Sample Menu 1

25 min

Before Dinner

MENU

Dijon and Dill Baked Salmon:
Salmon Filet, dijon mustard, organic dill, organic tomatoes, extra virgin olive oil, lemon, salt & pepper.

Quinoa with a Confiture of Shiitake Mushrooms:
Organic quinoa, organic shiitake mushroom, organic shallots, olive oil, salt and pepper.  

Moroccan Cumin and Paprika Carrots:
Organic farmer’s market carrots, lemon, organic paprika, organic cumin, organic garlic, extra virgin olive oil, organic cilantro, salt and pepper.

DIRECTIONS
(please follow the order for best results)

  • Take the salmon out of the fridge.

  • Take the carrots out of the fridge to serve them at room temperature.

  • Preheat the oven to 400 degrees F.

  • Bake the salmon in the oven covered with foil for 20 min.

  • When the salmon is in the oven, bring 2 cups of water to a boil in a medium-size pot. Add the quinoa, stir once,    cover and lower the heat to simmer. Cover and cook 20 min until the liquid has evaporated. You can keep the pot covered off the heat for another 5 min in case the quinoa is not fully cooked. The quinoa is already salted. Taste and adjust if needed.

  • Add the mushroom mixture to the quinoa and serve.

  • Remove fish from the oven, remove the foil and serve.

Sample Menu 2

MENU

Provencal Beef stuffed Zucchini:
Grass fed Wagyu beef, organic farmer’s market summer zucchini, organic carrots, organic celery,

organic onion, non-GMO breadcrumbs, organic eggs, organic fresh thymes, olive oil, salt and pepper.

 

Saffron Rice:

Organic Basmati rice, saffron, salt.

 

Marielle's Parmesan and Garlic Kale Salad:

Organic farmer’s market kale, Dijon mustard, organic red wine vinegar, organic garlic, lemon, parmesan

Reggiano, cold pressed extra virgin olive oil, salt and pepper.

45 min

Before Dinner

DIRECTIONS
(please follow the order for best results)

  • Take the beef stuffed vegetable out of the fridge.

  • Preheat the oven to 400 degrees F.

  • Bake the beef stuffed zucchini uncovered for 45min.

  • 25 min before the beef is ready, bring 4 cups of water to a boil in a medium size pot. Add the rice, stir once, cover and lower the heat to simmer for 15 min. Strain, add a little olive oil, serve. The rice is already salted, adjust if needed.

  • Add the salad dressing to the kale in a medium size bowl. Serve.

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