The Spring/Summer Menu

Summer is in full swing! This menu reflects lighter dishes for the hotter months.



  • Chicken with Herb-Roasted Tomato Pan Sauce
  • Braised Chicken with Artichokes & Olives
  • Herb-Pecan Chicken Breasts
  • Szechuan Chicken Stir-Fry
  • Yogurt-Marinated Chicken Kebabs with Aleppo Pepper
  • Chicken Paillards with Clementine Salsa
  • Raspberry-Chipotle Chicken Breasts
  • Chicken Breasts with Zucchini Pappardelle
  • Lemon-Oregano Chicken with Roasted Peppers
  • Grilled Chicken with Spicy RhubarB-BQ Sauce
  • Spicy Thai Basil Chicken
  • Chicken with Tomatillo & Cilantro Sauce
  • Grilled Chicken and Ratatouille
  • Roast Chicken Breasts with Garbanzo Beans, Tomatoes & Paprika
  • Chicken Tagine with Fennel & Olives
  • Miso Marinated Chicken
  • Spicy Stir-Fried Chicken with Greens & Peanuts
  • Chicken Saltimbocca with Lemon Sauce
  • Rosemary-Citrus Grilled Chicken
  • Apricot- Glazed Grilled Chicken
  • Moroccan Chicken w/Eggplant, Tomatoes & Almonds
  • Turkey Scallopini with Capers & Lemon
  • Chipotle Turkey Cutlets with Charred Corn Salsa
  • Turkey Marsala with Cremini Mushrooms
  • Rosemary-Lemon Grilled Turkey Cutlets
  • Turkey Meatloaf with Basil & Sundried Tomatoes


  • Sicilian Grilled Swordfish
  • Tilapia with Lemon-Garlic Sauce
  • Halibut with Bacony Corn Sauté
  • Cedar-Plank Salmon with Soy Marmalade Glaze
  • Red Snapper Veracruz
  • Garlicky Roasted Shrimp with Cilantro & Lime
  • Sake-Steamed Sea Bass in Parchment with Shiitake Mushrooms & Yellow Peppers
  • Moroccan Halibut with Carrots
  • Steelhead Trout with French Green Lentils
  • Grilled Mahi Mahi w/ Thai Coconut Sauce
  • Poached Cod with Tomatoes, Wine & Saffron
  • Swordfish Skewers with Cilantro-Mint Pesto
  • Dover Sole a Meunière
  • Tarragon – Roasted Halibut with Hazelnut Brown Butter
  • Sesame-Crusted Salmon
  • Roasted Shrimp with Chile Gremolata
  • Nobu’s Miso – Sake Black Cod
  • Sea Bass with Citrus, Olive & Caper Sauce
  • Petrale Sole with Lemon, Tomatoes and Spinach
  • Ginger Halibut with Vietnamese Sauce
  • Slow-Cooked Salmon with Chickpeas and Greens
  • Poached Sea Bass with Summer Vegetable Sauce
  • Greek Mahi Mahi with Lemon and Oregano
  • Grilled Halibut with Korean Barbeque Sauce
  • Ginger Salmon with Baby Bok Choy
  • Thai Shrimp Cakes


  • Pan-Seared Strip Steak with Red Wine Mushroom Sauce
  • Grass-Fed Flank Steak with Tomato-Balsamic Sauce
  • Skirt Steak with Pasilla Chile Vinaigrette
  • Grilled Ribeye with Roasted Pepper Salsa
  • Ginger-Soy Marinated Steak with Baby Bok Choy
  • Tri-Tip with Chipotle Rub
  • Grilled Korean-Style Steak with Spicy Cilantro Sauce
  • Braised Brisket with Bourbon-Peach Glaze
  • Steak Kebabs with Spicy Ginger-Lime Sauce
  • Garlic & Herb-Encrusted Beef Tenderloin
  • Grass-Fed Top Sirloin Chili Skewers
  • Blue Cheese Crusted Filets with Port Wine Sauce
  • Grilled Flat-Iron Steak with Chimichurri
  • Sliced Top Sirloin Steak with Roasted Corn Salsa
  • Six-Spice Encrusted Hanger Steak
  • Braised Asian-Style Short Ribs
  • Veal Meatballs with Sautéed Mustard Greens
  • Roasted Veal Chop with Wild Mushroom Sauce
  • Veal Osso Bucco with Gremolata
  • Veal Scallopini with Brown Butter and Caper Sauce


  • Soy-Braised Pork and Brown Rice Veggie Bowl
  • Lemongrass Pork Meatballs in Lettuce Cups
  • Pork Tenderloin with Cannellini Beans and Tomatoes
  • Grilled Jamaican Jerk Pork Chops with Mango & Rum Sauce
  • Pork Medallions with Red & Yellow Peppers
  • Grilled Berkshire Pork Chops with Apricot-Brandy Glaze
  • Hoisin Glazed Pork Tenderloin with an Asian Carrot Salad
  • Pork Scaloppini with Mustard Pan Sauce
  • Pork Roast with Rosemary & Garlic
  • Pork & Sweet Pepper Kebabs
  • Vietnamese Pork Chops
  • Lamb Shanks with Tomatoes & Fresh Herbs
  • Harissa-Spiced Grilled Lamb Chops
  • Roast Rack of Lamb with Mint Sauce


  • Pappardelle with Lamb Sugo, Mint and Pecorino Cheese
  • Orecchiette with Oven-Roasted Tomatoes, Spicy Sausage and Broccoli Rabe
  • Penne with Chicken, Broccoli, Pine Nuts, Chili Flakes, Garlic White Wine Butter
  • Farfalle with Smoked Duck, Asparagus, Mushroom Cream Sauce, Parmesan


  • Eggplant & Zucchini in Tomato-Garlic Sauce
  • Soy-Glazed Shiitake Mushrooms
  • Roasted Squash with Lemon-Tahini Sauce
  • Sautéed Spinach with Feta & Pine Nuts
  • White Beans with Broccoli Rabe & Lemon
  • Sesame Carrots
  • Lemony Snap Peas
  • Charred Corn Salad with Basil and Tomatoes
  • Roasted Cauliflower with Lemon-Parsley Dressing
  • Spicy Soba Noodle Salad with Edamame
  • No-Guilt Creamed Spinach & Mushrooms
  • Roasted Garlic Asparagus
  • Summer Beans with Lemon & Almonds
  • Vietnamese Stir-Fried Broccoli
  • Ginger-Garlic Green Beans
  • Miso-Glazed Asian Eggplant
  • Wild Rice and Carrots
  • Cauliflower Mashers
  • Spicy Chile and Garlic Broccoli
  • Coconut Pan-Roasted Sweet Potatoes
  • Asparagus with Balsamic Tomatoes & Crumbled Goat Cheese
  • Grilled Corn Salad with Jalapeno-Lime Butter
  • Lemon-Parmesan Broccoli
  • Wok-Seared Baby Bok Choy with Chile Oil & Garlic
  • Sautéed Haricots Verts and Mushrooms
  • Moroccan Spiced Baby Carrots
  • Roasted Portobello Mushrooms with Parmesan & Basil
  • Israeli Couscous with English Peas, Sugar Snaps & Asparagus
  • Edamame-Scallion Rice
  • Roasted Mushrooms with Garlic Butter & Pine Nuts
  • Asian Stir-Fried Asparagus, Sugar Snap Peas & Shiitake Mushrooms
  • Braised Red Potatoes w/ Lemon & Chives
  • Stir-Fried Broccoli with Cashews & Dark Soy Sauce
  • Cumin-scented Quinoa and Black Rice
  • Sautéed Green Beans w/ Shallots
  • Roasted Carrots with Citrus Vinaigrette

One thought on “The Spring/Summer Menu

  1. Hi Allison! Our trip to San Diego wouldn’t have been as awesome if it wasn’t for you and your amazing talents in the kitchen. With a large family get together like ours, we LOVED not having to worry about cooking and cleaning up. You even brought appetizers. ALL were delectible and flowed so nicely with the entrees. Your pasta night was the best; smelling that garlic throughout the house, WOW! The kids loved it and there were hardly leftovers and you knew how to handle a crowd of teenagers quite well; bringing fun toppings for Mexican night and an ice cream sundae bar for dessert. I am hoping to call you for next summer when my side of the family comes to vacation in your lovely city. You are a delight and I wish you and your family the best until I see you again!!!
    Sincerely, the Luchtefeld and Headley families

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