I will be happy to accommodate any eating plan you are following. Whether it is the paleo diet, Whole30 eating plan, carrageenan free, low carb, grain free, eating clean, sugar-free, Weight Watchers, Zone, Atkins, or any other eating plan you are following!




Bombay Curried Chicken: Chunks of boneless, skinless chicken breasts, simmered with butternut squash, potatoes, carrots, tomatoes, fresh ginger and curry. Garnished with fresh cilantro.

Caribbean Chicken with Grilled Pineapple: The combination of sweet and spicy is irresistible in this grilled dinner. A sweet glaze on the chicken is punctuated with lively jerk seasoning, as is the fresh pineapple, which caramelizes beautifully on the grill.

Chicken en Papillote with Vegetables: Boneless, skinless chicken breasts with asparagus, pea pods, artichoke hearts, cherry tomatoes, fresh thyme and oregano all baked in parchment paper. Moist and flavorful.

Pomegranate Chicken: This lower fat Persian chicken dish features succulent skinless, boneless chicken thighs in a pomegranate and walnut sauce.

Chicken Saute with Asparagus, Cherry Tomatoes, and Lemon Pan Sauce: Colorful and flavorful. Garnished with fresh basil. Good with basmati rice pilaf.

Chicken in Mojo Pan Sauce: Boneless, skinless chicken breast halves, coated in cumin seeds and sauteed. Served with a sauce of fresh orange and lemon juices, garlic, and fresh parsley.

Honey-Rosemary Chicken with Cherry Tomatoes:
A great recipe from Food and Wine magazine. A great combination of flavors with honey, the juice of the cooked tomatoes, garlic, red wine vinegar and fresh rosemary.

Brown Rice and Chicken Stir-Fry with Edamame and Walnuts: Nice Asian flavors in this crunchy, colorful stir-fry.

Grilled Chicken Breasts in Spiced Yogurt: Tangy and spicy, these boneless chicken breasts are marinated in yogurt with a blend of Indian spices.




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

Tarragon Turkey Burgers: From Cooking Light magazine. The burgers stay moist, thanks to the shredded zucchini in the mix.

Turkey Saute with Fresh Cherry Sauce: Turkey cutlets sauteed with shallots, fresh thyme, and fresh sweet cherries.

Spiced Grilled Turkey Breast with Peach Salsa: Turkey breast, brined and charcoal grilled with a honey-mustard glaze. Topped with fresh peach salsa.

Turkey Meat Loaf: This is from the Barefoot Contessa Cookbook, and it will change your mind about turkey meatloaf. When you order this, I’ll bring a loaf of good bread, because you will be craving a cold meatloaf sandwich the next day!

Turkey Scallopini with Apricot Sauce: Sauteed turkey scallops with a sauce of dried apricots, fresh ginger, shallots, and fresh mint.




Marinated Flank Steak: From The Sonoma Diet Cookbook. Lean, flavorful flank steak marinated in lots of fresh herbs and charcoal grilled.

Rosemary Beef Stew: With tender beef, mushrooms, pearl onions in a broth of beef stock, tomatoes, red wine, basil, oregano, thyme, and rosemary.

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.

Chile-Mint Burgers: From The Sonoma Diet Cookbook. Ground beef, spices, fresh mint, jalapeno chiles. Delicious with whole wheat pitas and topped with Yogurt and Cucumber Sauce.

Spicy Thai Beef Wrap: Lean flank steak, marinated in Mongolian Barbecue Sauce and grilled. Topped with julienned vegetables tossed with spicy Thai vinaigrette and wrapped in whole wheat flour tortillas. (Or, if you prefer, these can be wrapped in lettuce.)

Broccoli Beef: Tender sliced beef and bright crisp broccoli make this much better than Chinese take-out.

Beef and Mushroom Kabobs: Cubes of sirloin, cherry tomatoes, mushrooms, marinated in extra-virgin olive oil, shallots, garlic, fresh thyme and oregano and charcoal grilled.

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.

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.




Asian-Style Pork Stir-Fry: Slices of lean pork tenderloin, in an Asian-inspired marinade with crisp-tender green beans.

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.

Pork Chops with Maple-Mustard Sauce: Pan-seared pork chops in a tangy, sweet sauce with fresh sage.

Roast Pork Loin with Vegetable Ratatouille: Adapted from the Sonoma Diet cookbook. Roasted red and yellow bell peppers, zucchini, summer squash, onions, tomatoes, fresh oregano, rosemary and basil with lean pork tenderloin.

Spicy Pork Burgers with Asian Slaw: Ginger, soy, and cilantro flavor these tasty pork burgers. Served on a bun with crisp Asian slaw.

Boneless Pork Chops with Mushrooms and Thyme:
Adapted from an “Eating Well” recipe. Sauteed pork chops in a sauce of vermouth, Dijon mustard, mushrooms and fresh thyme.



    Lamb and Veal

Chinois Grilled Lamb Chops with Cilantro-Mint Vinaigrette: 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, the Japanese condiment, really shines here when it’s blended with garlic and chili peppers to make a paste for the lamb chops to marinate in before they are charcoal grilled. This is another 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.

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.




Fresh Salmon in Mojo Sauce: Fresh salmon filets sauteed and served with a bold sauce of garlic, spices and olive oil.

Tuna Kabobs with Ginger-Chile Marinade:
This is tuna done differently; with a spicy, Asian take on kabobs.

Flounder en Papillote: Flounder, shredded carrots, mushrooms, shallots, fresh tarragon all packaged up in parchment paper for you to bake.

Salmon with Lemon Glaze and Rosemary Crumbs: Center-cut salmon fillets glazed with mint-and-lemon-infused honey, then topped with crisp rosemary-scented bread crumbs. From Food and Wine magazine.

Salmon with Maple and Mustard-Seed Sauce: Pan-seared salmon filets, topped with sweet and tangy sauce.

Spiced-Rubbed Salmon: Fresh rosemary, fennel seeds and orange zest make a lovely crust for these pan-seared salmon filets.

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.

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

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.

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 Cod over Vegetable Ragout: Delicate cod on top of a Mediterranean-style ragout chock-full of tasty ingredients such as prosciutto, shiitake mushrooms, fresh spinach, leeks, and fresh basil.

Moroccan Red Snapper with Cumin Seeds:
A lovely roasted fish recipe from Morocco, that originally appeared in Saveur magazine. 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.

Salmon Filet en Papillote with Zucchini, Carrot and Shiitake Mushrooms: These will be wrapped in parchment paper, ready for you to put in the oven.




Shrimp with Serranos: Large shrimp sauteed with shallots, garlic, red bell peppers, and serrano chiles. From the Sonoma Diet Cookbook.

Jamaican Jerk Scallops with Fresh Fruit Salsa: Fresh sea scallops, coated with spicy Jamaican jerk seasonings, grilled, topped with a zesty salsa of pineapple, orange, tomatoes, cucumber. Delicious with coconut rice.

Shrimp and Scallops with Thai Green Curry Sauce: This spicy Thai sauce has red chiles, scallions, fresh cilantro and a creamy base of coconut milk. Great over brown rice, or pasta.

Shrimp with Zucchini and Asparagus: Jalapeno, garlic, fresh ginger make this spicy and flavorful. Adapted from the Sonoma Diet cookbook.




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.

Large Shell Pasta with Seafood Sauce: Clams and shrimp in a slightly spicy marinara sauce, tossed with large shell pasta.

Pasta with Plum Tomato and Lemon Sauce: From the Canyon Ranch Spa. Bright and summery with fresh plum tomatoes, lemon zest, red onion and fresh basil.

Rice Noodles with Thai Peanut Sauce: This creamy sauce is slightly spicy with coconut milk, lime and ginger.

Whole Wheat Rotini with Alla Checca Sauce: Adapted from a Canyon Ranch Spa recipe. Fresh ripe Roma tomatoes with fresh garlic, fresh basil, parsley, and crushed red pepper.

Fettucine with Spicy Tomato Sauce: A great basic marinara with herbs and dry red wine. Best served with freshly cooked fettucine, or your favorite pasta.



    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.

Cioppino Shrimp: This San Francisco style seafood stew is light and satisfying.

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

Jambalaya: A healthy version of the Cajun classic stew; with low-fat sausage, diced chicken breast, shrimp, and brown rice.

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.

Turkey and Black Bean Chili: Full of protein, low in fat, packed with spicy Mexican flavors of jalapeños and spices.

Brazilian Seafood Stew: Shrimp and chunks of red snapper in a spicy, “creamy” broth, made with coconut milk.



    Main Dish Salads

Grilled Lemon Chicken Salad: A refreshing light salad from The Barefoot Contessa Cookbook. Strips of marinated and charcoal grilled chicken breasts, with snap peas, asparagus and bell peppers.

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

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.