Delicious tarts filled with fresh seasonal fruits.

Fresh Fruit Tarts

A unique collection of pasta dishes baked to perfection.

Baked Pasta

A signature dish cooked in blazing hot ovens.

Grilled Pizza

A grand selection of cookies to end your meal.

Grand Cookie Finale

Baked clams prepared in a traditional Italian style.

Clams Al Forno

A unique steak dish served with a spicy sauce.

Dirty Steak with Hot Fanny Sauce

Seasonal vegetables roasted at high heat to bring out their flavors.

High-Heat Roasted Veggie Entree

Small, delightful cakes perfect for a sweet treat.

Baby Cakes

Hand-Churned Ice Cream

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until combined. Gradually add the flour and salt, mixing until the dough forms. Press the dough into a tart pan and chill for 30 minutes.

Make the Tart Crust

Preheat the oven to 350°F (175°C). Prick the chilled tart crust with a fork and bake for 15-20 minutes or until lightly golden. Allow to cool completely.

Pre-bake the Crust

In a saucepan, heat the milk, cream, and sugar over medium heat until just simmering. In a separate bowl, whisk together the egg yolks and cornstarch. Slowly pour some of the hot milk mixture into the egg yolks to temper them, then return the mixture to the saucepan. Stir continuously until thickened. Remove from heat and stir in the vanilla extract. Let cool slightly.

Prepare the Custard Filling

Pour the custard filling into the cooled tart crust and spread evenly. Arrange the fresh fruits on top of the custard. Drizzle with honey or maple syrup and lemon juice.

Assemble the Tarts

milk

heavy cream

granulated sugar

cornstarch

vanilla extract

egg yolk

Preheat Oven

In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.

Cook Pasta

In a mixing bowl, combine ricotta cheese, egg, minced garlic, chopped basil, salt, and black pepper. Mix until well combined.

Prepare Cheese Mixture

In a large bowl, mix the cooked pasta, marinara sauce, and half of the mozzarella cheese. Stir in the ricotta mixture until evenly distributed.

Combine Ingredients

Transfer the pasta mixture to a greased baking dish. Sprinkle the remaining mozzarella cheese and grated Parmesan cheese on top.

Assemble Dish

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

Bake

Let the baked pasta cool for a few minutes before serving. Garnish with additional fresh basil if desired.

Serve

Pasta (penne or rigatoni)

Marinara sauce

Ricotta cheese

Mozzarella cheese (shredded)

Parmesan cheese (grated)

Garlic (minced)

Fresh basil (chopped)

Olive oil

Salt

Black pepper

In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy. Add olive oil, salt, and gradually mix in flour until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.

Make the Dough

Preheat the grill to medium-high heat. If using a pizza stone, place it on the grill to heat up.

Prepare the Grill

Once the dough has risen, punch it down and divide it into 2-4 equal portions, depending on desired pizza size. Roll out each portion on a floured surface to your desired thickness.

Shape the Pizza

Transfer the rolled dough onto a lightly floured pizza peel or a piece of parchment paper. Spread a layer of tomato sauce on top, followed by mozzarella cheese and your choice of toppings.

Assemble the Pizza

Carefully slide the pizza onto the preheated grill or pizza stone. Close the lid and grill for about 5-7 minutes, or until the crust is golden and cheese is bubbly. Keep an eye on it to prevent burning.

Grill the Pizza

Once cooked, remove the pizza from the grill. Drizzle with olive oil and add fresh basil leaves. Slice and serve hot.

All-purpose flour

Warm water

Active dry yeast

Sugar

In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla.

Prepare the Dough

In another bowl, combine the flour, baking soda, and salt. Gradually add this to the creamed mixture, mixing until just combined.

Mix Dry Ingredients

Fold in the chocolate chips and optional chopped nuts. For oatmeal cookies, add oats, cinnamon, and dried cranberries instead.

Add Mix-Ins

Preheat the oven to 350°F (175°C). Drop rounded tablespoons of dough onto ungreased baking sheets. Bake for 10-12 minutes or until golden brown.

Bake the Cookies

Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. Serve as a grand finale to your meal!

Cool and Serve

Granulated sugar

Brown sugar

Unsalted butter

Eggs

Vanilla extract

Baking soda

Chocolate chips

Chopped nuts (optional)

Oats (for Oatmeal Cookies)

Cinnamon (for Oatmeal Cookies)

Dried cranberries (for Oatmeal Cookies)

Preheat the Oven

In a large bowl, scrub the fresh clams under cold running water to remove any dirt and sand. Discard any clams that are open and do not close when tapped.

Prepare the Clams

In a mixing bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, olive oil, lemon juice, red pepper flakes, salt, and black pepper. Mix well until all ingredients are evenly combined.

Make the Filling

Place the cleaned clams on a baking sheet. Spoon the breadcrumb mixture generously onto each clam, pressing it down slightly to adhere.

Stuff the Clams

Bake the clams in the preheated oven for about 15-20 minutes, or until the topping is golden brown and the clams have opened up. Discard any clams that remain closed after baking.

Bake the Clams

Remove from the oven and let cool slightly. Serve warm, garnished with additional parsley if desired.

Fresh clams

Breadcrumbs

Parmesan cheese, grated

Garlic, minced

Parsley, chopped

Lemon juice

Red pepper flakes

1. Preheat your grill or skillet over medium-high heat. Brush the ribeye steak with olive oil and season both sides with salt, pepper, garlic powder, and smoked paprika.

Prepare the Steak

2. Place the seasoned steak on the grill or skillet. Cook for about 4-5 minutes on each side for medium-rare, adjusting time to your preferred doneness.

Cook the Steak

3. Once cooked, remove the steak from the heat and let it rest for 5 minutes before slicing.

Rest the Steak

4. In a bowl, combine the hot sauce, honey, lime juice, minced garlic, and chopped cilantro. Mix well until fully combined.

Make the Hot Fanny Sauce

5. Slice the steak against the grain and drizzle generously with the Hot Fanny Sauce before serving.

Ribeye steak

Garlic powder

Smoked paprika

Preheat your oven to 425°F (220°C). This high temperature will help to caramelize the vegetables and enhance their flavors.

Wash and chop the carrots, bell peppers, zucchini, and red onion into bite-sized pieces. Place them in a large bowl.

Prepare the Vegetables

Drizzle the olive oil over the chopped vegetables. Add minced garlic, salt, black pepper, and fresh thyme (if using). Toss well to ensure the vegetables are evenly coated.

Season the Vegetables

Spread the seasoned vegetables out in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly browned.

Roast the Vegetables

Remove the roasted vegetables from the oven. Let them cool slightly before serving. Enjoy as a hearty entree or a side dish!

Carrots

Bell Peppers (mixed colors)

Zucchini

Red Onion

Olive Oil

Black Pepper

Fresh Thyme (optional)

Preheat your oven to 350°F (175°C) and grease a mini muffin pan or line it with mini cupcake liners.

In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

In another bowl, mix the melted butter, milk, vanilla extract, and egg until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.

Combine Mixtures

Spoon the batter into the prepared mini muffin pan, filling each cup about 2/3 full.

Fill the Pan

Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the baby cakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

all-purpose flour

baking powder

salt

unsalted butter, melted

In a large mixing bowl, combine heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt. Whisk until the sugar is dissolved.

Prepare the Ice Cream Base

Pour the ice cream mixture into a hand-cranked ice cream maker. Churn according to the manufacturer's instructions until it reaches a soft-serve consistency, usually about 20-30 minutes.

Churn the Ice Cream

Transfer the churned ice cream to an airtight container. Cover and freeze for at least 2 hours to firm up further before serving.

Fresh Fruit Tarts

Baked Pasta

Grilled Pizza

Grand Cookie Finale

Clams Al Forno

Dirty Steak With Hot Fanny Sauce

High-heat Roasted Veggie Entree

Baby Cakes

Hand-churned Ice Cream