Chef Share Menu for Pick-Up Wednesday, October 6^th, 2010

All orders (or changes to orders) must be emailed to jenn@chefwylie.com no later than midnight Saturday, October 2, 2010. There will only be 32 portions of each dish prepared, so reservations for portions will be made on a first-come, first serve basis. Orders may be picked up any time after 3PM on Wednesday, or can be delivered to your house Thursday morning for an additional charge.

Turkish Red Lentil Soup

An excellent source of folate, iron, and cholesterol-reducing fiber, you’ll never guess this rich, satisfying soup is actually good for you. Made with organic red lentils, homemade chicken broth, onion, garlic, Arborio rice, and just a hint of paprika.                                                                                                $3 per cup

                                                                                                                                                                $6 per pint (2 cups)

                                                                                                                                                                $11 per quart (4 cups)

Chopped Fresh Salad with Homemade Buttermilk Blue Cheese Dressing

Romaine, cucumber, scallion, and tomato, chopped and ready for Amish Blue Cheese Dressing that is nothing at all like what you buy in a bottle.                                                                              $6 per pint (2 cups)

                                                                                                                                                                $12 per quart (4 cups)

Coq au Cotes du Rhone with Decadent Pommes Puree

Chicken in French Red Wine with Decadent Mashed Potatoes

Marinated for 2 days in Cotes du Rhone French wine, I stew the chicken according to Julia Child’s instructions for Coq au Vin.  This luscious dish is served on top of whipped potatoes. Please specify if you would prefer white or dark chicken, otherwise you will get a mix.                      $11 per serving

Pan Seared Pork Tenderloin with Farro ‘Risotto’, & Roasted Red Pepper Sauce

I brine the pork tenderloin with my special blend of herbs, and then pan sear it golden brown. Served over whole grain Italian farro which has been cooked like a classic Italian Risotto, but without all the extra calories . Roasted red pepper sauce on the side.                                                           $12 per serving

Candied Carrots with Ginger, Honey & Mint

This one is a favorite with my kids. I cook carrots until they are just soft with fresh ginger and a drizzle of honey, then add fresh mint at the very end.                                                                          $3 per cup

                                                                                                                                                                $6 per pint (2 cups)

                                                                                                                                                                $10 per quart (4 cups)

Monster Chocolate Chip Cookies

These cookies are sizable. Golden brown on the outside, soft & chewy on the inside, they will be baked fresh on Wednesday. Made with organic, cage-free, all-natural eggs and sugar-in-the-raw                            

$2 each

Homemade Maple-Cinnamon Granola

My family’s favorite breakfast, freshly toasted just for you. Made with real Vermont Maple syrup, whole-grain rolled oats, sliced almonds, sunflower seeds, toasted wheat germ, unsweetened coconut, and dried cranberries & blueberries, this healthy treat has just a touch of cinnamon. I eat it as a topping for my homemade Greek-style yogurt, but it is great by itself with a splash of milk, and my kids eat it as a snack.                                                                                                                                                                $3 per cup

                                                                                                                                                                $6 per pint (2 cups)

                                                                                                                                                                $10 per quart (4 cups)