I’ve been doing a lot of recipe testing this week. I’m working on the next spring, summer menu. It will launch at the end of March. Here is a preview of two new dinners.

Thai Mango Curry with Grilled Chicken over Brown Basmati Rice. This recipe was developed by one of our runner up winners, Benjamin Sessions, in our first annual recipe contest. Thank you Benjamin for this awesome recipe idea!

This is the vegetarian version (below) – made with sesame tofu.

Both will be served with stir fried vegetables.

AND

Chicken Piccata Pasta with a Lemony White Wine and Caper Sauce over Spinach Fettuccine Noodles.

The vegetarian version is similar but the chicken is replaced with a Cashew and Chickpea Patty.

These will be served with a sauteed vegetable blend.

Both of these recipes were evaluated by Good Measure Meals and Open Hand staff. I made minor tweaks to both recipes and retested them until I got the right flavor and everyone approved them.

Please let me know what you think. Are you excited for these new additions?

It is not too late to let me know what you want to see in the new menu. I will dedicate a meal to you. Just let me know what you want!