Beef picadillo, yellow rice, black beans, mexican street corn, roasted sweet plantains, pico de gallo

Latin Bowl

Chocolate Chip Cookie

Chocolate Brownie

Side of Chips

Hummus & Chips

Buzzworthy sides

Guacamole & Chips

Mushroom Soup

Homestyle Potato Soup (8oz)

Mushroom Soup (8 oz)

Chips

Maple glazed salmon, artisan mixed greens, guacamole, roasted pepper sauce

Salmon Wrap

Chips & Hummus

Artisan mixed greens, roasted veggie medley, sesame citrus tofu, guacamole, fresh herb dressing

Vegan Wrap

Artisan mixed greens, Mexican street corn, rustic herb grilled chicken, guacamole, pico de gallo, Argentinian chimichurri

Chicken Wrap

Cranberry almond kale salad, whole grain brown rice, garlic roasted broccoli, thyme roasted mushrooms, rustic herb grilled chicken, shaved parmesan, cheese, roasted pepper sauce

Mediterranean Bowl

Gluten Free Cookies

Chips & Guacamole

Homestyle Potato Soup

Whole grain brown rice, black beans, artisan mixed greens, thyme roasted mushrooms, roasted veggie medley, fresh herb dressing, pico de gallo

Vegan Bowl

Choose any 5 items from bases, veggies & tofu

Lean Bowl

Whole grain brown rice, black beans, thyme roasted mushrooms, parmesan roasted broccoli, Beehive BBQ pork, rustic herb grilled chicken, roasted pepper sauce, shaved parmesan cheese

Protein Bowl

Artisan mixed greens, thyme roasted mushrooms, mojo shrimp, rustic herb grilled chicken, guacamole, queso fresco, Argentinian chimichurri

Keto Bowl

Rustic herb grilled chicken, whole grain brown rice, black beans, Mexican street corn, queso fresco, pico de gallo, guacamole, and sour cream

Burrito Bowl

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add the chopped onion and cook 3 minutes until translucent. Add the garlic and diced green pepper and cook 1–2 minutes until softened. Add ground beef and break up with a spatula; cook until no pink remains, about 6–8 minutes.

Brown and sauté

Stir in tomato paste and cook 1 minute. Add diced tomatoes, beef broth, sliced olives, and chopped raisins (if using). Sprinkle in cumin, oregano, smoked paprika, bay leaf, salt and pepper. Stir to combine.

Build the sauce

Reduce heat to low and simmer, uncovered, 10–12 minutes to meld flavors and reduce slightly. If mixture looks dry, add an extra 2–4 tbs broth or water. Remove bay leaf, stir in 1 tbs lime juice, taste and adjust salt/pepper. Keep warm.

Simmer

Rinse rice under cold water until water runs clear. In a medium saucepan, heat 1 tbs oil or butter over medium heat. Add 1/4 cup chopped onion and 1 tsp garlic; cook 1–2 minutes until fragrant.

Add the rinsed rice and toast 1–2 minutes, stirring so grains are coated. Stir in turmeric, cumin and salt. Pour in 2 cups chicken broth (or water) and bring to a boil.

Reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat, let sit covered 5 minutes, then fluff with fork.

In a small saucepan or skillet, heat 1 tsp olive oil over medium heat. Add 1/4 cup chopped onion and cook 2–3 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds.

Add drained and rinsed black beans, 1/2 tsp ground cumin, 1/2 tbs lime juice, salt and pepper. Stir and warm 4–5 minutes until heated through. Lightly mash about 1/4 of the beans with the back of a spoon for a creamier texture. Remove from heat and keep warm.

Heat 1 tbs butter in a skillet over medium-high heat. Add corn and cook, stirring occasionally, until edges are lightly charred and corn is cooked through, about 6–8 minutes.

Remove from heat and stir in 1 tbs mayonnaise, 2 tbs crumbled cotija, 1/2 tbs lime juice, 1/4 tsp chili powder, 1 tbs chopped cilantro and 1/4 tsp salt. Taste and adjust seasoning. Keep warm.

Preheat oven to 425°F (220°C). Peel plantains and cut on a bias into 1/2-inch slices. Toss with 1 tbs olive oil and 1/4 tsp salt.

Arrange plantain slices in a single layer on a parchment-lined baking sheet. Roast 12–18 minutes, turning once, until golden brown and caramelized at edges. Remove from oven and keep warm.

Combine diced tomatoes, 1/4 cup white onion, minced jalapeño, 2 tbs chopped cilantro, 1 tbs lime juice and 1/2 tsp salt in a bowl. Stir and let sit 10 minutes at room temperature to allow flavors to meld. Taste and adjust salt or lime as needed.

Divide yellow rice among 2 bowls as the base (about 1/2 cup cooked rice per bowl).

Top each bowl with about 1/2 of the warm beef picadillo (roughly 1/2 cup), 1/2 cup black beans, 1/4 cup Mexican street corn, and roasted plantains (about 6–8 slices per bowl). Spoon 2–3 tbs pico de gallo over each bowl.

Garnish with chopped cilantro leaves, a lime wedge, a sprinkle of extra cotija if desired, and hot sauce on the side. Serve immediately.

ground beef (80/20)

olive oil

yellow onion, finely chopped

garlic cloves, minced

green bell pepper, finely diced

tomato paste

diced tomatoes (canned, 14.5 oz)

green olives, sliced

raisin (optional), chopped

beef broth

ground cumin

dried oregano

smoked paprika

bay leaf

salt

black pepper

lime juice

long grain white rice

chicken broth or water

olive oil or butter

onion, finely chopped

garlic, minced

ground turmeric

canned black beans, drained and rinsed

frozen or fresh corn kernels

butter

mayonnaise

cotija cheese, crumbled (or feta)

chili powder

cilantro, chopped

ripe plantains (yellow with black spots)

ripe tomatoes, finely diced

white onion, finely diced

jalapeño, seeds removed and minced

fresh cilantro leaves

lime wedges

hot sauce (optional)

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or use silicone baking mats. Position racks in the middle and upper-middle of the oven so you can rotate sheets halfway through baking.

Preheat and prepare baking sheet

In a medium bowl, whisk together the gluten-free all-purpose flour, baking soda, and sea salt until evenly combined. Set aside.

Measure and sift dry ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium speed for about 30 seconds to smooth. Add granulated sugar and light brown sugar and cream together on medium speed for 2 to 3 minutes until the mixture is pale and fluffy, scraping the bowl down as needed.

Cream butter and sugars

Beat in the whole egg and the extra egg yolk, one at a time, mixing until combined. Add the vanilla extract and mix briefly until incorporated. The extra yolk adds chewiness and richness important in gluten-free cookies.

Add eggs and vanilla

With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients in two additions, mixing just until no streaks of flour remain. Do not overmix; stop as soon as the dough comes together.

Combine wet and dry

Using a spatula, fold in the semisweet chocolate chips and, if using, the chopped toasted nuts until evenly distributed throughout the dough.

Fold in add-ins

Using a 1.5 tablespoon cookie scoop (approximately 1.5 tablespoons) or a tablespoon measure, portion dough into mounds about 1 to 1.25 inches high and place them 2 inches apart on the prepared baking sheets. For best texture and spread control, refrigerate the scooped dough on the baking sheet for 20–30 minutes. Chilling firms the butter and helps prevent excessive spreading.

Bake one sheet at a time on the middle rack for 10–12 minutes, or until the edges are set and lightly golden while the centers still look slightly soft. If baking two sheets at once, rotate their positions and swap racks halfway through for even baking. Baking time will vary slightly depending on oven and cookie size.

Bake

Remove the sheet from the oven and, if desired, immediately sprinkle each cookie with a small pinch of flaky sea salt. Allow cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.

Cool and salt

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months, or freeze dough portioned on a tray then transfer to a freezer bag for up to 3 months; bake from frozen adding 1–2 minutes to baking time.

gluten-free all-purpose flour blend (with xanthan gum included)

baking soda

fine sea salt

unsalted butter, softened

granulated sugar

light brown sugar, packed

large egg

large egg yolk

pure vanilla extract

semisweet chocolate chips

optional chopped toasted walnuts or pecans

flaky sea salt (optional)

Preheat the oven to 175°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving a 2–3 cm overhang on two opposite sides to lift the brownies out later. Lightly grease the parchment with a little butter or nonstick spray.

Prepare

Place the chopped chocolate (200 g) and butter (115 g) in a heatproof bowl set over a saucepan of barely simmering water (double boiler), making sure the bowl doesn't touch the water. Stir occasionally until completely melted and smooth, 4–6 minutes. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until melted. Remove from heat and let cool 3–5 minutes.

Melt chocolate and butter

Add the granulated sugar (200 g) to the slightly cooled chocolate mixture and whisk until combined. The sugar won't fully dissolve at this stage but will melt during baking.

Whisk sugar into chocolate

Add the eggs (3) one at a time, whisking or stirring well after each addition until the mixture is glossy and slightly thickened. Stir in the vanilla extract (1 tsp).

Incorporate eggs and vanilla

Sift together the gluten-free all-purpose flour blend (90 g), unsweetened cocoa powder (30 g), and fine sea salt (1 tsp) into a bowl to remove lumps and aerate the mixture.

Sift dry ingredients

Fold the sifted dry ingredients into the chocolate-egg mixture with a rubber spatula until just combined — do not overmix. If using, fold in the dark chocolate chunks or chips (75 g) reserving a few to sprinkle on top.

Scrape the batter into the prepared 8-inch square pan, smoothing the top with the spatula. Sprinkle the reserved chocolate chunks on top if desired.

Transfer to pan

Bake in the preheated oven for 22–28 minutes. Start checking at 20 minutes: the edges should be set and pulling slightly away from the pan, while the center remains a little soft — a toothpick inserted into the center should come out with a few moist crumbs attached (not wet batter).

Remove the pan from the oven and place on a wire rack. Sprinkle flaky sea salt (1 tsp) evenly over the hot brownies if using. Let cool in the pan for 30–45 minutes to set; for cleaner slices, chill in the refrigerator for 1–2 hours.

Cool

Use the parchment overhang to lift the brownies out of the pan. Place on a cutting board and cut into 9 (3x3) or 12 (3x4) squares using a sharp knife wiped clean between cuts. Dust lightly with powdered sugar (1 tbs) if desired and serve at room temperature. Store leftovers covered at room temperature for up to 2 days or refrigerated up to 5 days.

Slice and garnish

semisweet or dark chocolate, chopped

unsalted butter

large eggs

gluten-free all-purpose flour blend (1:1)

unsweetened cocoa powder

dark chocolate chunks or chips (optional)

flaky sea salt

powdered sugar for dusting

Wash and scrub the potatoes thoroughly. Peel if you prefer (skins on give more texture). Using a knife or a mandoline, cut potatoes into 1/4-inch (about 6 mm) thick sticks for classic chips. Rinse cut potatoes in cold water until water runs clear to remove excess starch.

Prepare potatoes

Place the cut potatoes in a bowl of cold water and soak for at least 20 minutes (up to 2 hours) to further remove starch — this yields crisper chips. Drain and spread potatoes on a clean kitchen towel or paper towels and pat completely dry.

Soak and dry

Pour vegetable oil into a heavy-bottomed saucepan or deep fryer to a depth of about 2 inches (5 cm). Heat oil over medium-high heat to 325°F (160°C) for the first fry. If you don't have a thermometer, test by dropping a small piece of potato — it should form small bubbles and sink slowly.

Heat oil

Working in small batches (to avoid overcrowding), fry the potatoes for 3–4 minutes until softened and pale — not browned. Use a slotted spoon or spider to remove potatoes and drain on paper towels. Let the blanched chips rest while you finish blanching remaining batches.

First fry (blanch)

Increase the heat and bring the oil temperature to 375°F (190°C). This higher temperature crisps the exterior during the second fry.

Raise oil temperature

Fry the blanched chips in batches for 1–2 minutes, or until golden brown and crisp. Remove with a slotted spoon and transfer to a fresh layer of paper towels to drain excess oil.

Second fry (crisp)

While still hot, sprinkle the chips evenly with fine sea salt and freshly ground black pepper. Toss gently to coat.

Season

If you need to hold finished chips, keep them in a single layer on a wire rack in a 200°F (95°C) oven for up to 15–20 minutes to stay crisp. Avoid stacking, which will steam them soggy.

Keep warm (if serving in batches)

For a smoky sprinkle: combine paprika and garlic powder in a small bowl and dust lightly over hot chips before serving. For classic dips: serve ketchup and mayonnaise on the side for dipping. Adjust amounts to taste.

russet potatoes

vegetable oil (for frying)

freshly ground black pepper

paprika

garlic powder

ketchup

Drain canned chickpeas into a bowl, reserving 2–3 tablespoons of the liquid. Rinse the chickpeas lightly under cold water and drain again. This removes excess packing liquid and yields a cleaner flavor.

Rinse and prepare chickpeas

In a food processor, combine the tahini and fresh lemon juice. Process for 30 seconds to 1 minute until the mixture becomes lighter in color and slightly whipped. This step helps make the hummus creamier.

Blend tahini and lemon

Add the peeled garlic clove, ground cumin, and kosher salt to the tahini-lemon mixture. Process for 10–20 seconds to incorporate and break down the garlic.

Add garlic, cumin and salt

Add the drained chickpeas and 2 tablespoons of olive oil to the food processor. Process for 1 minute, then scrape down the sides with a spatula and process again. The mixture will be thick and coarse at this stage.

Add chickpeas and olive oil

With the food processor running on low speed, add 1–2 tablespoons of the reserved chickpea liquid or ice water, one tablespoon at a time, until the hummus reaches a smooth, creamy consistency. Process for another 30 seconds after each addition. Taste and adjust seasoning, adding more salt or lemon if desired.

Adjust texture

Transfer hummus to a shallow serving bowl. Drizzle with remaining 1 tablespoon olive oil, sprinkle smoked paprika and chopped parsley over the surface. Optionally add a small drizzle of the reserved chickpea liquid or a few whole chickpeas for presentation.

Finish and garnish

If using store-bought corn or pita chips, transfer them to a serving bowl or platter. Taste and, if desired, lightly sprinkle with a pinch of sea salt.

Prepare store-bought chips

Preheat oven to 375°F (190°C). Cut 2–3 pita breads into wedge-shaped chips. Toss wedges in 1 tablespoon olive oil and spread in a single layer on a baking sheet. Sprinkle with 1/2 teaspoon fine sea salt. Bake for 8–12 minutes, turning halfway, until golden and crisp. Cool slightly before serving.

Make quick homemade pita chips (optional)

Place the bowl of hummus on the serving platter alongside the chips. Add lemon wedges if using. Encourage guests to scoop hummus with chips. Store any leftover hummus in an airtight container in the refrigerator for up to 5 days.

Serve

canned chickpeas (drained, liquid reserved)

 tahini

fresh lemon juice

extra-virgin olive oil (plus extra for serving)

garlic (clove, peeled)

kosher salt

ice water or reserved chickpea liquid

smoked paprika (for garnish)

fresh parsley (finely chopped, for garnish)

corn or pita chips (store-bought or homemade)

olive oil (for tossing chips if making from pita)

fine sea salt (for chips)

optional lemon wedges (for serving)

Heat a large skillet over medium heat. Add 2 tablespoons butter and allow it to melt and foam. Add the fresh corn kernels and sauté, stirring occasionally, until they are tender and begin to show a little color, about 6–8 minutes.