Lisa was referred to me by another health practitioner. She contacted me looking for a Personal Chef to make her a week of healthy, delicious, gluten free meals.
After a brief phone conversation, Lisa chooses dishes from my website. Then, based on her dietary preferences, I help her tweak the menu for a week’s worth of fantastic lunches and globally inspired dinners.
Here is the organic, seasonal menu that I cooked for Lisa based on our local harvest:
1 QT Ginger Carrot Soup
1 QT Tomato Lentil Soup
1 QT Butternut Squash Risotto with Shiitake Mushrooms
1 Qt Tempeh with Marinated Dried Tomatoes, Kale & Olives
1 Qt Quinoa Tabouli with Goat/Sheep Feta Cheese on the side
As the seasons change, the menu will change.
Here is what Lisa emailed me:
“I took a half teaspoon taste of each, :), when I got home and am impressed with your flavors.
You’re a gifted Chef.
I’ll give more input tomorrow but did want to pass along my initial reaction.
So far, your Tempeh, Risotto and Quinoa Shells are in contention for overall favorite.
Tonight, the Quinoa Shells won out for dinner.
Thank you Leslie”
– Lisa, Chicopee, MA