Menu for Monday, March 15, 2010

Blackened Salmon with Dill Sauce

This Flavorful Filet is Sprinkled with Chef Paul’s Famous Seasoning

And Cooked the Cajun Way – with Lots of Smoke and Mirrors

Oven Roasted Green Beans with Sweet Onions

Creamy Slaw

Grilled Chicken Breast in a North African Marinade

You’ll especially enjoy the exotic character of the aromatics (anise, saffron, ginger and cinnamon) in this spicy grilled chicken – with a fruity, sweet undertone

Brown Rice or Steamed Asparagus

Grilled Vegetables

Spanish Spice Rubbed Chicken Breast with

Mustard-Green Onion Sauce

Chef Bobby Flay’s Famous Grilled Chicken Recipe – A Really Tasty

Combination with this Piquant Mustard Green Onion Sauce

Spanish Style Broccoli

Baked Cherry Tomatoes with Parmesan Topping

Steak Pizzaiola

This is a Classic Italian Recipe – Steak Cooked with a Tasty Tomato Sauce –

It’s Rich in Flavor like Only Steak and Pizza Could Be

Whole Wheat Pasta or Spaghetti Squash

Spinach with Garlic and Pine Nuts

Menu for Thursday, March 18, 2010

Cajun Seasoned Pecan Catfish

This is an Interesting Blend of Flavors – We use Paul Prudhomme’s Seasoning Mix, then

 Roll the Catfish in Pecans and Bake to a Toasty Brown –Very Tasty

Vegetable Medley

Jicama Slaw with Lemon Vinaigrette

Chicken Chasseur

This is a Classic French Country Dish – Full of Flavor, with Fresh Mushrooms, Shallots, and Tomatoes in a Sauce of Brown Stock and White Wine – One of our Favorites

Brown Rice or French Green Beans

Garden Salad

Cashew Crusted Chicken

This a one of Our Tried and True Recipes, Apricot undertones and

 Roasted Cashews – Need we Say More?

Stir Fried Broccoli

Grilled Yellow Squash

Smothered Pork Chops with Thyme

Boneless Chops Simmered in a Rich Wine Sauce With Fresh Thyme –

It’s has Old Fashioned Flavor that Screams Comfort Food!

Quinoa and Mushroom Pilaf

Steamed Asparagus