Sample catering menu for Your Personal Chef Organic Vegetarian Catering, Asheville - including appetizers, entrees, salads, soups, desserts That doesn’t mean you have to throw caution to the wind and eat fancy junk food! This menu is only a brief suggestion - feel free to request any dish from any country that you like! I enjoy working up healthy versions of your favorites, exotic or familiar.

Appetizers:

Artisan Cheese Plate

The best imported & domestic cheeses, served with a variety of wholegrain crackers.

Seared Ahi Tuna

Fresh tuna pan seared, sliced thin, and served on a blue corn tortilla chip.

Quinoa Salad

Organic red quinoa, string beans & cherry tomatoes, seasoned with fresh thyme & lemon.

Mediterranean Sampler

Hummus, stuffed grape leaves, olives & pita triangles.

Raw Crudité Platter

Bite-size chunks of seasonal organic vegetables with a garlic-ginger aioli dipping sauce.

Pizzettas

Petite versions on whole wheat pitettes, topped with your choice of virtually anything.

SOUPS:

Butternut Squash Bisque

Pureed butternut, carrot & sweet potato with garlic, ginger & a hint of curry.

Southwestern Lentil

Tomato base, flavored with the bold tastes of smoked paprika, cumin, garlic & oregano.

Gypsy

Eastern European stew featuring beets, tomatoes, squash, chickpeas & caraway seeds.

Magic Pumpkin

Pumpkin simmered with fresh homemade curry in a stock base.

Harira

Spicy Moroccan soup with chickpeas & lentils.

Hearty Vegetable Chili

3 kinds of beans, with chiles, carrots, onion, garlic & seasonings.

SALADS:

Greek

Chunks of romaine studded with kalamata olives, tomato, feta, peppers & onion.

Spinach

Baby spinach leaves enhanced with almonds, sliced strawberries & cranberries.

Persian Mint

Finely chopped cucumber & tomato, marinated in garlic & fresh mint.

Israeli

Cucumber, tomato, garlic & onion - chopped fine.

Nicoise

Tuna, boiled egg, olives, string beans, capers & boiled new potato on a bed of romaine.

Caprese

Alternating slices of tomato, fresh basil & mozzarella cheese, drizzled with olive oil.

Chef’s Choice

Allow me to make you a healthy, delicious salad full of what’s fresh at the market today!

ENTREES:

Roast Sustainably Sourced Fish

Today’s freshest pick, in accordance with Monterey Aquarium guidelines.

Tofu in Peanut Sauce

Generous slices of tofu baked in a delicious Asian spicy peanut sauce.

Stuffed Butternut Squash

Filled with sauteed arugula, wehani & wild rice & topped with candied pecans.

Moroccan Tagine

Fish, tofu or vegetable stew over couscous.

Malaysian Green Curried Tofu

Tofu, butternut squash & onion in a lemongrass-scented curry base.

Wholegrain, Quinoa or Brown Rice Pasta

Sauce possibilities include pesto, marinara, primavera, or your favorite.

SIDES:

Whole Wheat Couscous Pilaf

Vegetable stock base with saffron, scallions, raisins, peas & almonds.

Indian Brown Basmati Rice

Slightly sweet & redolent with whole spices; studded with apricots & raisins.

Seasonal Roast Vegetables

Today’s pick, seasoned w/garlic, rosemary, sea salt & fresh pepper.

Sautéed Greens

Spinach, collards, or kale cooked with olive oil, lemon and pine nuts.

Moroccan Spiced Carrots

Sautéed in cumin, garlic & other spices.

Steamed Vegetables

Pristine medley of broccoli, carrots & zucchini, or your favorite combo.

DESSERTS:

Berry Crisp

Blueberries, strawberries or other fruits topped with a crunchy oatmeal streusel.

Fresh Fruit Platter

The most delectable seasonal fruit, beautifully plated.

Brown Rice Pudding

Indian-style with almonds & raisins, made with agave & rice milk.

I work with artisan bakers & pastry chefs to create custom desserts for your special occasions - including vegan wedding cakes, gluten free baked goods, or we can even recreate a cherished family recipe for you! Just ask.