What’s your No. 1 New Year’s resolution for 2018? If you’re like most of us, getting healthy — eating right and losing weight — are at the top your list. Fortunately, healthy eating doesn’t have to make you miserable. With these hearty yet healthful recipes from The Classic Catering People, you’ll be off to a delicious and nutritious 2018.

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White Bean Stew
White Bean Stew
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Course Main Dish, Soup
Ingredients
Course Main Dish, Soup
Ingredients
White Bean Stew
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Instructions
  1. Sweat onions and celery in a little oil, deglaze them with stock adjust the flavor of your broth before adding dry beans.
  2. Add flageolet beans and cook until tender, approximately 1 1/2 hours.
  3. Once beans are tender, add remaining ingredients and season with salt and pepper to taste.
  4. Garnish with extra chives for vibrant color and taste.
Source
The Classic Catering People
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Butternut Squash Soup
Butternut Squash Soup
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Course Main Dish, Soup
Ingredients
Course Main Dish, Soup
Ingredients
Butternut Squash Soup
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Instructions
  1. Roast diced butternut squash until tender.
  2. Transfer roasted squash to a sauce pan and sweat with shallots.
  3. When shallots are translucent, add water.
  4. When water starts to simmer slowly add cream and honey powder and blend until smooth.
  5. Season with salt, pepper and honey powder as needed.
Soup Garnish
  1. Cut the top half of the butternut squash off then cut that in half so you end up with two half-moon shapes.
  2. Slice ¼ slivers of squash into half-moons then lightly roast them with olive oil.
  3. When tender, sprinkle slivers with turbinado sugar and brulee them.
Source
The Classic Catering People
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Roasted Chicken Breast and Black Lentil Stew with Arugula and Mache Salad
Roasted Chicken Breast
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Course Main Dish, Salad, Soup
Ingredients
Lentil Stew
Chicken Breast
Arugula and Mache Salad
Course Main Dish, Salad, Soup
Ingredients
Lentil Stew
Chicken Breast
Arugula and Mache Salad
Roasted Chicken Breast
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Rating: 0
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Instructions
Lentil Stew
  1. Sweat onions then deglaze them with stock, cardamom and bay leaves.
  2. When broth has reached desired flavor, add lentils and simmer until tender (about 30 minutes).
  3. Drain all liquid and cream, let cream reduce, add tomato and season with salt and pepper.
Chicken Breast
  1. Heat oil in a sauté pan until it begins to lightly brown.
  2. Place seasoned chicken breast in the pan, skin side down, and roast until skin is very crispy.
  3. Slice and serve.
Arugula and Mache Salad
  1. Gently toss greens together with olive oil and salt and pepper and serve chicken and lentils.
Source
The Classic Catering People
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