Weekly Prepared Meals
Honey Mustard Chicken Thighs
A classically delicious combo of flavors: honey, mustard, garlic, lemon, thyme…how can it be anything but great? Served with a summery quinoa salad of cherry tomatoes, green beans, and arugula.
Rosemary Roast Pork Tenderloin
Organic pork tenderloin caramelized then roasted, these are the first steps for a succulent dish. Served with a grilled ratatouille (zucchini, eggplant, peppers, basil) and a gremolata sauce (herbs, lemon, garlic, extra-virgin olive oil).
Vegetarian Dish (non-Paleo)
Early-Summer Risotto Cakes
Traditional risotto turned into yummy cakes filled with asparagus and spinach. Served over local corn succotash with a roasted red pepper coulis.
Made with finely diced gazpacho ingredients: tomatoes, cucumber, red onion, peppers and lightly sauteed wild 41-50 count shrimp, this is a refreshing salad perfect for sunny days!
David Chan is a trained chef and culinary coach. He is committed to helping people fall in love with true food, whether through his own cooking or by teaching others to cook for themselves…Read more