This is just a small sampling of the options available to you. {thyme to Nourish} specializes in seasonal cuisine and will offer “fresh sheets” to clients each session showing recommended entrees based on your needs, preferences and what’s in season.
Poultry
- Chicken Verde—chunks of chicken simmered in a tomatillo chile sauce; served with yellow sofrito rice
- Moroccan Chicken Tangine—herb and orange infused medley of chicken and onions; served with scented couscous
- Thai Chicken Curry—strips of chicken cooked in a green curry sauce with eggplant and green beans; served with basmati rice
- Turkey Tetrazzini—tender chunks of turkey breast simmered in a parmesan, sherry crème sauce peppered with almonds; served over lemon green beans
- Chicken Roulades—thin sliced chicken breast stuffed with spinach and assiago cheese, rolled in panko breadcrumbs and baked; served with wild rice pilaf
- Chicken Tortilla Soup—simmered chicken broth filled with shredded chicken and fresh tomatoes, chipotle and cilantro; garnished with tortilla strips, sour cream and jack cheese
- Chicken & Sweet Potato Thai Soup—spicy coconut curry broth soup with bean sprouts and rice noodles*
- Haitian Chicken Stew— cooked in a orange spicy sauce and served over quinoa
- Pastitsio— a layered Greek casserole of ground turkey and eggplant pasta with a cinnamon tomato sauce and a feta béchamel sauce and buttered peas
- Turkey Meatloaf—baked with a savory tomato sauce and mushrooms served with garlic mashed potatoes
- Chicken Pot Pie—chunks of chicken simmered in a savory gravy and lots of vegetable, baked in a savory crust
- Manicotti – stuffed with ground turkey, mozzarella, spinach & artichoke hearts baked in Marinara sauce served with roasted carrots
- Vietnamese Chicken & Cabbage Salad—served with a cilantro mint dressing and long grain rice*
Beef/Pork/Lamb
- Beef Stroganoff—tender strips of beef and mushrooms in a creamy wine sauce served over egg noodles
- Sukiyaki—thin sliced beef served in a mushroom broth with noodles and vegetables*
- Kalbi Flank Steak—flank steak marinated in a spicy teriyaki style sauce served with wasabi mashed potatoes*
- Beef Bourguignon—deep braised beef, mushrooms and onions in a red wine, beef broth served with roasted potatoes
- Greek Style lamb sliders– parsley and mint studded lamb burgers served with tzatiki sauce and fresh rolls*
- Shepherd’s Pie—made with lamb or beef, a savory gravy and lots of vegetables, baked with a mashed potato crust
- Vietnamese 5-Spice Pork Tenderloin –grilled pork tenderloin rubbed in a 5-spice blend served with vegetable studded rice noodles
- Braised Short Ribs—short ribs braised in a wine/tomato sauce, served with cheesy polenta
- Carnitas—slow roasted pulled pork served with shredded cabbage and corn tortillas
- Cuban Pork Tenderloin grilled with a sour orange glaze and mojo sauce; served with Caribbean rice & beans
- Classic Spaghetti & Meatballs—served with sautéed kale with olive oil & garlic
- Kebabs with Saffron Pilaf—grilled, spiced beef or lamb skewered with zucchini, peppers, mushrooms and onions
- Cabbage Rolls—Mom’s classic stuffed with ground beef & rice and baked in a tomato sauce; served with a kasha mushroom pilaf
- Vindaloo— A Goan dish of pork stewed in a spicy garlic vinegar sauce served with Jerra rice (cumin scented)
- Tamale Pie – ground beef and lots of veggies in a spicy sauce topped with a cheesy corn meal topping
Fish & Seafood
- Shrimp Gumbo—a spicy tomato based broth with okra and bell peppers served over rice
- Smoked Salmon Fettuccine— with cream sauce, peas and lots of fresh romano cheese
- Fish Tacos—pan fried tilapia served with a lime sour cream sauce, shredded cabbage and corn tortillas*
- Hazelnut Crusted Halibut—served with mashed potatoes and a lemony pan sauce*
- Seafood Chowder—a creamy, dill broth studded with chunks of cod, mussels, scallops and potatoes*
- Miso Black Cod—black marinated in a sweetened miso/sake sauce; broiled and served with mashed potatoes*
- Nicoise Salad—served with fresh grilled tuna, eggs, boiled potatoes, green beans and a lemony, tarragon dressing*
- Lemon Scallops—glazed in a lightly sweetened, soy lemon sauce and pan fried; served with grilled baby bok choy*
- Crab Cakes with Herb Salad—a refreshing twist on crab cakes—light and refreshing with a lemony dressing*
- Grilled Clam Linguine—grilled clams tossed with a savory sauce served with roasted broccoli*
- Seafood alla’ Arrabiatta—penne pasta topped with a spicy tomato sauce and a medley of seafood
Vegetarian/Vegan
- Butternut Squash Lasagna with thyme scented carrot soup
- Spicy Dal—simmered Indian lentils served with coconut basmati rice and yogurt raita
- Spinach Pie—a layered dish of phyllo, spinach and feta, served with a lemon tahini sauce and Greek salad
- Quiche—with roasted red pepper, spinach and feta cheese served with roasted cauliflower soup
- Spicy Roasted Vegetable Ragout—served over polenta
- Tempeh Chili—served with vegan cornbread
- Budin Azteca—a Mexican influenced lasagna made with corn tortillas, mushrooms, green peppers and sweet potatoes
- Tamales—butternut squash & green chile with corn confetti
- Thai Fried Rice— a spicy full meal dish full of vegetables, edamame & almonds
- Mushroom Barley Risotto—served with baked tofu
- Seasonal Quinoa Salad—made with a lemony herb filled dressing and lots of fresh vegetables*
- Stuffed Peppers— filled with a Mediterranean rice with almonds, parmesan and golden raisins served with roasted tomato soup
- Lemon Gnocchi—with Swiss chard and Portobello mushrooms served with baked tomatoes
- Eggplant Parmesan served with herbed orzo
- Malai Kofta—Indian vegetarian “meatballs” in a spicy gravy served with naan and mango chutney
- Chana Masala—Indian chickpea curry served with basmati rice and chutney
- Panang Tofu Curry— Thai style coconut curry served with brown rice
- Korean Style Tofu— in a spicy sauce served with sesame carrots & steamed spinach*
- Bhudda’s Delight— a delightful stew of tofu, mushrooms, veggies & rice noodles*
- Tofu Pad Thai—with ginger lime scented vegetable soup
*fresh selections