{"id":2079,"date":"2019-01-19T17:41:45","date_gmt":"2019-01-19T17:41:45","guid":{"rendered":"http:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/?page_id=2079"},"modified":"2026-01-30T18:56:44","modified_gmt":"2026-01-30T18:56:44","slug":"february-march-2026-menu","status":"publish","type":"page","link":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/menu\/february-march-2026-menu\/","title":{"rendered":"February and March 2026 Menu"},"content":{"rendered":"
\n

February and March 2026 Menu<\/span><\/h1>\n

MAIN DISHES<\/h2>\n

Bacon-Wrapped Pork Loin with Dried Cherries and Currant Sauce<\/strong><\/span>
\nTender pork loin stuffed with dried cherries and thyme, wrapped in bacon and finished in a black currant glaze and served with side of your choice; can substitute chicken breast for pork loin<\/span>
\n<\/strong>Dairy and grain-free\u00a0<\/em><\/span><\/p>\n

Seared Strip Steak with Bourbon Butter Cream Sauce
\n<\/strong><\/span>Thick cut strip steak is dry rubbed and pan seared in olive oil, cooked to your liking. Topped with a bourbon butter garlic pan sauce and served with side of your choice
\nCan be made dairy-free or keto<\/em><\/span><\/p>\n

Chicken, Broccoli and Rice Casserole
\n<\/strong><\/span>This family friendly casserole combines rice cooked in chicken broth with roast chicken, fresh broccoli and cheddar, topped with crushed buttery cracker crumbs
\nCan be made dairy-free<\/span><\/em><\/span><\/p>\n

\"\"Caramel Chicken<\/strong><\/span>
\nChicken thighs, drumsticks and\/or breasts are pan seared and then roasted in a sauce of maple syrup, tamari, ginger, garlic and rice vinegar and served with side of your choice; Can sub tofu or skin-on, boneless chicken breasts
\nPaleo and can be keto<\/span>
\n<\/em>Thanks to Bon App\u00e9tit <\/a>for recipe inspiration and photo\u00a0<\/span><\/em>
\n<\/span><\/p>\n

Fish Tacos<\/strong><\/span>
\nCubers of fresh haddock are dredged in seasoned flour and sauteed until crispy. Served with tangy white taco sauce , avocado tomato salsa and shredded purple cabbage; with tortillas of your choice\u00a0<\/span>
\n<\/strong>Can be made keto as a bowl<\/em><\/span><\/p>\n

Honey Garlic Glazed Salmon with Wilted Greens<\/b><\/span><\/span>
\nFresh Norwegian salmon is coated in a honey, lemon and garlic glaze and pan seared and paired with wilted Asian greens
\n<\/b>Paleo and can be made keto<\/em><\/span><\/p>\n

Macadamia Nut and Coconut-Crusted Cod\u00a0<\/strong><\/span>
\nFresh, wild-caught cod is breaded in a macadamia nut and coconut crust and baked – can substitute salmon for cod; served with pickled onions, lime Mexican crema and fresh avocado salsa
\nKeto and can be paleo\/dairy-free<\/em><\/span><\/p>\n

\"\"<\/a>Hamburger Potato Casserole
\n<\/strong><\/span>This family favorite layers ground beef or turkey and sauteed onion with sliced russet potatoes in a creamy sauce topped with cheddar; can add broccoli, mushrooms, peppers, green beans or cauliflower
\nCan be dairy-free<\/em><\/span><\/p>\n

Chicken Milanese<\/strong><\/span>
\nThin sliced chicken breasts are coated in a mix of egg, parsley and real Parmesan and pan fried. Served with additional aged Parmesan and lemon wedges and side of your choice
\nCan be made keto<\/em><\/span><\/p>\n

Coconut Curry with Mushrooms<\/strong><\/span>
\nYour choice of jumbo shrimp, beef, chicken or tofu is marinated in a paste of fresh serrano chilis, ginger, garlic, cumin, coriander and turmeric and sauteed with fresh curry leaves and mushrooms in a creamy coconut sauce – can be mild, medium or spicy; served rice of your choice<\/span>
\n<\/strong>Paleo and keto and some versions vegan<\/em><\/span><\/p>\n

Yakitori Meatballs with Orange Chili Sauce<\/strong><\/span>
\nYour choice of beef, pork. or turkey meatballs are roasted and finished in an Asian inspired sauce of orange marmalade, chilis, garlic, ginger and fish sauce; topped with sesame seeds,\u00a0 basil and scallions and served with rice noodles or rice of your choice
\nDairy-free and can be made paleo or keto<\/span><\/em><\/p>\n

\"\"<\/a>Galbi – Korean Boneless Barbecue Short Ribs
\n<\/b>Please give at least 4 days notice for this dish<\/em>
\nIn this dish, boneless beef short ribs are slow cooked in a delicious homemade Korean barbecue sauce and topped with sesame seeds, cilantro and scallions – mild, medium or spicy; served with side of your choice<\/span>
\n<\/b>Paleo and can be made keto<\/em><\/span><\/span><\/p>\n

Chicken Tamale Pie<\/strong><\/span>
\nPulled chicken breast is combined with fresh salsa, corn, black beans, mild green chilis, cilantro, cream cheese and Mexican five cheese blend, then topped with cornbread and baked until golden
\nCan be made paleo\/dairy-free or vegetarian<\/em><\/span><\/p>\n

Cochinita Pibil Tacos<\/span><\/strong>
\nPlease give at least 4 days notice for this dish<\/em>
\nIn this mild Yucat\u00e1n inspired dish, pork shoulder is marinated overnight in a spice paste of achiote (annatto seeds), Mexican oregano, Ceylon cinnamon, cumin and allspice, slow cooked in Seville orange and lime juice and then pulled; served with your choice of two: queso fresco, pickled purple onions, fresh salsa, guacamole, guava garlic sauce, shredded cheddar cheese or shredded purple cabbage in your choice of tortillas\u00a0
\nPaleo and Can be made keto<\/em><\/span><\/span><\/p>\n

Coca-Cola Marinated Strip Steak<\/strong><\/span>
\nPlease give at least 72 hours notice for this dish<\/em>
\nAngus prime strip steaks are marinated overnight with coca-cola, Worcestershire sauce, garlic and spices and grilled to your liking; served with the side of your choice
\nCan be made keto or paleo<\/em><\/span><\/p>\n

Sichuan<\/b><\/span> Asparagus Stir Fry<\/strong><\/span>
\nYour choice of ground beef, pork, chicken or tofu is stir fried with blistered asparagus, ginger, garlic, scallions and basil in an aromatic sesame honey Sichuan sauce – can be made mild, medium or spicy and can substitute chicken, tofu or pork for the beef; served with rice of your choice
\nCan be made keto or paleo<\/em><\/span><\/p>\n

Asian Brussels and Tofu\u00a0<\/span>
\n<\/strong>Brussel sprouts are charred with shiitake mushrooms, green onions, cilantro, sesame seeds and tofu in a sweet and sour Asian marinade; served with rice of your choice
\n<\/strong>Vegan and can be made Keto<\/em><\/span><\/p>\n

FLAVORS of the MEDITERRANEAN<\/h2>\n

Merluza a la Sidra
\n<\/b><\/span>A Spanish dish of fresh wild-caught haddock dredged in potato flour, seared and simmered in a sauce of hard dry apple cider, brandy, tomatoes, onions and garlic; served with rice of your choice
\nDairy-free and can be made paleo or keto\u00a0<\/em><\/span><\/span><\/p>\n

\"\"<\/a>Broccoli and Gorgonzola Pie<\/strong><\/span>
\nRich and satisfying Italian pie filled with broccoli, leeks, tarragon, chives and gorgonzola cream and baked
\nVegetarian (has eggs) and can be grain-free, dairy-free or keto
\n<\/em><\/span>Thank you to Yotam Ottolenghi<\/a> for recipe inspiration and photo<\/p>\n

Shrimp Al Ajillo
\n<\/b>Tender wild-caught shrimp saut\u00e9ed in a garlic butter and white wine sauce with dried chilies, lemon and parsley; served with side of your choice<\/span>
\n<\/b>Paleo and Keto without wine\u00a0<\/span><\/em><\/span><\/p>\n

Greek Salmon in Parchment<\/strong><\/span>
\nAtlantic salmon is roasted in parchment packets with Spanakopita veggies: spinach, onions, garlic, dill, feta and lemon; served with rice of your choice
\nKeto and can be dairy-free\/paleo with vegan feta<\/em><\/span><\/p>\n

White Chicken and Spinach Lasagna<\/strong><\/span>
\nLasagna noodles are baked with a filling of pulled chicken, basil, garlic, spinach, ricotta, mozzarella and parmesan in a creamy white sauce<\/p>\n

Chicken Cordon Bleu Casserole<\/strong><\/span>
\nPulled chicken breast, roasted cauliflower and chunks of ham and swiss cheese are covered in a dijon mustard sauce, topped with breadcrumbs and baked until golden<\/span>
\n<\/strong>Can be made keto or paleo\/dairy-free<\/em><\/span><\/p>\n

\"\"<\/a>Mushroom and Spinach Stuffed Chicken Breast<\/strong><\/span>
\nChicken breasts are stuffed with baby shiitakes, shallots and spinach with herbed goat cheese and parmesan and baked; served with side of your choice<\/span>
\n<\/strong>Keto and can be paleo\/dairy-free with vegan cheese<\/em><\/span><\/p>\n

SOUPS, STEWS, SALADS and BOWLS<\/h2>\n

\"\"<\/span><\/strong><\/p>\n

Carrot, Ginger and Hazelnut Bisque<\/span>
\n<\/strong>Carrots and onions are roasted until caramelized and then slow simmered with ginger and garlic in vegetable broth and finished with hazelnut butter
\nPaleo and vegan<\/em><\/span><\/p>\n

Turkey, Butternut Squash and Apple Chili<\/strong><\/span>
\nGround turkey, butternut squash, onions, apples and tomatoes are cooked with chili spices and cinnamon (can be made mild, medium or spicy)
\nPaleo\u00a0<\/em><\/span><\/p>\n

Creamy White Chicken Chili<\/strong><\/span>
\nPulled chicken is paired with white beans, garlic, onions, green chilis, tomatillos and cilantro in chicken stock swirled with cream cheese: topped with cheddar and avocado
\nCan be made dairy free or keto without beans<\/em><\/span><\/p>\n

Caldo Verde\u00a0<\/strong><\/span>
\nFarm-fresh Linguisa, onions, garlic, parsnips and carrots are paired with wilted organic kale and simmered in chicken broth; can be made with chicken sausage and can add white beans
\nPaleo and can be made keto<\/em><\/span><\/p>\n

West African Groundnut Stew<\/strong><\/span>
\nRoasted sweet potatoes, carrots, tomatoes, onions and garlic are paired with cilantro, kale and ground peanuts in coconut broth with mild African spices; can add chicken
\nVegan and paleo<\/em><\/span><\/p>\n

Roasted Grape, Butternut Squash and Baby Kale Salad<\/span>
\n<\/strong>Roasted butternut squash and grapes are tossed with baby kale, shaved Romano cheese and pepitas in a dijon parmesan vinaigrette; can add roast chicken or shrimp
\nCan be made dairy-free\/paleo<\/em><\/span><\/p>\n

New England Fish Chowder with Bacon<\/strong><\/span>
\nFresh chunks of haddock are slow cooked in fish stock with onions, garlic, thyme and cauliflower, finished with a touch of cream and topped with crispy bacon
\nKeto and can be made paleo\/dairy-free<\/em><\/span><\/p>\n

Lemon Asparagus Bisque<\/strong><\/span>
\nThis creamy soup pairs fresh asparagus, onions, garlic, tarragon, basil, red bliss potatoes and fresh grated lemon peel and a touch of creme fresh; pureed smooth and topped with French bread croutons
\nVegetarian and can be dairy-free\/vegan, paleo or keto<\/em><\/span><\/p>\n<\/div>\n

\n
\n

Indian Spinach Salad\u00a0<\/span>
\n<\/strong>This fresh salad tops baby spinach with roasted cauliflower and radishes, spiced whole black Beluga lentils, and pistachios drizzled with a cilantro shallot cumin vinaigrette; can add roast chicken
\n<\/strong>Vegan<\/em><\/span><\/p>\n

\"\"<\/a>Winter Squash and Millet Salad<\/span>
\n<\/strong>A bright and colorful composed salad with millet (an ancient, high-protein gluten-free grain), roasted butternut squash, hazelnuts, avocado, and dried blueberries in a creamy herb dressing; can add tofu, chicken or shrimp
\nVegan<\/span>
\n<\/i>Thanks to Green Kitchen Stories f<\/a>or recipe inspiration<\/p>\n<\/div>\n<\/div>\n

\n

SIDES<\/h2>\n

Marinated Brussels Salad with Pecorino and Pine Nuts <\/strong><\/span>Keto
\n<\/span><\/span><\/em>Sauteed Swiss Chard with Pancetta and Caramelized Shallots <\/strong>Keto<\/em><\/span><\/span>
\n<\/span><\/span><\/em>Cherry Tomato Salad with Feta and Olives<\/span><\/strong> Keto
\n<\/span><\/em>Braised Fennel with Parmesan <\/span><\/strong>Keto<\/span><\/em><\/span>
\nChickpea Salad with Fennel and Arugula <\/span><\/strong>Keto and vegan<\/span><\/em><\/span>
\nLentil Salad with Hazelnuts and Goat Cheese<\/span><\/strong>
\nRoasted Eggplant with Tahini Dressing <\/span><\/strong>Keto and vegan
\n<\/span><\/span><\/em>Mascarpone<\/b><\/span>\u00a0Creamed Greens <\/strong>can be dairy-free
\n<\/em><\/span>Chinese Broccoli with Ginger Miso Glaze
\nMashed Butternut Squash
\nGarlic Butter Mushrooms
\nSpinach Gratin
\nSamosa Style Baby Potatoes and Peas
\nSmoky Bourbon Maple Sweet Potato Mash
\nGreen Beans with Pine Nuts, Brown Butter and Coarse Salt\u00a0<\/strong>can be vegan<\/em><\/span>
\n\"\"<\/a>Saut\u00e9ed Kale with Garlic, Golden Raisins and Feta\u00a0<\/strong>can be vegan<\/em><\/span>
\nGinger Citrus Roasted Carrots
\nSmoky Maple Glazed Brussel Sprouts
\nHoney Lemon Roasted Delicata Squash
\nTurkish Roasted Cauliflower
\nGarlicky Skillet Greens with Prosciutto
\nNorthwoods Fire Spicy Asparagus
\nBraised Red Cabbage with Bacon in Port\u00a0<\/strong>Thanks to Saveur<\/a>
\nBrown Butter Squash Steaks with Sage\u00a0<\/strong>can be vegan<\/em><\/span>
\nCreamed Brussel Sprouts<\/strong>\u00a0can be vegan <\/em><\/span>Thanks to Saveur<\/a>
\nSpicy Honey Glazed Roast Parsnips
\nSmoky Baked Sweet Potato Fries w\/ Curry Honey Sauce\u00a0<\/strong>Thanks to Saveur<\/a>
\nBroiled Spaghetti Squash with Walnut Miso Glaze\u00a0<\/strong>Thanks to Saveur<\/a>
\nSoy Braised Kabocha Squash\u00a0<\/strong>Thanks to Saveur<\/a>
\nSmoky Chipotle Baked Sweet Potato Fries
\nRoasted Root Vegetables with Cranberries and Toasted Hazelnuts
\nBacon and Thyme Mashed Cauliflower
\nLemony Cauliflower with Brown Butter and Hazelnuts
\nMushrooms with Fennel and Ginger
\nGorgonzola, Grape and Butter Lettuce Salad
\nMashed Rutabaga
\nSpicy Braised Kale
\nRaw Asparagus Salad with Parmesan and Red Onions
\nSamosa Smashed Potatoes and Peas
\nSweet Potato Hummus
\nNorth African Cucumber Salad with Yogurt
\nMoroccan Carrot and Cilantro Salad
\nBaby Spinach Salad with Dates, Almonds and Pickled Purple Onions
\n<\/em>Sherried Whole Mushrooms and Thyme
\nSwiss Chard with Tahini, Yogurt and Buttered Pine Nuts
\nGreen Beans with Toasted Coconut
\nRefried Black Beans with Shallots and Cilantro
\nAsparagus with Brown Butter\u00a0<\/strong><\/span>
\nCreamed Collard Greens with Bacon\u00a0<\/strong>Can be made vegetarian or paleo<\/em><\/span><\/span>
\nGreen Beans with Tamari and Sesame<\/strong>
\nWhole Mushrooms Roasted with Sherry, Garlic and Thyme<\/strong><\/span>
\nGarlicky Lemon Broccoli<\/strong><\/span>
\nMexican Black Beans and Rice<\/strong><\/span>
\n Garlic\u00a0Wilted Spinach <\/strong>
\n<\/em><\/span>Ranch Mashed Potatoes<\/strong><\/span>
\nBok Choy with Tamari and Ginger\u00a0<\/b><\/span>
\nCumin and Chili Roasted Cauliflower<\/strong>
\n<\/em>Orange Basmati Rice<\/strong><\/span>
\n<\/em><\/span><\/span>Mango Pineapple Salsa<\/strong><\/span>
\n<\/em>Carrot, Cilantro and Jalapeno Crema Slaw<\/strong><\/span>
\n<\/em>Scallion and Thyme Quinoa<\/strong><\/span>
\n<\/em>Brown Rice with Apricots and Walnuts<\/strong><\/span>
\n<\/em>Chickpeas with Onions and Tomatoes<\/strong><\/span>
\n<\/em><\/span>Roasted Maple Glazed Parsnips <\/strong>
\nRoasted Baby Potatoes with Rosemary <\/strong>
\n<\/em><\/span>Roasted Zucchini with Corn and Feta\u00a0<\/strong>
\n<\/em><\/span>Cauliflower and Carrots with Toasted Mustard Seeds <\/strong>
\nSpaghetti Squash with Red Sauce<\/strong>\u00a0<\/em><\/span><\/span>
\nRoasted Broccoli and Purple Onions with Walnuts and Shaved Parmesan <\/strong><\/span>
\nRoasted Butternut Squash with Cranberries and Pecans <\/strong><\/span>
\n\"chipotleSpicy Broccoli Rabe<\/strong><\/span>
\nBourbon Maple Sweet Potato Mash <\/strong><\/span>
\nRoasted Brussels Sprouts with Orange Zest and Pecans\u00a0<\/strong><\/span>
\nHoney Mustard Carrots <\/strong>
\nCumin Scented Mashed Sweet Potatoes <\/strong>
\n<\/strong>Creamy Cheese Grits<\/strong> <\/span>
\n<\/em>Roasted Green Beans with Spring the Dahlia Onions and Almonds<\/strong><\/span>
\n<\/em><\/span><\/span>Ginger, Scallion and Cucumber Salad with Tamari <\/strong>
\nRoasted or Steamed Vegetables: <\/strong>Carrots, onions, red peppers, zucchini, summer squash, butternut squash, Brussel sprouts, broccoli, mushrooms, asparagus or parsnips<\/span><\/span>
\n<\/em>Cauliflower or Broccoli Rice<\/strong><\/span>
\n<\/em>Brown Rice, White Rice or Quinoa<\/strong><\/span>\u00a0<\/em><\/span><\/span><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

February and March 2026 Menu MAIN DISHES Bacon-Wrapped Pork Loin with Dried Cherries and Currant Sauce Tender pork loin stuffed with dried cherries and thyme, wrapped in bacon and finished in a black currant glaze and served with side of<\/p>\n","protected":false},"author":1,"featured_media":2998,"parent":14,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"jetpack_post_was_ever_published":false,"footnotes":""},"class_list":["post-2079","page","type-page","status-publish","has-post-thumbnail","hentry"],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/P6ZJS1-xx","_links":{"self":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/pages\/2079","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=2079"}],"version-history":[{"count":59,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/pages\/2079\/revisions"}],"predecessor-version":[{"id":3346,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/pages\/2079\/revisions\/3346"}],"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\/2998"}],"wp:attachment":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/media?parent=2079"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}