Bonne Vie Kitchen
Catering rustic and refined dishes with gourmet flair. We invite you to experience good food, good life at your next event.
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Mains

French tarragon chicken pot pie

  Add a bit of French flair to this classic comfort dish with a good white wine, the quintessential French herb tarragon and a puff pastry crust. Prepared in my favorite Staub 10” Cast Iron Fry Pan for easy preparation from stove top to oven finishing.   PROVISIONS 2 8x10 sheets of puff pastry, cut into triangles. 2 cups cooked chicken, shredded 2 cups white creamer potatoes, unpeeled, cut into 1 inch pieces -leaving the skin adds a rustic touch 6 small shallots, peeled and cut in half, lengthwise. 3 celery ribs, sliced into 1 inch pieces. 3 tablespoons...

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acorn squash with quinoa asparagus and radicchio

Winter Squash So excited to see winter vegetables, pumpkins, apples and squash in the market this week! That combined with a drizzly afternoon inspired me to create this fall dish for lunch. The Autumn inspired Vinaigrette adds a sweet zesty finish to the dish. Provisions Two medium size winter squash. Because of their size, Acorn, Delicata or Kabocha varieties work best for this dish. 2 tablespoons ghee or grapeseed oil 1 cup tri colored quinoa, soaked overnight rinsed and drained *see chef’s note 1 pound of asparagus, ends trimmed 2 shallots, finely chopped 2 cups of...

southwest inspired power salad

This healthy Southwest inspired salad will leave you feeling satisfied and is filling enough to be a meal. It's the prefect combination of crunchy sweet red peppers and corn & creamy  black beans, sweet potatoes and avocado. Adding citrus and fresh herbs to finish a dish, in this case, lime and cilantro, add a wonderful bright vibrant flavor. It's gluten free and vegan friendly and packed with nutrition. Provisions 1 medium size sweet potato, peeled, diced and cooked * see chef's note 1 15 ounce can of black beans, rinsed and drained 2 ears of...

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fresh herb marinade for meat

provisions 1tbs olive oil 2 crushed garlic cloves 2 shallots chopped juice from 1 lemon 1 tbs Dijon mustard ¼ c white wine 1 tsp thyme 1 tsp oregano 1 tsp parsley Pinch of salt and pepper *chefs notes this is a delicious marinade that can be used for all cuts of meat and poultry. for this dish we used skirt steak and marinated it for 4 hours before grilling...