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"The
meals are great - we have not had anything yet that we
didn't like. The ingredients are very fresh, the reheating
instructions are right on the container and the combinations
of meat and sides work well for us. I find Margaret to
be very professional to deal with, she is prompt to answer
emails, is proactive about calling to remind me that
she is coming and is flexible about timing. Overall,
I am very pleased and would not hesitate to recommend
that you give her a try."
E.M., Toronto |
"Its
easy, convenient, delicious and fast."
L.K., Toronto
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| A sample of our selections
for this month:
Fresh
Serve
Miso-Glazed Salmon - sweet-salty miso, brown sugar and soy
sauce top salmon fillets.
Balsamic and Black Pepper Filet Mignon - beef tenderloin steaks
are briefly marinated in balsamic vinegar and molasses, then
barbequed or broiled.
Wasabi-Miso Marinated Flank Steak - miso, rice wine, white
wine, wasabi and rice vinegar are blended together to marinate
flank steak, which is then barbequed.
Marinated Pork Tenderloin - pork tenderloins are marinated
in balsamic vinegar, fresh rosemary, brown sugar, olive oil
and soy sauce, then barbequed.
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Fresh
Serve Side Dish Options
Vegetable Packets - red pepper & asparagus, mushroom & green
been, or carrot & onion.
Roasted Potatoes
Roasted Asparagus with Parmesan Cheese
Romaine Salad with Mandarins & Asian Dressing
Mixed Organic Greens with Strawberries & Chevre
Minty Chickpea Salad with Couscous
Sesame Asparagus Salad
Frozen
Entrees
Cashew Sweet & Sour Pork - pork tenderloin with Asian-style
vegetables and pineapple in a sweet and sour sauce, topped with
cashews.
Pork au Poivre - roasted pepper-crusted pork tenderloin, topped
with a red wine/Dijon mustard sauce.
Pan-Roasted Pork Tenderloin with Olives - pork tenderloin is
roasted with green olives, sun-dried tomatoes, vermouth, fresh
lemon juice and fresh rosemary.
Pork Medallions with Porcini Mushroom Sauce - pork tenderloin
is sautéed and finished with a porcini mushroom, rosemary,
Marsala pan sauce.
Sirloin Steak with Dijon-Port Sauce - pan-grilled sirloin steak
is thinly slice and topped with a shallot, port and Dijon mustard
sauce.
Pizza-Style Meat Loaf - lean ground beef meatloaf with a mozzarella,
pizza sauce and red pepper filling.
Pepper Steak - sirloin steak is seasoned with garlic and ginger,
pan-grilled and finished with a red & green pepper sauce,
with a touch of soy sauce and sesame oil.
Salisbury Steak - lean ground beef (or turkey - your choice)
Salisbury steaks are simmered in an onion and Madeira wine sauce.
Bell Pepper Chicken with Feta Orzo - chicken cutlets are quickly
sautéed and finished with a mixed pepper pan sauce. Served
with orzo with spinach and feta cheese.
Chicken with Barbeque-Bourbon Sauce - chicken cutlets are sautéed
and finished with shallot-Bourbon barbeque sauce.
Raspberry-Balsamic Glazed Chicken - pan-roasted chicken breasts
are finished with a sweet raspberry-balsamic vinegar sauce.
Chicken with Cider and Bacon Sauce - chicken breasts are topped
with a bacon, onion, apple cider sauce.
Greek Chicken with Capers and Raisins in Feta Sauce - chicken
breasts are seasoned with oregano and simmered in chicken stock,
flavored with garlic, onions, capers and raisins, finished with
fresh lemon juice and feta cheese.
Barbeque Freezer Choices
Bourbon & Brown Sugar Flank Steak - flank steak marinated
in bourbon, brown sugar, soy sauce and Dijon mustard.
Grilled Flank Steak - flank steak, marinated with red wine, horseradish,
garlic, and ready for the barbeque. Served with cheesy potatoes,
also for the barbeque.
Lemon & Lager Grilled Chicken - beer, fresh
lemon juice and soy sauce, with some fresh oregano and thyme
make up this marinade.
Marinated Grilled Chicken Legs - chicken drumsticks are marinated
in fresh orange and lemon juice, soy sauce, sherry, with a touch
of garlic, balsamic vinegar and sesame oil.
Ginger Whiskey Chicken - boneless skinless breasts are marinated
in soy sauce, hoisin sauce, bourbon, brown sugar, fresh lime
juice and fresh ginger.
Maple-Balsamic Pork Tenderloin - tenderloins
are butterflied and marinated in tomato juice, balsamic vinegar,
maple syrup
and fresh rosemary.
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