A delicious blend of plant-based ingredients.

Meatless Wonder

Kalamata olives, sautéed mushrooms, and onions, topped with mozzarella.

Meatless Wonder Small

Homemade Italian sausage, spiced capicola ham, and pepperoni. Add on spicy cherry peppers for some sweet heat!

The Squealing Sicilian Medium

Meatless Wonder Junior

The Squealing Sicilian Small

The Squealing Sicilian Large

The Squealing Sicilian Junior

Meatless Wonder Medium

Meatless Wonder Large

Grill Chick Caesar Salad

Meatball Dinner

Meatball

Provolone Wedge

Grill Chk Breast a la carte

Side Spaghetti

Side Mostaciolli

Side Fettucine

Side Broc

Romano Cheese

Pickled Eggplant

Olives

Mushrooms

Cherry Peppers

Dressing & Sauces

In a medium-sized pot, combine 1 cup of quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and all the liquid is absorbed.

Prepare the Quinoa

While the quinoa is cooking, dice the bell pepper and zucchini, and halve the cherry tomatoes. Set aside.

Chop the Vegetables

Drain and rinse 1 cup of canned chickpeas under cold water to remove excess sodium.

Rinse the Chickpeas

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Then add the diced bell pepper and zucchini, cooking for about 5 minutes until they start to soften.

Sauté the Vegetables

Stir in the halved cherry tomatoes and fresh spinach, cooking for an additional 3-4 minutes until the spinach wilts.

Add Tomatoes and Spinach

Add the rinsed chickpeas, cumin, paprika, salt, and black pepper to the skillet. Cook for another 2-3 minutes, stirring occasionally to combine the flavors.

Mix in Chickpeas and Spices

Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the vegetable mixture. Toss everything together until well combined.

Combine with Quinoa

Spoon the mixture onto serving plates. Top with sliced avocado and drizzle with lemon juice. Garnish with chopped fresh parsley.

Plate the Dish

Serve warm and enjoy your Meatless Wonder dish!

Enjoy!

Quinoa

Vegetable Broth

Bell Pepper (diced)

Zucchini (diced)

Cherry Tomatoes (halved)

Spinach (fresh)

Chickpeas (canned, drained and rinsed)

Garlic (minced)

Cumin

Paprika

Salt

Black Pepper

Fresh Parsley (chopped)

Avocado (sliced)

Lemon Juice

Begin by washing and slicing the mushrooms, chopping the onion, and slicing the Kalamata olives. Set aside.

Prepare the Ingredients

In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 2-3 minutes until it becomes translucent.

Add the sliced mushrooms to the skillet, along with the salt, black pepper, and garlic powder. Sauté for an additional 5-7 minutes until the mushrooms are soft and browned.

Add Mushrooms

Stir in the sliced Kalamata olives and cook for another 2 minutes to heat through.

Combine with Olives

Remove the skillet from heat and sprinkle the sautéed mixture evenly with shredded mozzarella cheese. If desired, you can place it under a broiler for 2-3 minutes to melt and slightly brown the cheese.

Top with Mozzarella

Once the cheese is melted, serve immediately while hot. Enjoy your Meatless Wonder Small!

Serve

Kalamata olives, pitted and sliced

Mushrooms, sliced

Onion, chopped

Mozzarella cheese, shredded

Olive oil

Black pepper

Garlic powder

In a large mixing bowl, combine the ground pork, fennel seeds, paprika, garlic powder, black pepper, salt, red pepper flakes, brown sugar, and white wine vinegar. Mix well until all ingredients are thoroughly combined.

Prepare the Sausage Mixture

Divide the sausage mixture into equal portions and shape them into patties or logs, depending on your preference. Set aside.

Form Sausage Patties

Slice the capicola ham into thin strips. In a small bowl, combine black pepper and crushed red pepper. Sprinkle the spice mixture over the capicola strips and mix gently to coat.

Prepare Capicola

Lay the pepperoni slices out on a plate or cutting board, ready to layer onto your dish.

Prepare Pepperoni

In a small bowl, combine the cherry peppers, olive oil, salt, and black pepper. Toss to ensure the peppers are evenly coated.

Prepare Cherry Peppers

In your desired serving dish, layer the homemade Italian sausage patties, spiced capicola ham, and pepperoni slices. Top with the prepared spicy cherry peppers.

Combine Ingredients

Serve immediately and enjoy the medley of flavors in this delicious Squealing Sicilian Medium!

Ground pork

Fennel seeds

Red pepper flakes

Brown sugar

White wine vinegar

Capicola ham

Crushed red pepper

Pepperoni slices

Cherry peppers

Slice the onions and mushrooms. Drain and slice the Kalamata olives.

Prepare Vegetables

In a skillet, heat the olive oil over medium heat. Add the sliced onions and sauté for 2-3 minutes until they start to become translucent.

Add the sliced mushrooms to the skillet and continue to sauté for an additional 4-5 minutes until the mushrooms are softened.

Stir in the sliced Kalamata olives and season with salt and black pepper to taste. Cook for another 2 minutes, mixing well.

Incorporate Olives

Reduce the heat to low and sprinkle the mozzarella cheese evenly over the sautéed mixture. Cover the skillet with a lid and let it cook for 3-4 minutes until the cheese melts.

Add Mozzarella

Kalamata olives

Onion

Mozzarella cheese

In a large bowl, combine the ground pork, fennel seeds, paprika, garlic powder, black pepper, salt, red pepper flakes, parsley, and white wine. Mix well until all ingredients are fully incorporated.

Using your hands, form the mixture into small sausage patties or links, about 2 inches in diameter. Set aside.

Shape the Sausage

In a skillet over medium heat, cook the sausage patties or links for about 4-5 minutes on each side, or until they are browned and cooked through. Remove from heat and set aside.

Cook the Sausage

Slice the capicola ham into thin strips. In a small bowl, mix the black pepper and cayenne pepper. Sprinkle the spice mixture over the ham slices to add flavor.

Prepare the Capicola

Cut pepperoni slices into halves or quarters if desired, or use them as is.

Prepare the Pepperoni

On a serving platter, layer the cooked Italian sausage, spiced capicola ham, and pepperoni slices. Top with the spicy cherry peppers for added heat and flavor.

Assemble the Dish

Serve immediately while warm as a delicious appetizer or main dish.

Fresh parsley, chopped

White wine

Cayenne pepper

Spicy cherry peppers, sliced

In a large mixing bowl, combine ground pork, fennel seeds, paprika, garlic powder, salt, black pepper, red pepper flakes, and water. Mix until all ingredients are evenly combined.

Take small portions of the sausage mixture and form into patties or links, depending on your preference.

Form the Sausage

In a skillet over medium heat, cook the sausage until browned and cooked through, about 5-7 minutes per side. Remove from heat and set aside.

Sprinkle black pepper and crushed red pepper flakes over the capicola ham. Let it sit for a few minutes to absorb the flavors.

Season the Capicola

Once seasoned, layer the spiced capicola ham on top of the cooked sausage.

Layer the Capicola

Arrange the sliced pepperoni evenly over the layers of sausage and capicola.

Add the Pepperoni

In a small skillet, heat olive oil over medium heat. Add cherry peppers and sauté for about 3-5 minutes until they are tender. Season with salt to taste.

Prepare the Cherry Peppers

Once sautéed, sprinkle the spicy cherry peppers on top of the layered sausage, capicola, and pepperoni.

Top the Dish

Water

Crushed red pepper flakes

Sliced pepperoni

In a large bowl, combine ground pork, garlic powder, fennel seeds, paprika, red pepper flakes, salt, black pepper, brown sugar, and white wine vinegar. Mix thoroughly using your hands or a spoon until all ingredients are well incorporated.

Once mixed, shape the sausage mixture into small patties or logs, about 2-3 inches in diameter.

In a skillet over medium heat, cook the sausage patties for 5-7 minutes on each side until they are browned and cooked through. Remove and set aside.

On a toasted sandwich roll, layer the cooked homemade Italian sausage, slices of capicola ham, and pepperoni.

Layer the Ingredients

Top the layers with sliced spicy cherry peppers to add a sweet and spicy kick.

Add the Peppers

Close the sandwich and serve immediately while warm.

Capicola ham, sliced

Pepperoni, sliced

Rinse the Kalamata olives under cold water and chop them coarsely. Clean and slice the mushrooms. Peel and chop the onion. Mince the garlic cloves.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.

Add the sliced mushrooms and minced garlic to the skillet. Season with salt and black pepper. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.

Add Mushrooms and Garlic

Stir in the chopped Kalamata olives and cook for another 2-3 minutes until heated through.

Add Kalamata Olives

Sprinkle the shredded mozzarella cheese evenly over the sautéed mixture. Cover the skillet and allow the cheese to melt for about 5 minutes.

Once the cheese is melted and bubbly, remove the skillet from heat. If desired, garnish with fresh chopped basil before serving. Enjoy your Meatless Wonder Medium hot!

Mushrooms (sliced)

Onion (chopped)

Mozzarella cheese (shredded)

Fresh basil (chopped, optional)

In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook for 3-4 minutes until they start to soften.

Add the sliced mushrooms and minced garlic to the skillet. Season with salt and black pepper. Sauté for another 5-7 minutes until the mushrooms are browned and tender.

Stir in the sliced Kalamata olives and chopped fresh basil. Cook for an additional 2 minutes until everything is heated through.

Incorporate Kalamata Olives

Preheat your oven to 375°F (190°C). In a baking dish, spread the sautéed vegetable mixture evenly on the bottom.

Sprinkle the shredded mozzarella cheese over the sautéed vegetables, ensuring an even coverage.

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and lightly golden on top.

Bake

Remove from the oven and let it cool for a few minutes. Serve warm, garnished with additional fresh basil if desired.

Kalamata olives (pitted and sliced)

Onion (thinly sliced)

Fresh basil (chopped)

In a bowl, combine olive oil, garlic powder, paprika, salt, and black pepper. Add the chicken breasts, ensuring they are well coated. Marinate for at least 30 minutes.

Marinate the Chicken

Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from grill and let rest.

Grill the Chicken

Wash the romaine lettuce and chop it into bite-sized pieces. Halve the cherry tomatoes and slice the cucumber into thin rounds. Set aside.

Prepare the Vegetables

In a bowl, combine mayonnaise, lemon juice, Worcestershire sauce, Dijon mustard, and minced garlic. Mix until well combined. Season with salt and black pepper to taste.

Make the Caesar Dressing

In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, croutons, and Parmesan cheese.

Combine Salad Ingredients

Slice the grilled chicken and add it to the salad. Drizzle the Caesar dressing over the top and toss gently to combine. Adjust seasoning if needed.