Maple Dijon Baked Salmon

Roasted sweet potato, lean ground turkey, tomato, avocado, Greek yogurt

Turkey Stuffed Sweet Potato

Butternut squash, red lentils, vegetable broth, coconut milk, cilantro

Lentil Butternut Squash Soup

Chicken, chili lime rice, black beans, corn

Chipotle Bowl

Chicken tenders, panko breadcrumbs, Parmesan Reggiano

Baked Parmesan Chicken Strips

Entrees

A sample menu for your first week of service with Chef Kolin. Feel free to request changes, substitutions or a new menu from scratch.

Meal Prep w/ Chef Kolin | Week 1

Huitlacoche, roasted poblanos, grilled corn, Oaxaca

Oxtail Quesadillas

White wine chipotle sauce, rice, fresh cilantro

Chipotle Prawns

Shrimp & Grits

Cheddar cheese, Cajun honey mustard, parsley

Corn Fritter

Appetizers

Homemade chicken stock, carrots, cabbage, garlic, spring onion

Chicken Soup

Sweet corn, homemade vegetable stock, potatoes, shredded cheddar, bacon crumble

Corn Chowder

Soups

Peaches, pecans, maple bourbon vinaigrette

Collard Greens

Spinach, brown sugar maple vinaigrette, spicy pepitas, gorgonzola

Pear Salad

Salads

Lavender Flan

Carmel Cake

Desserts

A sampling of Chef Kolin's favorite dishes, for inspiration.

Chef's Specials | Kolin Dorsey

Delicious crab cakes seasoned with herbs and spices, served with a tangy remoulade sauce

Crab Cakes

Grilled salmon fillets marinated in an Asian-inspired ginger sauce, served with jasmine rice

Asian Ginger Salmon

Tender slices of steak stir-fried with bell peppers and onions in a savory pepper sauce

Pepper Steak

Sliced chicken breast stir-fried with mixed vegetables and soy ginger sauce, served over steamed rice

Chicken Stir-Fry

Juicy pork tenderloin steaks grilled to perfection, topped with a corn and mushroom garnish

Pork Tenderloin Steaks

Entrees (Choose 1 per day)

Crispy roasted potatoes seasoned with herbs and olive oil

Roasted Potatoes

Tender broccoli florets roasted with garlic and lemon zest

Roasted Broccoli

Fresh asparagus spears steamed to perfection and drizzled with a light lemon sauce

Steamed Asparagus with Lemon Sauce

A flavorful combination of sweet corn kernels and sautéed mushrooms with herbs

Corn and Mushroom Garnish

Sides (Choose 1 per day)

Chef Judith prepares a weekly meal prep menu with from the highest quality ingredients available.

Meal Prep w/ Chef Judith | Sample Week #2

Tender chicken thighs braised with sweet red grapes and aromatic thyme

Braised Chicken Thighs with Red Grapes and Thyme

A traditional French beef stew cooked with red wine, mushrooms, and pearl onions

Classic Boeuf Bourguignon

Sautéed ground turkey with a savory tomato basil sauce, served over pasta

Turkey Tomato Basil Pasta

A refreshing mango salad paired with flavorful Thai-style beef or turkey larb

Mango Salad with Thai Beef (or Turkey) Larb

Tender chicken thighs braised with sweet red grapes, served with smashed potatoes and arugula salad

Braised Chicken Thighs with Red Grapes

A hearty vegetarian/vegan dish featuring roasted butternut squash, tomato chickpea medley, and crispy Brussels sprouts

Butternut Squash with Roasted Tomato Chickpea and Brussels Sprouts

Creamy mashed potatoes with a rustic smashed texture

Smashed Potatoes

Fresh arugula leaves tossed with a light vinaigrette dressing

Arugula Salad

Tender green beans roasted with garlic and olive oil for a flavorful side dish

Garlic Roasted Green Beans

Fluffy quinoa cooked with herbs and spices, a nutritious and delicious side option

Quinoa Pilaf with Herbs

Chef Judith prepares delicious meals from the finest ingredients available.

Meal Prep w/ Chef Judith | Sample Week #1

Bell peppers filled with a savory mixture of rice, beans, and spices

Stuffed Peppers

Egg noodles tossed in a spicy sauce with vegetables and protein

Spicy Noodles

Hearty stew made with tender chicken or beans, carrots, potatoes, and herbs

Chicken/Bean Stew

Fresh asparagus spears roasted to perfection with olive oil and seasoning

Roasted Asparagus

Pan-seared chicken breast with a tangy lemon and caper sauce

Chicken Piccata

Spicy Thai-style minced beef salad served with a refreshing mango salad

Thai Beef Larb with Mango Salad

Tender broccoli rabe braised with garlic, olive oil, and red pepper flakes

Braised Broccoli Rabe

Homestyle meatloaf made with ground beef, breadcrumbs, and savory seasonings

Meatloaf

Pan-seared haddock fillet served with stir-fried Asian vegetables and steamed rice

Haddock with Asian Veggies

Grilled salmon fillet topped with a tangy tomato vinaigrette

Tomato Vinaigrette Salmon

Nutty farro cooked with roasted Brussels sprouts and crunchy almonds

Farro with Brussels Sprouts & Almonds

Fresh green beans steamed to perfection, a simple and healthy side

Steamed Green Beans

Chef Judith prepares meals from the finest ingredients available.

Meal Prep w/ Chef Judith | Sample Week #3

Roasted peppers, preserved lemon vinaigrette, couscous, cherry tomatoes, arugula

Poached Salmon

Kale salad, roasted carrots, Aleppo, dill yogurt, pecans

Seared Chicken Breast

San Marzano tomatoes, fresh ricotta, local herbs, green salad, toasted bread

Eggplant Lasagna

Butter lettuce, carrots, radishes, pickled onions, cucumbers, cherry tomatoes, avocado, fried shallots, tom yum vinaigrette

Lemongrass Marinated Steak

Red chile-braised thighs, pico de gallo, lettuce, queso, avocado crema, refried beans, yellow rice

Chicken Tinga Taco

A sample menu for your first week of service with Chef Hunter. Feel free to request changes, substitutions or a new menu from scratch.

Meal Prep w/ Chef Hunter | Week 1

Parsnip puree, peas, butter-poached carrots, crispy parsnips, fried caper hollandaise

Seared Scallops

Bacon, confit garlic butter, fennel soffritto, local sun gold tomatoes, Parmesan, arugula, local egg

Homemade Cavatelli

Green garlic puree, golden frills, preserved lemon, radish

Sauteed Trout

Calabrian chile glaze, creamy polenta, snap peas

Braised Pork Belly

Saffron risotto, butter-poached radishes, balsamic

Red Wine Braised Short Ribs

Creole butter, blistered tomatoes, corn, pea shoots

Cajun Grilled Shrimp

Smoked mussel aioli, capers, shallot, cornichon, fine herbs, toasted sourdough

Steak Tartare

Charred scallion yogurt, toasted pecans, dill

Local Roasted Carrots

Confit octopus, harissa, cilantro, radish, cherry tomatoes

Chickpea Salad

Green curry coconut broth, shallot soffritto, grilled sourdough

Sauteed Mussels

Corn and Crab Chowder

Shrimp, crab, andouille, dark roux, rice, scallions

Creole Gumbo

Lobster Bisque

Watermelon Mint Salad

Poppyseed dressing, poached egg, pancetta

Escarole Salad

Goat cheese, roasted onion vinaigrette, pea shoots

Farro and Roasted Brussels Sprout Salad

Roasted grapes, golden frills, saba, grilled bread

Burrata

Panna Cotta

A sampling of Chef Hunter's favorite dishes, for inspiration.

Chef's Specials | Hunter Moore

Seared salmon in a rhubarb miso glaze on a bed of coconut rice with sesame-seared broccoli.

Rhubarb Miso Salmon

Slow-roasted pork shoulder with rice, bibb lettuce, cucumbers, carrots, and ssäm sauce.

Bo Ssäm Pork Lettuce Wraps

Roasted chicken thighs tossed in a sticky glaze with pickled carrots, avocado, edamame, broccoli, and scallions.

Chicken Rice Bowl

Hearty chickpea curry served with fluffy white rice.

Vegan Chickpea Curry & White Rice

Grilled lemongrass pork patties with vermicelli, fresh herbs, pickled vegetables, and a tangy dipping sauce.

Vietnamese Pork Patties (Bún Chả)

Smoked jerk chicken with white rice and beans, served with sautéed kale, peppers, and onions

Jerk Chicken

Light and fluffy individual cakes made with low-fat Greek yogurt, eggs, and gluten-free fl our, lightly sweetened with maple syrup and vanilla, topped with fresh berries — perfect for a healthy, make-ahead breakfast or snack.

Baked Greek Yogurt Berry Cakes

A sample menu for your first week of service with Chef Trevor. Feel free to request changes, substitutions or a new menu from scratch.

Meal Prep Dishes w/ Chef Trevor

Bite-sized version of the classic beef Wellington—tender beef wrapped in puff pastry with mushroom duxelles.

Mini Wellington

Savory roasted mushrooms mixed with creamy Gruyère cheese sauce, wrapped in flaky puff pastry.

Gruyère Mushroom Wellington

Mix of beef short rib, beef cheek, and beef shin braised in red wine with mashed potatoes, roasted mushrooms, baby carrots, pearl onions, and crispy pancetta.

Beef Burguignon

Braised and sous vide lamb shank with rice and black beans drizzled with green sauce and pickled red onions.

Birria Lamb Shank

Rosemary and thyme lamb chops drizzled with tzatziki and mint-charred aji verde with chickpea salad.

Lamb Chops

Seared salmon in a rhubarb miso glaze on a bed of coconut rice.

Pork chop brushed in a tamarind glaze with two sides of your choosing.

Tamarind Glazed Pork Chops

Seared beef hanger steak with parsnip puree and two sides of your choosing.

Top Hanger Steak

Tender lamb ribs glazed with a sticky sorrel and ginger reduction, caramelized with balanced heat and sweetness.

Sorrel & Ginger Glazed Lamb Ribs

A rich, slow-simmered lobster broth finished with cream and brandy, served velvety smooth with butter-poached lobster garnish.

Creamy and comforting soup combining tender potatoes and sweet leeks.

Veggie Soup

Organic romaine lettuce with house-made Caesar dressing.

Caesar Salad

Mixed greens with cherry tomatoes, pickled red onion, and candied almonds.

Sherry Vinaigrette Salad

Rich chocolate brownie served warm with vanilla ice cream.

Brownie with Vanilla Ice Cream

Creamy cheesecake topped with fresh strawberries.

Strawberry Cheesecake

Silky cheesecake infused with mango flavor.

Mango Cheesecake

Key Lime Pie

Warm fried apple crumble paired with chai-spiced custard.

Fried Apple Crumble & Chai Spiced Custard

A sampling of Chef Trevor's favorite dishes, for inspiration.

Chef's Specials | Trevor Stampley

7 chefs available near Hyde Park, Chicago for weekly meal prep starting Nov 11, 2026. Compare vetted personal chefs on Sous, see rates and menus, and request the one that fits.

7 chefs available near Hyde Park, Chicago for weekly meal prep starting Nov 11, 2026.