In-Home Chef Services
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My personal chef service fee starts at $300 + cost of groceries for 5 meals ~ 5 different dishes of 2 servings each and a choice of salad or an appetizer. This cost includes time for the consultation, planning, shopping, cooking, and cleaning.
As a personal chef I cook in your home, which allows you to take the night off and let me do all the work for you. Simply sit back and relax, enjoy the delicious aromas, and return to a clean kitchen and freshly made, wholesome food. All items will be given labels and heating/storing instructions if needed.
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*You cover the cost of groceries, of which I will shop for ahead of time.
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How it works:
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1. Consultation~ Upon receiving your email, I will contact you and answer any questions you may have, and we will discuss your preferences, needs, allergies, etc. Most of my menu options are vegan and gluten-free, but if you would like to customize any dishes I will be happy to accommodate you. However, I only prepare plant-based meals.
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2. Choose your entrees
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Wild Mushroom Risotto
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Walnut-Crusted Cauliflower Steak with Preserved Lemon Chimichurri
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Stuffed Red Peppers with Orzo and Mixed Olives
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Beet Risotto
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Quinoa Cakes with Portobello Steaks
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Whole Baked Cauliflower with Garam Masala Coconut Cream Sauce
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Enchiladas with Yams, Spinach, and Pecans
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Butternut Squash Risotto
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Stuffed Portabella Mushrooms
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Vegetable Paella
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Vegan Lasagna with Walnut Protein and Cashew Cream
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Stuffed Delicata Squash, Wild Rice, and Mushrooms
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Coconut Curry with Mixed Vegetables and Brown Rice
Soups:
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Beet Gazpacho
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Potato Locro with Achiote
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Yam, Peanut, and Coconut
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Creamy Carrot
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Asparagus-Lemon-Basil
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Roasted Pumpkin Pear
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Mixed Veggie and Mushroom Ramen
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Citrus-Ginger Quinoa Vegetable
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Butternut Squash Coconut Curry
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Borscht
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Ginger-Coconut Lentil
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Chilled Pea
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Three Sisters Chili with Veggies
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Nettle and Wild Mushroom
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Cinnamon Chickpea
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Peach Gazpacho
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3. Choose your salad or appetizer (1 per meal) :
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Salads:
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Rainbow Quinoa with Goddess Dressing
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Ensalada Mexicana with Tomatillo Dressing
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Multicolor Slaw
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Mango Quinoa
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Crimson and Clover (Beet and Spinach)
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Lentil, Kale, Red Grape with Curry Dressing
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Warm Autumn
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Broccoli and Brown Rice
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Strawberry Spinach with Rhubarb-basil Vinaigrette
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Quinoa Tabbouleh
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Cucumber Dill Pasta Salad
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Green Apple Salad with Honey-lemon dressing
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Appetizers:
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Hummus: Plain or Roasted Red Pepper
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Fresh Spring Rolls with dipping sauce​
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Shiitake Mushroom Lettuce Wraps
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Zucchini Rollups with Vegan Ricotta
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Stuffed Cremini Mushrooms
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Grazing Boards
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