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Cassie's Culinary Creations
Menu
Salads
Greek Salad Fresh romaine lettuce tossed with sliced red onion, cherry tomatoes, cucumber, kalamata olives, feta cheese and dressed with a light vinaigrette.
Tomato, Corn and Avocado Salad A simple salad of tomatoes, corn and creamy avocado, tossed with a lime and olive oil vinaigrette.
Green Bean Salad Green beans are steamed and mixed with sliced red onion, cherry tomatoes, and dressed in a light greek yogurt dressing.
Tomato Bread Salad Tomatoes are freshly sliced and tossed with fresh bread, kalamata olives, fresh mint and dressed with a light lemon/olive oil vinaigrette.
Side Salad Fresh romaine lettuce tossed with sliced cherry tomatoes, black olives, cheese, hard-boiled eggs and a balsamic vinaigrette.
Beef
Spaghetti and Meatballs Homemade, lean, italian meatballs cooked in a rich tomato sauce, served over a bed of spaghetti noodles and topped with fresh basil.
Baked Ziti A creamy, three-cheese casserole is baked in a rich meat sauce with mushrooms, buttery black olives and topped with freshly grated Romano cheese.
Poultry
Pork Tenderloin Honey-mustard & herb marinated pork tenderloin, served with a rich and creamy side of scalloped potatoes.
Chicken Parmesan Lean chicken breast is pounded thin and crusted in a light panko breading. Served with a rich marinara and tossed with angel hair pasta.
Pork Baby-Back Ribs Ribs are seasoned with a sweet and smokey dry rub and baked in the oven until fall-apart tender, then slathered in a homemade BBQ sauce.
Chicken Cacciatore Chicken thighs are seared and simmered in quality white wine, and seasoned with warm spices. The dish is finished off with with freshly grated Romano cheese for a full-flavored meal.
Seafood
Oven-Roasted Cod Fillet Cod is coated in a light mixture of lemon zest, fresh parsley, garlic and bread crumbs, then baked to perfection.
Fish Tacos For a light take, the cod is baked in the oven and served in your choice of a flour or corn tortilla, and topped with freshly made guacamole, lettuce, tomatoes and cilantro.
Tilapia with Arugula, Capers and Tomatoes Tilapia is cooked in a skillet with tomatoes, arugula, capers and fresh lemon juice until flaky and hot.
Shrimp Scampi Tender shrimp are served atop a bed of linguine noodles, and tossed with a creamy white wine sauce.
Soups/Stews
Healthy, hearty soups and stews that satisfy your taste buds.
Broccoli Cheddar Potato Soup Broccoli and potatoes are simmered in a mix of chicken broth and milk, then slightly blended for a rich creamy texture and topped with cheddar cheese.
Beef Stew Lean top sirloin cubed and cooked in a light beef broth with mixed veggies and served with fresh yeast rolls.
Vegetarian Chili Three-bean chili simmered with stewed tomatoes, corn and sliced bacon for an added smokey flavor. Served with homemade, honey cornbread.
Seasonal Sides
Roasted Acorn Squash
Acorn squash is sprinkled with a blend of cinnamon, brown sugar, salt and pepper and baked in the oven until tender. (FALL)
Roasted Brussel Sprouts Brussel sprouts are roasted in the oven and tossed with a balsamic reduction. (FALL)
Pasta Salad with Goat Cheese and Arugula A lighter take on the traditional pasta salad. The pasta is cooked until tender and tossed with a light red-wine vinegar dressing, then mixed with goat cheese and arugula. (SPRING)
Grilled Corn Corn is grilled on the barbecue and seasoned with sea salt and black pepper. (SUMMER)
Sea-Salt Baked Potato Potatoes are tossed in light olive oil, and seasoned with sea-salt and black pepper, then baked until fork-tender and fluffy. (YEAR-ROUND)
Broiled Grapefruit Grapefruit is seasoned with a light coating of cinnamon and sugar and put under the broiler until caramelized. Served with a dollop of plain low-fat yogurt for a sweet treat or dessert. (WINTER)
Sauteed Asparagus Asparagus is sauteed in light coating of olive oil, diced bacon and tossed with dijon mustard and spices. (SPRING)
Asparagus Mimosa Asparagus is steamed and mixed with a light dijon vinaigrette and topped with grated hard-boiled egg. (SPRING)
Massaged Kale Salad Kale is tossed with almonds, dried cranberries and dressed in a slightly sweet lemon/olive oil vinaigrette. (WINTER)
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Seasonal Entree's
Butternut Squash Ravioli's
Butternut squash is pureed and mixed with a blend of cheeses and stuffed inside of Won Ton wrappers. Served with a sage brown butter. (FALL)
Pumpkin Chili
Three-bean chili simmered with stewed tomatoes, pumpkin, yams, corn and bacon for an added smokey flavor. Served with a side of honey cornbread. (FALL)
Pasta with Fresh Tomato Sauce
Spaghetti is tossed with a fresh, raw tomato sauce for a light summer dinner and served with a Zucchini-Parmesan Loaf. (SUMMER)
Eggplant Parmesan
Eggplant is coated in a light panko crust, and layered with freshly made tomato sauce, mozzarella and parmesan cheese, then baked until bubbly hot. (SUMMER)
Butternut Squash Soup
Butternut squash is roasted in the oven, then blended with milk and spices for a rich and creamy soup. (FALL)
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