Kate develops customized menus for her clients based on their preferences and needs. Her menus are inspired by seasonal produce and ingredients, and she seeks to bring variety and vibrancy to her clients’ meals.
Pork loin with roasted apples and onions
A pork loin rolled in fennel and mustard and roasted with Granny Smith apples and onion wedges. Finished with a white wine pan sauce.
Golden beet and sunflower salad
Sweet roasted beets sliced over a bed of baby greens and sunflower seeds, dressed with a cider and shallot vinaigrette. (vegetarian, gluten free)
Sweet potato and black bean burritos
Roasted sweet potatoes and black beans spiced with jalapenos, coriander, cumin, and cilantro. Rolled in a flour tortilla and topped with salsa. (vegetarian)
Carrot salad with cumin-lime vinaigrette
Sweet carrots julienned and dressed with a tangy lime vinaigrette, warmly spiced with cumin, coriander, and jalapeno. (vegetarian, vegan)
Moroccan beef stew
Garbanzo beans and cubes of beef slow-simmered with spices, and finished with a sweet and savory combination of raisins, lemon, and Kalamata olives. (gluten free)
Arugula salad with cucumbers, radishes, feta, and mint
Peppery arugula tossed with coins of radishes, Niçoise olives, a dusting of feta cheese, and dressed with a red wine vinaigrette. (vegetarian, gluten free)
Soba noodle salad with spicy peanut dressing
Buckwheat noodles combined with a creamy, sweet and spicy peanut sauce and crunchy bell peppers, carrots, and cool cucumber slices. Topped with cubed tofu and toasted sesame seeds. (vegetarian)
Chocolate pistachio biscotti
Barely sweet twice-baked dark chocolate cookies with chunks of bittersweet chocolate and pistachios.
Meringues with toasted almonds
Light, melt-away puffs of meringue studded with toasted almonds. (gluten free)
Bittersweet chocolate and pear cake
Browned butter cake folded around bites of tender pear and bittersweet chocolate chunks.