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