Party appetizers for 20

Shrimp cocktail with basil-mango sauce
Sun dried tomato and goat cheese tarts
Mushroom empanadas
Summer fruits salad with arugula and almonds
Cherry tomatoes and mozzarella balls, marinated eggplant, garlic lemon mushrooms on skewers
Aioli

3x6 service on Monday for a new client

Salad:
Caprese salad with heirloom tomatoes

Entrees:

Roasted Cornish hens with rosemary and thyme

Pork chops with ginger peach sauce

Beef carbonnade

Sides:

Garlic “smashed” potatoes

Quinoa pilaf with mushrooms

Roasted tomatoes

-----------------------------------

I found out why my cookdates has been so long. I blame the soups.  I always try to make the soups interesting and unique; as a result, I add almost two hours to each work day! The new client didn't care for a soup. I was done by 2:30, free to explore kitchen and grocery stores the rest of the day.

These clients live in a couple of block from County Restaurant Supply store. If they decide to hire me on a regular basis, I should be careful not to spend all my earnings right away!

Todays 3x6 service menu

Salad:

Summer fruit salad with arugula and almonds

Soup:

Tomato and fresh basil

Entrees:

Lamb with pears
Roasted Cornish hens with rosemary and thyme
Garlic shrimp

Sides:

Green bean ragout
Steamed cauliflower
Saffron rice

4x6 service menu for tomorrow

Salad:
- Summer fruit salad with arugula and almonds

Soup:
- Pepper and tomato soup

Main:
- Pan fried halibut in white wine sauce
- Free range chicken saltimbocca
- Goulash
- Roasted leg of lamb with Mediterranean herbs

Sides:
- Rosemary fingerling potatoes
- Ratatouille
- Saffron rice
- Carrots and beans