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{thyme to Nourish} |
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Eating for your mind, body & soul |
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“There is no love sincerer than the love of food.“
- George Bernard Shaw
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{sample menu plans} 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 pepper 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 vegetable, 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, marinated beef or lamb skewered with zucchini, peppers, mushrooms and onions – Cabbage Rolls—Mom’s classic stuffed with ground beef & rice and baked in a tomoto 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
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. |
