Chef B Meals

June 07-13

Bistro Chicken with Avocado and Tomato (GF,NF,SF) **PC: A recipe I learned at my first restaurant, and one of the favorites of the customers there. We take grilled chicken breast and top it with provolone cheese, and an avocado-tomato salsa (Served on the side).
Miso Marinated Flank Steak, with Shitake and Bok Choy (GF,DF,NF) **PC: Marinated and Grilled Flank Steak is tossed with mushrooms and Bok choy in an Asian sauce that is sweet and savory all together. A fabulous all-in-one meal!
Santa Fe Green Chile Pork (F) (NF,SF): Amazing flavors of the Southwest and a hint of spice. What’s not to love about this one-pot meal?
Greek Lamb Patty with Tzatziki (F) (GF,NF,SF) **PC: Chef Matt and I were once working in a restaurant and we had 5 different types of burgers and 5 sandwiches on our menu. Within a month, the Greek Lamb Burger was our top seller. This dish will come in a kit with a precooked – raw – lamb patty, a bun, a spinach and red onion salad and a tzatziki in lieu of the traditional mustard or ketchup.
Split Pea and Vegetable Stew (F) (GF,DF,NF,SF): This is such a fun dish, that combines all the great elements of a BLT (bacon, tomato, spinach (instead of lettuce)) all tossed together in homemade ranch dressing, farfalle pasta salad, red onion, and parsley.

Tennessee Whiskey Glazed Chicken (F) (GF,NF,SF) **PC: A lovely sauce of whiskey, brown sugar, and Dijon Mustard glaze these chops that will have everyone begging for more!
Rustic Italian Beef Meatball Stew (F) (NF,SF): A simple rustic Italian beef stew recipe loaded with aromatics and vegetables like tomatoes, rainbow carrots and leeks. Make sure to serve it with a nice slice of toasted Italian bread (not provided with this dish).
Salmon, Slow Roasted Tomatoes , Kalamata Olives (F) (GF,DF,NF,SF) **PC: A fascinating, flavorful and a refined blend between the salmon, the tomatoes, and the olives.
Roasted Garlic and Chicken Fettucine Alfredo (F) (NF,SF): Back by popular demand! This Chef B classic will be sure to offer you comfort during a long week.
Spinach and Artichoke Stuffed Portabello (GF,NF,SF)

Chicken with Succotash (F) (NF,SF) **PC: Browned chicken pieces cooked with the Southern favorite of succotash - which is lima beans, edamame, corn and a little tomato. It makes for a great dish that everyone will love.
Corned Beef and Cabbage (F) (GF, NF, SF): While there's never a bad time to serve corned beef and cabbage, there is one particularly perfect occasion: St. Patrick's Day!
Turkey Bolognese Stuffed Zucchini (GF,NF, SF) : Long thought of as a “trash fish,” skate is one of the genuinely great seafood items: tender, sweet, and well-textured. I first had this preparation in Atlanta at the Optimist it was one of the best things I have ever eaten! The crunchy coating paired with the traditional brown butter caper sauce is out of this world!
Chimichurri Grilled Shrimp (GF, DF, NF,SF) **PC: Absolutely beautiful and tastes fantastic! Nice balance of flavors.
Tuscan Style Butter and Lima Bean Stew (F) (GF, NF, SF): While there's never a bad time to serve corned beef and cabbage, there is one particularly perfect occasion: St. Patrick's Day!