Italian, French, and European Classics

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Healthy, nutritious remakes of traditional Italian, French, and other European 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

Chicken Cacciatore

Chicken Cacciatore

Chicken Mushroom Piccata (GF, DF)

Chicken breast in a Lemon and caper sauce, with Lemon Broccoli Quinoa and Spicy Sautéed Greens

Chicken Mushroom Marsala (GF, DF)

Chicken cutlets, cremini mushrooms, Marsala wine sauce with Roasted Red Potatoes and Marinated Artichokes

Italian Braised Sweet Turkey Sausage (GF, DF)

Braised with Bell Peppers, Fennel, and white beans, with Cauliflower Potato Mash

Giada’s Turkey Meatballs, made dairy-free, gluten-free (GF, DF)

Choose Sauce: Basil Marinara or Spicy Red Pepper "Cream" Sauce; with Brown Rice Pasta, Steamed Broccoli

Calabrian Spicy Pasta (V, GF available)

Spicy tomato Calabrian pepper sauce with cherry tomatoes and whole wheat Penne, with Spinach Avocado salad
Choose:  Chicken, shrimp, scallops, or vegetarian

Hearty Turkey Bolognese

Hearty Turkey Bolognese

Spinach Mushroom Lasagna (GF, V available)

Whole Wheat lasagna noodles layered with mushrooms, spinach, onion; Homemade Basil Marinara
Vegetarian Ricotta filling: Ricotta, egg, Parmesan
Choose: beef, turkey, or vegetarian

Hearty Turkey Bolognese (GF, DF)

Comforting tomato Bolognese sauce with Turkey breast, onion, carrot, garlic, tomato paste, red wine, thyme
With Creamy Italian Polenta and Steamed Broccoli with Lemon Pepper

Italian Chicken Cacciatore (GF, V available)

“Hunter’s Stew” with Portobello mushrooms, onion, garlic, tomato, capers, olives
Stewed Rosemary Cannellini Beans with Garlic; Garden Italian Salad with Oil-free Basil Balsamic

Butternut Squash Brown Rice Risotto

Butternut Squash Brown Rice Risotto

Baked Eggplant Involtini (V, GF Available)

Eggplant ribbons, rolled around a filling of cannellini beans, cheese, and spinach, baked with Garlic Marinara
Whole Wheat Garlic Bread

Butternut Squash Brown Rice Risotto (V, GF)

Brown short-grain rice, shallot, vegetable broth, butternut squash, white wine, sage, thyme, nutritional yeast
Sautéed Greens with Garlic: Organic Mustard Greens and Curly Kale

Italian Lemony Rigatoni Pasta (V, GF available)

Whole Grain Rigatoni Pasta, Steamed Kale, Cannellini Beans with a Lemon White Wine Sauce and Pistachios

Greek Baked Giant Lima Beans (V)

Giant lima beans in a riche tomato sauce, with Sunflower Seed Oregano Pesto, Roasted Pepper Olive Antipasti Salad, Toasted Ciabatta Bread

Magnus Nilsson’s Grandmother’s Swedish Meatballs (DF)

With beef, pork, potato, almond milk, whole wheat breadcrumbs, nutmeg
With Egg Noodles with Parsley, Pan-Sauce Gravy, Sautéed Spinach and Apple