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Chicken Breast Stuffed with Fontina, Artichokes and Sundried Tomatoes(F) (GF,NF,SF) **PC

Here's a colorful and flavor packed meal that is quite low in carbs and high in protein (only 500 calories per serving). You will not know that you are eating something that is healthy.

Recommended pairing: Spicy Lemon Quinoa



Balsamic Marinated Flank Steak with Salsa Verde (F) (GF,DF,NF,SF) **PC

Elevate this great cut of meat by whisking together an addictive herb salsa. Capers, cornichons parsley, cilantro, and plenty of lemon make a zippy, flavorful sauce that is delicious spooned onto this great summer dish.

Recommended pairing: Warm Red Cabbage Salad with Sweet Potatoes



Grilled Pork Loin with Spicy Peaches and Mint (F) (GF,NF) **PC

Taking advantage of the peaches that are now looking great in Amish country, we make a Korean-style marinade of spice is placed on the pork chops and peaches, and all are grilled. When you reheat, a little bit of spice and sweet marries together with the pork, and the dish is one of its kind!

Recommended pairing: Wedge Salad with Bacon, Croutons, and Green Goddess Dressing



Skate with Capers and Brown Butter (F) (GF,NF,SF)               

Long a French favorite, skate is becoming increasingly popular with American cooks as they discover just how moist, succulent and flavorful it is. Ours is a classic French preparation—poached with herbs and sauced with a combination of fragrant capers, vinegar, mellow browned butter, and potatoes.

Recommended pairing: Vegetable Bouillabaise



Something Simple:

BBQ Salmon with Asian Glaze (F) (GF,DF,NF) **PC                  

Sweet and tangy Asian BBQ Salmon dripping with flavor from the most INCREDIBLE glaze.

Recommended pairing: Basmati Rice Salad with Mango and Cucumber




Side Dishes


Spicy Lemon Quinoa (F) (GF,DF,NF,SF)

I love the slight crunch of the quinoa with the bright flavor of lemon and herbs. Finished with crisp baby spinach this dish is light, refreshing, yet filling at the same time.


Warm Red Cabbage Salad with Sweet Potatoes (F) (GF,SF)

Crisp-tender, just-cooked cabbage serves as a warm salad base for seasoned roasted sweet potatoes. We gave the dish a Southwestern flair, and we also add roasted parsnips, pine nuts – for a variety of textures and depth.

Wedge Salad with Bacon, Croutons and Green Goddess Dressing (NF,SF)

Who doesn’t love a delicious wedge salad when they are done right. We are taking crisp, fresh iceberg lettuce and topping with thick-cut grilled bacon, tomatoes, croutons and a homemade dressing that is much better than anything from a jar.


Vegetable Bouillabaisse (F) (GF,NF,SF)

A bouillabaisse in South France is supposed to be a fish stew. This vegetarian version is cooked in a particular way so that you have the feeling of eating Provence mythic bouillabaisse fish soup. It might come from the use of saffron, or because vegetables are first sauté in olive oil.


Basmati Rice Salad with Mango and Cucumber (GF,DF,NF)

DMango, ginger, cilantro and rice vinegar give a Southeast Asian to this rice salad. The spicy-an-cool profile makes it a perfect partner for the salmon dish.


Week 5 Weekly Meal Prep - Serves 6 People


    Traditional Passover Braised Beef Brisket                                                              

    Bourbon-Orange Glazed Ham

    Parmesan Crusted Trout (NF,SF)

    Spicy Chicken Cacciatore 

    Lemony Baked Salmon with Bulgur and Kale 



    Orange-Glazed Carrots, Onions & Radishes 

    Asparagus, Peas, and Cherry Tomatoes with Herb Butter

    Creamy Potato and Butternut Squash Hash 

    Fettucine with Brussel Sprouts, Pine Nuts and Lemon 

    Slow Roasted Tomatoes and Fennel with Garlic-Herb Oil

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