Yellow Pear Cuisine - Cuisine/Salads

Seafood

Citrus-Soy Glazed Salmon

with Braised Baby Bok Choy and Fresh Linguine

Mediterranean Marinated Snapper

Baked with Tomatoes, Olives, Capers, and served Saffron Rice and Melted Eggplant

Sole Meunière

the Classic, with Roasted Baby Red Potatoes and Buttered Green Beans

Poultry

The Yellow Pear Cuisine Sunday Roasted Chicken

a Whole Chicken Roasted Perfectly, with Roasted Vegetables and Pan Juices

Chicken Roulade with a Mushroom and Goat Cheese Stuffing

Roasted Zucchini and Fluffy Bulgur with Toasted Pine Nuts

Crispy Skin Duck Breast

Roasted Turnips, Port Reduction, and Scallion Cornbread

Beef

Seared Beef Tenderloin

Fennel Potato Gratin, Broccoli, and Warm Sherry Vinaigrette

Braised Orange-Ginger Short Ribs

Apricot Chutney, Sautéed Spinach and Pomme Puree

Miso and Chile Seared Flank Steak

Braised Baby Bok Choy, Jasmine Rice, Rice Wine and Sesame Pan Jus

Lamb

Pecan Crusted Lamb Chops

Wilted Watercress, Lentils, and Orange Coconut Sauce

Lamb Stew with Figs

Orange Zest, Spices, Tomatoes, and Cardamom Rice Pilaf

Lamb Burger

on Toasted Pita, Ratatouille, Mint and Garlic Yogurt

Pork

Garlic Crusted Pork Chop

Grilled Romaine, Embellished Quinoa, and Honey-Balsamic Gastrique

Pork Stir Fry

with Vegetables and Steamed Rice