What's On The Menu? Winter 2004 - 2005

Friday 24 December 2004

Thin Spaghetti
With Skinless Hot Italian Sausage Pudge
In Whole Peeled Tomatoes With Garlic Onion Basil
& Raw Honey
Topped With French Ash Goat Cheese



Saturday 25 December 2004

Arrugula Salad Tossed With Extra Virgin Olive Oil
Sprinkled With Aged Red Wine Vinegar
Crumbles of Bulgarian Feta

Maple Balsamic Mint Inspired
Rack of Lamb
With Orange Peel Strings
& Pinches of Crushed Cloves
Dusted With Parmegiano Reggiano
Sided With Red Wine Gravy
Accompanied With
Steamed Fresh Baby Vegetables
Of Brussel Sprouts Yellow Rounded Squash
Green Zucchini & Carrots

In a Bed of
Roasted Garlic Polenta



Friday 31 December 2004

Sloppy Jane on Toasted Original English Muffin
Faced Open
Topped With Grated Comte Gruyere
Partnered With Broccoli Head Steamed Al Dente

Fandangled With

Mesclun Salad
Tossed With Extra Virgin Olive Oil
Pinches of Ash Goat Cheese
Sprinkled With Aceto Balsamico



Sunday 2 January 2005

Long Island Duck Al'Orange
&
Grand Marinier Honey Orange Sauce

Steamed Collard Greens & Baby Carrots



Tuesday 4 January 2005

Thin Spaghetti
& a Potpourri Sauce of
Garlic Onion
Peanut Butter Whole Peeled Tomato Sloppy Jane
Green Pepper Fresh Mint Lime
Scotch Bonnet Pepper
Heavy Cream
Pickled Ginger Juice Raw Honey
Dutch Smoke Gouda Norwegian Brown Cheese
Zuchinni & Yellow Squash



Saturday 8 January 2005

Baby Spinach Salad
Infused With Extra Virgin Olive Oil
Tossed With Greek Feta Crumbles
& Raw Crushed Almonds
Sprinkled With Aceto Balsamico

Dill Thyme Basil Dijon Mustard Tilapia
Topped With Diced Green Pepper
On a Bed of
Sauteed Mung Beans
With Sweet Onion Chipotle Adobo
Lime & Organic Maple Syrup



Tuesday 11 January 2005

Watercress Pecorino Romano Salad
With Plum Tomatoes
In Grapeseed Balsamic Vinegarette

Baked Crème of Coconut Skate Fish
With Overtones of Yellow Curry
Interlaced With Green Scallions
Mild Poblano & Sweet Red Pepper Strips
& Jalapeño Halves
Scattered With Bay Leaves



Saturday 15 January 2005

Chicory & Whole Green Tomato
Steamed Pork Broth
Of Lime & Bay
Rained With Pecorino Romano
Sprinkled With Extra Virgin Olive Oil

Pork Ribs
Dry Rubbed With
Cumin Turmeric Mustard & Ginger
Filled With Green Pepper & Poblano Rings
Jalapeño Halves Scallion Stalks
Onion Rings & Chopped Parsley
Wet With Crème of Coconut Bake



Monday 17 January 2005

Winter Fish Soup Variety
In Crème of Leek, Red & White Onions
Cubanelle & Poblano Peppers
Asparagus & Broccoli
Spiked With Ginger Disks & Dill Crush
Topped With Pecorino Romano



Tuesday 18 January 2005

Simple Baby Spinach Salad
Infused With Extra Virgin Olive Oil
Tossed With Aceto Balsamico
& Greek Feta Crumble

Maple & Whole Grain Dijon Salmon
Dust Crusted With Light Rye Wasa
Dill & Soy Beans
Lemon Wedgy for Tang

Complimented With
Steamed Brussel Sprouts With Herb Sprinkled Gouda
Thursday 3 February 2005

Baby Spinach & Plum Tomato Cuts
With Crushed Raw Almonds
@ California Golden Raisins
Doused With Extra Virgin Olive Oil
Sprinkled With Balsamic Vinegar
Topped With Greek Feta Crumble

Pignoli Soy Bean & Light Rye Dusted Spanish Mackerel
Rubbed With Dijon & Dill
On a Bed of
Vermont Maple & Japanese Soy Inspired Collard Greens
Topped With Scallion Twigs
Sided Wth Paprika Lemon Mayo



Friday 4 February 2005

Baby Spinach Salad
With Parmeggiano & Raw Crushed Almonds
Bathed In Extra Virgin Olive Oil
& Premium Balsamico

Baked Salmon In Grapeseed Oil & Dill
Topped With Stalks of Scallion
Accompanied With
Sauteéd Sweet Onions & Plum Tomatoes
With Basil
Steamed Broccoli Rabe Sprinkled With Australian Cheddar
& Olive Oil



Saturday 5 February 2005

Large Shell Pasta Bathed in Ultra Multiple Cheese Sauce
Concocted With Fried Salmon Bits
Chopped Scallions & Sun Dried Tomatoes
Plus Herbs

Baby Spinach Salad
With California Golden Raisins
Tossed With Olive Oil
Topped With Greek Feta Crumble
& Balsamico



Monday 7 February 2005

Revised Pasta Shell Lefties
Baked & Topped
With Crushed Light Rye Wasa
& Multi Cheese
That Includes Brown Norwegian
Australian Cheddar
Smoked Herbed Gouda
& Mountain Gruyere
Broil To Brown

Accompanied by Steamed Sauteéd Cut Kale
In Garlic Maple Smoked Bacon Bits



Tuesday 8 February 2005

Thin Spaghetti
Mixed With Collard Greens
Chopped Chorizo de Bilbao
Kale Infused With Smoked Bacon Bits & Maple
Fresh Plum Tomato
& Multi Cheese
Flavored With Extra Virgin Olive Oil
Topped With Parmegiano Reggiao



Thursday 17 February 2005

Pork Loin Center Cut
Rubbed With Chocolate Clove Nutmeg Cinnamon
Topped With Norwegian Brown Cheese
Tied Wrapped In Collard Leaves
Halfway Baked Bathed With Balsamic Reduction
In a Bed of Worchestershire Steamed Collards
Sprinkled With Parmegiano Reggiano
Side Spotted With
Maple -Lime Caramelized Smoked Bacon Bits
With Chopped Fresh Hot Green Jalapeño
Mellowed With Fresh Diced Plum Tomato
Topped With Fresh Chopped Sweet Red Bell Pepper



Friday 18 February 2005

Broccoli Brussel Sprouts Chunky Soup
With Sweet Onion Quarters & Red Bell Pepper Strips
Pinches of Ground Chuck
Hand Mixed With Crushed Fresh Garlic
Extra Virgin Olive Oil
& Oregano Sesame Seeds
Plus Australian Cheddar Shreds
Accompanied With
Japanese Buckwheat Noodle With Yam

Added Soy Sauce & Or Korean Hot Pepper Oil
For Taste



Saturday 19 February 2005

Good Ol' Left Over Soup
Of
Vegetables & Pinches of Prepped Ground Chuck
Bottom Layered With Fresh Green Baby Spinach
& Norwegian Brown Cheese
Topped With Lemon Juice
Parmeggiano
& Red Habañero for a Hotter Taste



Sunday 20 February 2005

A Hot Bowl of
Yam Soba Noodles
Mixed In With Purple Cabbage
& Leek
Soy & Maple as Delectables