SlideShare a Scribd company logo
1 of 72
Menu
Proposal
M2M
Restaurant
Presented by: Rodrigo, Jean M
DHRT-C
ASIAN CUSINE
Special
www.M2Mresto.com
Halal Food
Presentation are communication
tools that can be used to as
demonstrations, lectures, reports,
and more. it is mostly presented
before an audience.
S
m
o
k
e
B
Ingredients
Ingredients
3 portion Spaghetti
7 tbsp Parmesan cheese
6 Smoked beef (the shape is round)
3 Eggs
3 Egg yolks
15 g Salt
Black pepper
Smoke Beef Spaghetti Carbonarra
Instructions
Beat the eggs with black pepper dan parmesan cheese. Set aside.
Cook spaghetti with salt until al dente.
Cut the smoked beef in bite size pieces. Set aside.
In a pan, heat cooking oil with medium heat. Add smoked beef, sautéed 3-5
minutes.
Turn the heat to low heat then add spaghetti and the sauce. When you add the
sauce, make sure the sauce not become a scramble egg, just enough to coat the
spaghetti.
Take cooked spaghetti carbonara to a plate. Add parmesan cheese on top.
Garnish with parsley.
Your spaghetti carbonara is ready to be served. Enjoy!
Procedure:
Ingredients
• 1 (5 pound) whole beef tenderloin
• 8 large garlic cloves, minced
• 6 tablespoons olive oil
• 2 tablespoons minced fresh
rosemary
• 2 tablespoons coarsely ground
black pepper
• 1 tablespoon dried thyme leaves
• 1 tablespoon salt
Grilled Beef
Intructions:
Mix together garlic, oil, rosemary, pepper, thyme, and salt in
a small bowl; rub over tenderloin to coat. Let sit while you
preheat the grill.ace tenderloin on the hot grill and close the
lid. Grill until well-seared, about 5 minutes. Flip and repeat
on the other side.
Cook until rosy pink and a meat thermometer inserted in the
thickest section registers 130 degrees F (54 degrees C), 45 to
60 minutes. Cook time will depend on tenderloin size and
grill.
Let tenderloin rest 15 minutes before carving
Procedure:
Ingredients
• 6 cups water
• 1/2 pound fresh baby carrots
• 1/2 pound fresh green beans, trimmed
• 1/2 cup chicken broth
• 1 tablespoon butter
• 1 teaspoon sugar
• Salt and pepper to taste
Glazed Carrots & Green Beans
Instructions
• In a large saucepan, bring water to a boil. Add carrots; cover and cook for
1 minute. Add beans; cover and cook 2 minutes longer. Drain and
immediately place vegetables in ice water. Drain and pat dry.
• Place the vegetables in a large skillet; add broth and butter. Bring to a
boil; cook, uncovered, for 2-3 minutes or until liquid is reduced to about 2
teaspoons. Add the sugar, salt and pepper; cook and stir for 1 minute.
Ingredients:
• 1 cup water
• ¼ cup soy sauce
• 5 teaspoons packed brown sugar
• 1 tablespoon honey, or more to taste
• ½ teaspoon ground ginger
• ¼ teaspoon garlic powder
• 2 tablespoons cornstarch
• ¼ cup cold water
www.reallygreatsite.com
Teriyake Sauce
Instructions:
Combine 1 cup water, soy sauce, brown sugar, honey, ginger,
and garlic powder in a saucepan over medium heat. Cook until
nearly heated through, about 1 minute.
Low Cholesterol
Dish
S
m
o
k
e
B
Ingredients:
1 tablespoon extra-virgin olive oil
1/2 yellow onion, cut into medium dice
1 clove garlic, minced
1 small jalapeno, seeds and stem removed, cut into
small dice, optional
One 12-ounce package frozen riced cauliflower (about 2
cups), microwaved according to instructions
Kosher salt
Zest and juice of 1 lime (about 2 1/2 teaspoons each)
1/2 cup cilantro, chopped
Cilantro Lime Cauliflower Rice
Instructions:
Heat the olive oil in medium 10-inch skillet over
medium heat. Add the onion and saute, stirring
frequently, until softened and transparent, 3 to 5
minutes. Add the garlic and jalapeno, if using, and
cook until fragrant, about 1 minute. Add the riced
cauliflower and 1 teaspoon of salt. Remove from
the heat and finish by adding the lime zest and
juice and cilantro. Mix until incorporated.
Procedure:
Ingredients:
12 ounce salmon fillet, cut into 4 pieces
Coarse-grained salt
Freshly ground black pepper
Toasted Almond Parsley Salsa, for serving
Baked squash, for serving, optiona
www.reallygreatsite.com
Oven Baked Salmon
Instructions:
Preheat the oven to 450 degrees F.
Season salmon with salt and pepper. Place salmon, skin side down,
on a non-stick baking sheet or in a non-stick pan with an oven-
proof handle. Bake until salmon is cooked through, about 12 to 15
minutes.
Ingredients:
4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling
potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper
Roasted Sweet Potatoes w/honey & Cinnamon
Instructions:
Preheat oven to 375 degrees F.
Lay the sweet potatoes out in a single layer on a
roasting tray. Drizzle the oil, honey, cinnamon, salt
and pepper over the potatoes. Roast for 25 to 30
minutes in oven or until tender.
Take sweet potatoes out of the oven and transfer
them to a serving platter. Drizzle with more extra-
virgin olive oil.
Procedure:
Ingredients:
Egg Yolks – 3 eggs
Lemon Juice – 1 tablespoon
Dijon – 1 teaspoon
Salt – 1/4 teaspoon
Cayenne Pepper – just a pinch
Butter- 1/2 cup of melted butter
Hollandaise Sauce
Instructions:
Melt the butter in a microwave (make sure it's covered
as it will splatter) for about 1 minute, until it's hot.
Alternatively, you could heat it on the stove.
Add the egg yolks, lemon juice, dijon, salt and cayenne
pepper into a high powered blender and blend for 5
seconds until combined.
With the blender running on medium high, slowly
stream in the hot butter into the mixture until it's
emulsified.
Pour the hollandaise sauce into a small bowl and
serve while warm.
Procedure:
Ingredients:
www.reallygreatsite.com
Fresh Tomato Juice
Instructions:
www.reallygreatsite.com
Procedure:
Vegetarian S
m
o
k
e
B
Ingredients:
1 lemon
8 oz. pasta
1 cup frozen peas
1 clove garlic, minced
1 Tbsp butter
1 cup whole milk ricotta
1/4 cup grated Parmesan
1/4 tsp salt (or to taste)
1/4 tsp freshly cracked black pepper
1 pinch mashed red pepper
Lemon Ricotta Pasta
Instructions:
Zest and juice the lemon. You'll need about ½ tsp zest
and 1 Tbsp lemon juice.
Cook the pasta
Add the butter and minced garlic to a large skillet and
sauté over medium heat for 1-2 minutes, or just until the
garlic is fragrant
Add the ricotta, Parmesan, 1 tablespoon lemon juice, and
½ teaspoon lemon zest to the skillet. Stir until everything
is well combined, the residual heat from the skillet and
pasta have warmed the ricotta, and the ricotta has
formed a creamy sauce. Add more of the warm reserved
pasta water if needed.
Season the pasta with salt, pepper, and crushed red
pepper to taste. Serve warm.
Procedure:
Ingredients:
1 lemon
8 oz. pasta
1 cup frozen peas
1 clove garlic, minced
1 Tbsp butter
1 cup whole milk ricotta
1/4 cup grated Parmesan
1/4 tsp salt (or to taste)
1/4 tsp freshly cracked black pepper
1 pinch mashed red pepper
Roasted Radishes
Instructions:
Preheat the oven to 400ºF. Trim the stems or any extra long
roots from the radishes. Rinse the radishes well in a colander.
Slice the radishes in half and place them on a large baking sheet
(line the baking sheet with parchment paper for easy cleanup, if
desired).
Drizzle the olive oil over the radishes, then add the salt, pepper,
and garlic powder. Toss the radishes until they're coated in oil
and seasoning.
Transfer the seasoned radishes to the oven and roast for about
40 minutes, or until they're golden brown and tender, stirring
once halfway through. Total roasting time will depend on the
size of your radishes.
Taste the radishes and adjust the salt or other seasonings to
your liking. Top with fresh chopped parsley for garnish, if
desired.
www.reallygreatsite.com
Procedure:
Ingredients:
14 oz. extra firm tofu
2 Tbsp sriracha
2 Tbsp honey
2 tsp soy sauce, divided
1/4 tsp crushed red pepper
2 Tbsp cooking oil
1 Tbsp cornstarch
2 green onions, sliced
www.reallygreatsite.com
Honey Sriracha Tofu
Instructions:
Cook the tofu, stirring only occasionally, until it is brown and crispy on
all sides (about 10 minutes).
Pour the honey sriracha sauce over the tofu and continue to stir and
cook for 1-2 more minutes, or until the glaze is thick and sticky.
Top the honey sriracha tofu with sliced green onions and serve.
Ingredients:
2 Tbsp cooking oil
2 Tbsp all-purpose flour
2 Tbsp chili powder
2 cups water
3 oz. tomato paste
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp cayenne pepper
3/4 tsp salt or to taste
Enchilada Sauce
Instructions:
Add the cooking oil, flour, and chili powder to a sauce
pot. Turn the heat on to medium and whisk the
ingredients together. Continue to whisk as the mixture
begins to bubble. Whisk and cook the mixture for one
minute once it begins bubbling.
After one minute, whisk in the water, tomato paste,
cumin, garlic powder, and cayenne pepper until smooth.
Allow the sauce to come up to a simmer. Once it
reaches a simmer it will begin to thicken slightly.
Starting with a 1/2 teaspoon, add salt to taste. I used
about 3/4 teaspoon total. The sauce is now ready to
use!
Procedure:
Ingredients:
1/2 cup cottage cheese
1/2 frozen banana
1/2 cup frozen pineapple chunks
1/2 tsp brown sugar
1/4 tsp vanilla extract
1 Tbsp ground flaxseed
1 cup milk of choice (I used unsweetened almond milk
Place all of the ingredients into a blender, then blend
until smooth. Serve immediately.
Pineapple Protein Smoothie
High Fiber S
m
o
k
e
B
Ingredients:
1can (about 15.5 ounces) black beans (rinsed and
drained)
1 large head cauliflower (3 rounded cups riced)
2 tablespoons olive oil
3 cloves fresh garlic (minced)
1/2 cup fresh sweet onion (finely chopped)
1/2 cup fresh red bell pepper (diced)
1/4 teaspoon ground cayenne pepper (more or less to
taste)
3 tablespoons pickled jalapeno slices (finely chopped)
sea salt and black pepper (to taste)
1/2 cup fresh parsley diced (or cilantro
Black Beans and Cauliflower rice
Instructions:
1) Rinse and drain black beans. After removing excess water, place on paper
towels or flat surface for remaining water to evaporate while preparing the
vegetables.
2) Cut cauliflower into florets and remove the thick core. Pulse in small
batches in food processor to make "rice". See picture in post for proper
consistency. Empty into large bowl and repeat. If there are uncut pieces of
the core, remove them and discard. A box grater can be used as an
alternative to a food processor. You will need about 3 full rounded cups of
cauliflower "rice". Set aside.
3) Begin warming olive oil in medium/large skillet over medium heat. Add
garlic to olive oil and saute until golden. Add onion, bell pepper, cayenne
pepper, salt and black pepper to garlic, stirring occasionally, and continue
sautéing until onion begins to turn translucent. Add pickled jalapeno and
stir. Pour cauliflower on top of vegetables, sprinkle well with salt and black
pepper, then mix. Continue cooking approx. 5-7 minutes (until cauliflower is
soft but not mushy) flipping and stirring about half way through. Add black
beans and cook additional 2 minutes (enough to warm and gently soften
beans). Add parsley, mix well and serve.
Procedure:
Ingredients:
4 Salmon Filets
2 tablespoon Honey
2 tablespoon Dijon Mustard
Juice from small lemon
salt and pepper to taste
salad:
16 ounces of Brussel Sprouts, shaved
1 small Fuji Apple, sliced thin.
2 tablespoon rice wine vinegar
1 teaspoon honey
Honey Mustard Salmon
Instructions:
1. Preheat broiler. In a small bowl combine honey,
Dijon mustard, and lemon juice for salmon filets.
Coat all filets and place in the broiler for about 5
minutes or until cooked through and lightly brown.
2. In another small bowl combine rice wine vinegar
and honey. Toss together brussel sprouts and
apples.
3. Allow salmon to cool before placing on top of
your brussel sprout salad!
Procedure:
Ingredients
1 12 ounce eggplant
1 large zucchini
1 red bell pepper
2 tablespoons + 2 teaspoons olive oil
½ teaspoona salt
½ teaspoon ground pepper
¾ teaspoon ground dried rosemary
¼ cup hummus
4 whole wheat tortillas
6 large basil leaves thinly sliced
Grilled Vegetable wrap w/ hummus
Instructions:
Preheat the grill to medium heat.
Cut the eggplant into ½-inch slices (total 12 slices). Cut the zucchini
in half crosswise. Cut each half into ¼/-inch slices (total 8 slices).
Lay the eggplant and zucchini slices on a baking sheet. Brush on
both sides with olive oil and season with salt and pepper.
Grill until the vegetables are tender, but not overcooked, about 4
minutes per side for the eggplant and 3 minutes per side for the
zucchini and red bell pepper.
Transfer the vegetables to a cutting board and cut them into strips.
Spread 1 tablespoon on each whole wheat tortilla and divide the
grilled vegetables and basil leaves between the 4 wrap sandwiches.
Fold up the bottom of the tortilla and fold in the sides. Serve.
Procedure:
Ingredients:
• 1 cup mayonnaise
• 1/4 cup yellow onion, minced
• 2 tablespoons ketchup
• 2 tablespoons sweet pickle relish
• 1 teaspoon lemon juice
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon kosher salt
Combine all ingredients in a small mixing
bowl
Thousand Island
Ingredients:
2 frozen banana, sliced
¼ cup Cacao Bliss
¼ cup almond butter
2 tablespoon hemp hearts
2 cup non-dairy milk
½-1 cup ice
Combine all the ingredients in a blender and blend until
they are completely smooth. If your smoothie is too thick,
add additional milk, 2 tablespoons at a time, until you
have a pourable consistency.
Raw Banana Cacao Smoothies
High Protein S
m
o
k
e
B
Ingredients:
1 ½ cups long-grain and wild rice blend
¾ cup dried cranberries
3 tablespoons olive oil
1 large onion, chopped
1 pound mixed mushrooms (such as cremini, oyster, and shiitake),
sliced
Kosher salt and black pepper
½ cup dry white wine
½ cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh tarragon
Wild rice w/Mushroom Pilaf
Instructions:
Step 1
Cook the rice blend according to the package directions.
Fold in the cranberries, cover, and let stand for 10 minutes.
Step 2
Meanwhile, heat the oil in a large skillet over medium-high
heat. Add the onion and cook, stirring frequently, until
tender, 5 to 7 minutes. Add the mushrooms, ½ teaspoon
salt, and ¼ teaspoon pepper and cook, tossing frequently,
until tender, 6 to 8 minutes more. Add the wine and
simmer until evaporated, about 1 minute. Stir in the
parsley and tarragon.
Step 3
Add the mushroom mixture to the rice and toss to
combine.
Procedure:
Ingredients:
¼ cup olive oil, divided
1 cup basmati rice
½ cup golden raisins
1 cinnamon stick
2 ¼ teaspoons kosher salt, divided
4 tablespoons unsalted butter, softened
½ teaspoon ground turmeric
½ teaspoon coarsely chopped cumin seeds
4 6-ounces skin-on salmon fillets
4 cups packed fresh baby spinach
1 teaspoon fresh lemon juice (from 1 lemon)
⅛ teaspoon freshly ground black pepper
www.reallygreatsite.com
Roasted Spiced Salmon
Instructions:
Mash butter, turmeric, cumin, and ½ teaspoon salt
in a small bowl. Place salmon, skin side down, in a
13-by-9-inch baking dish. Spread butter mixture
over salmon; cover with aluminum foil. Bake until
salmon is firm when squeezed along sides, 20 to 25
minutes.
Procedure:
Ingredients:
• 1 ½ tablespoons olive oil
• ¾ pound fresh green beans, trimmed
• ½ teaspoon onion salt
• ½ teaspoon garlic salt
• ½ teaspoon garlic powder
• freshly ground pepper to taste
www.reallygreatsite.com
Sauteed Green Beans
Instructions:
Heat olive oil in a skillet over medium heat. Add green
beans, onion salt, garlic salt, garlic powder, and black
pepper; cook and stir until desired tenderness is reached,
5 to 10 minutes.
Ingredients:
• 2tablespoons butter
• 2tablespoons Gold Medal™ all-purpose flour
• 1/4teaspoon salt
• 1/8teaspoon pepper
• 1cup milk
www.reallygreatsite.com
White Sauce
Instructions:
In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt
and pepper. Cook over medium heat, stirring constantly, until
mixture is smooth and bubbly; remove from heat.
Gradually stir in milk. Heat to boiling, stirring constantly; boil and
stir 1 minute.
Ingredients:
1 medium banana
1 big handful spinach (1 handful = approx.
60g)
1 tbsp peanut butter
1¼ cup unsweetened soy milk (or your fave
milk – almond, oat, coconut, even water)
Procedure:
Easy as hell – throw everything together!
And blend!
Spinach Banana Smoothie
Seventh day
Adventist
S
m
o
k
e
B
Ingredients:
2 Celery, ribs
10 oz Crimini mushrooms stems removed,
thin
2 Garlic cloves
6 oz Spinach, fresh
3 oz Sun-dried tomatoes
1 tbsp Tarragon, fresh
1 Yellow onion, large
Refrigerated
Mushroom, Spinach & brown Rice
Instructions:
.Place all the ingredients in a medium size saucepan
and stir well. Place over high heat and bring to a boil,
reduce heat down to a medium flame.
The cranberries will begin to burst; continue to cook
for 15 minutes and gently smash all the cranberries.
Remove from heat, place in a glass bowl and let cool.
Place in the refrigerator for an hour and serve when
dinner is ready.
Procedure:
Ingredients:
1 large red apple cored, thinly sliced, cut into matchsticks
1 large green apple. cored, thinly sliced, cut into matchsticks
1 ½ tbsp fresh lemon juice
3 cups uncooked carrot(s), cut into matchsticks
¼ cup chives, chopped
1 tbsp olive oil
1 tsp sugar
½ tsp table salt
¼ tsp black pepper
2 oz feta cheese, French-variety suggested, crumbled
www.reallygreatsite.com
Apple & Carrot salad
Instructions:
Place apples in a large bowl and toss with lemon juice.
2
Add carrots, chives, oil, sugar, salt, pepper and cheese; toss to mix thoroughly.
Ingredients:
¾ cup extra virgin olive oil
½ pound royal trumpet mushrooms, halved lengthwise
½ medium, finely diced white onion
1/8 cup balsamic vinegar
1 ½ tablespoon thyme
1 ½ tablespoon sage
1 tablespoon minced rosemary
1 tablespoon chopped fresh chives
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Sauteed Marinated Royal Trumpet Mushrooms
Instructions:
In a large bowl, combine all the ingredients except the
mushrooms and whisk until mixed well.
Add the mushrooms to the marinade and coat well.
Cover and let sit overnight in the refrigerator.
The next day, add just enough grapeseed oil to a
sauté pan to make the pan glisten; place over medium
heat. Add the mushrooms and cook, turning the
mushrooms occasionally, until they are tender, 5-7
minutes. Garnish with chives and serve warm.
Procedure:
Ingredients:
3 cups water
▢¼ cup uncooked quinoa rinsed & drained
▢¾ cup uncooked french lentils rinsed & drained
▢5 oz cremini mushrooms (about 5 large mushrooms)
▢1 cup red onion diced (one small onion)
▢1 cup gluten-free old fashioned oats (or gluten-free bread crumbs)
▢1 tbsp ground flaxseed
▢3 tbsp water
▢¼ cup sunflower seeds ground
▢2 tbsp tomato paste
▢1 tbsp vegan worcestershire sauce
▢2 tbsp nutritional yeast
▢2 garlic cloves minced (or 1 tsp garlic powder)
▢1 tbsp Italian seasonings
▢1 tsp dried basil
▢1 tsp dried parsley
▢½ tsp Himalayan pink sea salt more to taste
▢¼ tsp black pepper
Lentil Quinoa Metaball
Instructions:
Start by boiling 3 cups of water in a medium-sized pot. When
the water boils, season it with salt and add ¾ cup of rinsed and
drained uncooked french lentils. Reduce the heat to medium
and set a timer for 24 minutes.
When there are 12 minutes left on the timer, add ¼ cup of
uncooked quinoa to the pan with the lentils and give it a stir to
combine. Let the lentils and quinoa continue cooking together
until there is no water left in the pot. It should take a total of
23-24 minutes to cook the lentils and quinoa.
Let the cooked lentil quinoa mixture cool for a few minutes.
While it’s cooling, add 1 tbsp of ground flaxseed and 3 tbsp of
water to a small bowl. Mix it together and put it in the fridge to
thicken for 10 minutes.
Procedure:
Ingredients:
10 onces fresh cranberries or frozen cranberries
½ cup maple syrup
¼ cup fresh squeezed orange juice
1 tablespoon orange zest
½ teaspoon cinnamon
Place all the ingredients in a medium size saucepan and stir well. Place
over high heat and bring to a boil, reduce heat down to a medium flame.
The cranberries will begin to burst; continue to cook for 15 minutes and
gently smash all the cranberries.
Remove from heat, place in a glass bowl and let cool. Place in the
refrigerator for an hour and serve when dinner is ready.
Orange Zest Cranberry Sauce
Ingredients:
10 onces fresh cranberries or frozen
cranberries
½ cup maple syrup
¼ cup fresh squeezed orange juice
1 tablespoon orange zest
½ teaspoon cinnamon
Place all the ingredients in a medium size
saucepan and stir well. Place over high
heat and bring to a boil, reduce heat down
to a medium flame.
The cranberries will begin to burst;
continue to cook for 15 minutes and gently
smash all the cranberries.
Orange Zest Cranberry Sauce
Good Friday
S
m
o
k
e
B
Ingredients:
150 g spaghetti or linguine
2 tbsp olive oil
180 g prawns shelled, deveined, we used frozen defrosted cooked prawns
1 small courgette cut into thin semi-circles
1/2 brown onion finely chopped
20 g butter
1 garlic clove minced or finely chopped
1 tsp thyme fresh or dried
1/4 tsp chilli flakes
60 ml dry white wine we used prosecco
1/2 lemon zest and juice
15 g fresh pasley roughly chopped
5 g fresh chive finely chopped
2 tbsp double cream
Creamy Prawn Pasta w/ herbs
Instructions:
Whilst the pasta is cooking, heat one tbsp of oil in a large non-
stick frying pan over medium heat. Add the prawns. If using fresh
uncooked prawns, cook them for 2-3 minutes until pink on both
sides. If using cooked prawns, just cook them enough to warm
through. Remove from the pan and cover to keep warm.
To the same frying pan, add the remaining tbsp of oil. Then toss
in the courgette and onion. Season with a pinch of salt and cook
for approx. 4-5 minutes stirring occasionally. Add the garlic,
thyme, chilli flakes and butter and stir for 1 minute. Then pour in
the wine, add the lemon zest, and juice and bring to a very gentle
simmer.
Add the prawns and cooked drained pasta, tossing to combine.
Add the pasta water if needed to thin the sauce. Remove the pan
from the heat and stir in chopped parsley and chives.
Procedure:
Ingredients:
2 cod loins
1 tbsp miso paste
1 tsp brown sugar
1 tsp rice vinegar
1 tsp sesame oil
1 garlic clove finely chopped or minced
1 spring onion sliced
Miso Glazed Cod
Instructions:
Mix all the marinade ingredients in a small bowl until
sugar dissolves. Spoon it all over the cod loins, cover
and leave in the fridge to marinade for 1 hour.
Heat a non-stick frying pan with 3 tbsp of vegetable
or other odourless oil on medium heat. Add the cod
and fry for 3 minutes. Then cover with the lid and fry
for another 3 minutes. Take the lid off, turn the cod
over and increase the heat to high and cook for
another minute. (You may need to adjust timings
based on how thick your fish pieces are – ours were 4
cm thick).
Scatter some spring onion on top and serve!
Procedure:
Ingredients:
1 small (3 ounce) lemon
1 tablespoon olive oil
2 medium garlic cloves, grated on a Microplane grater (1 teaspoon)
2 bunches (about 2 pounds total) fresh asparagus, about 1/3 to 1/2-
inch in diameter, trimmed
½ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons unsalted butter, softened
3 tablespoons grated Parmesan cheese (about 1/3 ounces)
¼ cup chopped mixed fresh tender herbs (such as basil, tarragon, and
flat-leaf parsley)
Baked Asparagus
Instructions:
Preheat oven to 400°F. Grate zest of lemon into a
small bowl; stir in oil and garlic. Cut ends off lemon
and discard. Slice lemon into thin rounds. Toss
together asparagus, lemon slices, and oil mixture
on a large rimmed baking sheet. Sprinkle with salt
and pepper; toss to evenly coat. Spread out in an
even layer on baking sheet. Bake asparagus 8
minutes.
Procedure:
Ingredients:
6 cups fish stock
50 g clarified butter
50 g all purpose flour
Heat the fish stock to a simmer in a medium saucepan, then lower the heat so that the
stock remains hot.
In a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat
until it becomes frothy. Don’t let it turn brown as it will affect the flavour.
With a wooden spoon, stir the flour into the melted butter a bit at a time, until it’s
properly mixed into the butter, resembling a pale-yellow paste called a roux.
Using a wire whisk, slowly add the hot fish stock to the roux, whisking vigorously to make
sure it’s free of lumps.
Simmer for approx 30 minutes or until the total volume has reduced by one-third, stirring
frequently to make sure the sauce doesn’t scorch at the bottom of the pan.
The finished sauce should be smooth and velvety. If it’s too thick, whisk in a bit more hot
stock until it’s just thick enough to coat the back of a spoon.
Fish Veloute Sauce
Ingredients:
1 medium-size, ripe banana (sliced &
frozen)
⅓ cup (82 g) coconut yogurt
⅛ cup (30 ml) orange juice
1 teaspoon matcha powder
1 cup (140 g) frozen mango chunks
⅓ cup (80 ml) orange juice
2 tablespoons coconut yogurt
Garnish:
Mint
Matcha Mango Easter Smoothies
Instructions:
Liquify matcha layer ingredients together in a blender.
Pour it into a small bowl and set in the fridge until
needed.
Rinse the blender, then purée the mango layer
ingredients together.
Spoon the mango smoothie evenly into two martini
glasses. Gently spoon the matcha smoothie on top.
Garnish each with a sprig of mint.
Procedure:
Table de Hote
Our special
Halal Food
Smoked Beef Spaghetti
Carbonara
Grilled Beef
Glazed Carrots & Beans
Teriyake Sauce
Shirley Temple Mocktail
P300
Garlic Rice
Breaded chicken
Sauteed Potato &
Brocolli
White Sauce
Lemonade Juice
P300
Set A Set B
Low cholesterol dish
Cilantro Lime Cauliflower
Rice
Oven Baked Salmon
Roasted sweet potatoes
w/ Honey & Cinnanmon
Hollandaise Sauce
Tomato Juice
P300
Set A Set B
Steel Cut Oatmeal
Sheet Pan Chicken Fajitas
Sauteed Carrots
Bechamel Sauce
Oat drink
P300
Vegetarian
Food
Lemon Ricotta Pasta
Roasted Radishes
Honey Sriracha Tofu
Enchilada Sauce
Pineapple Protein
Smoothie
P300
Coconut Rice
Herby Potato
Peanut Tofu
Lemon Tahini dressing
Cherry Almond Smoothie
P300
Set A Set B
High Fiber
Diet
Avocado Pasta
Baked sweet potato
Charred Kale w/ Salmon
Apple cider Mayo
Triple Cherry Chia
Smoothie
P300
Set A Set B
Black beans & Cauliflower rice
Honey Mustard Salmon
Grilled vegetable wrap w/
hummus
thousand island
Raw Banana Cacao Smoothies
P 300
High Protein
Diet
Wild rice w/ mushroom
pilaf
Roasted Spiced Salmon
Sauteed Green Beans
White Sauce
Spinach Banana
Smoothie
P300
Spinach &Tomato Pasta
Grilled pork chops
Braised Cabbage, Carrots
& Onions
Bechamel Sauce
Sunrise Smoothie
P 300
Set A Set B
Seventh day
Adventist
Set A Set B
Good Friday
Creamy Prawn Pasta w/
herbs
Miso Glazed Cod
Baked Asparagus
Fish Veloute Sauce
Matcha Mango Eastern
Smoothies
P300
Set A Set B
Creamy Pasta Primavera
Blackened Tilapia
Baked Potatoes
Berry Sauce
Raspberry Coconut Cloud
Smoothie
P300

More Related Content

Similar to Rodrigo, Jean Menu Proposal.pptx

How to have a happy life?
How to have a happy life?How to have a happy life?
How to have a happy life?Gods you
 
7 Healthy Dinners in 30 Minutes or Less
7 Healthy Dinners in 30 Minutes or Less7 Healthy Dinners in 30 Minutes or Less
7 Healthy Dinners in 30 Minutes or LessMike Boyle
 
Bob’s Homemade Fresh Subs and Sides
Bob’s Homemade Fresh Subs and SidesBob’s Homemade Fresh Subs and Sides
Bob’s Homemade Fresh Subs and SidesRobert Melcher
 
Svelte Healthy Grilling Recipes E-Book
Svelte Healthy Grilling Recipes E-BookSvelte Healthy Grilling Recipes E-Book
Svelte Healthy Grilling Recipes E-BookSvelteBrand
 
2014 12-recipe-book-1-141217135647-conversion-gate01
2014 12-recipe-book-1-141217135647-conversion-gate012014 12-recipe-book-1-141217135647-conversion-gate01
2014 12-recipe-book-1-141217135647-conversion-gate01skatz10
 
Hartmann&Forbes Holiday Recipe Book 2014
Hartmann&Forbes Holiday Recipe Book 2014Hartmann&Forbes Holiday Recipe Book 2014
Hartmann&Forbes Holiday Recipe Book 2014HFMarketing HF
 
Perez restaurant
Perez restaurantPerez restaurant
Perez restaurantraacl
 
datuon online restaurant
datuon online restaurantdatuon online restaurant
datuon online restaurantraacl
 
Keto Diet 21 Days Weight Loss Meal Plan
Keto Diet 21 Days Weight Loss Meal PlanKeto Diet 21 Days Weight Loss Meal Plan
Keto Diet 21 Days Weight Loss Meal Plankhayyamulhaq
 
Morfe's computer project
Morfe's computer projectMorfe's computer project
Morfe's computer projectraacl
 
Appetizer, vegetable dish, dessert, fish dish, meat dish recipe
Appetizer, vegetable dish, dessert, fish dish, meat dish recipeAppetizer, vegetable dish, dessert, fish dish, meat dish recipe
Appetizer, vegetable dish, dessert, fish dish, meat dish recipeNers Iraola
 
Francisco restaurant
Francisco restaurantFrancisco restaurant
Francisco restaurantraacl
 
pptx_20230305_180405_00001.pptx
pptx_20230305_180405_00001.pptxpptx_20230305_180405_00001.pptx
pptx_20230305_180405_00001.pptxMaries24
 
Alejo my online restaurant 1
Alejo my online restaurant 1Alejo my online restaurant 1
Alejo my online restaurant 1raacl
 
Top food
Top foodTop food
Top foodwerkus
 
MINI RESTAURANTpptx
MINI RESTAURANTpptxMINI RESTAURANTpptx
MINI RESTAURANTpptxirish gemb.
 
matta_my resto
matta_my restomatta_my resto
matta_my restoraacl
 
flores_chef kiko
flores_chef kikoflores_chef kiko
flores_chef kikoraacl
 

Similar to Rodrigo, Jean Menu Proposal.pptx (20)

How to have a happy life?
How to have a happy life?How to have a happy life?
How to have a happy life?
 
7 Healthy Dinners in 30 Minutes or Less
7 Healthy Dinners in 30 Minutes or Less7 Healthy Dinners in 30 Minutes or Less
7 Healthy Dinners in 30 Minutes or Less
 
Bob’s Homemade Fresh Subs and Sides
Bob’s Homemade Fresh Subs and SidesBob’s Homemade Fresh Subs and Sides
Bob’s Homemade Fresh Subs and Sides
 
Vegan Los Angeles Recipe
Vegan Los Angeles RecipeVegan Los Angeles Recipe
Vegan Los Angeles Recipe
 
Svelte Healthy Grilling Recipes E-Book
Svelte Healthy Grilling Recipes E-BookSvelte Healthy Grilling Recipes E-Book
Svelte Healthy Grilling Recipes E-Book
 
2014 12-recipe-book-1-141217135647-conversion-gate01
2014 12-recipe-book-1-141217135647-conversion-gate012014 12-recipe-book-1-141217135647-conversion-gate01
2014 12-recipe-book-1-141217135647-conversion-gate01
 
Hartmann&Forbes Holiday Recipe Book 2014
Hartmann&Forbes Holiday Recipe Book 2014Hartmann&Forbes Holiday Recipe Book 2014
Hartmann&Forbes Holiday Recipe Book 2014
 
Perez restaurant
Perez restaurantPerez restaurant
Perez restaurant
 
datuon online restaurant
datuon online restaurantdatuon online restaurant
datuon online restaurant
 
Keto Diet 21 Days Weight Loss Meal Plan
Keto Diet 21 Days Weight Loss Meal PlanKeto Diet 21 Days Weight Loss Meal Plan
Keto Diet 21 Days Weight Loss Meal Plan
 
Morfe's computer project
Morfe's computer projectMorfe's computer project
Morfe's computer project
 
Appetizer, vegetable dish, dessert, fish dish, meat dish recipe
Appetizer, vegetable dish, dessert, fish dish, meat dish recipeAppetizer, vegetable dish, dessert, fish dish, meat dish recipe
Appetizer, vegetable dish, dessert, fish dish, meat dish recipe
 
Francisco restaurant
Francisco restaurantFrancisco restaurant
Francisco restaurant
 
pptx_20230305_180405_00001.pptx
pptx_20230305_180405_00001.pptxpptx_20230305_180405_00001.pptx
pptx_20230305_180405_00001.pptx
 
Alejo my online restaurant 1
Alejo my online restaurant 1Alejo my online restaurant 1
Alejo my online restaurant 1
 
Top food
Top foodTop food
Top food
 
MINI RESTAURANTpptx
MINI RESTAURANTpptxMINI RESTAURANTpptx
MINI RESTAURANTpptx
 
Hot and cold appetizer ..
Hot and cold appetizer ..Hot and cold appetizer ..
Hot and cold appetizer ..
 
matta_my resto
matta_my restomatta_my resto
matta_my resto
 
flores_chef kiko
flores_chef kikoflores_chef kiko
flores_chef kiko
 

More from Candycaryl1

the relationship of hospitality and tourism
the relationship of hospitality and tourismthe relationship of hospitality and tourism
the relationship of hospitality and tourismCandycaryl1
 
DINNERWARE CATEGORIES Types and Characteristics.pptx
DINNERWARE CATEGORIES Types and Characteristics.pptxDINNERWARE CATEGORIES Types and Characteristics.pptx
DINNERWARE CATEGORIES Types and Characteristics.pptxCandycaryl1
 
THE MODULE 1 GASTRONOMY INTRODUCTION.pptx
THE MODULE 1 GASTRONOMY INTRODUCTION.pptxTHE MODULE 1 GASTRONOMY INTRODUCTION.pptx
THE MODULE 1 GASTRONOMY INTRODUCTION.pptxCandycaryl1
 
BAKING COOKIES.pdf
BAKING COOKIES.pdfBAKING COOKIES.pdf
BAKING COOKIES.pdfCandycaryl1
 
Whats ia an event.pptx
Whats ia an event.pptxWhats ia an event.pptx
Whats ia an event.pptxCandycaryl1
 
TYPES OF BARS.pptx
TYPES OF BARS.pptxTYPES OF BARS.pptx
TYPES OF BARS.pptxCandycaryl1
 
Baking mixing methods
Baking mixing methodsBaking mixing methods
Baking mixing methodsCandycaryl1
 

More from Candycaryl1 (8)

the relationship of hospitality and tourism
the relationship of hospitality and tourismthe relationship of hospitality and tourism
the relationship of hospitality and tourism
 
DINNERWARE CATEGORIES Types and Characteristics.pptx
DINNERWARE CATEGORIES Types and Characteristics.pptxDINNERWARE CATEGORIES Types and Characteristics.pptx
DINNERWARE CATEGORIES Types and Characteristics.pptx
 
THE MODULE 1 GASTRONOMY INTRODUCTION.pptx
THE MODULE 1 GASTRONOMY INTRODUCTION.pptxTHE MODULE 1 GASTRONOMY INTRODUCTION.pptx
THE MODULE 1 GASTRONOMY INTRODUCTION.pptx
 
BAKING COOKIES.pdf
BAKING COOKIES.pdfBAKING COOKIES.pdf
BAKING COOKIES.pdf
 
Whats ia an event.pptx
Whats ia an event.pptxWhats ia an event.pptx
Whats ia an event.pptx
 
TYPES OF BARS.pptx
TYPES OF BARS.pptxTYPES OF BARS.pptx
TYPES OF BARS.pptx
 
FOS-LESSON.pptx
FOS-LESSON.pptxFOS-LESSON.pptx
FOS-LESSON.pptx
 
Baking mixing methods
Baking mixing methodsBaking mixing methods
Baking mixing methods
 

Recently uploaded

+27635951414 Magic Ring For Fame Money And Powers In Great Britain, United St...
+27635951414 Magic Ring For Fame Money And Powers In Great Britain, United St...+27635951414 Magic Ring For Fame Money And Powers In Great Britain, United St...
+27635951414 Magic Ring For Fame Money And Powers In Great Britain, United St...mukulukhalid2023
 
100^%)( FORDSBURG))(*((+27838792658))*))௹ )Abortion Pills for Sale in Benoni,...
100^%)( FORDSBURG))(*((+27838792658))*))௹ )Abortion Pills for Sale in Benoni,...100^%)( FORDSBURG))(*((+27838792658))*))௹ )Abortion Pills for Sale in Benoni,...
100^%)( FORDSBURG))(*((+27838792658))*))௹ )Abortion Pills for Sale in Benoni,...drjose256
 
Drug Regulatory Authority of Pakistan (DRAP).pptx
Drug Regulatory Authority of Pakistan (DRAP).pptxDrug Regulatory Authority of Pakistan (DRAP).pptx
Drug Regulatory Authority of Pakistan (DRAP).pptxShafaatHussain20
 
Vip ℂall Girls Kotla Mubarakpur Phone No 9999965857 High Profile ℂall Girl De...
Vip ℂall Girls Kotla Mubarakpur Phone No 9999965857 High Profile ℂall Girl De...Vip ℂall Girls Kotla Mubarakpur Phone No 9999965857 High Profile ℂall Girl De...
Vip ℂall Girls Kotla Mubarakpur Phone No 9999965857 High Profile ℂall Girl De...zoyat9250
 
496838544-Boy-in-the-Striped-Pajamas-Questions-With-Answers (1).pdf
496838544-Boy-in-the-Striped-Pajamas-Questions-With-Answers (1).pdf496838544-Boy-in-the-Striped-Pajamas-Questions-With-Answers (1).pdf
496838544-Boy-in-the-Striped-Pajamas-Questions-With-Answers (1).pdfGilbertChia4
 
Elo Cakes | Premium Cake Shop | Order Now
Elo Cakes | Premium Cake Shop | Order NowElo Cakes | Premium Cake Shop | Order Now
Elo Cakes | Premium Cake Shop | Order NowElo Cakes
 
Grocery_ POS_ Billing _Software (1).pptx
Grocery_ POS_ Billing _Software (1).pptxGrocery_ POS_ Billing _Software (1).pptx
Grocery_ POS_ Billing _Software (1).pptxQueueBuster
 
5 Ways Sea Moss Can Improve Thyroid Function
5 Ways Sea Moss Can Improve Thyroid Function5 Ways Sea Moss Can Improve Thyroid Function
5 Ways Sea Moss Can Improve Thyroid FunctionJoy Ecc
 
Assessing the COOKING SKILLS Development of Grade 11 Cookery Students in Cari...
Assessing the COOKING SKILLS Development of Grade 11 Cookery Students in Cari...Assessing the COOKING SKILLS Development of Grade 11 Cookery Students in Cari...
Assessing the COOKING SKILLS Development of Grade 11 Cookery Students in Cari...GilbertObanil2
 
NO1 Qari Amil Baba Bangali Baba | Aamil baba Taweez Online Kala Jadu kala jad...
NO1 Qari Amil Baba Bangali Baba | Aamil baba Taweez Online Kala Jadu kala jad...NO1 Qari Amil Baba Bangali Baba | Aamil baba Taweez Online Kala Jadu kala jad...
NO1 Qari Amil Baba Bangali Baba | Aamil baba Taweez Online Kala Jadu kala jad...Amil baba
 
Meal Kit Delivery Service Market: Competitive Analysis and Market Positioning
Meal Kit Delivery Service Market: Competitive Analysis and Market PositioningMeal Kit Delivery Service Market: Competitive Analysis and Market Positioning
Meal Kit Delivery Service Market: Competitive Analysis and Market PositioningAishwaryaDoiphode3
 
Story of the Origin of Some Foods in Bengal.docx
Story of the Origin of Some Foods in Bengal.docxStory of the Origin of Some Foods in Bengal.docx
Story of the Origin of Some Foods in Bengal.docxTapas Kumar Basu
 
Postharvest technology and manageent.ppt
Postharvest technology  and manageent.pptPostharvest technology  and manageent.ppt
Postharvest technology and manageent.pptnazmulhrt
 
Toko Jual Viagra Asli Di Sidoarjo 081229400522 Obat Kuat Viagra Sidoarjo
Toko Jual Viagra Asli Di Sidoarjo 081229400522 Obat Kuat Viagra SidoarjoToko Jual Viagra Asli Di Sidoarjo 081229400522 Obat Kuat Viagra Sidoarjo
Toko Jual Viagra Asli Di Sidoarjo 081229400522 Obat Kuat Viagra Sidoarjoadet6151
 

Recently uploaded (14)

+27635951414 Magic Ring For Fame Money And Powers In Great Britain, United St...
+27635951414 Magic Ring For Fame Money And Powers In Great Britain, United St...+27635951414 Magic Ring For Fame Money And Powers In Great Britain, United St...
+27635951414 Magic Ring For Fame Money And Powers In Great Britain, United St...
 
100^%)( FORDSBURG))(*((+27838792658))*))௹ )Abortion Pills for Sale in Benoni,...
100^%)( FORDSBURG))(*((+27838792658))*))௹ )Abortion Pills for Sale in Benoni,...100^%)( FORDSBURG))(*((+27838792658))*))௹ )Abortion Pills for Sale in Benoni,...
100^%)( FORDSBURG))(*((+27838792658))*))௹ )Abortion Pills for Sale in Benoni,...
 
Drug Regulatory Authority of Pakistan (DRAP).pptx
Drug Regulatory Authority of Pakistan (DRAP).pptxDrug Regulatory Authority of Pakistan (DRAP).pptx
Drug Regulatory Authority of Pakistan (DRAP).pptx
 
Vip ℂall Girls Kotla Mubarakpur Phone No 9999965857 High Profile ℂall Girl De...
Vip ℂall Girls Kotla Mubarakpur Phone No 9999965857 High Profile ℂall Girl De...Vip ℂall Girls Kotla Mubarakpur Phone No 9999965857 High Profile ℂall Girl De...
Vip ℂall Girls Kotla Mubarakpur Phone No 9999965857 High Profile ℂall Girl De...
 
496838544-Boy-in-the-Striped-Pajamas-Questions-With-Answers (1).pdf
496838544-Boy-in-the-Striped-Pajamas-Questions-With-Answers (1).pdf496838544-Boy-in-the-Striped-Pajamas-Questions-With-Answers (1).pdf
496838544-Boy-in-the-Striped-Pajamas-Questions-With-Answers (1).pdf
 
Elo Cakes | Premium Cake Shop | Order Now
Elo Cakes | Premium Cake Shop | Order NowElo Cakes | Premium Cake Shop | Order Now
Elo Cakes | Premium Cake Shop | Order Now
 
Grocery_ POS_ Billing _Software (1).pptx
Grocery_ POS_ Billing _Software (1).pptxGrocery_ POS_ Billing _Software (1).pptx
Grocery_ POS_ Billing _Software (1).pptx
 
5 Ways Sea Moss Can Improve Thyroid Function
5 Ways Sea Moss Can Improve Thyroid Function5 Ways Sea Moss Can Improve Thyroid Function
5 Ways Sea Moss Can Improve Thyroid Function
 
Assessing the COOKING SKILLS Development of Grade 11 Cookery Students in Cari...
Assessing the COOKING SKILLS Development of Grade 11 Cookery Students in Cari...Assessing the COOKING SKILLS Development of Grade 11 Cookery Students in Cari...
Assessing the COOKING SKILLS Development of Grade 11 Cookery Students in Cari...
 
NO1 Qari Amil Baba Bangali Baba | Aamil baba Taweez Online Kala Jadu kala jad...
NO1 Qari Amil Baba Bangali Baba | Aamil baba Taweez Online Kala Jadu kala jad...NO1 Qari Amil Baba Bangali Baba | Aamil baba Taweez Online Kala Jadu kala jad...
NO1 Qari Amil Baba Bangali Baba | Aamil baba Taweez Online Kala Jadu kala jad...
 
Meal Kit Delivery Service Market: Competitive Analysis and Market Positioning
Meal Kit Delivery Service Market: Competitive Analysis and Market PositioningMeal Kit Delivery Service Market: Competitive Analysis and Market Positioning
Meal Kit Delivery Service Market: Competitive Analysis and Market Positioning
 
Story of the Origin of Some Foods in Bengal.docx
Story of the Origin of Some Foods in Bengal.docxStory of the Origin of Some Foods in Bengal.docx
Story of the Origin of Some Foods in Bengal.docx
 
Postharvest technology and manageent.ppt
Postharvest technology  and manageent.pptPostharvest technology  and manageent.ppt
Postharvest technology and manageent.ppt
 
Toko Jual Viagra Asli Di Sidoarjo 081229400522 Obat Kuat Viagra Sidoarjo
Toko Jual Viagra Asli Di Sidoarjo 081229400522 Obat Kuat Viagra SidoarjoToko Jual Viagra Asli Di Sidoarjo 081229400522 Obat Kuat Viagra Sidoarjo
Toko Jual Viagra Asli Di Sidoarjo 081229400522 Obat Kuat Viagra Sidoarjo
 

Rodrigo, Jean Menu Proposal.pptx

  • 1. Menu Proposal M2M Restaurant Presented by: Rodrigo, Jean M DHRT-C ASIAN CUSINE Special www.M2Mresto.com
  • 2. Halal Food Presentation are communication tools that can be used to as demonstrations, lectures, reports, and more. it is mostly presented before an audience. S m o k e B
  • 3. Ingredients Ingredients 3 portion Spaghetti 7 tbsp Parmesan cheese 6 Smoked beef (the shape is round) 3 Eggs 3 Egg yolks 15 g Salt Black pepper Smoke Beef Spaghetti Carbonarra
  • 4. Instructions Beat the eggs with black pepper dan parmesan cheese. Set aside. Cook spaghetti with salt until al dente. Cut the smoked beef in bite size pieces. Set aside. In a pan, heat cooking oil with medium heat. Add smoked beef, sautéed 3-5 minutes. Turn the heat to low heat then add spaghetti and the sauce. When you add the sauce, make sure the sauce not become a scramble egg, just enough to coat the spaghetti. Take cooked spaghetti carbonara to a plate. Add parmesan cheese on top. Garnish with parsley. Your spaghetti carbonara is ready to be served. Enjoy! Procedure:
  • 5. Ingredients • 1 (5 pound) whole beef tenderloin • 8 large garlic cloves, minced • 6 tablespoons olive oil • 2 tablespoons minced fresh rosemary • 2 tablespoons coarsely ground black pepper • 1 tablespoon dried thyme leaves • 1 tablespoon salt Grilled Beef
  • 6. Intructions: Mix together garlic, oil, rosemary, pepper, thyme, and salt in a small bowl; rub over tenderloin to coat. Let sit while you preheat the grill.ace tenderloin on the hot grill and close the lid. Grill until well-seared, about 5 minutes. Flip and repeat on the other side. Cook until rosy pink and a meat thermometer inserted in the thickest section registers 130 degrees F (54 degrees C), 45 to 60 minutes. Cook time will depend on tenderloin size and grill. Let tenderloin rest 15 minutes before carving Procedure:
  • 7. Ingredients • 6 cups water • 1/2 pound fresh baby carrots • 1/2 pound fresh green beans, trimmed • 1/2 cup chicken broth • 1 tablespoon butter • 1 teaspoon sugar • Salt and pepper to taste Glazed Carrots & Green Beans Instructions • In a large saucepan, bring water to a boil. Add carrots; cover and cook for 1 minute. Add beans; cover and cook 2 minutes longer. Drain and immediately place vegetables in ice water. Drain and pat dry. • Place the vegetables in a large skillet; add broth and butter. Bring to a boil; cook, uncovered, for 2-3 minutes or until liquid is reduced to about 2 teaspoons. Add the sugar, salt and pepper; cook and stir for 1 minute.
  • 8. Ingredients: • 1 cup water • ¼ cup soy sauce • 5 teaspoons packed brown sugar • 1 tablespoon honey, or more to taste • ½ teaspoon ground ginger • ¼ teaspoon garlic powder • 2 tablespoons cornstarch • ¼ cup cold water www.reallygreatsite.com Teriyake Sauce Instructions: Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
  • 10. Ingredients: 1 tablespoon extra-virgin olive oil 1/2 yellow onion, cut into medium dice 1 clove garlic, minced 1 small jalapeno, seeds and stem removed, cut into small dice, optional One 12-ounce package frozen riced cauliflower (about 2 cups), microwaved according to instructions Kosher salt Zest and juice of 1 lime (about 2 1/2 teaspoons each) 1/2 cup cilantro, chopped Cilantro Lime Cauliflower Rice
  • 11. Instructions: Heat the olive oil in medium 10-inch skillet over medium heat. Add the onion and saute, stirring frequently, until softened and transparent, 3 to 5 minutes. Add the garlic and jalapeno, if using, and cook until fragrant, about 1 minute. Add the riced cauliflower and 1 teaspoon of salt. Remove from the heat and finish by adding the lime zest and juice and cilantro. Mix until incorporated. Procedure:
  • 12. Ingredients: 12 ounce salmon fillet, cut into 4 pieces Coarse-grained salt Freshly ground black pepper Toasted Almond Parsley Salsa, for serving Baked squash, for serving, optiona www.reallygreatsite.com Oven Baked Salmon Instructions: Preheat the oven to 450 degrees F. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven- proof handle. Bake until salmon is cooked through, about 12 to 15 minutes.
  • 13. Ingredients: 4 sweet potatoes, peeled and cut into 1-inch cubes 1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked 1/4 cup honey 2 teaspoons ground cinnamon Salt and freshly ground black pepper Roasted Sweet Potatoes w/honey & Cinnamon
  • 14. Instructions: Preheat oven to 375 degrees F. Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender. Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra- virgin olive oil. Procedure:
  • 15. Ingredients: Egg Yolks – 3 eggs Lemon Juice – 1 tablespoon Dijon – 1 teaspoon Salt – 1/4 teaspoon Cayenne Pepper – just a pinch Butter- 1/2 cup of melted butter Hollandaise Sauce
  • 16. Instructions: Melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's hot. Alternatively, you could heat it on the stove. Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined. With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified. Pour the hollandaise sauce into a small bowl and serve while warm. Procedure:
  • 20. Ingredients: 1 lemon 8 oz. pasta 1 cup frozen peas 1 clove garlic, minced 1 Tbsp butter 1 cup whole milk ricotta 1/4 cup grated Parmesan 1/4 tsp salt (or to taste) 1/4 tsp freshly cracked black pepper 1 pinch mashed red pepper Lemon Ricotta Pasta
  • 21. Instructions: Zest and juice the lemon. You'll need about ½ tsp zest and 1 Tbsp lemon juice. Cook the pasta Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed. Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm. Procedure:
  • 22. Ingredients: 1 lemon 8 oz. pasta 1 cup frozen peas 1 clove garlic, minced 1 Tbsp butter 1 cup whole milk ricotta 1/4 cup grated Parmesan 1/4 tsp salt (or to taste) 1/4 tsp freshly cracked black pepper 1 pinch mashed red pepper Roasted Radishes
  • 23. Instructions: Preheat the oven to 400ºF. Trim the stems or any extra long roots from the radishes. Rinse the radishes well in a colander. Slice the radishes in half and place them on a large baking sheet (line the baking sheet with parchment paper for easy cleanup, if desired). Drizzle the olive oil over the radishes, then add the salt, pepper, and garlic powder. Toss the radishes until they're coated in oil and seasoning. Transfer the seasoned radishes to the oven and roast for about 40 minutes, or until they're golden brown and tender, stirring once halfway through. Total roasting time will depend on the size of your radishes. Taste the radishes and adjust the salt or other seasonings to your liking. Top with fresh chopped parsley for garnish, if desired. www.reallygreatsite.com Procedure:
  • 24. Ingredients: 14 oz. extra firm tofu 2 Tbsp sriracha 2 Tbsp honey 2 tsp soy sauce, divided 1/4 tsp crushed red pepper 2 Tbsp cooking oil 1 Tbsp cornstarch 2 green onions, sliced www.reallygreatsite.com Honey Sriracha Tofu Instructions: Cook the tofu, stirring only occasionally, until it is brown and crispy on all sides (about 10 minutes). Pour the honey sriracha sauce over the tofu and continue to stir and cook for 1-2 more minutes, or until the glaze is thick and sticky. Top the honey sriracha tofu with sliced green onions and serve.
  • 25. Ingredients: 2 Tbsp cooking oil 2 Tbsp all-purpose flour 2 Tbsp chili powder 2 cups water 3 oz. tomato paste 1/2 tsp ground cumin 1/2 tsp garlic powder 1/4 tsp cayenne pepper 3/4 tsp salt or to taste Enchilada Sauce
  • 26. Instructions: Add the cooking oil, flour, and chili powder to a sauce pot. Turn the heat on to medium and whisk the ingredients together. Continue to whisk as the mixture begins to bubble. Whisk and cook the mixture for one minute once it begins bubbling. After one minute, whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmer it will begin to thicken slightly. Starting with a 1/2 teaspoon, add salt to taste. I used about 3/4 teaspoon total. The sauce is now ready to use! Procedure:
  • 27. Ingredients: 1/2 cup cottage cheese 1/2 frozen banana 1/2 cup frozen pineapple chunks 1/2 tsp brown sugar 1/4 tsp vanilla extract 1 Tbsp ground flaxseed 1 cup milk of choice (I used unsweetened almond milk Place all of the ingredients into a blender, then blend until smooth. Serve immediately. Pineapple Protein Smoothie
  • 29. Ingredients: 1can (about 15.5 ounces) black beans (rinsed and drained) 1 large head cauliflower (3 rounded cups riced) 2 tablespoons olive oil 3 cloves fresh garlic (minced) 1/2 cup fresh sweet onion (finely chopped) 1/2 cup fresh red bell pepper (diced) 1/4 teaspoon ground cayenne pepper (more or less to taste) 3 tablespoons pickled jalapeno slices (finely chopped) sea salt and black pepper (to taste) 1/2 cup fresh parsley diced (or cilantro Black Beans and Cauliflower rice
  • 30. Instructions: 1) Rinse and drain black beans. After removing excess water, place on paper towels or flat surface for remaining water to evaporate while preparing the vegetables. 2) Cut cauliflower into florets and remove the thick core. Pulse in small batches in food processor to make "rice". See picture in post for proper consistency. Empty into large bowl and repeat. If there are uncut pieces of the core, remove them and discard. A box grater can be used as an alternative to a food processor. You will need about 3 full rounded cups of cauliflower "rice". Set aside. 3) Begin warming olive oil in medium/large skillet over medium heat. Add garlic to olive oil and saute until golden. Add onion, bell pepper, cayenne pepper, salt and black pepper to garlic, stirring occasionally, and continue sautéing until onion begins to turn translucent. Add pickled jalapeno and stir. Pour cauliflower on top of vegetables, sprinkle well with salt and black pepper, then mix. Continue cooking approx. 5-7 minutes (until cauliflower is soft but not mushy) flipping and stirring about half way through. Add black beans and cook additional 2 minutes (enough to warm and gently soften beans). Add parsley, mix well and serve. Procedure:
  • 31. Ingredients: 4 Salmon Filets 2 tablespoon Honey 2 tablespoon Dijon Mustard Juice from small lemon salt and pepper to taste salad: 16 ounces of Brussel Sprouts, shaved 1 small Fuji Apple, sliced thin. 2 tablespoon rice wine vinegar 1 teaspoon honey Honey Mustard Salmon
  • 32. Instructions: 1. Preheat broiler. In a small bowl combine honey, Dijon mustard, and lemon juice for salmon filets. Coat all filets and place in the broiler for about 5 minutes or until cooked through and lightly brown. 2. In another small bowl combine rice wine vinegar and honey. Toss together brussel sprouts and apples. 3. Allow salmon to cool before placing on top of your brussel sprout salad! Procedure:
  • 33. Ingredients 1 12 ounce eggplant 1 large zucchini 1 red bell pepper 2 tablespoons + 2 teaspoons olive oil ½ teaspoona salt ½ teaspoon ground pepper ¾ teaspoon ground dried rosemary ¼ cup hummus 4 whole wheat tortillas 6 large basil leaves thinly sliced Grilled Vegetable wrap w/ hummus
  • 34. Instructions: Preheat the grill to medium heat. Cut the eggplant into ½-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into ¼/-inch slices (total 8 slices). Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper. Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini and red bell pepper. Transfer the vegetables to a cutting board and cut them into strips. Spread 1 tablespoon on each whole wheat tortilla and divide the grilled vegetables and basil leaves between the 4 wrap sandwiches. Fold up the bottom of the tortilla and fold in the sides. Serve. Procedure:
  • 35. Ingredients: • 1 cup mayonnaise • 1/4 cup yellow onion, minced • 2 tablespoons ketchup • 2 tablespoons sweet pickle relish • 1 teaspoon lemon juice • 1/2 teaspoon sweet paprika • 1/4 teaspoon kosher salt Combine all ingredients in a small mixing bowl Thousand Island
  • 36. Ingredients: 2 frozen banana, sliced ¼ cup Cacao Bliss ¼ cup almond butter 2 tablespoon hemp hearts 2 cup non-dairy milk ½-1 cup ice Combine all the ingredients in a blender and blend until they are completely smooth. If your smoothie is too thick, add additional milk, 2 tablespoons at a time, until you have a pourable consistency. Raw Banana Cacao Smoothies
  • 38. Ingredients: 1 ½ cups long-grain and wild rice blend ¾ cup dried cranberries 3 tablespoons olive oil 1 large onion, chopped 1 pound mixed mushrooms (such as cremini, oyster, and shiitake), sliced Kosher salt and black pepper ½ cup dry white wine ½ cup chopped fresh flat-leaf parsley 2 tablespoons chopped fresh tarragon Wild rice w/Mushroom Pilaf
  • 39. Instructions: Step 1 Cook the rice blend according to the package directions. Fold in the cranberries, cover, and let stand for 10 minutes. Step 2 Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until tender, 5 to 7 minutes. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing frequently, until tender, 6 to 8 minutes more. Add the wine and simmer until evaporated, about 1 minute. Stir in the parsley and tarragon. Step 3 Add the mushroom mixture to the rice and toss to combine. Procedure:
  • 40. Ingredients: ¼ cup olive oil, divided 1 cup basmati rice ½ cup golden raisins 1 cinnamon stick 2 ¼ teaspoons kosher salt, divided 4 tablespoons unsalted butter, softened ½ teaspoon ground turmeric ½ teaspoon coarsely chopped cumin seeds 4 6-ounces skin-on salmon fillets 4 cups packed fresh baby spinach 1 teaspoon fresh lemon juice (from 1 lemon) ⅛ teaspoon freshly ground black pepper www.reallygreatsite.com Roasted Spiced Salmon
  • 41. Instructions: Mash butter, turmeric, cumin, and ½ teaspoon salt in a small bowl. Place salmon, skin side down, in a 13-by-9-inch baking dish. Spread butter mixture over salmon; cover with aluminum foil. Bake until salmon is firm when squeezed along sides, 20 to 25 minutes. Procedure:
  • 42. Ingredients: • 1 ½ tablespoons olive oil • ¾ pound fresh green beans, trimmed • ½ teaspoon onion salt • ½ teaspoon garlic salt • ½ teaspoon garlic powder • freshly ground pepper to taste www.reallygreatsite.com Sauteed Green Beans Instructions: Heat olive oil in a skillet over medium heat. Add green beans, onion salt, garlic salt, garlic powder, and black pepper; cook and stir until desired tenderness is reached, 5 to 10 minutes.
  • 43. Ingredients: • 2tablespoons butter • 2tablespoons Gold Medal™ all-purpose flour • 1/4teaspoon salt • 1/8teaspoon pepper • 1cup milk www.reallygreatsite.com White Sauce Instructions: In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.
  • 44. Ingredients: 1 medium banana 1 big handful spinach (1 handful = approx. 60g) 1 tbsp peanut butter 1¼ cup unsweetened soy milk (or your fave milk – almond, oat, coconut, even water) Procedure: Easy as hell – throw everything together! And blend! Spinach Banana Smoothie
  • 46. Ingredients: 2 Celery, ribs 10 oz Crimini mushrooms stems removed, thin 2 Garlic cloves 6 oz Spinach, fresh 3 oz Sun-dried tomatoes 1 tbsp Tarragon, fresh 1 Yellow onion, large Refrigerated Mushroom, Spinach & brown Rice
  • 47. Instructions: .Place all the ingredients in a medium size saucepan and stir well. Place over high heat and bring to a boil, reduce heat down to a medium flame. The cranberries will begin to burst; continue to cook for 15 minutes and gently smash all the cranberries. Remove from heat, place in a glass bowl and let cool. Place in the refrigerator for an hour and serve when dinner is ready. Procedure:
  • 48. Ingredients: 1 large red apple cored, thinly sliced, cut into matchsticks 1 large green apple. cored, thinly sliced, cut into matchsticks 1 ½ tbsp fresh lemon juice 3 cups uncooked carrot(s), cut into matchsticks ¼ cup chives, chopped 1 tbsp olive oil 1 tsp sugar ½ tsp table salt ¼ tsp black pepper 2 oz feta cheese, French-variety suggested, crumbled www.reallygreatsite.com Apple & Carrot salad Instructions: Place apples in a large bowl and toss with lemon juice. 2 Add carrots, chives, oil, sugar, salt, pepper and cheese; toss to mix thoroughly.
  • 49. Ingredients: ¾ cup extra virgin olive oil ½ pound royal trumpet mushrooms, halved lengthwise ½ medium, finely diced white onion 1/8 cup balsamic vinegar 1 ½ tablespoon thyme 1 ½ tablespoon sage 1 tablespoon minced rosemary 1 tablespoon chopped fresh chives ½ teaspoon sea salt ¼ teaspoon freshly ground black pepper Sauteed Marinated Royal Trumpet Mushrooms
  • 50. Instructions: In a large bowl, combine all the ingredients except the mushrooms and whisk until mixed well. Add the mushrooms to the marinade and coat well. Cover and let sit overnight in the refrigerator. The next day, add just enough grapeseed oil to a sauté pan to make the pan glisten; place over medium heat. Add the mushrooms and cook, turning the mushrooms occasionally, until they are tender, 5-7 minutes. Garnish with chives and serve warm. Procedure:
  • 51. Ingredients: 3 cups water ▢¼ cup uncooked quinoa rinsed & drained ▢¾ cup uncooked french lentils rinsed & drained ▢5 oz cremini mushrooms (about 5 large mushrooms) ▢1 cup red onion diced (one small onion) ▢1 cup gluten-free old fashioned oats (or gluten-free bread crumbs) ▢1 tbsp ground flaxseed ▢3 tbsp water ▢¼ cup sunflower seeds ground ▢2 tbsp tomato paste ▢1 tbsp vegan worcestershire sauce ▢2 tbsp nutritional yeast ▢2 garlic cloves minced (or 1 tsp garlic powder) ▢1 tbsp Italian seasonings ▢1 tsp dried basil ▢1 tsp dried parsley ▢½ tsp Himalayan pink sea salt more to taste ▢¼ tsp black pepper Lentil Quinoa Metaball
  • 52. Instructions: Start by boiling 3 cups of water in a medium-sized pot. When the water boils, season it with salt and add ¾ cup of rinsed and drained uncooked french lentils. Reduce the heat to medium and set a timer for 24 minutes. When there are 12 minutes left on the timer, add ¼ cup of uncooked quinoa to the pan with the lentils and give it a stir to combine. Let the lentils and quinoa continue cooking together until there is no water left in the pot. It should take a total of 23-24 minutes to cook the lentils and quinoa. Let the cooked lentil quinoa mixture cool for a few minutes. While it’s cooling, add 1 tbsp of ground flaxseed and 3 tbsp of water to a small bowl. Mix it together and put it in the fridge to thicken for 10 minutes. Procedure:
  • 53. Ingredients: 10 onces fresh cranberries or frozen cranberries ½ cup maple syrup ¼ cup fresh squeezed orange juice 1 tablespoon orange zest ½ teaspoon cinnamon Place all the ingredients in a medium size saucepan and stir well. Place over high heat and bring to a boil, reduce heat down to a medium flame. The cranberries will begin to burst; continue to cook for 15 minutes and gently smash all the cranberries. Remove from heat, place in a glass bowl and let cool. Place in the refrigerator for an hour and serve when dinner is ready. Orange Zest Cranberry Sauce
  • 54. Ingredients: 10 onces fresh cranberries or frozen cranberries ½ cup maple syrup ¼ cup fresh squeezed orange juice 1 tablespoon orange zest ½ teaspoon cinnamon Place all the ingredients in a medium size saucepan and stir well. Place over high heat and bring to a boil, reduce heat down to a medium flame. The cranberries will begin to burst; continue to cook for 15 minutes and gently smash all the cranberries. Orange Zest Cranberry Sauce
  • 56. Ingredients: 150 g spaghetti or linguine 2 tbsp olive oil 180 g prawns shelled, deveined, we used frozen defrosted cooked prawns 1 small courgette cut into thin semi-circles 1/2 brown onion finely chopped 20 g butter 1 garlic clove minced or finely chopped 1 tsp thyme fresh or dried 1/4 tsp chilli flakes 60 ml dry white wine we used prosecco 1/2 lemon zest and juice 15 g fresh pasley roughly chopped 5 g fresh chive finely chopped 2 tbsp double cream Creamy Prawn Pasta w/ herbs
  • 57. Instructions: Whilst the pasta is cooking, heat one tbsp of oil in a large non- stick frying pan over medium heat. Add the prawns. If using fresh uncooked prawns, cook them for 2-3 minutes until pink on both sides. If using cooked prawns, just cook them enough to warm through. Remove from the pan and cover to keep warm. To the same frying pan, add the remaining tbsp of oil. Then toss in the courgette and onion. Season with a pinch of salt and cook for approx. 4-5 minutes stirring occasionally. Add the garlic, thyme, chilli flakes and butter and stir for 1 minute. Then pour in the wine, add the lemon zest, and juice and bring to a very gentle simmer. Add the prawns and cooked drained pasta, tossing to combine. Add the pasta water if needed to thin the sauce. Remove the pan from the heat and stir in chopped parsley and chives. Procedure:
  • 58. Ingredients: 2 cod loins 1 tbsp miso paste 1 tsp brown sugar 1 tsp rice vinegar 1 tsp sesame oil 1 garlic clove finely chopped or minced 1 spring onion sliced Miso Glazed Cod
  • 59. Instructions: Mix all the marinade ingredients in a small bowl until sugar dissolves. Spoon it all over the cod loins, cover and leave in the fridge to marinade for 1 hour. Heat a non-stick frying pan with 3 tbsp of vegetable or other odourless oil on medium heat. Add the cod and fry for 3 minutes. Then cover with the lid and fry for another 3 minutes. Take the lid off, turn the cod over and increase the heat to high and cook for another minute. (You may need to adjust timings based on how thick your fish pieces are – ours were 4 cm thick). Scatter some spring onion on top and serve! Procedure:
  • 60. Ingredients: 1 small (3 ounce) lemon 1 tablespoon olive oil 2 medium garlic cloves, grated on a Microplane grater (1 teaspoon) 2 bunches (about 2 pounds total) fresh asparagus, about 1/3 to 1/2- inch in diameter, trimmed ½ teaspoon kosher salt ¼ teaspoon black pepper 3 tablespoons unsalted butter, softened 3 tablespoons grated Parmesan cheese (about 1/3 ounces) ¼ cup chopped mixed fresh tender herbs (such as basil, tarragon, and flat-leaf parsley) Baked Asparagus
  • 61. Instructions: Preheat oven to 400°F. Grate zest of lemon into a small bowl; stir in oil and garlic. Cut ends off lemon and discard. Slice lemon into thin rounds. Toss together asparagus, lemon slices, and oil mixture on a large rimmed baking sheet. Sprinkle with salt and pepper; toss to evenly coat. Spread out in an even layer on baking sheet. Bake asparagus 8 minutes. Procedure:
  • 62. Ingredients: 6 cups fish stock 50 g clarified butter 50 g all purpose flour Heat the fish stock to a simmer in a medium saucepan, then lower the heat so that the stock remains hot. In a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Don’t let it turn brown as it will affect the flavour. With a wooden spoon, stir the flour into the melted butter a bit at a time, until it’s properly mixed into the butter, resembling a pale-yellow paste called a roux. Using a wire whisk, slowly add the hot fish stock to the roux, whisking vigorously to make sure it’s free of lumps. Simmer for approx 30 minutes or until the total volume has reduced by one-third, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan. The finished sauce should be smooth and velvety. If it’s too thick, whisk in a bit more hot stock until it’s just thick enough to coat the back of a spoon. Fish Veloute Sauce
  • 63. Ingredients: 1 medium-size, ripe banana (sliced & frozen) ⅓ cup (82 g) coconut yogurt ⅛ cup (30 ml) orange juice 1 teaspoon matcha powder 1 cup (140 g) frozen mango chunks ⅓ cup (80 ml) orange juice 2 tablespoons coconut yogurt Garnish: Mint Matcha Mango Easter Smoothies
  • 64. Instructions: Liquify matcha layer ingredients together in a blender. Pour it into a small bowl and set in the fridge until needed. Rinse the blender, then purée the mango layer ingredients together. Spoon the mango smoothie evenly into two martini glasses. Gently spoon the matcha smoothie on top. Garnish each with a sprig of mint. Procedure:
  • 65. Table de Hote Our special
  • 66. Halal Food Smoked Beef Spaghetti Carbonara Grilled Beef Glazed Carrots & Beans Teriyake Sauce Shirley Temple Mocktail P300 Garlic Rice Breaded chicken Sauteed Potato & Brocolli White Sauce Lemonade Juice P300 Set A Set B
  • 67. Low cholesterol dish Cilantro Lime Cauliflower Rice Oven Baked Salmon Roasted sweet potatoes w/ Honey & Cinnanmon Hollandaise Sauce Tomato Juice P300 Set A Set B Steel Cut Oatmeal Sheet Pan Chicken Fajitas Sauteed Carrots Bechamel Sauce Oat drink P300
  • 68. Vegetarian Food Lemon Ricotta Pasta Roasted Radishes Honey Sriracha Tofu Enchilada Sauce Pineapple Protein Smoothie P300 Coconut Rice Herby Potato Peanut Tofu Lemon Tahini dressing Cherry Almond Smoothie P300 Set A Set B
  • 69. High Fiber Diet Avocado Pasta Baked sweet potato Charred Kale w/ Salmon Apple cider Mayo Triple Cherry Chia Smoothie P300 Set A Set B Black beans & Cauliflower rice Honey Mustard Salmon Grilled vegetable wrap w/ hummus thousand island Raw Banana Cacao Smoothies P 300
  • 70. High Protein Diet Wild rice w/ mushroom pilaf Roasted Spiced Salmon Sauteed Green Beans White Sauce Spinach Banana Smoothie P300 Spinach &Tomato Pasta Grilled pork chops Braised Cabbage, Carrots & Onions Bechamel Sauce Sunrise Smoothie P 300 Set A Set B
  • 72. Good Friday Creamy Prawn Pasta w/ herbs Miso Glazed Cod Baked Asparagus Fish Veloute Sauce Matcha Mango Eastern Smoothies P300 Set A Set B Creamy Pasta Primavera Blackened Tilapia Baked Potatoes Berry Sauce Raspberry Coconut Cloud Smoothie P300