SUMMER MEAL PREP
SAMPLE MENU
Breakfast
Sourdough banana-walnut tea bread
Sourdough zucchini tea bread
Crepes with sweet (strawberry, honey ricotta, slivered almond)
and savory (spinach, mushroom, prosciutto, chevre)
Quiche with cherry tomato, garlic scapes, gruyere, and chard with a side of mixed berries
Deconstructed Benedict (six-minute eggs, rosemary hollandaise, smoked salmon,
wilted spinach, sliced tomato, homemade sourdough)
Lunch/Dinner
Tahini Caesar (vegan dressing) w crispy chickpeas or chicken and whole Spanish anchovy
Braised cod with tomato, gochujang and lime, roasted miso bok choy
Tuna and hard-boiled egg salad nicoise with green beans, crispy potatoes, champagne vinaigrette
Pad Thai with tofu or shrimp, peanuts, cabbage, carrot,
cilantro, basil, bean sprouts, lime, egg, homemade tamarind sauce
Steak or grilled halloumi “shawarma” with fresh cucumber, shredded lettuce,
and cabbage, tomato, mint, parsley, roasted carrots with chermoula, homemade hummus
Fish filet of choice, steak or grilled tofu en escabeche with a side of mixed greens
with radish, corn, peach, and lime
Lao Hu Cai (“Tiger Salad”) with spring mix, shrimp or tofu,
toasted cashew, pickled plum, and nectarine, rice vinaigrette
Mezze platter with homemade hummus, babaghanouj, vegan baked falafel bites,
crudites, olives, toasted pita chips
Fresh spaghetti (or pasta of choice) and ricotta-herb meatballs
with marinara, pesto, or puttanesca
Seared salmon with lemon-herb labneh, cold bulgur wheat or quinoa pilaf
with pistachio, almond, cara cara orange, parsley
Summer ceviche with corn, avocado, bell pepper, grapefruit, cherry tomato
with fresh tortilla chips and refried black beans
Fresh lobster rolls with mesclun greens, buttery grilled corn, and shishito peppers on the side
Shrimp and grits with mascarpone, parmesan, and fig, asparagus with citrus gremolata