November Dish List

NOVEMBER DISH LIST – MEALS BY KADE 

  1. Seared Chicken with Figs and Olives Hot, seared, jammy figs form the foundation of a tart and spicy pan sauce 
  2. Black Pepper Beef and Cabbage Stir-Fry Savory beef and cabbage. One of my favorite dishes to make! 
  3. Coconut-Miso Salmon Curry Wild Salmon, ginger, garlic with spinach, carrot and lime 
  4. Rosemary Roasted Chicken Breast Succulent slices of fresh herb-roasted turkey breast, served alongside crisp charred Brussels sprouts and sweet honey-glazed rainbow carrots over a rich roasted garlic sweet potato mash. 
  5. Apple Cider Braised Chicken Thighs Tender boneless, skinless chicken thighs slow-braised in autumn apple cider, paired with garlic-sautéed kale and roasted parsnips over a fragrant wild rice pilaf studded with dried cranberries. 
  6. Sage & Thyme Chicken Cutlets Pan-seared chicken cutlets infused with garden sage and fresh thyme, served with crisp French green beans (haricots verts), roasted cauliflower florets, and a warm, herbed nutty farro. 
  7. November Harvest Turkey Meatballs Lean oven-baked ground turkey meatballs seasoned with autumn herbs, accompanied by sautéed baby spinach and spiced roasted beets alongside crispy oven-roasted rosemary baby red potatoes. 
  8. Dijon Maple Chicken Breast Juicy grilled chicken breast brushed with a tangy Dijon-maple glaze, presented with sweet braised leeks, roasted Romanesco, and a wholesome brown rice and red quinoa blend. 
  9. Balsamic Cranberry Chicken Sautéed chicken breast cutlets simmered in a tart balsamic-cranberry reduction, paired with tender roasted broccoli crowns, balsamic-glazed red cabbage, and caramelized roasted butternut squash. 
  10. Slow-Braised Chicken Cacciatore Fall-apart braised chicken thighs slow-cooked in a rustic tomato-herb sauce with sautéed bell peppers and button mushrooms, served over velvety stone-ground polenta. 
  11. Smoky Paprika Pork Tenderloin Sliced turkey tenderloin roasted with a warm smoky paprika rub, accompanied by charred broccolini, roasted yellow squash, and savory thyme-scented pearl barley. 
  12. Lemon-Herb Spatchcock Chicken Portion Crispy-skin roasted chicken quarters seasoned with lemon zest and fresh thyme, served alongside garlic-braised Swiss chard, roasted baby turnips, and buttery fingerling potatoes. 
  13. Creamy Tarragon Pulled Chicken Shredded slow-roasted chicken folded into a velvety light tarragon sauce, served with steamed asparagus spears, roasted heirloom carrots, and a fluffy quinoa-lentil blend. 
  14. Red Wine Braised Beef Pot Roast Melt-in-your-mouth lean beef pot roast slow-simmered in red wine, served with sautéed sweet pearl onions and tender braised celery hearts over a smooth whipped sweet potato and turnip puree. 
  15. Chimichurri Flat Iron Steak Char-grilled sliced flat iron steak topped with vibrant zesty chimichurri, accompanied by roasted Brussels sprouts and blistered green beans alongside golden Yukon potato wedges. 
  16. Rosemary Garlic Lamb Chops Pan-seared lamb loin chops infused with garlic and fresh rosemary, paired with sweet roasted fennel bulbs, sautéed baby spinach, and a cranberry-toasted farro pilaf. 
  17. Bistro Beef Bourguignon Skillet Seared lean beef tenderloin tips simmered in a classic bistro-style red wine reduction with cremini mushrooms and roasted parsnip rounds, served over an aromatic wild rice blend. 
  18. Espresso-Chili Spiced Sirloin Lean sirloin steak coated in a savory espresso-chili dry rub, seared to perfection and served with charred broccolini, maple-roasted carrots, and paprika-dusted sweet potato cubes. 
  19. Moroccan-Spiced Braised Beef Slow-cooked beef shoulder infused with warm aromatic spices, served with tender braised Swiss chard, roasted zucchini, and a spiced chickpea and brown rice pilaf. 
  20. November Lean Shepherd's Pie Plate Savory herb-seasoned extra-lean minced beef cooked with sweet peas and winter carrots, topped with a luscious layer of whipped golden potato or cauliflower mash. 
  21. Peppercorn Crusted Flat Iron Steak Sliced flat iron steak encrusted with cracked peppercorns, served alongside grilled asparagus, sweet-and-sour braised purple cabbage, and herb-roasted red potatoes. 
  22. Apple-Sage Pork Tenderloin Juicy slices of roasted pork tenderloin seasoned with fresh sage and sweet apple notes, served with garlic-sautéed kale, roasted Brussels sprouts, and a silky butternut squash mash. 
  23. Spiced Cider-Glazed Pork Medallions Seared center-cut pork medallions drizzled with a warm spiced cider glaze, paired with braised red cabbage, roasted baby carrots, and a wild and brown rice medley. 
  24. Dijon-Herb Bone-In Pork Chop Flame-grilled center-cut pork chop rubbed with Dijon mustard and fresh herbs, served with roasted cauliflower florets, steamed haricots verts, and roasted garlic fingerling potatoes. 
  25. Smoked Paprika & Maple Pulled Pork Trimmed slow-roasted pulled pork laced with maple sweetness and smoked paprika, accompanied by traditional slow-cooked collard greens, sautéed bell peppers, and mashed jewel sweet potatoes. 
  26. Rosemary Roasted Pork Loin Sliced herb-crusted pork loin roasted with garden rosemary, served alongside sautéed broccolini, roasted golden beets, and a nutty pearled barley pilaf. 
  27. Crispy Mustard Pork Cutlet Golden baked pork cutlet in a light gluten-free crumb coating, served with roasted parsnip fries, sautéed baby spinach, and herb-infused quinoa. 
  28. Cranberry-Glazed Wild Salmon Pan-seared wild salmon fillet finished with a tart-sweet cranberry glaze, presented with crisp roasted Brussels sprouts, sautéed baby spinach, and smooth whipped sweet potato. 
  29. Blackened Pacific Cod Seared Pacific cod loin coated in bold blackened spices, served with charred French green beans, roasted Romanesco, and zesty lemon-herb wild rice. 
  30. Herb-Crusted Baked Halibut Flaky baked wild halibut topped with an aromatic herb crust, served alongside glazed rainbow carrots, steamed broccolini, and thyme-toasted farro. 
  31. Maple-Dijon Seabass Oven-baked Seabass brushed with a sweet maple-Dijon glaze, paired with roasted asparagus spears, roasted cauliflower, and crispy baby red potatoes. 
  32. Garlic-Herb Jumbo Shrimp Skewers Grilled jumbo prawns marinated in garlic and fresh herbs, served with sautéed Swiss chard, roasted yellow squash, and a vibrant turmeric-infused quinoa. 
  33. Pan-Seared Sea Bass with Lemon Caper Sauce Seared sea bass fillet topped with a bright lemon caper sauce, served with garlic-sautéed kale, roasted baby parsnips, and caramelized acorn squash wedges. 
  34. Autumn Lentil & Walnut Loaf Savory baked brown lentil and walnut loaf slice, paired with roasted Brussels sprouts and glazed baby carrots over a rich garlic sweet potato mash. 
  35. Maple Tamari Crispy Tempeh Pan-seared marinated tempeh glazed in maple-tamari, served with steamed broccolini, sautéed red cabbage, and warm cranberry farro. 
  36. Herb-Roasted Chickpea & Seed Stuffed Pepper Sweet bell pepper stuffed with a flavorful spiced chickpea and pumpkin seed crumble, served alongside sautéed Swiss chard and fluffy tri-color quinoa. 
  37. Smoky Black Bean & Portobello Cutlet Hearty black bean and portobello mushroom protein cutlet infused with smoky spices, paired with charred asparagus, roasted cauliflower florets, and rosemary fingerling potatoes. 
  38. Moroccan Spiced Tofu Skillet Crispy organic tofu cubes tossed in Moroccan spices, served with braised baby spinach, roasted heirloom carrots, and a protein-packed brown rice and green lentil pilaf. 
  39. Harvest Shepherd's Pie Bake Rich green lentil and wild mushroom ragout simmered with winter carrots and sweet peas, baked under a golden crust of whipped butternut squash and potato.