Welcome to The Food Poet

Sample Dishes

The following selections are dishes that are popular with my meat-eating clients. They are meant as a guide only, actual menus are tailored-made to client's needs and preferences. Together we create a menu balanced in variety, expense, labor, nutrition. Scroll down for vegetarian dishes.

Chicken

Stuffed Chicken Breasts with Sheep's Milk Feta Cheese, Artichoke Hearts and Shallots
(Served with an herbs of Provence - Lemon au jus)

Raspberry Chicken
(Chicken breasts marinated and baked in fruit-only raspberry preserves, pineapple concentrate, tamari soy sauce, and fresh raspberries)

Ginger Chicken Kebobs
(Chicken breasts marinated in ginger, tamari soy sauce, scallions, allspice, roasted or grilled on skewers with peppers, onion, mushrooms and cherry tomatoes)

Turkey

Turkey Medallions with Miso Gravy
(Ground turkey shaped into medallions and sauteed with a miso gravy, great served with quinoa)

Turkey Mushroom Stroganoff
(Ground turkey sauteed with mushrooms, onions, herbs with light sour cream gravy, served over noodles)

Turkey Sausage Calzones
(A calzone made with either wheat or spelt flour, stuffed with turkey sausage, mushrooms, onions, ricotta, mozzarella, and Parmesan, etc.)

Beef

Beef & Cilantro Pesto Knapsacks
(A variation on a Cornish pasty, with cilantro pesto added to the sirloin, onion, potato filling, shaped into knapsacks)

Picadillo Meatloaf
(Ground beef, onion, peppers, raisins, Spanish olives, cumin, coriander and tomato sauce. Everything but the kitchen sink gives this meatloaf an exciting twist)

Beef Pot Pie with Buttermilk Biscuit Topping
(Sirloin combined with carrots, celery, onion, peas and broth, baked with only a top crust of home-made buttermilk biscuit batter, can also be made with chicken or turkey)

Pork

Pork Tenderloin with Cherry Rhubarb Chutney
(A tender loin of pork roasted with a dry rub of cumin and coriander as well as the chutney)

Pork, Cashew & Green Bean Sitr-fry
(Pork loin, green beans, scallions and toasted cashews, stir-fried in a nutty sauce, great served with brown rice)

Pork Fajitas
(Pork loin, peppers, onion, zucchini sauteed with home-made nacho seasoning mix, served with tortillas)

Lamb

Grilled Lamb Chops and Cilantro-Mustard Seed Rub
(Lamb chops rubbed with Dijon, cilantro, garlic and yellow mustard seeds, grilled or broiled)

Lamb with Raspberry Mint
(Leg of lamb marinated and roasted in raspberry vinegar, red wine, soy sauce and fresh mint)

Lamb burgers with Spicy Mango Chutney
(Ground lamb, shredded apple and carrot, parsley and curry powder made into patties and broiled, served with mango chutney)

Seafood

Salmon with Miso Glaze
(Salmon fillet broiled with a glaze of miso, sherry, ginger, and a hint of tabasco garnished with cilantro, scallions and sesame seeds)

Cajun Orange Roughy
(Orange Roughy fillets with Cajun seasoning, baked or broiled, great served with home-made oven fries)

Shrimp Gumbo
(Shrimp and sausage in a tomato-based spicy stew with okra)

Soups

Butternut Bisque
(A pureed soup of butternut squash, celery, carrots, potatoes and onions with a hint of curry)

Chicken & Pesto
(Chicken and assorted vegetables in broth with basil pesto for a rich finish)

Creamy Apple-Leek Soup
(Leeks, apples, and red potatoes cooked in chicken broth, pureed and finished with half & half and coriander)

Salads

Staple Salad
(A bowlful of tossed salad greens that may be served with House dressing throughout your week) (House dressing: garlic, basil, oregano, apple cider vinegar, tamari soy sauce, extra virgin olive oil, blended)

Broccoli & Roasted Red Pepper Salad
(Lightly steamed broccoli and roasted red peppers with sheep's milk Feta cheese, toasted pecans and fresh basil with Balsamic vinaigrette drizzled over)

Beet & Asparagus Salad
(Roasted red and gold beets, steamed asparagus and shallots, tossed with marjoram, red wine vinegar and olive oil)

Vegetarian

The following selections are dishes that are popular with my vegetarian clients. They are meant as a guide only, actual menus are tailored-made to client's needs and preferences. Together we create a menu balanced in variety, expense, labor, nutrition.

Tofu

Broccoli & Tofu in Spicy Peanut Sauce
(Sitr-fry of broccoli, onion, ginger and garlic with a spicy peanut sauce, topped with chopped peanuts)

Tofu Teriyaki
(Tofu marinated in tamari soy sauce, honey, fresh ginger and garlic, broiled with oriental-style vegetables, great served with brown rice)

Tofu Mushroom Stroganoff
(Sauteed tofu, mushrooms, onions, garlic, basil and dill with a light sour cream gravy, served over noodles)

Tempeh

Hungarian Stuffed Peppers with Tempeh
(Sautee of tempeh, onion, celery, tomatoes and potatoes with dill and paprika seasonings stuffed into assorted peppers and baked)

Braised Tempeh with Coconut & Lemongrass
(A stir-fry of tempeh, leeks, snow peas, mushrooms, lemongrass, and cilantro, with a coconut milk gravy)

Tempeh Kebobs with Plum BBQ Sauce
(Grilled or broiled tempeh, pineapple, cherry tomatoes, mushrooms, onions and peppers with a sauce of fruit-only plum jam, ginger, pineapple juice, tamari soy sauce, and scallions)

Legumes

Lentil Loaf
(A vegetarian loaf with lentils, pecans, onions, celery, tomato sauce)

Black Soybean Hummus
(A new twist on traditional chickpea hummus substituting black soybeans)

Mexican Bean Stuffed Peppers
(Assorted peppers stuffed with pinto or black beans, onions, olives, salsa, etc., baked)

Fun Main Dishes

Eggplant & Cous cous with Sheep's Milk Feta Cheese and roasted tomato sauce
(Eggplant thinly sliced the long way and stuffed with cous cous, Feta, and mint, baked and served with roasted tomatoes)

Wild Mushroom & Sage Calzones
(Wheat or spelt crust, filled with wild mushrooms, fresh sage, ricotta, mozzarella and parmesan cheese)

Tofu-Pecan Stuffed Winter Squash with Tangy Orange Sauce
(Acorn squash stuffed with sauteed tofu, celery, pecans, onions and mushrooms, served with a light and tangy orange sauce)

Soups

Split Pea and Yam Soup with Ginger
(Split peas, yams, fresh ginger, onions, carrots and a hint of cayenne)

Tempeh & Black Bean Chili
(Tempeh, onion, green pepper, tomatoes with chili seasonings and black beans)

Butternut Bisque
(A pureed soup of butternut, celery, carrots, potatoes and onions with a hint of curry)

Salads

Staple Salad
(A bowlful of tossed salad greens that may be served with House dressing throughout your week) (House dressing: garlic, basil, oregano, apple cider vinegar, tamari soy sauce, extra virgin olive oil, blended)

Broccoli & Roasted Red Pepper Salad
(Lightly steamed broccoli and roasted red peppers with sheep's milk Feta cheese, toasted pecans and fresh basil with Balsamic vinaigrette drizzled over)

Beet & Asparagus Salad
(Roasted red and gold beets, steamed asparagus and shallots tossed with marjoram, red wine vinegar and olive oil)