What do private chefs actually cook for families during the week… and what can home cooks learn from it? In this episode, we’re pulling back the curtain on real client menus — from busy families with teenagers to households balancing different dietary needs. These are the kinds of meals designed to work in real life: flexible, flavorful, make-ahead friendly, and built to stretch into multiple lunches and dinners throughout the week. But this episode isn’t just about cooking for clients. We’re sharing the strategies we rely on in our own kitchens, too: prepping components, building meals around adaptable proteins and sauces, and making food that can evolve throughout the week instead of feeling repetitive by day two. By the end of this episode, you’ll discover: How to build “mix-and-match” weekly meal plans that don’t feel boringStrategies for prepping proteins, sauces, and vegetables once and using them throughout the weekFour unique menus that feature some of our go-to meals like customizable taco nights, a make-ahead panini, and our favorite mac n’ cheese (that has a secret serving of veggies) Tune in now to cook like a private chef in your kitchen! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: SONYA's -- Menu #1 For: 2 meat eaters /2 vegetarians/ 1 meal fresh + other meals prepped in advance Dinner for that night (plus extra): Taco bowls with ground beef, crispy tofu (add your favorite seasonings), cabbage slaw with jalapeno, cilantro, and lime dressing, spicy crema, avocado, and salsa verde + tortilla chips Additional meals for mix and match throughout the week: Creamy Lentil tomato soup by Carolina Gelen for NYT Cooking Roasted shawarma chicken thighs, also added onion wedges and placed on a sheet pan Turmeric black pepper tofu (I use potato starch or cornstarch instead of arrowroot powder) Roasted cauliflower and red onion, spiced with turmeric, cumin and corainder, with currants Herby tuna salad (recipe can be found in Braids) Mixed lettuces and cucumber Green goddess dressing (I use yogurt or sour cream in lieu of half of the mayo – you can skip anchovies for vegetarians) KARI - Menu #1 2 parents/2 teenage boys on Wednesdays Fish tacos with peach + mint + chive salsa by Martha Tinkler for Food Network Kitchen, plus tip for grilling fish: coat it in a thin layer of mayonnaise before putting on a very hot grill and don’t move it until it looks almost cooked through! It won’t taste like mayo and it won’t stick. Spicy skirt steak tacos with red cabbage - similar to Kari’s approach Roasted corn Grilled zucchini Kari’s Granola recipe is published in Sonya’s cookbook, Braids Chicken cheddar sandwich paninis for the fridge similar to what Kari makes SONYA - Menu #2 Family of 2, 1 low carb, 1 teenager Monday: Burger night – cooked in a cast iron pan, one served on a bun (for the teen), the other wrapped with iceberg (for the adult), topped with tomato, onion, avocado, cheese, and bacon. Served with roasted potato wedges (for the teen) and parsnip fries (adult), and a simple salad Tuesday: Turkey Kheema (similar to this, but with turkey instead of chicken and no peppers), cauliflower and peas (Gobi Matar), with raita, cauliflower rice, and steamed rice Wednesday: Sheetpan sausage with peppers and tomatoes with arugula salad Thursday: Vietnamese bowls lemongrass marinated grilled pork, served with rice vermicelli noodles, shredded carrot and cucumber, bed of shredded romaine, almond butter dipping sauce KARI - Menu #2 2 dads/2 little kids on Thursdays Sweet potato mac and cheese similar to Kari’s: use full-fat dairy and can sub canned pumpkin for the sweet potato Chicken cheddar sandwichpaninis for the fridge similar to what Kari makes Roasted delicata squash salad with kale Tuna salad Chicken soup - simply made, recipe from our Substack Granola bars Strawberries, apriums Ina Garten’s honey orange yogurt **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
