Entrees with Spice: Mexican, Asian, and African Flavors

Healthy, nutritious remakes of traditional global flavors you love from Chicago Personal Chef Katie Simmons.

Happy to adjust recipes for meat, poultry, seafood, or vegetarian

Some seasonal adjustments might be made

Mexican Ancho-Chipotle Spiced Turkey Breast (GF, DF)

Turkey Breast Roasted with an Ancho-Chili Rub, Smoky Roasted Acorn Squash, Pumpkin Seed Pesto

Moroccan Chickpea Tagine (GF, V)

Chickpeas, Moroccan spices (cumin, coriander, Madras curry, garlic), carrot, celery, onion
Apricot Almond Whole Wheat Cous: Whole Wheat Cous, apricots, almonds, cayenne, mint, parsley
Roasted Green Olives and Garlic

Ginger-Miso Glazed Cod (GF, DF)

Cod with Asian Ginger Miso Glaze (ginger, miso, honey, canola oil)
With Roasted Cherry Tomatoes, Soba Noodles, Baby Bok Choy

Turkey Tacos (GF)

Ground turkey breast, onion, garlic, salt, pepper, cumin, paprika, tomato paste
Stewed Black Beans: Black turtle beans with onion, garlic, bay, marjoram, cumin
Guacamole: Avocado, cumin, cilantro, red onion, lime, tomatoes
Pico de Gallo: Tomatoes, cumin, cilantro, coriander, red onion (light), lime
Shredded Lettuce
Choose tortillas: Corn, flour, whole wheat, or crunchy shells

Chicken Fajitas (GF)

Chicken breast, onion, bell peppers, with garlic and Mexican spices
Mashed “Unfried” Pinto Beans: Pinto beans with onion, garlic, bay, marjoram, cumin
Guacamole: Avocado, cumin, cilantro, red onion, lime, tomatoes
Pico de Gallo: Tomatoes, cumin, cilantro, coriander, red onion (light), lime
Shredded Lettuce
Choose tortillas: Corn, flour, whole wheat, or crunchy shells

Veggie Verdes Mexican Salsa “Lasagna” (GF, V)

Filling: Yukon potatoes, onion, black beans, cumin; with Corn Tortillas
Roasted Salsa Verde: Tomatillos, Onion, Cilantro, Garlic, Lime
Spanish Style Rice: Brown Basmati Rice, Annatto, cumin, bell peppers, red onion, cilantro
Guacamole: Avocado, cumin, cilantro, red onion, lime, tomatoes

Spanish Paprika Broiled Shrimp (GF, DF)

With Tri-Color Quinoa Pilaf (Currants and Almonds, and Quinoa), Roasted Cauliflower, Spanish Romesco

Green Thai Curry (GF, V)

With Romanesco (if available), Snap Peas, Carrot in a Coconut Green Curry Broth
Choice of chicken, shrimp, scallops, tofu, or chickpeas
With Steamed Golden Rose brown rice and Jicama salad

Massaman Thai Curry (GF, V)

Red Chili Thai Coconut Curry with potato, sweet potato, carrot, peanuts; served with Brown Basmati Rice
Side of Cucumber Salad or Edamame
Choice of: Tofu, chicken, beef, or shrimp

Vietnamese Pad Thai (GF, V)

Asian Peanut Sauce, bell peppers, and snow peas with Brown Rice Pad Thai Noodles and Cucumber Salad
Choice of: Tofu, chicken, beef, or shrimp

Vietnamese Orange Ginger Stir-fry (GF, V)

Orange Ginger Cashew Sauce, bell Peppers, and snow peas with Steamed Brown Rice, and Edamame with Seasoning Salt
Choice of: Tofu, chicken, beef, or shrimp

Thai Drunken Red Curry Noodles (GF, V)

Spicy Red Coconut Curry Sauce with dark greens, red bell pepper; Brown rice noodles, Thai Cucumber salad
Choice of: Tofu, chicken, beef, or shrimp

Oyster Broccoli and Tempeh Stir-Fry (GF, V)

Organic Tempeh, broccoli, onion, oyster mushroom, shiitake mushroom, ginger, garlic, Ginger Steamed Red Rice
Oyster sauce: oyster extract, tamari (gluten-free), sesame seeds, tapioca starch
Asian Cucumber Salad: Cucumber, rice vinegar, red chili, Truvia
Can Substitute: Tofu, chicken, beef, or shrimp

Cauliflower Fried “Rice” (GF, V)

Cauliflower “rice” with onion, carrot, ginger, and garlic in an oil-free stir-fry; with Steamed Snow Peas
Choice of: Tofu, chicken, beef, or shrimp

Quinoa Fried "Nice" (instead of fried rice)

Quinoa, Edamame, Bok Choy, Carrot, with miso, tamari, ginger, red chili flake
Crunchy Cashew Broccoli and Tofu

Thai Spicy Basil Spaghetti Squash (GF, V)

Spaghetti Squash “Noodles” Stir-fry with Onion, Bell Pepper, Pea Pods and Basil Red Chili Sauce; with Mung Bean Salad
Choice of: Tofu, chicken, beef, or shrimp

Marcus Samuelsson’s Ethiopian Berbere Black-eyed Peas (GF, V)

Berbere spices stewed with red onion, ginger, and black-eyed peas in a coconut broth
With Steamed Red Rice, Radish Cilantro Tahini Sla