| sample personal cooking menus soups Summer Squash Soup with Field Basil Butternut Squash Soup with Chestnuts and Sage Cauliflower Soup Sweet Corn Soup salads Farmers Market Salad Mesclun Greens with Heirloom Tomato, Cucumber and Radish Baby Green and Red Romaine with Black Figs, Serrano Ham and Sherry Vinaigrette poultry Braised Chicken with Artichokes, Fava Beans and Spring Onions A Good Roasted Chicken with Mixed Peppers and Green Beans Chicken and Smoked Duck Gumbo fish Slow Cooked King Salmon with Chanterelle Mushrooms and Corn Saffron Pouched Halibut with Asparagus, Late Summer Tomatoes and Herbs Pacific Sea Bass with Green Coriander, Grilled Eggplant and Shelled Beans Blackened Catfish with Summer Succotash pork Bella's Crispy Pork with Collard Greens and Potato Gratin Roasted Pork Loin Stuffed with Figs: Yellow Waxed Beans and Little Turnips Grilled Pork Chops with Butternut Squash, Brussel Sprouts and Baked Pink Lady Apples beef Beef Stew with Autumn Vegetables and Zinfandale Roast of Beef Tenderloin with Mashed Garnet Yams and Creamed Rapini Beef Brisket with Cabbage, New Potatoes in a Savory Broth vegetarian Japanese Curry with Mountain Vegetables Vegetable Jambalaya Green Lasagna with Spinach Pasta Sheets, Zucchini, Summer Squash and Pesto Hiyashi Chuka: Japanese Chilled Noodles with Tomato, Cucumber and Tofu Asparagus Chaat with Garbanzo Beans and Pistachios seasonal anytime snacks Pixie Tangerines Gravenstein Apples Black Mission figs Nashi Pears Summer Melons Santa Rose Plums |
