Pasta tossed with fresh seasonal vegetables.

Pasta Primavera

Manchester NH!

Caesar Salad

Burgers

Fish & Chips

Salt & Pepper Squid

Crispy Calamari

Vegetable Stir Fry

Warm chocolate cake with vanilla ice cream

Chocolate Fondant

Buffalo Cauliflower

Ribeye steak with fries and garlic butter

Steak Frites

Bruschetta

Mushroom Soup

Tequila-based cocktail with lime and orange liqueur.

Margarita

Classic cheesecake with a graham cracker crust.

Cheesecake

Rich chocolate cake with chocolate frosting.

Chocolate Cake

Golden fried mozzarella cheese served with marinara sauce.

Mozzarella Sticks

Pulled jackfruit in BBQ sauce served in a vegan bun.

Vegan BBQ Jackfruit Burger

Juicy beef patty with cheddar cheese, lettuce, and tomato.

Classic Cheeseburger

Deep-fried halloumi served with chili jam.

Halloumi Fries

Crispy chicken wings tossed in chili and lime sauce.

Chili & Lime Chicken Wings

Battered fish served with chips and tartar sauce.

Fish and Chips

Fresh salmon fillet grilled to perfection.

Grilled Salmon

Crispy tortilla chips topped with melted cheese, jalapeños, and salsa.

Nachos

Bring a large pot of salted water to a boil over high heat.

Boil the Water

Add the pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally.

Cook the Pasta

Once the pasta is cooked, drain it in a colander and set aside, reserving a small cup of pasta water.

Drain and Set Aside

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Sauté the Vegetables

Add the broccoli, bell pepper, zucchini, and carrot to the skillet. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.

Add Vegetables

Stir in the cherry tomatoes and cook for an additional 2-3 minutes until they are warmed through.

Add Cherry Tomatoes

Add the cooked pasta to the skillet with the sautéed vegetables. Toss gently to combine.

Combine Pasta and Vegetables

Add chopped fresh basil, grated Parmesan cheese, and black pepper. If the mixture seems dry, add a little reserved pasta water to reach desired consistency.

Season the Dish

Remove from heat and serve warm. Optionally, garnish with extra Parmesan and fresh basil.

Serve

Pasta

Salt

Broccoli florets

Bell pepper (red or yellow), sliced

Zucchini, sliced

Carrot, julienned

Cherry tomatoes, halved

Olive oil

Garlic, minced

Fresh basil, chopped

Parmesan cheese, grated

Black pepper

Preheat your oven to 350°F (175°C). This ensures that your dish will cook evenly.

Preheat the Oven

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

Mix Dry Ingredients

In another bowl, mix the melted butter, milk, and vanilla extract. Stir well to combine.

Combine Wet Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined, being careful not to overmix.

Combine All Ingredients

Grease a 9x13-inch baking dish with butter or non-stick spray. Pour the batter into the prepared dish and spread it evenly.

Prepare the Baking Dish

Sprinkle the fresh blueberries and raspberries evenly over the batter. Gently press them into the batter.

Add Toppings

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Allow the dish to cool for 10 minutes. Serve warm, drizzled with maple syrup and dusted with powdered sugar to taste.

Cool and Serve

All-purpose flour

Granulated sugar

Baking powder

Unsalted butter (melted)

Milk

Vanilla extract

Fresh blueberries

Fresh raspberries

Maple syrup

Powdered sugar

Wash and dry the Romaine lettuce thoroughly. Chop it into bite-sized pieces and place it in a large salad bowl.

Prepare the Salad Base

Add the croutons and grated Parmesan cheese to the bowl with the chopped Romaine lettuce.

Add Croutons and Cheese

In a medium bowl, combine the mayonnaise, minced garlic cloves, lemon juice, Worcestershire sauce, Dijon mustard, salt, and black pepper. Whisk together until smooth and well combined.

Make the Dressing

Pour the dressing over the salad base in the large salad bowl. Toss gently until all the ingredients are well coated with the dressing.

Mix the Salad

Serve immediately, garnishing with additional Parmesan cheese if desired.

Romaine Lettuce

Croutons

Parmesan Cheese

Mayonnaise

Garlic Clove

Lemon Juice

Worcestershire Sauce

Dijon Mustard

Black Pepper

In a large bowl, combine ground beef or ground chicken, salt, black pepper, garlic powder, and onion powder. Mix well until just combined.

Prepare the Burger Patties

Divide the meat mixture into 4 equal parts and shape each part into a patty about 3/4 inch thick.

Shape the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 5-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F for chicken and 160°F for beef).

Cook the Patties

In the last minute of cooking, place a slice of cheese on each patty and cover to allow the cheese to melt.

Add Cheese

Toast the burger buns on the grill or skillet. Place a lettuce leaf on the bottom half of each bun, followed by the cooked patty, sliced tomato, ketchup, and mustard. Top with the other half of the bun.

Assemble the Burgers

Wash and peel the potatoes. Cut them into thin strips to resemble fries.

Prepare the Potatoes

In a large bowl, toss the cut potatoes with olive oil and salt until evenly coated.

Season the Fries

Preheat the oven to 425°F (220°C). Spread the fries in a single layer on a baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.

Bake the Fries

Ground beef

Ground chicken

Burger buns

Garlic powder

Onion powder

Cheese slices

Lettuce

Tomato

Ketchup

Mustard

Potatoes

In a medium bowl, combine the mayonnaise, finely chopped dill pickles, capers, lemon juice, and chopped fresh dill. Mix well and refrigerate until ready to serve.

Make the Tartar Sauce

Peel the Russet potatoes and cut them into thick fries. Soak them in water for at least 30 minutes to remove excess starch.

Heat vegetable oil in a large pot or deep fryer to 325°F (160°C). Drain the potatoes and dry them thoroughly with a towel. Fry the potatoes in batches for about 5-6 minutes until tender but not browned. Remove and drain on paper towels.

Fry the Chips

Increase oil temperature to 375°F (190°C). Fry the chips again in batches for 2-3 minutes or until golden brown and crispy. Drain on paper towels and season with salt.

Double Fry the Chips

In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and cold sparkling water until smooth. The batter should be thick enough to coat the back of a spoon.

Make the Batter

Heat vegetable oil in a large pot or deep fryer to 375°F (190°C). Dip each fish fillet into the batter, allowing excess to drip off. Carefully place in the hot oil and fry for about 5-7 minutes or until golden brown and crispy. Remove and drain on paper towels.

Fry the Fish

White fish fillets (e.g., cod or haddock)

Cornstarch

Cold sparkling water

Vegetable oil (for frying)

Russet potatoes

Dill pickles (finely chopped)

Capers (finely chopped)

Lemon juice

Fresh dill (chopped)

Ensure the squid is cleaned properly. Cut the squid bodies into rings about 1 cm thick.

Clean and Cut the Squid

In a bowl, mix the all-purpose flour, cornstarch, salt, and black pepper until well combined.

Prepare the Coating

Dredge the squid rings in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.

Coat the Squid

In a deep pan or fryer, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).

Heat the Oil

Carefully add the coated squid rings to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 2-3 minutes until golden and crispy.

Fry the Squid

Using a slotted spoon, remove the fried squid from the oil and place them on paper towels to drain excess oil.

Drain the Squid

In a bowl, combine the mayonnaise, minced garlic, and lemon juice. Stir well until smooth.

Mix the Aioli

Add salt and black pepper to taste, mixing well to incorporate. Adjust seasoning as necessary.

Season the Aioli

Arrange the crispy squid on a serving platter and serve with the aioli on the side for dipping.

Plate the Dish

Serve immediately while the squid is hot and crispy, and enjoy your Salt & Pepper Squid!

Enjoy

Fresh squid, cleaned and cut into rings

Black pepper, freshly ground

Vegetable oil, for frying

Rinse the calamari rings under cold water and pat them dry with paper towels.

Prepare the Calamari

In a large bowl, mix together the flour, cornstarch, salt, black pepper, and paprika.

Make the Coating

In another bowl, whisk together the egg and milk until well combined.

Prepare the Egg Mixture

In a deep pot or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Dip the calamari rings first into the egg mixture and then into the flour mixture, ensuring they are well coated.

Coat the Calamari

Fry the coated calamari in batches for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil.

Fry the Calamari

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.

Sauté the Garlic

Stir in the crushed tomatoes, red pepper flakes, oregano, salt, and black pepper. Bring to a simmer.

Add Tomatoes and Spices

Reduce the heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally.

Simmer the Sauce

Once the sauce has thickened, stir in the chopped fresh basil and remove from heat.