Chef Kevin Brothers

Personal Chef

I cook so you don't have to!

I am a professionally trained chef providing in-home services such as meal preparation for busy families and working professionals, as well as dinner parties. I regularly consult with a licensed nutritionist to create healthy and balanced meals, and I can also accommodate special diets (e.g. Diabetic-friendly, Food Allergies, Weight Loss, etc). I'm inspired by Asian, Latin, and Mediterranean flavors, and the ever changing seasonality of local produce.

The Health Conscious menu consists of items that are low-glycemic, low sugar, and rich in health promoting foods and spices. Individuals looking to lose or maintain a healthy weight and promote health should look no further. Chef Kevin works with a nutritionist to ensure that all meals are free of refined sugars and simple carbohydrates and, balanced with the right portions of quality proteins, healthy fats, and nutrient-dense complex carbohydrates. This is very similar to the heart friendly Mediterranean diet. 

BREAKFAST

Vegetable Frittata- mushrooms, broccoli, cheddar, and herbs

Grass-fed Turkey and Vegetable Frittata- spinach, onion, red peppers, fontina

Egg “Muffins”- mini frittatas with a variety of fillings

Crustless Quiche- spinach and goat cheese or sun dried tomato and feta

Enoki Mushroom Pancakes- eggs, scallion, carrot, kimchi, sriracha maple syrup

Smoked Salmon – whipped cream cheese, capers, pickled shallots, dill, flatbread cracker

Almond Flour Pancakes- eggs, almond flour, cinnamon, dark berry compote

Oat Pancakes- whole oats, cottage cheese, eggs, seasonal fruit

Steel-Cut Oatmeal- cinnamon, pecans, clover honey, seasonal fruit, chia seeds

Oat Bran Muffins- whole oats, oat bran, applesauce, walnuts, dried currants, spices

ENTREE SALADS

Choose a protein

Free-range chicken

Grass-fed beef

Wild Alaskan salmon or tuna salad

Soft-boiled free range eggs

Baked marinated organic tempeh or tofu

Steamed organic edamame

Roasted chickpeas

Choose Salad

Classic Caesar Salad- romaine lettuce, homemade Caesar dressing, Parmesan

Nicoise Salad- green beans, sliced new potato, pickled onion, cherry tomatoes, red wine vinaigrette

Marinated Kale Salad- zucchini, tomatoes, lemon-tahini dressing, pepitas

Mixed Green Salad- baby tomato, sliced onion, cucumber, balsamic dressing

Thai Style Salad- cucumber, carrot, chili, Boston Bibb lettuce, sweet and sour vinaigrette

Buffalo Salad- celery, cucumber, carrot ribbons, spicy Buffalo style vinaigrette

SOUPS

Most soups can be made Vegan, Vegetarian, or with an added protein

Chilled watermelon- coconut, ginger, jalepeno, tomato

Gazpacho- tomato, garlic, cucumber, sherry vinegar

Coconut Red Lentil - ginger, fresh herbs, coconut cream

Curried Cauliflower - roasted cauliflower, Indian spices, cilantro, chicken stock

Kale and Sweet Potato Soup- wilted kale, roasted sweet potato, aromatics herbs, chicken stock

Quinoa-Vegetable Soup- carrots, parsley, fennel, celery root, vegetable stock

Grass-fed Beef and Barley Stew- stewed beef, carrots, onions, tarragon

Grass-fed Turkey and White Bean Chili- navy beans, aromatics herbs, chili powder, cumin

Chicken and Mushroom Immune Enhancing Soup - homemade chicken broth, mirepoix, mushrooms, astragalus root

VEGETARIAN ENTREES

Squash Pasta- zucchini “noodles”, roasted red pepper pesto, spinach, baby portabello mushrooms

Lettuce Wrap Tacos – mushroom/tofu/tempeh/bean with pickled vegetables, cilantro, and jalapeño, or with brown rice, salsa, and freshly made guacamole 

Roasted Chickpeas and Quinoa- lemon-dill quinoa, currants, cucumber tzatziki, green beans

Green Coconut Curry- tofu/tempeh/chickpea with eggplant, spinach, herbs, basmati rice

Red Coconut Curry- tofu/tempeh/chickpea with broccoli, bok choy, bean sprouts, basmati rice

Indian Style Dosa- sweet potatoes, paneer cheese, red chili, coconut chutney, curried cauliflower

Portobello Mushroom “Pizza”-ricotta, mozzarella, tomato sauce, arugula salad

Enoki Mushroom Pancakes- eggs, scallion, carrot, kimchi, roasted Brussels sprouts

Vegetable Frittata- mushrooms, broccoli, cheddar, and herbs, served with fresh salad

ENTREES

Choose a protein

Free-range chicken

Grass-fed beef

Braised short ribs

Grass-fed lamb

Wild Alaskan salmon

Local Maryland Rockfish

Organic tempeh or tofu

Grass-fed chicken, turkey, or beef meatballs

Choose your preparation of protein

Romesco

Chimichurri

Smoked paprika

Basil-pesto

Lemon-garlic

Sundried tomato and olive tapenade

Red or green coconut curry

Indian curry

Herbed-yogurt

Simple salt and pepper

Lettuce wrap “tacos”

Choose 1-2 sides OR a double portion of 1 side

Cauliflower "rice" and beans

Arugula or Romaine salad with balsamic vinaigrette

Fava bean and tomato salad

Cauliflower "mashed potatoes" 

Sesame broccoli 

Sautéed kale, spinach, or Swiss chard with garlic and lemon

Spinach paneer (Indian fresh cheese)

Cucumber ribbons with spring peas and feta

Zucchini “pasta” with tomato or pesto sauce

Roasted Brussels sprouts

Roasted wild mushrooms

Roasted tender root vegetables

Jicama "potato salad" 

Spaghetti squash, zucchini and tomatoes

Fire-roasted tomatoes with feta cheese

Kamut berry salad

Quinoa tabbouleh  

Biryani pilaf with peas

Bulgur wheat salad

Brown rice