Based on your preferences, each week a menu of eight meal choices are offered from which you choose

three complete meals. Because of allergies, food preferences and dietary lifestyles, there is no set menu for each week.

Chef Virginia considers the family or individual's needs and creates a unique menu for each of them. 


Weeknight Dinners:  Autumn main dishes popular right now

Lemon-Rosemary Salmon & Artichoke-Leek Soup:  salmon baked with olive oil, sea salt, rosemary, lemon, white wine and capers

Bourbon Marinated Filet Mignon:  marinated with bourbon, cilantro, lemon, Worcestershire, thyme served with horseradish sauce Chicken Burritos:  shredded chicken, Spanish rice, pinto beans and Monterey Jack ready to roll into flour tortillas

Turkey Lettuce Wraps:  Romaine leaves, carrot, bean sprouts, cilantro, sesame dipping sauce, turkey and mushroom filling

Shrimp Fra Diavolo:   garlic and herb sautéed shrimp, tomatoes, baby spinach, parsley, fresh basil, whole-wheat linguine

Steak Fajitas:  ready-to-grill flank steak with bell peppers and onions served with flour tortillas and guacamole

Sweet Potato Chickpea Buddha Bowl:  roasted sweet potato, broccolini, kale, seasoned chickpeas, tahini sauce, teriyaki tofu

Lamb Burgers with Mint Pesto:  ready-to-grill patties of ground lamb, cumin, cinnamon, fresh mint, parsley served with mint pesto

Hoisin Pork & Green Beans: sauteed pork and green beans in sauce of garlic, mirin, hoisin, scallion and sesame oil with brown rice

Pistachio Crusted Cod with Herb Roasted Brussels Sprouts: ready-to-bake cod with Brussels sprouts, oregano, rosemary, thyme , basil

Turkey Tacos:  flour tortillas, seasoned ground turkey, refried beans, shredded lettuce, grated Cheddar, salsa

Cobb Salad: Romaine salad with baked chicken, boiled egg, avocado, blue cheese, crumbled bacon, tomato and sherry vinaigrette

Turkey Enchiladas:  seasoned ground turkey rolled in corn tortillas with enchilada sauce, green chilies, olives, Monterey Jack cheese


Chicken Fingers & Mac n Cheese:  babysitter's night of chicken cutlets baked with mustard, panko and Parmesan served with honey-mustard sauce and casserole of white elbow pasta, Gruyere, extra sharp Cheddar and Bechamel sauce

The chilly evening air of autumn, the month of october


The best flavors come from eating in season.  The taste of a strawberry in winter is nowhere close to

what it's like in spring peak season.  I encourage you to eat within the season and enjoy this month's harvest!

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Weeknight Dinners for the Health Conscious of Charlottesville, Virginia