Catering

Kids Meal

Quesadilla

Soft Taco

Chocolate Chip Cookies

Soda

Salsa

Veggie Bowl

Sofritas Bowl

Barbacoa Bowl

Steak Bowl

Veggie Burrito

Sofritas Burrito

Barbacoa Burrito

Steak Burrito

Freshly made tortilla chips served with guacamole.

Chips and Guacamole

Three soft or crispy corn tortillas filled with your choice of protein.

Tacos

A salad with your choice of protein, toppings, and dressing.

Salad

Build your own burrito bowl with the ingredients of your choice.

Burrito Bowl

Choose from a variety of bases, proteins, and toppings to create a personalized bowl.

Lifestyle Bowl

A flour tortilla filled with your choice of fillings.

Burrito

Watermelon Limeade

Guacamole

Chips

On small skewers, alternate cherry tomatoes, basil leaves, and mozzarella balls. Drizzle with balsamic glaze before serving.

Prepare Mini Caprese Skewers

Remove stems from mushrooms and mix them with cream cheese, garlic, and herbs. Stuff each mushroom cap and bake at 350°F for 20 minutes.

Make Stuffed Mushrooms

Season chicken breasts with salt, pepper, and olive oil. Grill for 6-7 minutes on each side until fully cooked. Let rest before serving.

Grill Chicken Breasts

Layer cooked lasagna noodles with ricotta cheese, spinach, marinara sauce, and mozzarella cheese. Bake at 375°F for 45 minutes.

Prepare Vegetable Lasagna

In a large bowl, combine romaine lettuce, Caesar dressing, croutons, and parmesan cheese. Toss to combine and serve chilled.

Toss Caesar Salad

Slice the loaf in half, spread garlic butter on each half, and bake at 375°F for 10 minutes until golden.

Make Garlic Bread

Melt dark chocolate and fold it into whipped cream. Chill in cups for at least 2 hours before serving.

Prepare Chocolate Mousse

Prepare a tart crust, fill with pastry cream, and top with assorted fresh fruits. Serve chilled.

Make Fruit Tart

Mini Caprese Skewers

Stuffed Mushrooms

Grilled Chicken Breast

Vegetable Lasagna

Caesar Salad

Garlic Bread

Chocolate Mousse

Fruit Tart

In a large pot, bring water to a boil. Add a pinch of salt and the whole wheat pasta. Cook according to package instructions until al dente, usually around 8-10 minutes. Drain and set aside.

Boil the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then add the broccoli florets and cherry tomatoes. Cook for about 5-7 minutes until the broccoli is tender and tomatoes start to burst.

Sauté the Garlic and Vegetables

Add the cooked pasta to the skillet with the sautéed vegetables. Stir well to combine. Season with salt, black pepper, and chopped basil. Mix until everything is evenly coated and heated through, about 2-3 minutes.

Mix Everything Together

Plate the pasta and vegetable mixture. Sprinkle with grated cheese and optional toppings such as Parmesan cheese and red pepper flakes. Serve warm and enjoy!

Serve the Meal

Whole Wheat Pasta

Cherry Tomatoes

Broccoli Florets

Grated Cheese (Cheddar or Mozzarella)

Olive Oil

Garlic (minced)

Salt

Black Pepper

Basil (chopped, fresh or dried)

Parmesan Cheese

Red Pepper Flakes

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes until they are tender and slightly caramelized. Season with salt and black pepper. Remove from heat and set aside.

Cook the Vegetables

In the same skillet, add the cooked chicken breast and the sautéed vegetables. Mix well and heat for another 2-3 minutes until everything is warmed through. Remove from heat and set aside.

Prepare the Filling

Lay one tortilla on a flat surface. Sprinkle 1/2 cup of cheddar cheese and 1/4 cup of mozzarella cheese evenly over half of the tortilla. Then, add 1/4 of the chicken and vegetable mixture on top of the cheese. Fold the tortilla in half to cover the filling.

Assemble the Quesadillas

In the same skillet, add 1 tablespoon of olive oil over medium heat. Place the folded quesadilla in the skillet and cook for about 3-4 minutes on one side until golden brown. Carefully flip the quesadilla and cook for an additional 3-4 minutes on the other side until the cheese is melted and the tortilla is crispy. Remove from heat and repeat with the remaining tortillas and filling.

Cook the Quesadilla

Cut each quesadilla into wedges and serve hot with sour cream, salsa, and a sprinkle of fresh cilantro on top.

Serve

Flour Tortillas

Shredded Cheddar Cheese

Shredded Mozzarella Cheese

Cooked Chicken Breast, diced

Bell Pepper, diced

Onion, diced

Sour Cream

Fresh Cilantro, chopped

In a large skillet over medium heat, add the ground beef and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.

Cook the Ground Beef

Add the chopped onion and minced garlic to the skillet. Cook for another 3-4 minutes until the onion is translucent.

Add Onion and Garlic

Sprinkle the taco seasoning over the beef mixture and stir to combine. Add the tomato sauce and chopped bell pepper, and cook for an additional 5 minutes until everything is heated through.

Stir in Seasoning

In a dry skillet or microwave, warm the soft taco tortillas until pliable, about 30 seconds in the microwave or 1-2 minutes in the skillet.

Warm the Tortillas

Place a generous spoonful of the beef filling in the center of each tortilla.

Fill the Tacos

Top each filled taco with shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream. Add sliced jalapeños as desired.

Add Toppings

Ground beef

Onion, chopped

Garlic, minced

Taco seasoning

Tomato sauce

Chopped bell pepper

Soft taco tortillas

Shredded lettuce

Diced tomatoes

Shredded cheese (cheddar or Mexican blend)

Sour cream

Sliced jalapeños

Preheat Oven

Line two baking sheets with parchment paper or silicone mats.

Prep Baking Sheets

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.

Combine Dry Ingredients

In a large bowl, using a hand mixer or stand mixer, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.

Cream Butter and Sugars

Beat in the eggs, one at a time, followed by the vanilla extract, mixing until fully incorporated.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.

Combine Wet and Dry Ingredients

Fold in the semi-sweet chocolate chips using a spatula or wooden spoon until evenly distributed.

Add Chocolate Chips

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving space between each cookie.

Scoop Dough

Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. The centers may look slightly underbaked.

Bake Cookies

Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Cool Cookies

All-purpose flour

Baking soda

Unsalted butter, softened

Granulated sugar

Brown sugar, packed

Vanilla extract

Large eggs

Semi-sweet chocolate chips

In a large mixing bowl, combine the carbonated water and sugar. Stir gently until the sugar dissolves completely.

Mix the Base Ingredients

Add the food coloring, citric acid, and flavor extract to the mixture. Stir well to ensure everything is evenly distributed.

Add Color and Flavor

Pour the soda mixture into glasses filled with ice. Optionally, garnish with fresh fruit slices and mint leaves for added flavor and presentation.

Chill and Serve

Serve immediately, and enjoy your refreshing homemade soda!

Enjoy Your Homemade Soda

Carbonated water

Sugar

Food coloring

Citric acid

Flavor extract (e.g., vanilla, cherry, etc.)

Fresh fruit slices (e.g., lemon, lime, orange)

Mint leaves

Dice the Roma tomatoes, red onion, and jalapeño pepper into small, uniform pieces. Make sure to remove the seeds from the jalapeño if you prefer a milder salsa.

Chop the Vegetables

Rinse the fresh cilantro under cold water and pat dry. Chop the cilantro leaves finely.

Chop the Cilantro

Cut the limes in half and squeeze the juice into a small bowl. Remove any seeds that may fall in.

Juice the Limes

In a large mixing bowl, combine the diced tomatoes, red onion, jalapeño, and chopped cilantro.

Combine Ingredients

Add the lime juice, salt, and black pepper to the bowl. Stir gently to combine all ingredients evenly.

Season the Salsa

Cover the salsa and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve with tortilla chips or as a topping for tacos.

Roma tomatoes

Red onion

Jalapeño pepper

Fresh cilantro

Lime

Black pepper

Rinse 1 cup of quinoa under cold water in a fine mesh strainer to remove its natural coating, called saponin, which can make it taste bitter.

Rinse Quinoa

In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil over medium-high heat, then reduce to low heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the broth is absorbed. Remove from heat and let sit covered for 5 minutes.

Cook Quinoa

After resting, fluff the quinoa with a fork and set aside to cool slightly.

Fluff Quinoa

Halve 1 cup of cherry tomatoes and set aside.

Prepare Cherry Tomatoes

Peel and dice the cucumber into small cubes (about 1/2 inch).

Dice Cucumber

Remove the seeds and stem from the bell pepper, then chop it into bite-sized pieces.

Chop Bell Pepper

Slice Red Onion

Cut the avocado in half, remove the pit, and scoop out the flesh. Cube it into bite-sized pieces.

Cube Avocado

Thoroughly wash the spinach leaves and pat them dry with a paper towel.

Wash Spinach

In a small bowl or jar, combine 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

Whisk together until well combined or seal the jar and shake vigorously.

Whisk or Shake

In a large bowl, add a base of quinoa, followed by a generous handful of spinach, then top with the prepared vegetables (cherry tomatoes, cucumber, bell pepper, red onion, and avocado).