Check out some of my previous menus!

Weekly menu for Oct 13, 2025
Please order by Oct 11, at 9am

Lighter Meals
Meatballs and Sauce with Spaghetti
5 meatballs simmered in tomato herb sauce and served with spaghetti.

Roasted chicken and quinoa salad
Roasted chicken shredded then layered with quinoa, raisins, olives, nappa cabbage, with lemon- red wine vinegar dressing.

Potato and leek soup
Leeks sautéed in butter and white wine then simmered with potatoes, herbs, and a touch of cream in chicken broth. Served with green salad.

Regular meals
Chicken in puff pastry
Chicken breast stuffed with minced mushrooms then wrapped in puff pastry and baked until golden brown. Served with sauteed green beans and tomato salad.

Spinach Ricotta gnocchi
Sautéed spinach, ricotta, a little flour and eggs formed into dumplings and poached then tossed in sage butter and topped with shredded Parmigiano cheese. Served with green salad and crusty bread.

Turkey and zucchini cakes
Ground turkey mixed with shredded zucchini, diced onions, garlic, herbs, cumin, coriander, paprika, sumac, egg, formed into cakes and pan sauteed, served with yogurt sauce. Herbed couscous and mint carrot salad.

Wild salmon with blackberry sauce
Wild salmon filet lightly seasoned and oven roasted then topped with shallot blackberry sauce, rice and corn salad.

Cottage pie
Ground beef sautéed with onions, celery, carrots, herbs, seasonings and a splash of beef broth, lightly thickened, then topped with mashers and baked. Served with green salad.

Vegan GF Meals
Tofu with black berry sauce
Firm tofu lightly seasoned, then pan sautéed and topped with shallot blackberry sauce, rice and corn salad.

Impossible Cottage pie
Impossible crumble sautéed with onions, celery, carrots, herbs, seasonings and a splash of veggie broth, lightly thickened, then topped with mashers and baked. Served with green salad.

Tofu with mushrooms
Firm tofu pan sautéed with mixed mushrooms, shallots, herbs, and splash of white wine. Served with roasted potatoes and green beans.

Roasted Gochujang Cabbage and soft tofu
Cabbage slabs coated in Gochujang (Korean chili paste- not overly spicy), garlic, a little sugar, and scallions, then oven roasted super-hot until nice and crispy. Served on top of seasoned whipped soft tofu with brown rice.