Samples

Fall & Winter Sample Menus

Heart Healthy

Garlic & Herb Salmon with Cinnamon Sweet Potato Fries and Asparagus (Dairy Free)

Chicken Mushroom Tetrazzini with Roasted Broccoli

Herb Balsamic Chicken with Blue Cheese and Green Beans

Spicy Pork Bowls with Sauteed Kale and Brown Rice (Dairy Free)

Spiced Pork Tenderloin with Fingerling Potatoes and Brussel Sprouts (Dairy Free)

Fennel Meatballs in Tomato Sauce and orange peel with Garlic Bread

Chicken Pot Pie with celery, onion, carrots, and broth based

Vegetarian

Pumpkin Lasagna with Brussel Sprouts

Spinach Ricotta Dumplings in Tomato Sauce with Garlic Bread and Green Beans

Sauteed Mushroom and Bell Pepper Quiche with Nectarine Scones (or Roasted Potatoes)

Pasta Primavera with Carrot & Asparagus Ribbons

Winter Minestrone Soup with veggies and tortellini

Cauliflower Mac and Cheese (full cauliflower or half macaroni/half cauliflower)

Vegan

Green Goddess Buddha Bowl with Tofu, Fresh Dill, Veggies, and Quinoa

Garlic Alfredo Pasta with Herb Roasted Carrots

Thyme and White Bean Pot Pies with Homemade Pie Crust

Black Bean Soup

Lentil Soup

Appetizers, Sides, & Desserts

Cheese Board with Olives and Crostini
Candied Spiced Nuts
Smoked Salmon Dip
Light Spinach Artichoke Dip
Eggnog Muffins
Fluffy Buttermilk Biscuits
Roasted Stuffed Butternut Squash
Maple & Sage Roasted Acorn Squash
Tabbouleh Salad
Caesar Salad (vegan optional)

Pumpkin Cupcakes with Cinnamon Buttercream
A Chef’s Family Fruitcake
Whole Wheat Chocolate Chip Cookies (vegan optional)
Chocolate Cake (vegan optional)
Apple Pie
Pumpkin Pie
Lemon Bars
Whole Wheat Brownies
Yogurt Cheesecake
Scones

*Menu options are not limited to items offered from this page. Menus can be customized weekly according to food preferences and diet lifestyle.