It’s good to be back in the home kitchen after vacation!This upcoming week I am offering menus featuring Thai, Mediterranean, Spanish and Southwestern flavors. I was feeling that a little spice would pair well with this heat that we’ve been having… I can tailor the heat of the food to be as mild or as hot as you like.

Thai Red Curry Chicken with Coconut

Japanese Eggplant with Thai Red Curry and Coconut (veg option)

Soba Noodles with Ponzu Glazed Tofu, Sesame, Carrots and Snow Peas

Asian Baby Green Salad with Enoki Mushrooms and Ginger Dressing

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Grilled Sausage with Sweet and Sour Figs

Mock Sausage with Sweet and Sour Figs (veg option)

Farfelle Pasta with Corn, Broccoli and Blue Cheese Sauce

Baby Green Salad with Cucumber, Chives and Rosemary Balsamic Vinaigrette

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Grouper with Cointreau and Orange Supremes

Chickpeas with Saffron and Spinach (veg option)

Arugula Crepes with Ricotta and Gruyere

Tomato Salad with Basil, Parsley and Red Onion

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Lamb Meatballs with Cucumber Yogurt Sauce

Zucchini, Carrot and Feta Cheese Patties (veg option)

Cauliflower with Spinach, Tumeric and Mustard Seeds

Barbecued Radicchio with Arugula and Basil Pesto

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Lime and Cumin Marinated Grilled Chicken Thighs with Tomatillo Sauce

Lime and Cumin Marinated Grilled Tofu (veg option) with Tomatillo Sauce

Jacket Potatoes stuffed with Mexican Corn Relish

Fresh Herb Salad with Avocado Cream Terrine

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Greek Stifado (Beef stew with artichoke hearts, olives and new potatoes)

Grilled Halloumi with Orange and Marjoram (veg option)

Baked Fennel with Spinach, Lemon and Caraway

Green and Adzuki Beans with Thyme, Red Pepper and Tomato