Sample Menus for Fall/ Winter

Welcome to Laura’s Mobile Kitchen!

As my first post here, I wanted to share some sample menus that you might see in your private lesson. Of course, each client will have different tastes and preferences, but these recipes showcase the kind of cooking I love most: comforting classics with twists of flavor that can be tweaked based on diet. Each weekly lesson is designed to run 3 hours and includes time at the end to sit down and enjoy a meal and to write down the instructions for recreating it.

I run my lessons in 3, 6, 9 and 12-week plans as to accommodate a variety of budgets and cooking goals. Here is a sample 6-week menu plan:

6-week plan

Week 1- Breakfast

– An intro to eggs, including fried, boiled, and scrambled
– Farmhouse Frittata
– Breakfast Potatoes
– Seasonal Fruit Salad

Week 2- Breakfast

– Cinnamon-Vanilla French Toast with Caramelize Apple-Pecan Compote
– Goat Cheese Omelets
– Cornmeal-Oatmeal Blueberry Pancakes with Orange-Honey Sauce

Week 3- Brunch

– Corn Casserole
– Bacon, Potato and Caramelized Onion Savory Tarte
– Ginger Golden Raisin Scones
– Fresh OJ
– Citrus Salad

Week 4- Lunch

– Eggplant Walnut Dip with Whole Wheat Honey Flatbreads
– Butternut Squash, Apple and Curry Soup
– Quinoa Salad with Roasted Veggies
– Garlic Tarte

Week 5- Dinner

– Baby Green Salad with Persimmons, Pomegranate Seeds, Candied Nuts and Honey Dijon Dressing
– Apple Onion Pork Loin with Ginger, Apple, Raisin Pan Compote
– Wild Rice
– Roasted Seasonal Veggies
– Wilted Kale Salad
– Apple Pear Crostada with Fresh Whipped Cream

Week 6- Dinner

– Chicken Stew with Dumplings
– Brussels Sprouts with Bacon and Garlic
– Chard and Kale Salad with Citrus Vinaigrette
– Caramelized Maple Carrots
– Homemade Chocolate Chip Cookies with Cardamom Ice Cream

Hope your mouth is watering!



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