• Coconut Mango Chicken                                                                    Servings: 4
      Sautéed Chicken Strips with Fresh Mangos in a Coriander-Coconut Sauce

                    Cilantro-Lime Rice
                        Steamed Long-Grain White Rice with Cilantro and Lime
 

• Pork Tenderloin with Balsamic Cranberry Sauce                                Servings: 4
      Roasted Pork Tenderloin served with Cranberry and Balsamic Vinegar Sauce

                         Roasted Asparagus with Gorgonzola and Walnuts
                       Roasted Asparagus with Walnuts and Gorgonzola Cheese
 

• Broiled Salmon with Jalapeño-Honey Glaze                                       Servings: 4
      Broiled Salmon with a Sweet and Spicy Jalapeño-Honey Coating

                                 Sautéed Corn with Red Pepper
                             Sautéed Corn and Red Bell Pepper with Red Pepper Flakes
 

• Steak with Burgundy Sauce                                                                            Servings: 4
          Broiled, sliced Steak with Mushrooms and Pearl Onions in Red Wine Sauce

                                 Brown Rice with Peas and Almonds
                              Flavorful steamed Brown Rice with Green Peas, Scallions and
                              Smoked Almonds
 

• Linguini with Shallots, Mushrooms and Peppers                                 Servings: 4
          Linguini with Red and Yellow Bell Peppers, Mushrooms and Shallots
         in a White Wine Cream Sauce finished with Parmesan Cheese

                                Cheesy Garlic Bread
                            Toasted Italian Bread with Garlic and Mozzarella Cheese

• Gingered Shrimp with Zucchini and Red Bell Pepper                           Servings: 4
       Spicy Ginger Shrimp sautéed with Zucchini, Red Bell Peppers, and Tomatoes

                      Ginger Basmati Rice
                      Nutty Basmati Rice flavored with Ginger and Scallions
 

• Apricot Chicken                                                                                   Servings: 4
       Sautéed Chicken Breasts in a Sweet Apricot Sauce

                       Glazed Brussels Sprouts
                      Steamed Brussels Sprouts with a Sweet and Sour Mustard Glaze
                            and Almonds
 

• Tuscan Pork Chops                                                                              Servings: 4
       Pork Chops with a Tomato, Cannellini Bean and Balsamic Vinegar Sauce

                                Herb and Lemon Green Beans
                            Green Beans in an Herb and Lemon-Dijon Vinaigrette
 

• Indian Lamb with Peas                                                                         Servings: 4
          Spicy Indian-Seasoned Ground Lamb with Peas

                                Carrots with Fresh Dill
                             Carrots with Ginger, Spices and Fresh Dill
 

• Sweet Potato Chowder                                                                             Servings: 4
          Coconut-Curry Sweet Potato Chowder

                                Baked Pita Crisps
               

• Broiled Hawaiian Mahi Mahi                                                               Servings: 4
       Broiled Mahi Mahi marinated in Soy Sauce and Citrus Juices

                      Coconut Rice with Pineapple and Peas
                      Coconut-flavored Jasmine Rice with Pineapple chunks and
                            Sweet Green Peas
 

• Braised Beef with Sun-Dried Tomatoes                                                 Servings: 4
       Tender Beef slow-cooked in a Red Wine Sauce with flavorful
        Sun-Dried Tomatoes

                       Caesar Asparagus
                       Roasted Lemon-scented Asparagus tossed with Parmigiano-Reggiano
                            Cheese
 

• Southwestern Shepherd's Pie                                                                Servings: 4
       Vegetarian Tomato and Red Bean Chili made with Green and Yellow Squash,
        Carrots and Onions and topped with Creamy Cheddar Mashed Potatoes
  
   
• Artichoke and Goat Cheese Stuffed Chicken                                        Servings: 4
          Tender Chicken Breasts filled with a lightly-herbed Goat Cheese and
        Artichoke Stuffing

                                Garlic Peas
                            Green Peas sautéed with Garlic
 

• Bourbon-Laced Tipsy Pork with Peaches                                              Servings: 4
          Pork Chops baked in a sauce of Onions, Orange Juice and Bourbon
        and topped with sliced Peaches

                                Orange-Scented Broccoli
                             Broccoli, Shallots and Scallions with a delicate Orange scent