{"id":1756,"date":"2018-07-30T22:03:14","date_gmt":"2018-07-30T22:03:14","guid":{"rendered":"http:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/?page_id=1756"},"modified":"2026-08-01T17:25:44","modified_gmt":"2026-08-01T17:25:44","slug":"august-september-2026-menu","status":"publish","type":"page","link":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/menu\/august-september-2026-menu\/","title":{"rendered":"August and September 2026 Menu"},"content":{"rendered":"

August and September 2026 Menu<\/span><\/h1>\n
\n

MAIN DISHES<\/h2>\n

\"\"<\/a>Heirloom Tomato Gazpacho with French Bread Croutons
<\/strong><\/span>Refreshing cold soup of fresh summer vegetables and garden herbs served with crusty french bread croutons brushed with olive oil and garlic
Vegan, Paleo and Keto<\/span><\/em>
Thanks to Delish<\/a> for recipe idea and photo<\/p>\n

Cucumber Gazpacho with Watermelon and Mint\u00a0
<\/strong><\/span>This fun twist on a tomato-based gazpacho combines cucumbers, sweet onions, watermelon, mint, pepitas and Greek yogurt in a smooth soup topped with feta, toasted pepitas and watermelon “croutons”
Vegetarian\u00a0<\/span><\/em><\/p>\n

Stuffed Mushroom Caps<\/strong><\/span>
<\/strong><\/em>Portobello mushroom caps are stuffed with saut\u00e9ed spinach, walnuts, garlic and Cipollini onions with Boursin cheese and bread crumbs and roasted; served with heirloom tomato salad
Vegetarian and can be made paleo, keto or vegan\u00a0<\/span><\/em><\/p>\n

Salsa Chicken Casserole
<\/span><\/strong>Pulled chicken breast is paired with creme fresh, fresh tomato salsa, jack cheese and cilantro in a corn tortilla “crust”; served with your choice of three: chopped tomatoes, sliced avocados, pickled jalapenos, shredded purple cabbage, pickled purple onions, scallions and\/or pepitas
<\/span><\/p>\n

Caribbean<\/strong><\/span>\u00a0Haddock<\/strong><\/span>
Wild-caught haddock is breaded in crushed macadamia nuts, coconut and plantain chips and baked; served with roasted pineapple, peppers and onions
Can be paleo or keto
<\/span><\/em><\/p>\n

Elote Mexican Street Corn Tacos<\/strong><\/span>
Pulled seasoned chicken breasts are topped with fresh grilled corn, cilantro and heirloom tomato salsa, cotija cheese and a smoky aioli drizzle; served with tortillas of your choice<\/p>\n

Lemon Garlic Butter Chicken Thighs<\/b><\/span>
Boneless skinless chicken thighs are roasted in garlic butter sauce and finished with grated lemon peel and parsley; served with blistered green beans\u00a0
Keto and can be paleo\/dairy-free<\/span><\/em><\/p>\n

Apricot Glazed Chicken<\/strong><\/span>
Organic chicken thigh or breast medallions and onions are simmered in brandied apricot sauce and served over rice of your choice
Paleo-friendly (has brandy), dairy-free<\/em><\/span><\/span><\/span><\/p>\n

\"\"Heirloom Tomato, Basil and Ricotta Tart<\/strong><\/span>
Savory light tart with fresh roasted heirloom tomatoes, basil, ricotta and caramelized onions; served with side of your choice
Vegetarian and can be paleo, vegan or keto<\/span><\/em><\/p>\n

Barbecue Flatbread<\/strong><\/span>
Flatbread pizza is topped with barbecue sauce, cashew ricotta, basil, purple onions, mushrooms and barbecue chickpeas, chicken or shrimp; topped with cashew ranch drizzle and arugula
Dairy-free and vegan with chickpeas<\/em><\/span><\/p>\n

Cherry Chicken Lettuce Wraps<\/b><\/span>
Pulled boneless chicken breasts are tossed with scallions, shredded carrots, almonds, cherries and basil in a tamari, ginger and rice wine vinegar vinaigrette; served in butter lettuce cups with crispy onion chili sauce on the side
Paleo and keto version available<\/em><\/span><\/p>\n

Shrimp, Basil and Heirloom Tomato Quinoa Bowl
<\/strong>Quinoa cooked in apple cider and vegetable broth is paired with grilled shrimp, zucchini, basil and blistered heirloom tomatoes in a garlic scape pesto with toasted pine nuts; can add parmesan or fresh mozzarella and can sub pulled chicken for the shrimp<\/span>
<\/strong>Dairy-free\u00a0<\/span><\/em><\/span><\/p>\n

\"\"<\/a>Sole in Parchment with Warm Date Apricot Salad
<\/span><\/strong>In this North African inspired dish fresh wild-caught sole is wrapped in parchment with sumac, lemon, shallots and spinach and baked; served with a salad of saut\u00e9ed dates, apricots, almonds, parsley and lemon
Paleo\u00a0<\/span><\/em>
Thanks to Sun Basket<\/a> for recipe idea and photo<\/p>\n

Samoan Crab and Glass Noodles<\/span>
<\/strong>Lump crab meat is tossed with grilled sweet corn, celery, red peppers, cucumbers, cilantro and sweet potato glass noodles in a light sesame soy vinaigrette – served cold
Paleo<\/em><\/span><\/p>\n

FROM the GRILL<\/h2>\n

\"\"<\/a>Firecracker Grilled Salmon<\/strong><\/span>
Salmon is marinated in a maple, ginger, tamari and crispy chili glaze and grilled; served with a cool cucumber, mint and basil salad\u00a0
Paleo and can be keto<\/em><\/span><\/p>\n

Thank to Taste of Home<\/a> for recipe idea and pic<\/p>\n

Grilled Pork Chops with Blackberry Habanero Jam<\/strong><\/span>
Locally sourced boneless center cut pork chops are dry rubbed, grilled and topped with a sauce of homemade blackberry habanero jam balsamic reduction; served with side of your choice (can be made without habanero)
Paleo and can be keto<\/span><\/em><\/p>\n

Porcini Butter Filet Mignon<\/strong><\/span>
Filet mignon is coated in a dry rub with garlic and EVOO and grilled to your liking, then topped with a porcini mushroom compound butter; served with side of your choice\u00a0
Keto and can be dairy-free\/paleo<\/em><\/span><\/p>\n

Sesame Crusted Tuna Steaks with Bok Choy<\/strong><\/span>
Sesame crusted fresh wild-caught tuna steaks are seared on the grill and paired with grilled bok choy in a tamari ginger glaze; can top with wasabi creme drizzle
Paleo and keto<\/span><\/em><\/p>\n

Summer Kabobs with Pomegranate Tahini Sauce
<\/strong><\/span>Steak tips, chicken, shrimp or Halloumi cheese are marinated with pomegranate molasses, garlic, tahini and fresh orange juice and grilled with skewers of your choice of peppers, summer squash, mushrooms, and\/or onions; served with extra marinade for dipping
Paleo\u00a0<\/span><\/em><\/p>\n

Chilean Pebr\u00e9 Halibut with Asparagus Ribbon Salad
<\/span><\/strong>Halibut steaks are smothered in a spicy Chilean herb paste of cilantro,\u00a0 basil, garlic and chili peppers and grilled; served with an asparagus ribbon and red pepper salad with pebr\u00e9 dressing (halibut based on availability – will sub cod or haddock)
Paleo and keto<\/span><\/em><\/p>\n

Crispy Chili Chicken with Pineapple and Broccoli<\/strong><\/span>
Chicken breasts or thighs are marinated in a spicy sweet Asian soy, sesame and crispy chili sauce, grilled and served with grilled pineapple and steamed broccoli
Paleo and can be keto<\/span><\/em><\/p>\n

\"\"<\/a>Grilled Strip Steak with Charred Scallion and Cabbage Salad<\/b><\/span>
Angus prime strip steaks are marinated in an Asian inspired combo of fish sauce, brown sugar, garlic and ginger and grilled; served over a bed of roasted scallions and Napa cabbage with an orange sumac dressing
Paleo and keto
<\/em>Thanks to Food and Wine<\/a> for recipe idea and photo<\/span><\/span><\/p>\n

Smoky Cauliflower Steaks<\/strong>
Cauliflower steaks are brushed with lemon juice, brown sugar, smoked paprika, chili powder and fresh minced serrano peppers from the garden and grilled; served with side of your choice\u00a0
Vegan<\/em><\/span><\/span><\/span><\/p>\n

Arugula Pesto Flank Steak<\/strong>
Angus flank steak is marinated in garlic, olive oil, honey, lemon juice and basil and grilled to your liking and served with a peppery arugula basil pesto, burrata and grilled corn
<\/span><\/span><\/p>\n

Blackened Salmon with <\/b>Chimichurri<\/b><\/span> and Tomato Corn Salad<\/b>
Salmon steaks are rubbed with blackening seasoning and grilled, then topped with an oregano parsley herb pesto and served with corn and tomato basil salad\u00a0
Paleo and can be keto<\/em><\/span><\/span><\/span><\/p>\n

SUMMER SALADS<\/h2>\n

\"\"Pi\u00f1a Colada Salad<\/strong><\/span>
Coconut-crusted chicken breast tenderloins, tofu or shrimp are paired with grilled pineapple, torn basil and red peppers and served over romaine with a lime coconut milk dressing
Paleo or vegan with tofu
<\/em>Thanks to Delish<\/a> for recipe inspiration and pic<\/span><\/span><\/p>\n

Banh Mi Tuna Salad<\/span>
<\/strong>A twist on the famous Vietnamese sandwich, this salad pairs solid white Albacore tuna with Sriracha, olive oil mayo, lime juice, fish sauce, scallions, mint, basil, cilantro and homemade pickled carrots and cucumbers; served with gluten-free wraps, baguettes or lettuce wraps
Paleo and keto<\/span><\/em><\/p>\n

Chicken Caprese and Avocado Salad<\/span>
<\/strong>Romaine lettuce is topped with grilled balsamic chicken breasts, heirloom tomatoes, baby mozzarella, fresh basil and\u00a0 sliced avocado with a garlic, basil and EVOO vinaigrette\u00a0
Keto<\/span><\/em><\/p>\n

Vietnamese Shrimp and Cabbage Salad
<\/span><\/strong>Shredded napa cabbage, carrots, apples and spring onions are tossed in a garlicky Vietnamese sweet and sour dressing and topped with mint, chopped peanuts, sliced jalapenos and grilled shrimp (can sub chicken or tofu for shrimp)
Keto and paleo options<\/span><\/em><\/p>\n

Cranberry Walnut Chickpea Salad
<\/strong><\/span>This Middle Eastern inspired vegan salad combines mashed chickpeas with toasted walnuts, celery, dried cranberries, purple onions and tarragon in an apple cider vinegar and tahini dressing; served with whole-grain bread or lettuce wraps
Vegan<\/span><\/em>
Thanks to the Simple Veganista<\/a> for recipe idea<\/p>\n

Grilled Peach<\/strong> Panzanella Salad with Burrata<\/strong><\/span>
Crusty Italian bread salad with grilled peaches, tomatoes, spinach, escarole and fresh herbs and topped with Burrata cheese in a white wine\u00a0 peach vinaigrette
Vegetarian<\/span><\/em>
Thanks to Cooking and Beer<\/a> for recipe inspiration<\/p>\n

Pesto Pasta Salad\u00a0<\/b><\/span>
Fresh basil pesto is tossed with heirloom tomatoes, broccoli, peppadew peppers, pine nuts, fresh mozzarella and gluten-free pasta; Can add chicken breast or shrimp
Paleo and keto with zoodles and dairy\/free vegan options available<\/em><\/span><\/p>\n

SIDES<\/h2>\n

Greek Green Bean and Feta Salad\"\"
Watermelon Caprese Salad
Carrot Miso Sesame Cold Salad
Asparagus, Parmesan and Purple Onion Salad
Mexican Corn and Cotija Salad
Watermelon Mint and Feta Salad
Honey Cornbread
<\/strong><\/span>Pickled Purple Onions, Carrots, Green Beans or Cucumbers
Marinated Cucumber, Dill and Red Onion Salad
Garlic Butter Cauliflower Rice
<\/strong><\/span>Mixed Berry Spinach Salad
Grilled Pineapple
Roasted Baby Potato, Egg and Dill Salad
Cucumber, Basil and Tomato Salad
<\/strong>Greek Salad
Strawberry Basil Balsamic Salad
Cumin Orange Roasted Carrots
Mango Pineapple Salsa
<\/em>Carrot, Cilantro and Jalapeno Crema Slaw
Roasted Cauliflower with Ham and Grapes<\/strong>\u00a0<\/em>
Peach and Tomatillo Salsa <\/strong>
<\/em>Grilled Chili Lime Corn on the Cob <\/strong>
Roasted Maple Butternut Squash Planks<\/strong>
Orange and Apricot Wild Rice <\/strong>
Roasted Red Pepper Salad with Basil<\/strong>\u00a0<\/em>
<\/strong>Orange and Fennel Salad\u00a0<\/strong><\/span>
Butternut Squash and Tahini Spread <\/strong><\/span>
Roasted Potatoes with Caramelized Onions and Plums <\/strong><\/span>
Yellow Lentils and Spinach <\/strong>
<\/em>Asparagus with Slivered Almonds\u00a0<\/strong><\/span>
Garlicky Lemon Broccoli <\/strong><\/span>
Garlic\u00a0Wilted Spinach <\/strong>
<\/em>Ranch Mashed Potatoes<\/strong><\/span>
Bok Choy with Tamari and Ginger\u00a0<\/b><\/span>
Cumin and Chili Roasted Cauliflower <\/strong>
<\/em>Lemon Basmati Rice<\/strong>
<\/em>Scallion and Thyme Quinoa<\/strong>
<\/em>Brown Rice with Apricots and Walnuts<\/strong>
<\/em>Chickpeas with Onions and Tom<\/strong><\/span><\/p>\n

\"\"<\/p>\n

atoes<\/strong>
<\/em>Roasted Maple Glazed Parsnips <\/strong>
Roasted Baby Potatoes with Rosemary <\/strong>
<\/em>Roasted Zucchini with Corn and Feta\u00a0<\/strong><\/span>
Roasted Broccoli and Purple Onions with Walnuts and Shaved Parmesan <\/strong>
<\/em><\/span>Roasted Cauliflower with Grapes and Capers<\/strong>\u00a0<\/em><\/span>
Bourbon Maple Sweet Potato Mash <\/strong><\/span>
Roasted Brussels Sprouts with Orange Zest and Pecans\u00a0<\/strong><\/span>
Honey Mustard Carrots <\/strong>
Cumin Scented Mashed Sweet Potatoes <\/strong>
<\/strong>Creamy Cheese Grits<\/strong>
<\/em>Ginger, Scallion and Cucumber Salad with Tamari <\/strong>
Roasted, Grilled or Steamed Vegetables: <\/strong>Carrots, onions, red peppers, zucchini, summer squash, butternut squash, brussel sprouts, broccoli, mushrooms, asparagus or parsnips
<\/em>Cauliflower or Broccoli Rice<\/strong>
<\/em>Brown Rice, White Rice or Quinoa<\/strong>\u00a0<\/em><\/span><\/p>\n<\/div>\n

<\/p>\n

<\/p>\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

August and September 2026 Menu MAIN DISHES Heirloom Tomato Gazpacho with French Bread CroutonsRefreshing cold soup of fresh summer vegetables and garden herbs served with crusty french bread croutons brushed with olive oil and garlicVegan, Paleo and KetoThanks to Delish<\/p>\n","protected":false},"author":1,"featured_media":2313,"parent":14,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_exactmetrics_skip_tracking":false,"jetpack_post_was_ever_published":false,"footnotes":""},"class_list":["post-1756","page","type-page","status-publish","has-post-thumbnail","hentry"],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/P6ZJS1-sk","_links":{"self":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/pages\/1756","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/comments?post=1756"}],"version-history":[{"count":53,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/pages\/1756\/revisions"}],"predecessor-version":[{"id":3371,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/pages\/1756\/revisions\/3371"}],"up":[{"embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/pages\/14"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/media\/2313"}],"wp:attachment":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/media?parent=1756"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}