Meal Preparation
Global Fusion Style Menu
April 6, 2026
4 hours
What We Prepared
Complete Menu
Proteins
- Teriyaki beef sirloin strips with scallions
- Greek lemon chicken thighs and bone-in breasts
- Harissa bell pepper and chickpea white fish (cod or halibut)
- Paprika baked pork tenderloin
Salads
- Chopped kale, apple, shallot, cranberry, and pecan salad
Sauces
- Mango sauce
- Balsamic dressing
- Buffalo sauce
Starchy Sides
- Steamed jasmine sesame rice
- Garlic and herb baked potato wedges
Vegetables
- Soy ginger sesame green beans
- Carrot and snow pea stir fry
- Fajita style bell peppers and red onion
Photo Gallery
Chef's Notes
This menu features a vibrant mix of global flavors, ranging from Mediterranean-inspired lemon chicken to bold Harissa-spiced white fish.
The sides are designed for versatility, offering both light stir-fried vegetables and hearty, herb-roasted potato wedges to complement the proteins.
A fresh kale salad provides a crisp, nutrient-dense texture contrast, balanced by the sweetness of cranberries and pecans.
All sauces, including the mango and buffalo options, are packed separately to ensure optimal freshness and texture upon reheating.
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