Menu

Dec 18, 2021

(Healthy Choices) (NEW MENU)

Organic Chicken Noodle Soup
Pomegranate & Charred Brussel Sprouts
Stuffed Sweet Bell Peppers
Steamed Broccoli
Whipped Sweet Potato
Roast Calabaza Pumpkin
Black Bean & Brown Rice
Steamed Basmati Rice
Spiced Cauliflower & Coconut Curry
Cantonese Spiced Rice Noodle & Shrimp
Baked Red Lentil & Penne Pasta
Broiled Chipotle Atlantic Salmon
New Zealand Lamb Kofta
Grilled Chicken Fillet & Garlic Tomato Sauce
Baked Garlic & Lime Chicken Thigh
Thai Red Curry Wahoo

Menu

Dec 17, 2021

Tomato Basil Soup
Lamb Curry
Vegetable Mini Samosas
Pork Chourico W/ Potatoes
Fresh Boiled Vegetables
BBQ Beef Meatballs
Plain White Rice
Wahoo W/ Lime Butter Sauce
Chicken Tikka Masala
Boiled Honey Sweet Potatoes
Penne Pasta W/ Alfredo Sauce
Kale Garlic Rice
Chicken Nuggets
Spicy Wings
Fried Codfish
Vegetable Noodles
Breaded Fried Shrimp
Macaroni & Cheese
Steamed Broccoli
Lime Jerk Baked Chicken
Chicken Stir Fry

Menu

Dec 16, 2021

Lamb Pumpkin Soup
Grilled Garden Vegetables
Fried Hake Fish
Steamed White Rice
Roasted Potatoes
Mushroom Garlic Rice
Pork BBQ Ribs
Boneless Leg of Lamb W/ Gravy
Pork Ham W/ Pineapple Sauce
Beef Stir Fry
Macaroni & Cheese
Regular Wings
Vegetable Fettuccine
Sweet & Sour Chicken
Chicken Korma
Steamed Green Beans
Lamb Mustard Chicken
Mini Beef Patties

Menu

Dec 16, 2021

Lamb Pumpkin Soup
Grilled Garden Vegetables
Fried Hake Fish
Steamed White Rice
Penne Alfredo Pasta
Mushroom Garlic Rice
Pork BBQ Ribs
Boneless Leg of Lamb W/ Gravy
Pork Ham W/ Pineapple Sauce
Beef Stir Fry
Macaroni & Cheese
Regular Wings
Vegetable Fettuccine
Sweet & Sour Chicken
Chicken Korma
Steamed Green Beans
Lamb Mustard Chicken
Mini Beef Patties

Skillet Garlic Mushrooms

Dec 15, 2021

Perfectly browned and seasoned, these sauteed mushrooms are the perfect side to almost any meal but are outstanding with most beef dishes, especially alongside a holiday Standing Beef Rib Roast.

TIP: The key to preventing soggy mushrooms is to saute at high heat. This method allows the moisture in the mushrooms to evaporate quickly and prevents them from cooking in their own juices. Cook until all the water is gone, and the mushrooms are nicely browned.

Prep Time: 10 mins ■ Cook Time: 15 mins ■ Total Time: 25 mins ■ Makes: 6 servings

INGREDIENTS

  • 1 lb. button mushrooms
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 medium onion or shallot, minced
  • 2 tablespoons butter
  • 1 teaspoon picked fresh thyme leaves
  • 1/2 cup chicken stock or white wine
  • 1/4 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • Salt, to taste
  • Freshly cracked black pepper, to taste

DIRECTIONS

  1. Clean the mushrooms with a brush or slightly damp towel. Trim the bottoms of the stems of the mushrooms. Keep the mushrooms whole, or if they are large, cut them in half.
  2. Heat oil in a large saucepan over high heat until lightly smoking. Add mushrooms and cook, stirring occasionally, until they’ve released all their liquid and are browned, about 10 minutes total, reducing heat if oil starts to smoke excessively.
  3. Season to taste with salt and pepper. Add onion, garlic, thyme, and 2 tablespoons butter and cook, stirring, until fragrant, about 30 seconds.
  4. Add stock or wine, lemon zest, and the lemon juice. Cook for about 2-3 minutes or until liquid reduces down a bit.
  5. Serve warm.