Feast your eyes on a couple of Plan to Plate menus.  The beauty of Plan to Plate is that your menus will reflect your specific tastes and the changing seasons.  Most clients opt for 3 meals per week, leaving a few evenings open for leftovers and dinners out on the town.  Some folks request a pot of homemade soup and a big, fresh salad with a fun dressing to nourish themselves throughout the week.  Breakfast items and vibrant fruit salads are mainstays on menus for many clients as well.  It’s all up to you!

roasted shrimp over coconut rice with leeks, green beans, and peanuts


1. Thai Infused Georgia Shrimp over coconut rice with leeks, green beans, and peanuts

2. Balsamic and Djion Roasted Pork Tenderloin with roasted red pepper pesto and Italian Quinoa Salad- kale, white beans, basil, hazelnuts, and shallot vinaigrette

3. Greek Yogurt Marinated Chicken Thighs with roasted brussel sprouts, fennel and carrot slaw, Tzatziki sauce, and organic whole wheat naan bread

veg mac and cheese precheese


1. Veggie-Loaded Whole Wheat Mac and Cheese with Fresh Green Salad with turnips, carrots, cucumber, radishes, crunchy sprouts, and Avocado Basil Dressing

2. Vegetable Quesadillas with spinach, yellow squash, and kohlrabi on carrot tortillas with Southwestern 3 Bean Salad

3. Spring Green Soup with Vidalia onion, green garlic, Anaheim peppers, field peas, tofu, turnip greens, asparagus, and fresh herbs served with Swiss Chard and Chickpea Cakes for dunking

local carrots

Sample Recipe

Here is an example of a recipe a client might cook in their home with ingredients prepped by Plan to Plate.

Curried Chicken Breast with Carrots, Garbanzo Beans and Swiss Chard

For the chicken:  Preheat oven to 350°.

3 boneless chicken breasts, cut into 1 ½ inch chunks

1 red onion, diced

4 carrots, peeled and cut into 2 inch hunks

2 T curry paste- made for you with ginger, garlic, Thai chilies, curry powder…

½ Cup Plan to Plate’s chicken broth

small can coconut milk

juice of a lime

squeeze of honey, salt and pepper

In a large oven safe pan, heat a couple tablespoons of peanut to medium- medium high heat.  When oil is hot, add the onion and stir fry for 2 -3 minutes.  Add the curry paste and stir fry until fragrant.  Add your chicken and stir fry until browned on the outside and coated in the curry paste.  Add the carrots.  Stir for a minute, then add your coconut milk, lime juice, broth, honey and a good pinch of salt and pepper.  Stir to combine and then transfer the pan to the oven, allowing the chicken to finish cooking through to 165°- about 15 more minutes.  Remove from oven and taste the sauce- adjust seasoning to your liking.

For the beans and chard:

1 shallot minced

1 T curry paste

1 can garbanzo beans, rinsed and drained

1 bunch swiss chard, stems removed, leaves cut into bite-sized chunks

2 T Greek yogurt to finish

handful cashews

handful fresh cilantro, chopped

Heat a large pan with a good drizzle of peanut oil to medium heat.  Add shallot and sauté until soft- just a minute or two.  Add curry paste and stir to combine well.  Add garbanzo beans and salt and pepper and cook for 2 minutes or so before adding your chard a little bit at a time, stirring to gently wilt the leaves.  Once leaves are wilted, stir in yogurt and cashews.  Taste and adjust seasoning to your liking.  Turn off the heat and stir in fresh cilantro before serving.

*If you’d like to add a grain to this dish, you can cook up some whole wheat couscous or brown rice.*

Ladle out some of your garbanzo beans and chard.  Top with your curried chicken with carrots.  Add more cashews on top if you like.   Enjoy!