A Catering & Personal Chef Company

Chef Anne's Real Food Plan

Chef Anne’s “Real Food” Eating Plan

 

Sample Menu for 5-Week Plan

2 Chef Sessions/Week

Contact Chef Anne for pricing + scheduling

Week 1- Chef Session 1

seared hanger steak with cilantro & oregano salsa verde

roasted cauliflower with lemon zest, herbs & pink peppercorns

sweet potato wedges with tahini lemon sauce

 

miso glazed salmon with sautéed shiitakes

asparagus with grilled scallion vinaigrette

shaved cucumber salad ~ red cabbage, soy sesame dressing, chili & thai basil

 

Week 1- Chef Session 2

za’ atar-spiced turkey meatballs with harissa glaze & mashed parsnips

classic eggplant caponata with capers, fresh oregano & pine nuts

blanched green beans in champagne vinaigrette with marinated peppers

 

moroccan chicken with green olives, apricots & shallots (whole chicken)

oven-dried & marinated tomato salad with barley & farro

sweet potato wedges with lemongrass crème fraiche

 

Week 2- Chef Session 1

thai green curry with poached white fish

steamed vegetables to include snap peas, broccoli & peppers

zucchini noodles with miso dressing & cilantro leaves

sesame & scallion white rice

 

sesame-spiced lamb patties with cucumber yogurt

turmeric roasted carrots with mint & honey toasted walnuts

tomato & feta salad with shaved red onions

 

Week 2- Chef Session 2

kale & white bean soup with spicy turkey sausage

fingerling potatoes with garlic & parmesan

french lentils with sautéed carrots, celery, herbs & slow roasted tomatoes

 

miso garlic steak with asparagus 

glass noodle & japanese eggplant

cabbage shaved, carrot & avocado with carrot ginger dressing

 

Week 3- Chef Session 1

roasted halibut fillets

sautéed spinach with shallots & white wine

greek lemon potatoes with oregano & sweet onions

 

french lentils & celeriac with sautéed carrots, celery, herbs & slow roasted tomatoes

shaved fennel & orange salad with parsley orange vinaigrette

fingerling potatoes with garlic & parmesan

 

Week 3- Chef Session 2

seared red snapper with red coconut curry broth  

gluten-free glass noodles with thai herbs & shaved vegetables

steamed long beans with garlic pepper sauce

 

israeli sesame-spiced turkey meatballs in lemon broth

garlicky chickpea salad with lemon, parsley, mint & pomegranate

cucumber & tomato salad with thin red onions & tahini-herb dressing

 

Week 4- Chef Session 1

seared flank steak with chimichurri sauce

marinated peppers salad with pecorino

asparagus with spanish romesco sauce

 

whole roasted chicken with lemon, garlic & rosemary

braised carrots, sweet potato & celeriac with caper vinaigrette

butter lettuce salad with hazelnuts, avocado and cara cara oranges

 

Week 4- Chef Session 2

grilled salmon niçoise

purple peruvian potatoes & haricot verts in chive olive oil

slow-roasted tomatoes, gem lettuce, soft-boiled eggs & dijon tarragon vinaigrette

 

cumin-spiced chicken tinga

arroz verde- cilantro & spinach rice  

tomato salad with pickled pink onions

guacamole with cilantro & tomatillos

 

Week 5- Chef Session 1

harvest crispy chicken with olives, grapes & rosemary   

creamy parsnip puree (dairy-free)

steamed broccoli with meyer lemon vinaigrette on the side

 

“glowing” moroccan vegetable stew with ginger, turmeric, coconut, turnip & tomatoes 

cucumber & tomato salad with thin red onions & tahini-herb dressing

quinoa pilaf with shallots & saffron

 

Week 5- Chef Session 2

flank steak with chimichurri sauce

marinated pepper salad with, capers, baby greens & pecorino

asparagus with spanish romesco sauce

 

crispy-skin roasted chicken with lemon, garlic & rosemary

chickpea & turmeric soup with sweet potatoes & cauliflower

butter lettuce salad with hazelnuts, avocado & cara cara oranges