{"id":2174,"date":"2019-03-27T19:23:08","date_gmt":"2019-03-27T19:23:08","guid":{"rendered":"http:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/?page_id=2174"},"modified":"2026-04-03T21:01:13","modified_gmt":"2026-04-03T21:01:13","slug":"april-may-2026-menu","status":"publish","type":"page","link":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/menu\/april-may-2026-menu\/","title":{"rendered":"April and May 2026 Menu"},"content":{"rendered":"
\n

April and May 2026 Menu<\/h1>\n

MAIN DISHES<\/h2>\n

\"\"<\/a>Singapore Pan-Fried Shrimp with Orange Basil Sauce
\n<\/strong><\/span>Jumbo shrimp are pan-seared and topped with orange basil sauce and served with coconut rice and stir-fried spinach
\nPaleo and keto options available<\/em><\/span><\/p>\n

Mango Coconut Curry<\/strong><\/span>
\nA slow cooked Indian curry dish of fresh mango, onions, garlic, ginger, coconut milk, green beans, cauliflower and peppers with your choice of tofu, chickpeas, pork, chicken or shrimp; can be made mild, medium or hot and served with the rice of your choice
\nPaleo; Vegan option available<\/span><\/em><\/p>\n

Garlic Mustard Grilled Salmon
\n<\/b><\/span>Fresh Atlantic salmon is marinated with white wine, herbs, whole grain mustard and garlic and grilled; served with side of your choice
\nPaleo and keto<\/i><\/span><\/p>\n

Broiled Parmesan Haddock<\/span><\/strong>
\nFresh ocean-caught haddock or cod is marinated in lemon juice and Mexican crema and topped with a crunchy parmesan pistachio crust; served with the side of your choice
\nMediterranean keto<\/em><\/span><\/p>\n

Crab and Asparagus Salad<\/span><\/strong>
\nChilled crab and lemon marinated asparagus are tossed with purple onions, and celery in a dill yogurt sauce and served with your choice of lettuce wraps, gluten-free wraps or greens
\nMediterranean keto and can be paleo with cashew yogurt<\/em><\/span><\/p>\n

\"\"<\/a>Vietnamese Flatbread<\/strong>
\n<\/span><\/span>Gluten-free flatbread is covered in sweet and spicy chili lime sauce with ground chicken, pork, tofu or shrimp and peppers and onions; topped with shredded cabbage, peanuts and mint
\n<\/span><\/span>Dairy-free; some versions vegan and can be made keto\/paleo as a bowl
\n<\/span><\/em>Thanks to Purple Carrot<\/a> for recipe idea and pic<\/span><\/span><\/p>\n

Chicken Broccoli Rice Casserole<\/strong><\/span>
\nThis kid-friendly casserole combines roast chicken breast, broccoli and rice in a creamy herbed sauce; Can add cheddar and top with crumbs
\nDairy-free<\/em><\/span><\/p>\n

\"\"Garlic Brown Sugar Flank Steak with Chimichurri<\/strong><\/span>
\nBrown sugar and spice rubbed flank steak is grilled and topped with a pesto of fresh cilantro, parsley, oregano, garlic and chilis; served with the side of your choice
\nPaleo and can be prepared keto<\/em><\/span>
\n<\/span>Recipe and picture courtesy of How Sweet It Is<\/a><\/em><\/p>\n

Asian Grilled Chicken with Miso-Glazed Mushrooms<\/b><\/span>
\nChicken breasts are marinated in a tamari, ginger garlic and honey glaze and grilled; served with miso-glazed grilled portobello mushrooms
\nPaleo and can be made keto<\/em><\/span><\/p>\n

Green Chicken\u00a0Curry<\/span>
\n<\/strong>Chicken breasts are marinated in an Indian inspired yogurt, lime, cilantro, mint and cumin sauce and grilled; served with coconut rice studded with peas or<\/em> cucumber red pepper salad
\nCan be made keto or paleo\u00a0<\/em><\/span><\/p>\n

Sweet and Sour Chicken Wings<\/span>
\n<\/strong>Chicken party wings are roasted in the air fryer and tossed with Asian sweet and sour sauce; served with sauteed snow peas and green beans in peanut sauce
\nPaleo and can be made keto<\/em><\/span><\/p>\n

Sloppy Joe Casserole<\/span>
\n<\/strong>This kid-friendly casserole starts with a classic sloppy joe filling of ground beef or chicken, onions and peppers in a spiced tomato sauce that is topped with cheddar biscuits and baked until golden
\nCan be made keto or dairy-free<\/em><\/span><\/p>\n

\"\"<\/a>Pan-Fried Haddock with Creamy Mustard Spring Greens
\n<\/strong>Fresh wild-caught haddock is pan seared and served on a bed of spring mustard greens and caramelized shallots with a cr\u00e8me fra\u00eeche mustard sauce; can top with crispy prosciutto
\nThanks to Sainsbury’s<\/a> for recipe idea and pic<\/span>
\nMediterranean keto and can be paleo\/dairy-free<\/span><\/em><\/span><\/p>\n

Maple Mustard Pork Cutlets and Charred Green Beans
\n<\/strong><\/span>Boneless pork cutlets are pounded thin, floured, pan-seared and finished in a maple mustard reduction; served with charred green beans
\nCan be made keto or paleo<\/em><\/span><\/p>\n

Korean Japchae
\n<\/strong>Korean sweet potato glass noodle stir fry bowl with julienned carrots, spinach, onions, mushrooms and peppers with your choice of tofu, beef, pork, chicken or shrimp in a sweet tangy sauce with fresh basil<\/span>
\nPaleo, vegan and keto (shirataki noodles) options available<\/span><\/em><\/span><\/p>\n

\n

Blackened Tacos with Raspberry Chipotle Salsa<\/span><\/strong>
\nYour choice of chicken breast, strip steak, tofu, salmon, haddock or cod is blackened and paired with chipotle raspberry salsa, lime Mexican crema, and sliced avocado; served with your choice of tortillas
\nCan be made paleo or keto<\/span><\/em><\/p>\n

Korean Barbecue Chicken Tacos<\/b><\/span>
\nPulled grilled Korean barbecue chicken thighs are paired with marinated cucumbers and Korean cabbage and kale slaw; served with gluten-free flour tortillas
\nCan be made paleo or keto<\/em><\/span><\/p>\n<\/div>\n

Grilled Flank Steak Arepas<\/span><\/strong>
\nCilantro, garlic and oregano marinated flank steak is grilled and paired with a fresh green tomatillo salsa and queso fresco; served on your choice of sweet, white corn or cheese filled yuca arepas
\nCan be made dairy-free or keto as a bowl<\/em><\/span><\/p>\n

EURAIL PASS<\/h2>\n

\"\"Chicken Cordon Bleu Meatballs
\n<\/span><\/strong>Chicken meatballs are stuffed with ham and Swiss cheese in a creamy white wine and mustard sauce; served with pasta or veggie noodles of your choice
\nRecipe and picture thanks to Skinny Taste Cookbook\u00a0<\/a>
\nCan be made dairy-free\/paleo or keto<\/span><\/em><\/p>\n

Make Your Own Quiche
\n<\/span><\/strong>A flaky pie crust is filled with egg custard and your choice of three: sun-dried tomatoes, leeks, mushrooms, broccoli, spinach, asparagus, ham, bacon, sausage, chicken, cheddar, ricotta, mozzarella and\/or Gruyere; served with side of your choice
\nSome versions vegetarian and can be made keto\u00a0<\/span><\/em><\/span><\/p>\n

Apricot Glazed Lamb Meatballs with Pistachios<\/b><\/span>
\nJuicy lamb meatballs studded with mint, garlic and shallots are smothered in a sweet and slightly spicy apricot glaze and topped with chopped pistachios; served with rice of your choice and can substitute turkey or beef for the lamb
\nDairy-free and can be made keto or paleo<\/em><\/span><\/p>\n

Creamy Tarragon Chicken<\/strong><\/span>
\nTender chicken breasts or thighs are cooked in a creamy lemon tarragon sauce with shallots and mushrooms and served with roasted broccoli
\nMediterranean keto and can be paleo\/dairy-free\u00a0<\/em><\/span><\/p>\n

Pollo al Mattone<\/strong><\/span>
\n“Chicken under a brick” This Italian dish cooks seasoned whole chicken thighs or boneless skin-on breasts in a cast iron skillet under another skillet until juicy and crispy; paired with a parsley shallot pesto verde and roasted asparagus
\nMediterranean keto and paleo\/dairy-free<\/i><\/span><\/p>\n

\"\"<\/a>Savory Leek and Kale Galette\u00a0<\/strong><\/span>
\nA flaky pastry crust is filled with slow-cooked leeks, garlic, kale and fresh herbs with mascarpone and Comt\u00e9 cheeses
\nVegetarian and can be keto
\n<\/i><\/span>Thanks to Feasting at Home<\/a> for recipe inspiration and pic<\/p>\n

Fettuccine<\/b><\/span>\u00a0with Spring Peas, Shiitakes\u00a0and\u00a0Asparagus<\/b><\/span><\/span>
\nFettuccine pasta or zoodles are tossed with spring peas, shiitake mushrooms, asparagus, shallots and Parmesan; Can add prosciutto
\nVegetarian, can be made vegan, paleo or keto<\/em><\/span><\/p>\n

Italian Lemon Grilled Chicken\u00a0<\/span>
\n<\/strong>Boneless thin pounded chicken breasts are marinated in lemon, olive oil and Italian herbs and grilled to perfection; served with side of your choice
\nKeto and paleo\u00a0<\/em><\/span><\/p>\n

Romesco Pasta Salad
\n<\/strong>In this salad your choice of pasta (regular GF, chickpea, konjac, zoodles) is coated in a Romesco roasted red pepper, almond and sherry vinegar sauce and tossed with roasted broccoli rabe, tomatoes, Ricotta salata and fresh basil<\/span>
\nVegetarian; Paleo, keto and vegan versions available<\/span><\/em><\/span><\/p>\n

SPRING WRAPS, BOWLS and SALADS<\/strong><\/h2>\n

\"\"<\/a><\/strong><\/span>Fresh Ahi Tuna Poke<\/strong><\/span>
\nNeed 72 hours notice for this dish<\/em>
\nTuna is marinated overnight with sesame, rice vinegar and tamari and paired with edamame, avocado, carrots, cucumbers, mango, jalapeno, brown rice and chopped macadamia nuts
\nDairy-free and can be made paleo or keto<\/em><\/span><\/p>\n

Smoked Almond and Chickpea Salad\u00a0<\/strong><\/span>
\nThis vegan take on chicken salad combines smoked almonds, chickpeas, red onion, dill and celery with a lemon, mustard and EVOO vinaigrette; served with lettuce or tortilla wraps
\nVegan<\/em><\/span><\/p>\n

Salmon and Avocado Salad
\n<\/strong><\/span>This superfood salad combines poached salmon with avocados, arugula, spinach, zucchini noodles and capers in a macadamia nut, lemon, garlic and dill dressing
\nKeto and paleo<\/em><\/span><\/p>\n

Black and Blue Salad
\n<\/strong>In this healthy salad baby arugula is topped with fresh blackberries, scallions, endive, toasted walnuts and blue cheese with a lemon, basil blackberry vinaigrette; top with your choice of bacon or marinated grilled shrimp, chicken, skirt steak or tofu\u00a0<\/span>
\nPaleo, keto, vegetarian and vegan versions available<\/span><\/em><\/span><\/p>\n

\"\"<\/a>Grilled Shawarma Wrap<\/strong>
\nChicken, tofu, beef or shrimp shawarma is marinated in yogurt and spices, grilled and paired with Israeli cucumber and pepper salad or<\/em> kale slaw; served in a gluten-free wrap with lemon tahini sauce and pickled purple onions
\nThanks to Feasting at Home<\/a> for recipe idea and pic
\nCan be made vegetarian, vegan, paleo or keto<\/em><\/span><\/span><\/span><\/p>\n

Lentil Fattoush with Mint and Sumac<\/strong><\/span>
\nA traditional Middle Eastern salad with Romaine lettuce, fresh mint, lentils, cucumbers, tomatoes and peppers and topped with toasted gluten-free pita croutons and lemony sumac
\nVegan
\n<\/em><\/span>Thanks to Tahini and Turmeric<\/a> for recipe inspiration<\/p>\n<\/div>\n

SIDES<\/strong><\/h2>\n

Butter Bean Salad with Herb Vinaigrette
\nCucumber Melon Salad
\nHoney Curry Roasted Cauliflower
\nRoasted Artichokes with Lemon
\nGrilled Peppers and Summer Squash with Thyme
\nWhite Bean and Radicchio Salad
\nRomesco Roasted Broccoli Rabe
\nDanish Cucumber Salad
\n<\/span>Shallot Butter Potato Planks
\nCauliflower Rice Pilaf
\nBlackened Brussels with Lardons
\nRaw Asparagus Salad with Breadcrumbs, Walnuts and Mint
\n\"\"<\/a>Blistered Green Beans with Garlic and Miso
\nCreamy Chive Butter Potatoes
\nGarlic Mushrooms with Bacon<\/span>
\nCharred Shishito Peppers with Honey Sriracha <\/span>Aioli
\n<\/span>Honeydew, Fennel and Olive Salad
\nFarmers Market Quinoa Herb Salad
\nRoasted Cipollini Onions and Spring Peas
\nRoasted Carrots with Pistachio Pesto
\nGrilled French Bread with Burrata, Honey and Elderflower Vinegar
\nCharred Green Beans with Ricotta and Lemon
\n<\/span>Spicy Lightly Pickled Cukes
\nSherried Mushrooms and Spring Peas
\nBlistered Asparagus with Tamari and Crushed Peanuts
\nLeeks in Balsamic with Walnuts and Tarragon
\nFennel and Asparagus Salad with Balsamic Glaze
\n<\/strong>White Bean Salad with Basil, Mint and Feta
\nSpring Asparagus and Tomato Salad with Almonds
\nPurple Cabbage Salad with Glazed Walnuts and Blue Cheese
\n\"\"Roast Potato Wedges with Turmeric and Sesame<\/span>
\nGorgonzola, Grape and Butter Lettuce Salad
\nNorth African Cucumber Salad with Yogurt
\nMoroccan Carrot and Cilantro Salad
\nLemon and Garlic Kale
\nBaby Spinach Salad with Dates, Almonds and Pickled Purple Onions
\nGreen Beans with Toasted Coconut
\nRefried Black Beans with Shallots and Cilantro<\/span>
\nCreamed Collard Greens with Bacon
\nRoast Broccoli with Onion Strings<\/span>
\nMexican Black Beans and Rice<\/span>
\nGarlic\u00a0Wilted Spinach
\n<\/em>Ranch Mashed Potatoes<\/span>
\nBok Choy with Tamari and Ginger\u00a0<\/span>
\n<\/em>Orange Basmati Rice
\n<\/em>Scallion and Thyme Quinoa
\n<\/em>Brown Rice with Apricots and Walnuts
\n<\/em>Chickpeas with Onions and Tomatoes
\n<\/em>Roasted Zucchini with Corn and Feta\u00a0<\/span>
\nChipotle Cheddar Corn Casserole <\/span>
\nRoasted Cauliflower with Grapes and Capers\u00a0<\/em><\/span>
\nBourbon Maple Sweet Potato Mash <\/span>
\nHoney Mustard Carrots
\n<\/em>Cauliflower Rice, Brown Rice, White Rice or Quinoa\u00a0<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

April and May 2026 Menu MAIN DISHES Singapore Pan-Fried Shrimp with Orange Basil Sauce Jumbo shrimp are pan-seared and topped with orange basil sauce and served with coconut rice and stir-fried spinach Paleo and keto options available Mango Coconut Curry<\/p>\n","protected":false},"author":1,"featured_media":2569,"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-2174","page","type-page","status-publish","has-post-thumbnail","hentry"],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/P6ZJS1-z4","_links":{"self":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/pages\/2174","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=2174"}],"version-history":[{"count":58,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/pages\/2174\/revisions"}],"predecessor-version":[{"id":3358,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/pages\/2174\/revisions\/3358"}],"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\/2569"}],"wp:attachment":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/media?parent=2174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}