- Roasted pork loin wrapped in prosciutto, stuffed with cranberry sage dressing and accompanied by sauteed green beans and garlic
- Slow roasted pot roast with root vegetables and accompanied by a summer squash & cauliflower gratin
- Pan roasted cornish game with rosemary and garlic, accompanied by mashed, herbed sweet potatoes
- Potato and kale soup (with or without smoked sausages) with chick peas and accompanied by toasted sourdough bread & cheese
- Curried chick peas and tofu stew with tomatoes and accompanied by yogurt, basmati rice, lime wedges and cilantro
- Bleau cheese souffle accompanied by a sautee of seasonal, local vegetables
- Nepali potato stew (spicy) with kale, seasonal vegetables and tomatoes accompanied by basmati rice, lime wedges and cilantro
- Salads, salads and more salads. Anything we can dream up, I can provide to you and your family.
- Spicy Asian Lettuce Wraps – flash fried tofu, carrots, ginger and spring onions are coated with a salty-sweet & spicy Szechuan sauce, spooned into tender Bibb lettuce cups and is then topped off with diced red bell peppers and crushed peanuts.
- 10-ingredient soup: this entree is so lovely, and once you get to 10 ingredients, you know you’re done! This soup is loaded with fresh herbs, onion, garlic, lemon juice, zucchini, chard and lentils. Lastly, it’s finished with a drizzle of very good olive oil.
- Marinated Tofu Satay with spicy peanut dipping sauce – My take on this uses firm, organic tofu marinated in lovely wheat-free Tamari, Thai spices, ginger, garlic and sesame oil. The marinated tofu skewers are grilled and then served with the peanut dipping sauce, crushed peanuts, cilantro and a squirt of freshly squeezed lime juice.
- Hearty winter cannellini bean & kale soup finished with olive oil, fresh garlic & sage
- Gluten-free tabouli – all the trappings of the traditional Mediterranean parsley and mint salad with loads of fresh lemon juice, olive oil, garlic, spring onions and tomatoes BUT we substitute quinoa for the bulgur.
- Homemade hummus with garlic and lemon juice: organic, dry chickpeas are soaked over night and then cooked to perfection before they are pureed to a very fine consistency. Then I add the tahini, a generous amount of fresh garlic and a good splash of freshly squeezed lemon juice.
- Baked macaroni and cheese: Mine is made with 3 types of cheeses for a more exuberant and intense cheese experience. Elbow macaroni is lovingly combined with the cheese sauce, topped with seasoned breadcrumbs and in baked to a brown and bubbly, irresistible mess of goodness. If the mood strikes, we can include bacon or other tidbits of yumminess in this entrée to make it a truly one-of-a-kind meal.
- Whole roasted chicken with smashed potatoes: Who doesn’t love a great roasted chicken? Mine is hand rubbed with butter, fresh herbs and spices and is then roasted to perfection and served with smashed Yukon gold potatoes. This entrée puts a smile on your face every time.
- Roast beef in gravy for sandwiches – beautiful hand-trimmed beef roasts that have been slow cooked until they are fork tender with garlic, onions and beer. Once the beef is done, I strain off the liquid and make a rich gravy with it. The beef then goes back into the gravy and is ready to meet its perfect match – a great big Kaiser roll. Topped with grainy mustard and horseradish, there is really nothing to compare it to.
- Tuna Noodle Casserole – you can’t be a true Wisconsin chef and not include the perennial favorite of tuna noodle casserole in your repertoire somewhere. Mine holds pretty close to tradition with thick, homemade egg noodles, a creamy, dreamy white sauce that contains a good amount of butter and a generous amount of tuna fish. It’s topped with bread & cracker crumbs and then baked to a bubbly golden brown finish. This dish will remind you of Friday night suppers at grandma’s house.
My menus change with the seasons and with whatever produce is widely available. This insures that both the planet and you stay healthy, varied and satisfied!