Baked chicken topped with tomato and cheddar, zucchini, corn and black bean salad, Mexican rice
As some of you readers know, I moonlight as a private chef. After a day of running my school kitchen, I spend about 2 and a half hours cooking for a group of twenty-five adults. I hope one day my school kitchen can produce some of the items I make as a private chef. Here are some pictures of what I made this week as a private chef.
Roasted chili spiced salmon, cauliflower spinach and tomatoes, Israeli couscous
Sloppy Joes, whole wheat penne sald with zucchini red onion and cherry tomatoes, steamed green beans
Spaghetti with a portabello tomato sauce, broccoli tossed with olive oil, garlic and chili flakes, lentil salad