FALL MEAL PREP

 SAMPLE MENU

Breakfasts

Overnight oats with apple, cinnamon, vanilla

Smoothie 

Crepes with nuts, yogurt and fruit (sweet) or spinach, mushroom, chevre (savory)

Sourdough banana bread

Savory bread pudding with leeks, butternut squash, gruyere

Muffins

 

Lunches/Dinners

Mac and cheese casserole with broccoli, bell pepper, kale, bacon

Mushu pork with cabbage, zucchini, carrot, mushroom, onion, crepe pancakes, hoisin

Mediterranean meatballs with feta, muhammara dip, homemade pita

Tandoori chicken and paneer skewers, dal tadka with spinach

Chicken katsu, edamame, sesame-peanut gomae

Clam chowder, homemade sourdough

Pesto calzones with spinach, mushroom, sundried tomato, mozzarella

Portuguese Caldo Verde soup with sausage, kale, red beans, tomato, marjoram

Kimchi fried brown rice, Korean bulgogi-style beef

Yam-goat cheese casserole, salmon with citrus and scallions 

Turkey and veggie smoked paprika chili, cornbread

Escarole and white bean stew with broccoli rabe, sausage, or bacon

Herbed halibut or shrimp with parmesan polenta, collard greens

Butternut squash ravioli with sausage, mushrooms, and sage 

Cacio e pepe with lemon shrimp or branzino 

Chicken, beef, or pork enchiladas with homemade salsa verde 

Braised cod with tomato, gochujang and lime,  roasted miso bok choy

Ina Garten’s salmon cakes, herb-roasted potatoes

 

Entree Salads

Salmon Nicoise with roasted potatoes, green beans, champagne vinaigrette

Tahini Caesar with homemade croutons, crispy chickpeas, and protein of choice (chicken, salmon, sardine, anchovy, shrimp)

Turkey cobb salad with bacon, hard-boiled egg, gorgonzola, radish, green goddess dressing

Mixed greens with rotating seasonal veggies, apple cider vinaigrette

Greek salad with chicken, steak, or salmon 

RESOURCES

 

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