Tasty Bytes

Here’s yesterday’s wheat and dairy free menu for a very nice couple…

Roast Sea Bass with Rock Shrimp, Avocados & Persian Cucumber Salad in a Lemon Vinaigrette. With a side of Toasted Buckwheat and Sweet 100 Tomato Pilaf.

Grilled Flanken Style Beef Short Ribs in a Soy Ginger Glaze with Sweet Sour Sesame Eggplant and Scallion Brown Rice

Greek Lamb Meatballs with fresh Oregano, Mint, Lemon Zest and Garlic. With a Mint & Pine Nut Quinoa Pilaf and Blue Lake Green Beans

Summer Corn and Roasted Red Pepper Chowder

And today’s menu for another very nice couple and long time clients…

Broiled Wild King Salmon with Nectarine Chutney. With sides of Mint & Pine Nut Quinoa Pilaf and Sauteed Baby Spinach

Bluenose Bass, Prawns, Manila Clams and Glass Noodles in a Thai Coconut Broth infused with Lemon Grass, Lime Leaves and Galanga. With a Shredded Cucumber, Carrot and Jicama Salad in a Zesty Lime Vinaigrette

Vietnamese Roasted Lemongrass Chicken with Fried Scallion & Pineapple Forbidden Rice and Sauteed Shanghai Baby Bok Choy

Carrot Ginger Soup

and my dinner tonight…some leftovers

Tea Smoked Duck Leg and Chow Fun with Baby Bok Choy & King Oyster Mushrooms

Today I cooked for a nice couple in the East Bay. I was kept company by a pair of beagles who quickly tired of me and spent the majority of their day snoring on the couch in the other room.

Here is part of their menu:

Basil Tofu Curry with Brown Jasmine Rice and Stir-Fried Bok Choy

Tofu in Makhani Sauce with Cumin Roasted Potatoes and Sauteed Zucchini

Eggplant Agro Dolce with Dried Cherries & Toasted Walnuts and a Summer Vegetable Quinoa Pilaf

Aloo Gobi with Curried Chickpeas and Brown Basmati with Aromatic Spices