Mill Valley Kitchen Catering Recipe

Roast Chicken Breast

Preheat oven to 425°F (220°C). Pat chicken breasts dry, season both sides with 0.25 tsp kosher salt and 0.0625 tsp black pepper per portion and 0.5 tsp olive oil. Score skin lightly. Roast on a rack in a shallow pan for 20–28 minutes (until internal temperature reaches 165°F/74°C). Let rest 5 minutes, slice and portion 0.5 piece per guest. Serve with 1 tbs chimichurri and a lemon wedge.

Grilled Salmon Fillet

Preheat grill or grill pan to medium-high. Portion salmon into individual pieces (~4–6 oz each). Brush with 0.5 tsp olive oil and season with 0.25 tsp salt and a pinch (0.0625 tsp) pepper. Grill skin-side down 4–6 minutes, flip and cook 2–3 minutes until just opaque. Finish with a squeeze of lemon. Portion 0.25 piece per guest and accompany with 1 tbs chimichurri or lemon wedge.

Grilled Marinated Vegetables

Slice zucchini, eggplant and bell peppers into 1/2" strips. Toss with 1 tsp olive oil per 0.5 cup portion and a pinch salt/pepper. Grill on medium-high 3–4 minutes per side until charred and tender. Keep warm and portion 0.5 cup per guest.

Chimichurri Sauce

For a batch (scale as needed): combine 2 cups packed parsley, 1 cup packed cilantro (optional), 6 cloves garlic, 2 tsp red pepper flakes, 1/2 cup red wine vinegar, 1 cup extra virgin olive oil, 1 tsp salt and 1/2 tsp pepper in food processor; pulse to a coarse sauce. Portion 1 tbs per guest.

Mixed Green Salad with Vinaigrette

Wash and dry greens (mixed lettuces), slice cucumber and halve cherry tomatoes. For vinaigrette whisk 3 parts olive oil to 1 part red wine vinegar with 1/2 tsp Dijon mustard and 1/4 tsp salt per cup of oil; adjust to taste. Toss 1 cup salad per guest with 1 tbs vinaigrette just before serving.

Herb Roasted Baby Potatoes

Preheat oven to 425°F (220°C). Quarter baby potatoes. Toss with 1 tsp olive oil per 0.75 cup portion, 0.25 tsp kosher salt, 0.125 tsp black pepper, and 1 tsp chopped fresh rosemary or thyme. Roast spread on a sheet pan 25–30 minutes, turning once, until golden and tender. Portion 0.75 cup per guest.

Quinoa Pilaf

Rinse 1 cup uncooked quinoa. Toast in a saucepan with 1 tsp olive oil 1–2 minutes. Add 2 cups vegetable or chicken broth, bring to a boil, reduce to simmer, cover 15 minutes until liquid absorbed. Fluff with fork and stir in 1–4 tbsp chopped parsley and 1 tbsp lemon juice per batch. Portion 0.5 cup per guest.

Seasonal Steamed Vegetables

Cut broccoli and carrots into bite-sized pieces. Steam 4–6 minutes until crisp-tender. Toss with 1 tsp butter or 1 tsp olive oil per 0.5 cup portion and pinch of salt. Portion 0.5 cup per guest.

Mini Lemon Tarts

Prepare tart shells: combine 2 cups flour, 1/2 cup sugar and 1 cup cold unsalted butter cubed; pulse until crumbly, add 1 egg to bind. Press into mini tart pans, chill 30 minutes. Blind-bake at 350°F (175°C) 12–15 minutes until light golden. For filling whisk 4 eggs, 1 cup sugar, 1/2 cup lemon juice and 1/2 cup cream; bake in shells 15 minutes until just set. Cool and portion 0.5 tart per guest. Top with 1 tsp whipped cream and 0.25 cup fresh berries divided among plates.

Chocolate Brownies

For batch brownies: melt 8 oz chocolate with 1 cup butter, whisk in 1 cup sugar, 4 eggs, and 1 tsp vanilla. Fold in 1 cup flour and pinch salt. Pour into lined sheet pan, bake 25–30 minutes at 350°F (175°C) until edges set. Cool, cut into small pieces and portion 0.5 piece per guest. Serve with remaining berries as garnish if desired.

Fresh Berries & Whipped Cream

Wash berries and drain. Whip heavy cream with 1–2 tbsp sugar until soft peaks form. Portion 0.25 cup berries and 1 tsp whipped cream per guest alongside desserts.

Determine per-guest selections (for example: 0.5 roast chicken + 1 side + 1 dessert). Keep hot items hot (above 140°F/60°C) and cold items chilled. Plate portions on disposable or catering platters: arrange entrée protein, spoon 1 tbs chimichurri, place 0.5 cup grilled vegetables, add side(s) (salad dressed just before service). For desserts place tart and brownie halves with fresh berries and a dollop of whipped cream. Include lemon wedge and condiments packet with each plate. Label platters with contents and any allergen notes.

Scaling guidance: Multiply per-person ingredient quantities by the guest count. Use batch components to prepare proteins and baked goods in larger volumes and portion as described above. Allow 20–30 minutes buffer for resting proteins and plating when scheduling service.