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Sample Menus

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Sample Custom Menus

 

 

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The following menus are just samples. We will work together to create a custom menu just for you.

Healthy Meals for Busy People Menu
Weeknight Gourmet Dinner I
Birthday Luncheon Menu
Open House Buffet
Gourmet Dinner I

 

Healthy Meals for Busy People Menu

“Mixed” menu with both vegetarian and non-vegetarian entrees

Summer Vegetable Tabbouleh with Chicken
Refreshing cold salad for a hot afternoon featuring bulgur, chopped cucumber, onion and tomato with lemon vinaigrette, shredded chicken may be served separately
Frozen Lime Whip
Tart frozen whipped lime yogurt garnished with raspberries

Chili Relleno Casserole
Layers of green poblano chiles and Jack cheese covered with an egg batter and baked
Southwestern Citrus Salad
Romaine lettuce, red onion, jicama, and fresh oranges tossed with orange vinaigrette, seasoned with cilantro and cumin

Beef Bourguignon
Tender beef, mushrooms, carrots and onions in a traditional burgundy wine sauce
Herb and Lemon Green Beans
Green beans in an herb Dijon vinaigrette

Orzo and Portobello Mushroom Casserole
Orzo pasta with Portobello and button mushrooms, sun-dried tomatoes, and leeks

Indonesian Tempeh with Green Beans and Crushed Peanuts
A deliciously saucy vegetarian stir-fry reminiscent of a popular Indonesian snack


Weeknight Gourmet Dinner I

Appetizers
Toasted Pecan Fruit Spread with assorted crackers

Salad
Autumn Apple and Spinach Salad

Crisp apple slices and spinach tossed with a citrus dressing, sprinkled with blue cheese

Entrée
Pan-Grilled Chicken with Plum Salsa

Sides
Almond-Topped Zucchini
Sauteed crisp-tender zucchini slices seasoned with herbs and garnished with chopped almonds
Spinach-Couscous Pilaf

Dessert
Fruit and Nut Crumble
Mixed fruit with an oatmeal and walnut crumb topping


Appetizer
Stuffed Cherry Tomatoes
Cherry tomatoes stuffed with basil-seasoned cream cheese

Salad
Citrus-Spiked Jicama and Carrot Slaw
Crisp, colorful salad of shredded jicama and carrots and slivers of red onion drizzled with an orange-lime dressing, served on a bed of salad greens

Entrée
Monterey Crab Quiche
A delicious crustless crab and cheese quiche
Sauteed Green Beans with Pecans
Sauteed haricots verts and minced shallots garnished with toasted pecans

Dessert
Strawberry-topped Individual Cheesecake Bars


Open House Buffet

Dips & Spreads
Raspberry-Habenero Cheese Spread

Sweet and tangy raspberry-habenero preserves paired with creamy cheese for a festive spread served with assorted crackers
Vegetable Crudites with Spicy Peanut Dip
An irresistible peanut dip with an Asian flair served with assorted vegetable crudités
Fresh Strawberries with Acai Dip

Heartier Fare
Citrus-Herb Shrimp (Camerones con Hierbas y Citricos)
A refreshing appetizer of skewered shrimp marinated in lime juice and herbs
Moroccan Three-Grain Salad in Cucumber Cups
Bite-sized cucumber cups with shredded carrots, zucchini, red onion, and fresh parsley add eye appeal to a delightful combination of whole grains tossed with a tasty omega-3 dressing

Cookie Platter
Lemon-Rosemary Butter Cookies
Lemon butter cookies with a hint of rosemary
Chippity-Chippers
The last word in chocolate chip cookies – chock full of semisweet chocolate, milk chocolate, white chocolate and peanut butter chips
Zucchini-Pecan Flaxseed Bread
Everybody’s favorite bread with a healthful twist
Holiday Cheesecake Bars


Gourmet Dinner I

Appetizers
Tomato and Artichoke Crostini
Chopped fresh tomatoes, basil, and artichokes on toasted baguette slices
Citrus-Herb Shrimp
Citrus/mint marinated shrimp served chilled on skewers

Salad
Extra-Special Spinach Salad with Orange Vinaigrette
Spinach Salad with mandarin oranges, cranberries, red bell pepper, feta cheese and pistachios tossed with a light orange vinaigrette – a Gift of Thyme specialty

Entrée
Individual Beef Wellingtons
A traditionally elegant presentation of individual beef tenderloin steaks and mushrooms encrusted in puff pastry

Sides
Three Grain Pilaf
A delicate pilaf of millet, quinoa, and basmati rice
Herbed Green Beans
Green beans tossed with a compound herb butter, garnished with toasted almonds

Desert
Roasted Pears with Chevre Chaud
Pears roasted in a balsamic vinegar-honey syrup, topped with generous slices of soft goat cheese and finely chopped nuts