This is just a small sample of Chef Angela’s repertoire with two typical scenarios.

She can provide you with a full list of possible combinations. Start enjoying these delicious, fresh meals in your home today...

The Newmans: The Newman family has a hectic lifestyle. Jeff is starting a busy veterinarian practice in Madison and his wife, Heather, is an English teacher at Morristown High School, who also coaches gymnastics there. They have 12-year-old twin boys who are active in little league. They try to eat together as a family as much as they can, but it’s often a quick bite before racing off for the next appointment or practice session. Jeff and Heather are trying to get their boys to eat a little healthier, so they’ve requested more fish and vegetables in their diets.

Monday: A lemony penne dish with tuna and basil served with seasoned garlic bread and a mixed green salad tossed in a light citrus-herb vinaigrette.

Tuesday: Baked honey-mustard-glazed sole fillets and a parsnip and English pea mash. Served with potato matchsticks.

Wednesday: Grilled Jerked pork chops served with a tropical fruit salad and whipped sweet potatoes.

Thursday: Angela’s Darn Good 5-bean Chili served with roasted red pepper and Vidalia onion quesadillas.

Friday: Fresh flounder fish sticks made with panko breadcrumbs, quickly sautéed then baked, served with a light herb and lemon dip. Also served with Fusilli and farm veggie salad tossed in a homemade Green Goddess dressing.

Mr. Russell: Mr. Russell is a mergers and acquisition lawyer with a large firm who lives in Mendham, NJ and commutes to lower Manhattan. He is divorced and sees his children on the weekends. During the week, he is often away from home 12 hours a day. He doesn’t see the sense in cooking for himself and doesn’t have time anyway. Restaurants are often closing up by the time he gets home at night, and he’s tired of TV dinners. Chef Angela comes to his house Monday mornings to cook for the week ahead and here’s one the summer menus she’s designed for him.

Monday:		Garlic scallop and snow pea stir fry served over Thai rice noodles. Served with gingered wonton soup.

Tuesday:		Chicken strips sautéed with a mélange of plum tomatoes, nicoise olives and capers. Served with a marinated mushroom and arugula orzo salad and wilted baby spinach.

Wednesday:		Gazpacho soup with a dollop of herbed sour cream. Sweet and spicy grilled pork loin and tangy corn and red bell risotto.

Thursday:		Fresh grilled veggies of eggplant, purple onions, plum tomatoes, zucchino and baby bell mushrooms. Served on a fresh crusty baguette with an herbed goat cheese spread. Accompanied by a fresh Cream of Aparagus soup.

Friday:		Chicken piccata and a spring pea and bacon sauté. Also served with lemon garlic short grain rice.