These menus are designed to be enjoyed over a 3-4 day period. Casseroles can be prepared for your freezer. As with all of Ingrid's menus, they are customized to fit the preferences of you and your family.
Sample Menu I:
Seared Sea Scallops with French Lentil Salad & Arugula
Mexican Style Chicken Soup with Tortilla Chips, Shredded Cheese & Cilantro
Mixed Greens with Tomato, Corn & Toasted Cumin-Lime Vinaigrette
Penne Macaroni & Cheese with Three Italian Cheeses
Baby Spinach Salad with Dried Cherries & Balsamic-Fig Vinaigrette
Sample Menu II:
Baked Arctic Char with Garlicky Dill Sour Cream Sauce & Roasted Asparagus
Butter Lettuce with Lemon Zest-Shallot Vinaigrette
Pepper Crusted Beef with White Bean & Fresh Herb Ragout
Roasted Baby Carrots
Pan Roasted Chicken Breasts Stuffed with Virginia Ham & Swiss Cheese
Olive Oil Mashed Potatoes, French Beans with Toasted Almonds
Sample Menu III:
Golden Tomato Gazpacho
Shrimp and Orzo Salad with Scallion, Parsley & Dill
Teriyaki Salmon with Steamed Sugarsnap Peas & Sticky Rice
Cucumber, Radish & Edamame Salad with Sesame-Ginger Dressing
Pad Thai Noodle Bar with Chicken
Six Vegetable Toppings, Peanut Sauce & Toasted Peanuts
Sample Menu IV: Vegetarian
Roasted Beets & Watercress with Orange Vinaigrette
Tabbouleh
Roasted Squashes, Tomatoes and Potatoes with Thyme & Chili Flake
Roasted Garlic-Cauliflower Soup with Pumpernickel Croutons
Warm Baby Spinach Salad with Leek Vinaigrette & Toasted Walnuts
Pesto Lasagne Bake with Ricotta, Mozzarella & Parmesan
Romaine Hearts with Shaved Red Onion & Chunky Olive Vinaigrette
These sample menus each have a seasonal theme.
Virginia Peach Celebration (Summer):
White Peach Bellini
Bruschetta with Buffalo Mozzarella, Spicy Peaches & Fresh Basil
Roasted Chicken Breast with Peach-Arugula Salad, Coppa Cola & Aged Balsamic Vinegar
Peach Crostata with Cinnamon Gelato
Virginia Apple Celebration (Autumn):
Sparkling Cider
Seared Sea Scallops with Apple Cider-Rosemary Glaze, Creme Fraiche & Bacon
Apple, Medjool Date & Watercress Salad with Hazelnut Vinaigrette
Applewood Hot-Smoked Salmon with Brown Sugar Cure & Turnip Gratin
Golden Apple Crisp
Winter Harvest Menu (Vegetarian):
Shaved Fennel, Apple and Parsley Salad with Pomegranate, Radish & Shaved Pecorino Cheese
Wild Mushroom Risotto with Mascarpone, Parsnips & Rosemary
Meyer Lemon Mousse with Cinnamon Ginger Cookies
Winter Harvest Menu (Winter Citrus):
Ruby Grapefruit and Mango Salad with Watercress & Spicy Cashews
Grilled Salmon with Tangerine-Ginger Glaze, Coconut Jasmine Rice & Shiitake Mushrooms
Blood Orange Sorbet
Springtime Harvest Menu:
English Pea & Butter Lettuce Salad with Goat Cheese Crouton
Alaskan Halibut with Roasted Asparagus, Baby Leeks & Truffled Potato Puree
Strawberry and Rhubarb Stuffed Crepes with Lavender Honey & Vanilla Whipped Cream
These sample menus each have a regional theme.
Flavors of Greece, Summer (Vegetarian):
Grilled Squash and Zucchini with Skordalia, Lemon & Oregano
Classic Greek Salad with Barrel Aged Feta & Heirloom Tomatoes
Dolmades with Golden Raisins & Pine Nuts, Cumin-Spiked Tzatziki
Grilled Peaches with Greek Style Yoghurt, Orange Honey & Toasted Walnuts
Flavors of France, Autumn (Vegetarian):
Fresh Pear and Watercress Salad with Crumbled Blue Cheese & Candied Pecans
French Onion Soup with Apple Cider & Gruyere Crouton
Tarte Tatin with Vanilla Whipped Cream
Flavors of Morocco, Winter:
Carrot, Chickpea & Toasted Pine Nut Salad with Harissa Dressing
Blood Orange, Pomegranate and Persimmon with Parsley & Mint
Lamb with Charmoula Marinade, Cinnamon Scented Couscous
Almond Cookies
Flavors of Italy, Spring:
Grilled Asparagus with Hazelnut Aioli & Toasted Hazelnuts
Orecchiette Pasta with Crispy Pancetta, English Peas, Arugula & Ricotta
Strawberry Gelato