I’ve been taking lots of photos of actual food I’ve been preparing for my clients. I’m going to feature some of these (illustrated!) menus every week. All the illustrated menus can be found under the Real Menus Category for easy reference.

Here’s what I cooked up today. The entrées are “plated” in glass food containers, to be reheated and eaten later.

Bacon-Wrapped Quails Stuffed with Goat Cheese on a Bed of Haricots Verts

Braised Chicken and Fennel with Russian Fingerling Potatoes

Lamb Stew with Chick Peas, Olives and Lemon

Quiche with Brussels Sprouts, Shallots and Dill