Price: $85/week per person (All menu items can be prepared Gluten-free, and modified for Vegetarian diets)

Menu for week of June 7 – June 13, 2010 - MEAL DELIVERY: Jun 7

Cashew-Chicken Stir-Fry
A balance of sweet, salty, tangy and spicy flavors, this meal is both nutritious and tasty.

Marinated Lamb Kabobs with Grilled Fruit Kabobs
Chunks of tender lamb are marinated in a tangy marinade of pineapple, soy and red wine. Served with mango, pineapple and tomatoes.

Pork Chops with Port Wine and Cherry Sauce with Asparagus Risotto
Dried cherries, shallot, and ruby port create a flavorful sauce for these boneless pork chops. Served with asparagus risotto.

Chef Traci’s Beef Fajitas
Thin slices of lean flank steak marinated in Chef Traci’s original fajita marinade, served with red and yellow peppers, and homemade guacamole.

Salmon with Maple-Lemon Glaze
Fresh salmon fillets with a caramelized maple crust. Served with Soba Noodle Salad.

Menu for week of June 14 – June 20, 2010 - MEAL DELIVERY: Jun 14

Poblano Chicken and Rice
Shredded chicken and thinly sliced poblano peppers spice up this classic Mexican dish. Served with Calabacitas (squash in adobe sauce.)

Hoisin Marinated Beef Tenderloin with Asian Cucumber Salad
Tender slices of beef tenderloin are seasoned with ginger and hoisin sauce and served with a refreshing cucumber, carrot and cilantro salad.

Thyme-Ginger Marinated Pork Loin
Moist and flavorful, this pork loin roast is infused with a subtle sweetness of ginger and savory fresh thyme. Served with Yukon Gold Potato and Chèvre Salad.

Slow Cooked Turkey Breast with Cranberry-Onion Gravy
Slow roasted turkey breast simmered in savory cranberry gravy, served with steamed green beans.

Pomegranate-Wasabi Sablefish
Sablefish, also called Black Cod, is seasoned with the rich, fruitiness of pomegranate balsamic vinegar and spicy wasabi. Served with Roasted Orange Vegetables.

Menu for week of June 21 – June 27, 2010 - MEAL DELIVERY: Jun 21

Spicy Peanut and Chicken Noodles
Thin strips of chicken breast are simmered in a velvety sauce of light coconut milk and served over cellophane noodles with snow peas and yellow bell peppers.

Japanese Beef and Vegetable Kabobs
Lean and tender chunks of beef tenderloin are marinated in a ginger-sake sauce and grilled with yellow squash, zucchini, Japanese eggplant and red bell peppers.

Grilled Lemon-Basil Pork Chops
A tantalizing homemade lemon-herb crust envelopes lean pork chops. Served with Spinach-Berry Salad.

Jalisco-style Carne Asada
Thin slices of lean carne asada, pounded thin and marinated in a Jalisco rub of paprika, red wine vinegar and fresh garlic, seared with red, yellow and orange bell peppers and strips of red onion. Served with corn tortillas.

Sweet Potato, Shrimp and Crab Gumbo
Part soup, part stew, gumbo is the definitive classic of Cajun and Creole kitchens. Okra, green peppers and sweet potatoes are simmered with fresh shrimp and crab.

Menu for week of June 28 – July 4, 2010 - MEAL DELIVERY: Jun 28

Honey Chicken with Apricot Wild Rice
Sweet, spicy and savory flavors combine the influences of both Asian and North African kitchens in this chicken dish. Fresh apricots are combined with dried apricots, shallots and wild rice.

Guisado
Tri-tip, Anaheim, Serrano and guero peppers, fresh garlic, tomatoes and tons of fragrant cilantro are stewed and slow cooked for a delicious, hearty meal.

Handmade Meatballs with Spaghetti Squash and Homemade Pomodoro Sauce
Extra-lean ground turkey breast seasoned with fresh garlic, parmesan cheese, basil and oregano, browned in olive oil and served in an Italian plum tomato pomodoro sauce, served with spaghetti squash.

Prosciutto Wrapped Pork Tenderloin with Sweet Potatoes in Creamy Sauce
Slow roasted pork tenderloin rubbed with fresh herb and garlic rub and wrapped in prosciutto, basted with white wine and served with sweet potatoes baked with non-fat cream, fresh orange zest and cinnamon.

Niçoise Salad with Grilled Tuna and Potatoes
Seared tuna steaks are complemented with fresh baby red potatoes, haricots verts, Niçoise olives, and basil vinaigrette.

**Custom Menus can be designed based on your personal preferences and diet restrictions. The cost for these meals is $105/per person per week. Vegetarian meals available upon request.