish, which is baked in parchment paper. Red Snapper topped with roasted red peppers, kalamata olives, fresh parsley, lemon zest and scallions on a bed of crisp-tender green beans.

Tilapia with Citrus Bagna Cauda:

Tilapia, sautéed and topped with an Italian sauce with fresh orange, lemon, basil and garlic.

Sesame-Orange Salmon:

Black sesame seeds coat these Asian-inspired salmon filets.

Mediterranean Orange Roughy:

Fresh orange slices, oregano, garlic and olives are vibrant flavors with the mild orange roughy.

Fillet of Sole with Capers, Almonds and Lemons:

Another “Staff Favorite” selection from Food and Wine magazine.

Baked Salmon with Cranberry-Thyme Crust:

Salmon filets with a crispy golden topping of panko, (Japanese bread crumbs), dried cranberries, fresh thyme and lemon zest.


Pan-Seared Orange Tuna with White Beans:
Tuna steaks and cannellini beans are tossed with a mixture of warm spices, orange zest and fresh basil before the steaks are charcoal grilled.

Tilapia Dijon:

Moist, flaky fish is topped with a saucy layer of lemon-Dijon butter and a crispy bread crumb coating to create a perfect harmony of tastes and textures.

Pecan Crusted Salmon Filet:

Everyone loves the sweet and crunchy topping on these filets.

Swordfish Sicilian-Style:

Charcoal grilled swordfish, drizzled with a light, fresh sauce of lemon juice, fresh oregano, and extra virgin olive oil. Simple and delicious.

Pan-Seared Tilapia with Chile Lime Butter:

I’ll pan sear these tilapia fillets for you, and make a tasty butter made with lime zest, Serrano chiles, and shallots that you can dollop on top when you heat the fish.

Salmon with Lemon Glaze and Rosemary Crumbs:

These salmon fillets are glazed with mint-and-lemon-infused honey, charcoal grilled, and then topped with crisp rosemary-scented bread crumbs.

Fish Veracruz:

Tender whitefish with a piquant tomato sauce with olives and capers.

Moroccan Red Snapper with Cumin Seeds:

A lovely roasted fish dish, adapted from a Saveur recipe. The snapper is brushed with a mixture of toasted cumin seeds, fresh garlic and parsley, and then roasted with lots of vegetables; potatoes, carrots, tomatoes, bell peppers, and mild Anaheim chiles.


Broiled Salmon with Herbed Mustard Glaze:
Fresh thyme, rosemary, garlic, and whole grain mustard are some of the elements of this delicious glaze.

Skillet-Roasted Halibut with Orange-Chive Sauce:

This sauce is creamy and smooth, with bright flavors of orange zest, fresh chives, and shallots.

Salmon with Maple and Mustard Seed Sauce:

Pan fried salmon topped with a sweet mustard sauce with scallions and crunchy whole mustard seeds.

Broiled Tilapia with Thai Coconut-Curry Sauce:

Tilapia’s mild flavor allows the bold flavors in this brothy sauce to shine. Served with basmati rice.

Spice-Rubbed Salmon:

A paste of fennel seeds, fresh rosemary, orange zest rubbed onto wild salmon fillets, becomes a nicely browned crust when the filets are pan seared.

Baked Halibut Provencal:

Fresh and light; baked with garlic, fresh basil, and thyme.

Salmon with Roasted Asparagus and Lemon-Caper Sauce:

Fresh salmon fillets roasted on top of asparagus, served with a refreshing un-cooked topping of lemon, chopped red onion, capers and fresh thyme.

Catfish Cakes:

Similar to crab cakes, but prepared with catfish instead. Perfectly seasoned, fried golden brown and served with homemade tartar sauce.

Cod Provencal:

From Craig Claiborne, New York Times Cookbook. Tasty and elegant. The cod is baked with black olives, green pepper, fennel, and a red wine tomato puree.

Herb Dijon Roasted Salmon Fillets:

Fresh salmon fillets coated with fresh bread crumbs, Dijon mustard and your favorite fresh herbs. If you like, I’ll prepare and leave it for you to bake (only 12 minutes).

Un-fried Catfish:

Coated in cornmeal and spices, then baked. This has the authentic taste of fried catfish, but it is a much lighter version.

Mahi-Mahi in Scallion and Ginger Sauce:

Fresh fish fillets baked in sherry, soy sauce, ginger and garlic.

Maple-Glazed Roasted Salmon:

Fresh salmon fillets, marinated and baked in fresh grated ginger, rice wine vinegar and maple syrup.

Oven Fried Orange Roughy:

Baked in a coating of fresh bread crumbs, parmesan, thyme and marjoram until crispy on the outside, tender on the inside.




Stir-Fried Shrimp with Bacon, Mint and Chilies:

Sweet shrimp combined with smoky bacon, with hot chiles, vermouth and a healthy dose of fresh mint. A “Staff Favorite” recipe from Food and Wine magazine.

Cilantro Lime Shrimp:

Fresh shrimp sautéed in olive oil, and served with sauce of lime juice, soy sauce, orange, garlic and fresh cilantro. Delicious and light. Great on its own, or over pasta or rice.

Crab Cakes with Creamy Caper Sauce:

These patties are loaded with lump crab meat, and are just great with the cool, creamy sauce.

Oven Fried Coconut Shrimp:

This lighter version of the Island favorite is served with a tropical orange dipping sauce.

Pan-Fried Fresh Salmon Cakes:

Fresh salmon fillets, dipped in seasoned panko, and pan fried until golden brown. Served with a creamy lemon-herb dipping sauce.

Golden Shrimp Cakes with Roasted Red Pepper Sauce:

Shrimp, shallots, red pepper, tarragon and capers pan fried until golden and served with the creamy sauce.

Shrimp Jambalaya:
Creole stew of shrimp, turkey kielbasa, green bell pepper, rice and spicy tomato broth.

Shrimp Scampi:

Large shrimp sautéed in garlic and olive oil, and served with a fresh parsley and lemon juice.




Pasta with Baked Tomato Sauce:

The sauce is made from roasted cherry tomatoes, very ripe ones. These diminutive tomatoes with the big taste are then covered with a cheesy-garlicky-bread crumb mixture and baked. I’ll leave you some fresh basil leaves to toss into the sauce right before serving.

Butternut Squash Lasagna:
This lasagna, adapted from a Giada DeLaurentiis recipe, is elegant, creamy and delicious. Even people who don’t usually like squash love this.

Linguine with Tomatoes, Basil and Brie:

This is an un-cooked pasta sauce that is just incredible. Ripe tomatoes, good creamy brie, lots of fresh torn basil, fresh chopped garlic, extra-virgin olive oil, and Parmigiano-Reggiano cheese. I’ll make the sauce and let the flavors develop at room temperature for a few hours. You boil the pasta, and just toss it with the sauce.

Baked Ziti with Spinach and Tomatoes:

This is adapted from a Bon Appetit recipe, and it gets constant rave reviews. With Italian sausage, mozzarella and parmesan cheeses, fresh spinach and basil pesto.

Pasta with Puttanesca Sauce:

A classic. Garlicky tomato sauce is brought to a high level of flavor by the addition of traditional salted ingredients: anchovies, capers and olives. Some red pepper flakes add a little heat, and some fresh herbs liven up the sauce.

Paula Deen’s Goulash:
Ground beef, tomato sauce, macaroni. This is well-seasoned, good basic comfort food.

Barefoot Contessa’s Turkey Lasagna:

Turkey sausage, tomatoes, fresh basil layered with lasagna noodles, creamy goat cheese, fresh mozzarella and parmesan.

Mac and Cheddar Cheese with Chicken and Broccoli:

Adapted from a Rachael Ray recipe; this is one that the whole family will love.

Large Shell Pasta with Seafood Sauce:

Clams and shrimp in a slightly spicy marinara sauce, tossed with large shell pasta.

Classic Lasagna:

Layers of everything that you crave about lasagna.

Pasta e Fagioli Casserole:

A delicious all-in-one dish with mostaccioli, beans, ground beef, tomatoes and herbs. Topped with fontina cheese and baked.

Seafood Lasagna Florentine:

Lasagna layered with scallops, crab meat, spinach, and fresh basil in a light, creamy sauce. From Cooking Light Magazine. If you like, I can prepare, freeze, and leave it for you to bake.

Pappardelle with Veal, Sausage and Porcini Ragout:

Traditional Italian long-simmered ragu with sweet Italian sausages, chunks of tender veal, porcini mushrooms, in a rich tomato sauce. All you’ll have to do is boil the pappardelle pasta and toss with the sauce.

Penne in Cream Sauce with Sausage:

Sweet Italian sausages, garlic and onion in a rich dry white wine, tomato and cream sauce. Tossed with freshly cooked penne pasta.

Rigatoni with Five Cheeses:

Pecorino Romano, fresh mozzarella, Gorgonzola, fontina, and ricotta cheeses with fresh basil and rigatoni pasta, baked until bubbly and brown.

Fettucine with Spicy Tomato Sauce:

A great basic marinara with herbs and dry red wine. Serve with freshly cooked fettucine, or your favorite pasta.

Three Cheese Lasagna with Italian Sausage:

Spicy Italian sausage and fresh basil in a meaty tomato sauce, layered with lasagna noodles, ricotta cheese, spinach, mozzarella, and parmesan.



                                                                  Soups and Stews

Venetian Chicken-Rice Soup:

Saffron makes this soup extra delicious, and turns it a beautiful golden color. I’ll leave a mixture of fresh lemon zest and parsley for you to garnish each bowl with, which gives it a nice bright flavor.

Cheddar Corn Chowder:

Hearty chowder of corn, potatoes, smoky bacon, and sharp white cheddar cheese simmered in chicken stock and light cream.

Chicken Stew with Tomatoes and White Beans:

Chicken thighs simmered in garlic, tomatoes cannellini beans and fresh basil. A thick, robust one dish meal.

Barbecued Beef Stew with Cheddared Corn Pudding:

Tender cubes of beef, tangy barbecue sauce, with a cheesy corn pudding baked on top.

Cioppino Shrimp:

This San Francisco style seafood stew is light and satisfying.

Dilled Chicken Chowder:

Bacon, onion, diced red onion and chunks of tender chicken in a broth of chicken stock and light cream.

Ham and Succotash Stew with Cheddar Biscuits:

Chunks of ham, corn, carrots, lima beans and thyme in a thick chicken broth, topped with homemade cornmeal cheddar biscuits.

Harvest Chicken Chowder:

Diced skinless chicken breasts, celery, onion, and sage in a creamy pumpkin based broth. Very light, but comforting dish. (No one will know it’s low fat!)

A spicy New Mexican stew made with diced chicken, hominy, spices, tomato and chicken broth. I’ll leave fresh cilantro and sour cream for you to garnish each bowl with when you serve it.

Onion Soup with Croque-Monsieur Croutons:

The famous Parisian ham and cheese sandwich pairs up with this classic soup of beef stock and buttery caramelized onions.

Mexican Chicken and Dumplings:
Diced chicken, adobo and chipotle seasonings, topped with wonderful pillowy cornmeal jalapeno dumplings.

Vegetable Soup:

Full of plum tomatoes, carrots, cabbage, celery and fresh rosemary. Garnished with Parmigiano-Reggiano cheese.

Chicken Stew with Biscuits:

Ina Garten’s recipe. Diced chicken, lots of vegetables, in a smooth and creamy sauce. Topped with homemade parsleyed biscuits.

Mexican Cheese Soup:

Yellow onion, green bell peppers, green chiles and Mexican spices in a creamy base of chicken stock and Monterey jack cheese.

Chicken and Noodle Soup:
A nice, thick soup brightened up with parsley and fresh dill.

Rosemary White Bean Soup:

Cannellini beans, chicken stock and fresh rosemary slowly simmered and coarsely pureed.

Spicy Seafood Chowder:
This tomato-based chowder tastes a bit like Creole jambalaya. Green bell peppers, celery, onions, shrimp, scallops, clams and orzo in a tomato and seafood broth.

Texas Tortilla Soup:

Diced chicken, celery, onion, Mexican spices in a broth of tomatoes and chicken stock. I’ll leave tortilla chips for you to put on the bottom of each bowl, and toppings of avocado, sour cream, grated cheddar and cilantro. (Vegetarian version available, also.)

Wild Rice and Mushroom Soup:

Shiitake mushrooms, nutty wild rice, thyme and rosemary, in a smooth, creamy base of beef stock and potatoes.

Turkey and Black Bean Chili:

Full of protein, low in fat, packed with spicy Mexican flavors of jalapeños and spices.



                                                                  Main Dish Salads

Asian Bow-Tie Pasta Salad with Shrimp and Vegetables:

With red bell pepper, broccoli, and scallions in an Asian sesame vinaigrette.

Curried Turkey Salad with Cashews:

Diced oven roasted turkey, with crunchy celery and raisins in a creamy mango chutney, curry dressing. Topped with cashews.

Chinese Chicken Salad:

Diced roasted chicken with red pepper, and asparagus in a smooth peanut Asian dressing. Topped with fresh scallions and sesame seeds.

Shrimp and Grape Salad with Dill:

From the Silver Palate Cookbook. Creamy and refreshing. Served over a bed of baby lettuce.

Grilled Salmon Salad:

Fresh salmon fillets grilled and tossed with fresh dill, capers and raspberry vinaigrette. Great cold or at room temperature.

Mediterranean Chicken Salad:

Diced chicken, orzo, artichoke hearts, kalamata olives, dried cranberries, and capers. Tossed with a lemon and fresh tarragon vinaigrette.

Fresh Greens with Grilled Chicken, Oranges, Almonds and Ginger-Soy Vinaigrette:
The grilled chicken is tender and perfect with the crunchy, zesty salad.

Tuscan Tuna and White Bean Salad:
This tuna salad has no mayonnaise, no eggs; just good Italian tuna, cannellini beans, red onion, in a light vinaigrette.

Italian BLT Chicken Salad:

This is like having a BLT in a bowl, livened up with fresh arugula and a basil vinaigrette.



                                                                  Meatless Entrees

Best Stuffed Chilies:

Roasted poblano peppers, stuffed with three different creamy cheeses, topped with salsa and Monterey Jack cheese, and baked. A great recipe from the San Francisco Chronicle.

Black Bean and Goat Cheese Enchiladas:

Rice, corn, jalapeños, tomatoes, rolled in flour tortillas, topped with enchilada sauce, salsa and Monterey jack cheese. Baked until golden. Creamy, spicy and satisfying.

Toasted Barley Salad with Red Bell Pepper, Corn and Grilled Portobello Mushrooms:

Dry-toasting the barley adds a nutty taste and helps the barley retain its texture in this excellent meatless dish. Served room temperature with a lime, scallion and cilantro vinaigrette.

Persian Rice with Savory Pistachio Sauce:

Basmati brown rice with sautéed carrots, onions, and zucchini squash, served with a smooth sauce made of pistachios and soy milk. Garnished with currants and chopped pistachios.

Vegetarian Cassoulet:

A much lighter, healthier version of the classic French Cassoulet. Carrots, potatoes, tomatoes, cannelini beans in vegetable stock and seasonings, baked under a crunchy bread crumb topping. Delicious.

Korean-Style Noodles with Vegetables:

Also known as Chap Chae. Cellophane noodles with stir-fried onions, mushrooms, carrots, and spinach in a tamari, sesame oil and garlic sauce.

Wild Rice and Mushroom Burgers with Red Pepper Mayonnaise:

Grilled and topped with provolone cheese. Served with flaky buns and roasted red bell pepper mayonnaise.

Thai Noodle Salad:
Creamy, but not heavy, this refreshing twist on pad Thai is even better at room temperature after the flavors have blended. Noodles tossed with a smooth peanut sauce with shredded carrots, fresh ginger, chilies, scallions and cilantro.

White Bean, Butternut Squash, Kale and Olive Stew:

Red bell peppers, sage and vegetable stock make this a light but hearty stew. You’ll serve in shallow soup bowls, and garnish with fresh grated Romano cheese

Eggplant Parmesan:

Slices of tender eggplant, dipped in egg and seasoned bread crumbs and pan fried in olive oil, layered with marinara sauce, mozzarella, parmesan, and baked.

Baked Ziti w/Roasted Vegetables:

Lightly roasted eggplant, onion, and red peppers, tossed with tomatoes, spinach and seasonings and topped with mozzarella.

Wild Mushroom and Leek Stroganoff:

Sautéed leeks, Portobello, shiitake, and oyster mushrooms in a sauce of tomatoes, red wine, and Madeira. Served with egg noodles or mashed potatoes.

White Bean and Roasted Mushroom Ragout:
This is a great recipe from another Personal Chef in Washington. White beans, carrots, fresh fennel bulb, celery gently sautéed with roasted wild mushrooms and thyme.

Chestnut, Wild Rice and Pecan Stuffed Squashes:

Baked acorn squashes, with a whole wheat bread stuffing including onions, celery, mushrooms, wild rice, seasonings and pecans.