Summer Panzanella with Peaches & Kale Tomatoes, peaches, kale, fresh basil, shallots and homemade croutons are tossed with White Balsamic Vinegar for a scrumptious, light, oil/fat-free seasonal side!
Roasted Broccolini Oven-roasted broccolini topped with protein-packed tahini/honey sauce and sprinkled with toasted sesame seeds – a delicious way to get your greens in.
Roasted Eggplant with Almond Butter Coconut Sauce
Roasted eggplant rounds are topped with a smooth, nutty sauce of almond butter, coconut milk, brown sugar, fresh cilantro, garlic, chilies and fresh lime juice – uniquely delicious.
Strawberry Caprese Stuffed Avocados
A fresh and summery strawberry Caprese salad piled high into avocados halves with mozzarella, balsamic reduction and a creamy pistachio pesto!
Maple, Pecan Candied Hasselback Sweet Potatoes
Green Beans Almondine Steamed green beans, roasted almonds, garlic, butter, a sprinkle of Parmesan cheese and a splash of lemon juice – what could be better?!
Spring Veggie Quinoa
A lovely blend of quinoa, sweet peas, roasted asparagus, wilted spinach, arugula, tarragon, thyme, parsley, sliced almonds and parsley tossed in a Dijon/cider dressing.
Green Bean Casserole with Crispy Onions
A traditional favorite!
Cranberry Sauce
The classic accompaniment to turkey!
Maple Roasted Brussels Sprouts with Bacon or Walnuts and Dried Cranberries
Couscous Pilaf with Mushroom, Carrots and Arugula
Mushrooms, shredded carrots and arugula in a couscous pilaf! A great way to get your veggies and carbs all in one dish.
Cauliflower with Spicy Carrot/Pineapple Sauce
Cauliflower florets and shallots in a thick and zesty sauce of carrot and pineapple juice, sugar and red pepper flakes, topped with fresh parsley and toasted pumpkin and sunflower seeds.
Caramelized Carrot and Roasted Chickpea Mash
Carrots are caramelized with extra virgin olive, butter, garlic, sliced onion, salt and pepper and then all pureed to a smooth and creamy finish; served topped with roasted chickpeas for a complementary crunch for each forkful!
Corn & Tomato Potato Salad
Not your average potato salad! Jersey fresh corn, red-skinned potatoes, cherry tomatoes and scallions are combined in a chili powder and cinnamon-infused mayo-based dressing and tossed with tangy Feta cheese for a flavor explosion in each forkful!
Parmesan Roasted Corn and Asparagus
Asparagus and Sweet Jersey corn are oven-roasted to a golden finish and tossed with freshly grated parmesan cheese for a simple and tasty side dish!
Cabbage and Leek Gratin with Mustard Cream Sauce
Green cabbage and tender leeks are baked in a dill/yogurt custard and topped with a shallot, vinegar and Dijon cream sauce.
Strawberry Caprese Salad Sliced strawberries, toasted walnut halves, bocconcini (mozzarella balls) and lots of fresh torn basil leaves, drizzled with balsamic vinegar, extra virgin olive oil, and sea salt; served over a bed of arugula.
Sweet Potato Polenta
Mashed sweet potatoes are incorporated into a traditional creamy polenta, mozzarella, and parmesan cheese complement to your entree.
Red Wine Risotto with Peas
Arborio rice slow-cooked in a savory red wine and chicken stock reduction complemented by the burst of sweet peas and parmesan cheese in each forkful.
Parmesan Roasted Green Beans
French style green beans are tossed with EVOO, light seasoning, and garlic, oven roasted until just fork tender, and finished off with a sprinkle (or two!) of parmesan cheese!
Summer Blueberry & Corn Salad Jersey fresh blueberries and sweet corn are combined with chopped cucumbers, red onion, cilantro, jalapeno and optional client’s choice of added grain (rice or quinoa); dressed in a refreshing lime juice, olive oil, honey, and cumin vinaigrette.”
Formaggio al Forno (Italian Three Cheese Casserole)
A very popular side dish among Chef Angela’s clients, layers of thinly sliced zucchini, mozzarella, Fontina, Pecorino Romano cheese, fresh bread crumbs and heavy cream are baked to a cheesy, golden finish.
Creamy Cheesy Broccoli and Cauliflower Casserole
A Capanna family fav! Steamed broccoli and cauliflower are tossed in a rich and creamy cheddar cheese-based sauce and oven-baked.
Zucchini Boats
The zucchini in this recipe resemble mini dugout canoes. A zesty stuffing of mixed garden veggies, fresh herbs and Italian seasonings make up a healthy and filling side dish.
Sun-dried Tomato and Leek Cauliflower “Couscous”
Cauliflower takes the place of traditional couscous, combined with sun-dried tomatoes and leeks in this delicious, naturally low-cal, low-carb, grain-free side dish
Meyer Lemon Pasta
Pasta of your choice, tossed with a refreshing and light béchamel sauce of Meyer lemon juice and zest, herbed goat cheese and garlic, topped with roasted asparagus spears, sun dried tomatoes, and toasted walnut pieces.
Twice Baked Potatoes
Russet potatoes skins are filled with a decadent filling of mashed potatoes, sour cream, butter, scallions, cheddar cheese, and a pinch of nutmeg for a hearty and comforting side dish.
Baked Mac and Cheese
Sharp white cheddar and Romano cheeses make up the creamy sauce in this decadent baked macaroni and cheese casserole – make sure to ask about Chef Angela’s low -calorie or gluten-free options!
Coconut/Mango Basmati Rice
Basmati rice is cooked in spiced coconut milk and served with toasted coconut flakes, juicy bits of mango, and cilantro.
Risotto with Peas and Pistachios
Traditional risotto gets a unique twist with a tangy, herbed sauce of fresh tarragon, parsley, mint, pureed peas, garlic and lemon juice added in the last stages of cooking, and then topped with toasted pistachios.
Q&A (Quinoa with Arugula)
Quinoa is cooked in a cumin-spiced chicken stock and mixed with a soy sauce vinaigrette, tomato, baby arugula leaves, cucumber, toasted pine nuts and minced sweet red onions.
Peanut Noodles
Client’s choice of traditional spaghetti noodles or Tofu Shirataki Noodles (made from blending the root of Konnyaku – a member of the yam family – and tofu), tossed in a red curry paste, coconut milk and peanut sauce topped with peanuts for a nice crunch; a healthy, uniquely textured noodle dish with only 3 grams carbs, 20 calories, and 2 grams of fiber per serving. They freeze very well too!
Homemade Dinner Rolls
Super yummy and fluffy, yeast-based dinner rolls that will have your kitchen smelling all “warm and fuzzy” and like a bakery; perfect with your holiday meal.
Classic Creamed Spinach
A traditional favorite – chopped spinach combined with shallots and garlic in a delicious cream sauce.
Mushroom Barley Pilaf
This cozy, wholesome barley dish is flavored with basil, mushrooms, spinach, red pepper, sherry, garlic and onion.
Sage and Cheddar Stuffed Onions
Sweet Vidalia onion layers are boiled to a tender finish then baked with a filling of the most savory blend of fresh sage, sharp cheddar, sweet shallots, cremini mushrooms, dry white wine, Italian parsley and a splash of Tabasco sauce for a kick!
Celery Root and Parsnip Puree
A great alternative to heavy mashed potatoes! Pureed celery root and tangy parsnips are incorporated with light sour cream and seasoned simply with salt and pepper.
Parmesan-Almond Brussels Sprouts
Oven roasted Brussels sprouts are tossed with toasted almonds, a refreshing lemon dressing, and sprinkled with a light coating of Parmesan cheese for a one yummy forkful!
Beet, Dill, Feta and Quinoa Salad
Sautéed beet greens, roasted beets, sweet red onion, fresh dill and fluffy quinoa are mixed together and drizzled with a simple apple-cider vinaigrette and topped with Feta cheese crumbles.
Steamed Carrots
A figure-friendly side of sweet baby carrots, lightly dressed with salt, pepper and olive oil.
Sweet Potato Fritters
These fritters are both sweet and savory with a crispy crust and tender middle and are bursting with flavor from smoked paprika, poblano peppers, garlic and cumin.
Zesty Black Bean and Corn Salad
A popular dish of Chef Angela’s, sweet Jersey corn, black beans, grape tomatoes, red bell pepper, and red onion are tossed in a cilantro, oregano and red wine vinaigrette dressing with a hint of spice from fresh jalapenos!
Farro Salad with Sundried Tomatoes, Spinach and Cashews
An often overlooked grain, farro is a great alternative to a traditional American starchy side. In this dish, farro, sundried tomatoes, cashew pieces, fresh torn basil and spinach leaves are tossed in a simple lemon dressing.
Bulgur and Herb Filled Tomato Cups Oven roasted hollowed out tomatoes are filled with a fiber-rich mixture of bulgur sautéed with fresh sage, parsley, basil, thyme, garlic and onion for a filling and healthy side dish.
Polenta with Wild Mushrooms
Creamy smooth polenta is topped with a Portobello, cremini and shitake mushroom ragu mixed with Gorgonzola cheese and fresh thyme.
Mock Fried Rice
A naturally low-calorie/low-carb alternative to Chinese fried rice. “ Riced” cauliflower takes the place of traditional rice and is sautéed with tamari, sweet shallots, shitake mushrooms, bok choy, fresh ginger and scallions – perfect to go along with one of Chef Angela’s stir fries!
Veggie-Stuffed Tomatoes
Ripe tomatoes are hollowed out and filled with a carrot, celery, onion, white wine and bread crumb mixture and baked in the oven until tender.
Spiced Quinoa
Quinoa is cooked in a cumin, smoked paprika, and bay leaf infused stock and mixed with oven-roasted cherry tomatoes, briny Kalamata olives, and toasted walnuts.
Lemon/Mint Quinoa
Sweet Jersey corn, lemon zest and juice, scallions, sun dried tomatoes, and lots of fresh mint are tossed with quinoa and finished off with a sweet drizzle of honey.
Yam, Zucchini and Chickpea Salad
Oven-roasted yams and zucchini are tossed with pan fried chickpeas in a tahini-parsley dressing with a sprinkling of scallions.
Zucchini and Tomato Salad Roasted Zucchini and Beefsteak Tomatoes are tossed with fresh basil leaves, balsamic vinegar, extra virgin olive, cracked black pepper and sea salt for a light and healthy side dish.
Ricotta Dumplings and Spinach Bake
The perfect comfort food side dish. Homemade ricotta cheese dumplings are baked in a creamy béchamel sauce with baby spinach and nutmeg, topped with parmesan cheese and baked until golden brown and bubbly.
Garlic Mock Mashed Potato
Naturally low-carb mashed cauliflower takes the place of potatoes and is seasoned with chives, garlic, parmesan cheese and a bit of low fat cream cheese for an extra-creamy finish!
Warm Mexican Corn Salad
Inspired by a very popular Mexican street food called elote, grilled corn, smothered with mayonnaise and topped with shredded cotija cheese and chili powder is a combination of sweet, spicy, sour and savory that is simply addicting!
Strawberry/Avocado Quinoa Salad
Avocado shells are filled with black beans, red onion, avocado, strawberry, corn and quinoa and dressed with an agave-cilantro vinaigrette.
Spinach, White Bean and Quinoa Salad
Lightly sautéed spinach and garlic, caramelized onions, crisp bacon bits, and tangy blue cheese crumbles are combined with fiber-rich (and gluten-free!) quinoa, and protein-packed beans for a filling side, or perfect for a light lunch!
Sweet Potatoes with Goat Cheese and Roasted Grapes
Baked sweet potatoes stuffed with a goat cheese, cinnamon, nutmeg and honey filling and topped with oven roasted grapes and fresh cracked black pepper.
Bacon-wrapped Green Bean Bundles Tender crisp green bean “bundles” wrapped in bacon and brushed with a simple brown sugar glaze.