Chef Anne’s “Real Food” Eating Plan
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