Marinated chicken thigh fajitas

Roast Beef Sandwich - Smoked cheddar, pickled red onion, arugula, tomato, grain

Choice of pozole verde or tortilla soup

Tortilla chips & salsa

Organic Turkey & Applewood Smoked Bacon Sandwich - Bibb lettuce, vine tomatoes, smoked mozzarella, applewood smoked bacon jam aioli, hoagie roll

Ham & Brie Sandwich - Apple & onion marmalade, arugula, honey dijonnaise, hoagie roll

Grilled Vegetable Wrap - Grilled zucchini, yellow squash, red onions, eggplant, lettuce, roasted red pepper hummus, spinach tortilla

Roasted Beet Salad - Spring greens, goat cheese, pickled red onion, pepita, blood

Southwest Cobb - Roasted corn, black beans, bell peppers, tomatoes, scallions, cheddar cheese, crispy tortilla strips, chipotle ranch

Kale Caesar - Romaine hearts, baby kale, croutons, parmesan shavings, caesar dressing

Mista - Fresh greens, carrots, baby tomatoes, cucumbers, shaved parmesan, red wine vinaigrette

SALAD | SELECT ONE

Smoked salmon board with capers, diced onions, cucumber, tomato & hard-boiled eggs

Assortment of bagels with traditional, strawberry & "everything spice" cream cheeses

Build your own yogurtini with berries, fruit purée

Chef's avocado toast on rye with sun-dried tomato, radish, goat cheese, pickled onion & house "everything" seasoning

Individual flavored yogurts with granola

Steel-cut oatmeal with coconut milk, almonds, toasted coconut, brown sugar & raisins

Chilled fruit juice

Steel-cut oatmeal with brown sugar & raisins

Individual yogurtinis with granola & berries

Breakfast pastries & croissants with butter & jam

Seasonal sliced fruit & berries

Heineken, Lager

Fat Tire, Amber Ale

Remove the marinated chicken thighs from the refrigerator. Heat a large skillet or grill pan over medium-high heat. Add the chicken thighs and cook for 5-7 minutes on each side, or until they are cooked through and have nice grill marks.

Cook Chicken Thighs

In the same skillet, add 1 tablespoon of olive oil. Once hot, add the sliced bell peppers and onion. Sauté for about 5-7 minutes until the vegetables are tender-crisp.

Sauté Vegetables

Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. Then slice the chicken into strips.

Slice Chicken

Warm the tortillas in a separate pan or microwave. To assemble, place some chicken and sautéed vegetables in the center of each tortilla. Top with sour cream, salsa, and shredded cheese if desired. Roll up the tortillas and serve immediately.

Assemble Fajitas

Chicken thighs, boneless and skinless

Bell peppers (red, yellow, green), sliced

Onion, sliced

Olive oil

Tortillas (flour or corn)

Sour cream

Salsa

Shredded cheese (optional)

Season the beef roast with salt and black pepper. Preheat your oven to 350°F (175°C). Place the beef in a roasting pan and roast in the oven for about 1 hour, or until the internal temperature reaches 135°F (57°C) for medium-rare. Let it rest for 10-15 minutes before slicing.

Prepare the Beef Roast

While the beef is roasting, slice the tomato into thin rounds. If your pickled red onions are not ready, prepare them by soaking thinly sliced red onions in a mixture of vinegar, sugar, and salt for at least 30 minutes.

Prepare the Vegetables

Lightly toast the slices of whole grain bread if desired. On two slices of bread, layer the smoked cheddar cheese, followed by the sliced beef roast, pickled red onions, arugula, and tomato slices. Drizzle with olive oil for added flavor.

Assemble the Sandwich

Top with the remaining slices of bread to complete the sandwich. Cut in half and serve immediately.

Finish the Sandwich

Beef roast

Smoked cheddar cheese

Pickled red onion

Arugula

Tomato

Whole grain bread

Salt

Black pepper

In a large pot, add the pork shoulder and cover it with chicken broth. Bring to a boil, then reduce to a simmer and cook for 1.5 hours or until the meat is tender.

Prepare the Pork

Once the pork is tender, add the hominy to the pot and stir well. Let it simmer for an additional 30 minutes.

Add Hominy

In a blender, combine the tomatillos, green chilies, onion, garlic, and a handful of cilantro. Blend until smooth.

Blend the Tomatillos and Chilies

Pour the blended mixture into the pot with pork and hominy. Add salt and pepper. Stir well and simmer for another 15 minutes.

Combine Ingredients

Ladle the pozole into bowls. Garnish with fresh cilantro, lime wedges, and additional salt if desired.

Serve

Hominy

Pork shoulder

Chicken broth

Tomatillos

Green chilies

Onion

Garlic

Cilantro

Lime

Pepper

Dice the tomatoes, red onion, and jalapeño pepper. Finely chop the fresh cilantro.

Chop the Ingredients

In a medium bowl, combine the chopped tomatoes, red onion, jalapeño, and cilantro.

Mix the Salsa

Squeeze the juice of one lime over the mixture and add 1 tsp of salt. Stir well to combine all ingredients.

Add Lime Juice and Salt

Taste the salsa and adjust seasoning if necessary, adding more salt or lime juice to suit your taste.

Taste and Adjust

Tomatoes

Red onion

Fresh cilantro

Jalapeño pepper

Start by cleaning and slicing the vine tomato into thick slices. Set aside.

Prepare the Ingredients

Slice the hoagie rolls lengthwise, ensuring not to cut all the way through. This will create a pocket for the fillings.

Prepare the Hoagie Roll

Layer the Bibb lettuce leaves on the bottom half of each hoagie roll. Place the organic turkey breast slices on top of the lettuce, followed by the smoked mozzarella cheese and the tomato slices.

Layer the Sandwich

In a skillet over medium heat, cook the applewood smoked bacon until crispy. Remove from the skillet and let it cool, then chop into small pieces.

Cook the Bacon

In a mixing bowl, combine the cooked and chopped bacon, mayonnaise, maple syrup, and minced garlic (finely chopped). Mix well until all ingredients are fully incorporated. Season with black pepper to taste.

Make the Aioli

Generously spread the applewood smoked bacon jam aioli over the top half of each hoagie roll.

Spread the Aioli

Carefully place the top half of the hoagie roll over the layered ingredients to complete the sandwich. Press down gently to secure the fillings.

Complete the Sandwich

Cut the hoagie in half if desired, and serve immediately with your favorite side or chips.

Organic turkey breast

Bibb lettuce

Vine tomatoes

Smoked mozzarella cheese

Hoagie roll

Applewood smoked bacon

Mayonnaise

Maple syrup

Gather all ingredients including the hoagie rolls, sliced ham, brie cheese, arugula, apple & onion marmalade, and honey dijonnaise.

Carefully slice the hoagie rolls in half lengthwise to create a top and bottom for the sandwich.

Slice the Hoagie Rolls

On the inside of each hoagie roll, spread 1 tablespoon of honey dijonnaise evenly on both the top and bottom halves.

Spread Honey Dijonnaise

Place sliced ham evenly on the bottom half of each hoagie roll, covering the area completely.

Layer Ham

Slice the brie cheese into thin pieces and layer them over the ham on each sandwich.

Add Brie Cheese

Spread 2 tablespoons of apple & onion marmalade on top of the brie cheese.

Add Apple & Onion Marmalade

Add ½ cup of arugula on top of the marmalade for a fresh, peppery flavor.

Top with Arugula

Place the top half of the hoagie roll onto the arugula to complete the sandwich.

Cut the sandwiches in half if desired and serve immediately. Enjoy your Ham & Brie Sandwich!

Sliced ham

Brie cheese

Apple & onion marmalade

Honey dijonnaise

Wash and slice the zucchini, yellow squash, red onion, and eggplant into even strips about ½ inch thick.

In a large bowl, combine the sliced zucchini, yellow squash, red onion, and eggplant. Drizzle with olive oil, and season with salt, black pepper, and garlic powder. Toss to coat the vegetables evenly.

Season the Vegetables

Preheat your grill to medium-high heat. If using a grill pan, heat it on the stovetop until hot.

Preheat the Grill

Place the seasoned vegetables on the grill. Grill for about 4-5 minutes on each side or until they have nice grill marks and are tender.

Grill the Vegetables

Spread a generous tablespoon of roasted red pepper hummus on each spinach tortilla. Layer the grilled vegetables and fresh lettuce on top.

Assemble the Wraps

Fold the sides of the tortillas inwards and then roll from the bottom to form a wrap. Cut in half and serve immediately.

Wrap and Serve

Zucchini

Yellow Squash

Red Onion

Eggplant

Lettuce

Roasted Red Pepper Hummus

Spinach Tortilla

Olive Oil

Black Pepper

Garlic Powder

Preheat the oven to 400°F (200°C). Wash the beets thoroughly and trim the tops and roots. Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the preheated oven for 45-60 minutes or until tender when pierced with a fork. Allow to cool, then peel and slice into wedges.

Roasting the Beets

While the beets are roasting, slice the red onion thinly. In a small bowl, combine the sliced onion and apple cider vinegar. Let it sit for at least 30 minutes to pickle, stirring occasionally.

Pickling the Red Onion

In a large mixing bowl, combine the spring greens. Add the roasted beet wedges and pickled red onions (drained from vinegar). Crumble the goat cheese over the top and sprinkle with pepitas.

Preparing the Salad

In a small bowl, whisk together the olive oil, salt, and pepper. Drizzle the dressing over the salad and gently toss to combine.

Dressing the Salad

If using, slice the blood orange and arrange the slices on top of the salad as a garnish. Serve immediately.

Serving

Beets

Spring greens (mixed greens such as arugula, baby spinach, and mesclun)

Goat cheese

Pepitas (pumpkin seeds)

Apple cider vinegar

Blood orange (optional, for garnish)

Preheat the oven to 400°F (200°C). Spread the corn evenly on a baking sheet and roast for 15-20 minutes, or until lightly charred. Remove from the oven and let cool.

Roast the Corn

Dice the bell peppers, halve the cherry tomatoes, and slice the scallions. Set aside in a large mixing bowl.

In the mixing bowl with the vegetables, add the roasted corn, black beans (rinsed and drained), shredded cheddar cheese, and crispy tortilla strips.

Drizzle the chipotle ranch dressing over the salad mixture and toss gently to combine, ensuring everything is evenly coated with the dressing.

Dress the Salad

Transfer the salad to a serving platter or individual bowls. Garnish with extra tortilla strips and scallions if desired. Enjoy!

Roasted corn

Black beans

Bell peppers (diced)

Cherry tomatoes (halved)

Scallions (sliced)

Cheddar cheese (shredded)

Crispy tortilla strips

Chipotle ranch dressing

Wash the romaine hearts thoroughly under cold water to remove any dirt or impurities. Trim the ends and chop them into bite-sized pieces.

Prepare the Romaine Hearts

Rinse the baby kale in cold water. Remove any tough stems and roughly chop the leaves into smaller pieces.

Wash the Baby Kale

In a large salad bowl, combine the chopped romaine hearts and baby kale, tossing them gently to mix.

Combine Greens

Sprinkle the croutons evenly over the mixed greens in the bowl.

Add Croutons

Add the shaved Parmesan cheese on top of the salad, distributing it evenly.

Add Parmesan Shavings

Pour the Caesar dressing over the salad. Toss gently to ensure all ingredients are coated with the dressing.

Serve immediately in bowls or plates as a fresh side salad or main dish.

Romaine hearts

Baby kale

Croutons

Parmesan cheese, shaved

Caesar dressing

Wash and dry the mixed greens thoroughly. Peel and shred the carrots. Wash the baby tomatoes and cut them in half. Wash the cucumber, slice it into thin rounds.

Marinated Chicken Thigh Fajitas

Roast Beef Sandwich - Smoked Cheddar, Pickled Red Onion, Arugula, Tomato, Grain

Choice Of Pozole Verde Or Tortilla Soup

Tortilla Chips & Salsa

Organic Turkey & Applewood Smoked Bacon Sandwich - Bibb Lettuce, Vine Tomatoes, Smoked Mozzarella, Applewood Smoked Bacon Jam Aioli, Hoagie Roll

Ham & Brie Sandwich - Apple & Onion Marmalade, Arugula, Honey Dijonnaise, Hoagie Roll

Grilled Vegetable Wrap - Grilled Zucchini, Yellow Squash, Red Onions, Eggplant, Lettuce, Roasted Red Pepper Hummus, Spinach Tortilla

Roasted Beet Salad - Spring Greens, Goat Cheese, Pickled Red Onion, Pepita, Blood

Southwest Cobb - Roasted Corn, Black Beans, Bell Peppers, Tomatoes, Scallions, Cheddar Cheese, Crispy Tortilla Strips, Chipotle Ranch

Kale Caesar - Romaine Hearts, Baby Kale, Croutons, Parmesan Shavings, Caesar Dressing

Salad | Select One

Smoked Salmon Board With Capers, Diced Onions, Cucumber, Tomato & Hard-boiled Eggs

Assortment Of Bagels With Traditional, Strawberry & "everything Spice" Cream Cheeses

Build Your Own Yogurtini With Berries, Fruit Purée

Chef's Avocado Toast On Rye With Sun-dried Tomato, Radish, Goat Cheese, Pickled Onion & House "everything" Seasoning

Individual Flavored Yogurts With Granola

Steel-cut Oatmeal With Coconut Milk, Almonds, Toasted Coconut, Brown Sugar & Raisins

Chilled Fruit Juice

Steel-cut Oatmeal With Brown Sugar & Raisins

Individual Yogurtinis With Granola & Berries

Breakfast Pastries & Croissants With Butter & Jam

Seasonal Sliced Fruit & Berries

Heineken, Lager

Fat Tire, Amber Ale