
Recipes
Check out our sample recipes!
All recipes and meals are made from scratch & are completely customizable for any lifestyle.
We pride ourselves on working with each individual client to create recipes and a menu suitable for all guests. We can work with any diet restrictions and allergy restrictions while still offering the highest quality culinary experience!
Sample Recipes
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Tea-Brined Buckwheat Fried Chicken with Cilantro-Lime Coleslaw, Avocado & Key Lime Hot Honey
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Poke "Local Catch of The Day" Bowl -Whole Grain Blend (Quinoa, Barley, Wild Rice) ,Sesame, Cabbage Slaw, Edamame, Shiitake Mushrooms, Sprouts & Pickled Veg.
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Korean Kimchi Fried Whole Grain Wild Rice with Pan- Seared Shrimp or Korean BBQ Pork.
Sample Recipes
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Mojo Flank Steak with Chimichurri Sauce, Zucchini & Heirloom Carrot Ribbons, & Farro.
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Almond Ricotta & Olive Stuffed Chicken with Cauliflower Risotto
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Chicken Tikka Masala with Wild Rice Pilaf & Whole Grain Naan Bread.
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Tacos Al Pastor - Pork & Pineapple Tacos with Pico De Gallo, Pickled Red Onions, Cilantro. Served with Rice & Beans
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Local Catch of The Day Ceviche -(Availability Varies) Red Onion, Cilantro, Fresno & Poblano Peppers, Lime Juice Served with Plantain Cups & Avocado.
Sample Recipes
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Local Smoked King Mackerel Fritters- Local Smoked King Mackerel & Mashed Haitian Malanga Root Fritters, Served with Sweet Chili Slaw
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Braised Pork Belly & Grilled Peach Bao Buns - Steam Buns filled with Braised Pork Belly, Marinated/Grilled Peaches, Fresh Mint & Balsamic Glaze
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Crispy Duck Bao Buns - Steam Buns filled with Crispy Duck Breast, Fresh Figs, Pearl Onions, Pickled grapes & Balsamic Glaze
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Mahi Mahi Ceviche - Red Onion, Poblano + Fresno Pepper, Tomatoes, Key Lime Juice, Cilantro, Avocado, Served in Fried Plantain Cups.
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Za’atar Veal Tartare - Minced Za'atar Spiced Veal, Scallion, Stone Ground Mustard, Fig, Hazelnut & Egg Yolk, Served with Sourdough Crostini
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Cajun Style Peel & Eat Whole Gulf Pink Shrimp, Served with Everglades Style Cocktail Sauce & Lemons
Sample Entree Recipes
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Pan-Seared Local Snapper - Served with Jicama Quinoa Salad & Sweet Corn Puree
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Whole Gulf Pink Shrimp & Grits - Cajun Style Head-On Gulf Pink Shrimp, Cheesy Jalapeño Grits, Served with Watercress/Roasted Jalapeño/Green Onion Salad
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Fire Roasted Local Triple-tail, Quinoa Salad, Roasted Cauliflower Puree, Pomegranate Seeds & Watercress.
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Prosciutto Wrapped Alligator Tenderloin, Locally grown Mushrooms, Farro Risotto, Roasted Green Onion Oil, Aged Balsamic Vinegar
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5-Spice Braised Short Ribs, Served with Creamy Polenta & Roasted Veg Medley
Plant- Based Sample Recipes
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Plant-Based "Crunch Wrap Supreme" - Mexican Spiced Impossible Meat, Guacamole, Black Beans, Plant Based Sour Cream, Red Cabbage, Black Beans, Shredded Lettuce.
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Seared Beets With Quinoa Tabbouleh Salad & Sumac-Pickled Onion
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"Pastrami" Spiced Collard Green Melt on Vegan Rye Bread with Key Lime Coleslaw
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Vegan Poke Bowl with Whole Grain Blend (Quinoa, Barley, Wild Rice), Tofu, Sesame, Cabbage Slaw, Edamame, Shiitake Mushrooms, Sprouts & Pickled Veg.
Plant-Based Sample Recipes
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Raw Chard Tacos - Riced Cauliflower, Blistered Cherry Tomatoes, Cucumber, Sautéed Mushrooms & Spinach Salsa Verde. Served with Wild Rice Mix & Beans.
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Plant-Based Ginger-Soy Kofta & Tomato Salad with Cherry Tomatoes, Cucumbers, Scallion, Aleppo Pepper. Served with Whole Wheat Naan.
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Vegan Bibimbap - Soy Marinated Tofu, Julienne Carrot & Cucumber, Pickled Daikon Radish, Spinach with Nori Sesame Rice.
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Crispy Spring Onion Bhaji, Served with Cilantro Mint Chutney
Plant-Based Sample Recipes
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Mini Vegan Crunchwrap Supremes - Made with Impossible Meat, Black Beans, Guacamole, Shredded Veggies, Served with Cashew Queso
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Mini Vegan Poke Bowls - Watermelon, Pickled Veggies, Edamame, Shiitake Mushrooms, Seaweed Salad.
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Gandules Ceviche - Pigeon Peas, Red Onion, Poblano + Fresno Pepper, Tomatoes, Key Lime Juice, Cilantro, Avocado, Served in Fried Plantain Cups
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Vegetarian Beet Wellington - Braised Beets, Mushroom Duxelles, Tarragon Crepe wrapped in Puff Pastry, Served with Mushroom Demi Glacé.
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Miso & White Wine Braised Napa Cabbage Steak, Seared King Oyster Mushrooms, Edamame, Seared Fingerling Potatoes, Served with Miso Vegan Butter, & Watercress Salad
Sample Entree Recipes
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Miso Crusted Local Grouper & Braised Pork Belly, Served in Seaweed Dashi with Clams and Crispy Fingerling Potatoes.
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Whole Filet Tenderloin, Cooked in Red Wine Reduction, Served with Mashed Potatoes or Farro Risotto, Roasted Veg Medley, & House-made Béarnaise Sauce.
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Florida Wild Boar Pappardelle Ragu - Braised Florida Wild Boar, Wild Boar Demi Glacé, Roasted Mushroom Medley, Pappardelle Pasta. Served with Ricotta Salata & Fresh Herbs.
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Garlic & Herb Crusted Rack of Lamb, Served with Red Wine Farro and a Asparagus, Crispy Anchovy & Burrata Salad
For more information & pricing on Corporate Meal Plans, our After-school "Dinner Club" program, Event Catering and Personal In-Home Chef Services, please email us @chefmcgrath@qualitythymemeals.com!
We look forward to bringing your culinary dreams to reality!