Grilled chicken served on a bed of mixed greens with a honey mustard dressing.

Grilled Chicken Salad

silo burger patty, cage-free eggs, sweet potato, red quinoa, cheddar cheese, brown rice, cashew ranch, sriracha aioli, sundried tomato tortilla, pico de gallo

SUNSHINE BURRITO

SILO Comfe

City Silo

Creamy hummus served with pita and fresh veggies.

Hummus Platter

Three tacos filled with spiced chickpeas and topped with avocado.

Vegan Tacos

Toasted bread topped with fresh tomatoes and basil.

Bruschetta

Iced Tea

A refreshing sorbet made with seasonal fruits.

Fruit Sorbet

A delicious plant-based burger served with fries.

Vegan Burger

Marinated grilled chicken served with seasonal vegetables.

Grilled Chicken

A bowl filled with grains, greens, and proteins.

Silo Bowl

Iced Coffee

Fresh Lemonade

Creamy cheesecake topped with seasonal fruit

Cheesecake

Chocolate Chip Cookie

Grilled chicken breast, lettuce, tomato, avocado, and garlic aioli on a brioche bun

Grilled Chicken Sandwich

Sourdough bread topped with smashed avocado, radish, and sesame seeds

Avocado Toast

Mixed greens, roasted beets, walnuts, goat cheese, balsamic vinaigrette

Roasted Beet Salad

Classic margarita with tequila, lime, and orange liqueur.

Margarita

Layers of yogurt, granola, and fresh seasonal fruit.

Fruit Parfait

Rich and moist chocolate cake with a creamy frosting.

Chocolate Cake

A nutritious quinoa bowl topped with seasonal vegetables.

Quinoa Bowl

A delicious chickpea-based burger served with fresh toppings.

Chickpea Burger

In a small bowl, mix together 1 teaspoon of salt and 0.5 teaspoon of black pepper. Rub this mixture evenly over the chicken breasts.

Season the Chicken

Preheat the grill to medium-high heat. Place the seasoned chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the grill and let it rest for 5 minutes before slicing.

Grill the Chicken

In a small bowl, whisk together 2 tablespoons of honey, 2 tablespoons of Dijon mustard, 1 tablespoon of apple cider vinegar, 3 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until smooth.

Combine Ingredients

In a large bowl, place the mixed greens. Slice the cucumber and red onion thinly, and halve the cherry tomatoes. Add these vegetables to the bowl with mixed greens.

Prepare the Salad Base

Slice the rested grilled chicken into strips and place it on top of the salad.

Add Grilled Chicken

Drizzle the honey mustard dressing over the salad and toss gently to combine all ingredients.

Add Dressing

Serve the salad immediately, garnished with feta cheese on top.

Serve

Chicken breast

Mixed greens (e.g., spinach, arugula, romaine)

Cherry tomatoes

Cucumber

Red onion

Feta cheese

Olive oil

Salt

Black pepper

Honey

Dijon mustard

Apple cider vinegar

Peel and dice the sweet potato into small cubes. Boil a pot of water, add the sweet potato cubes, and cook for about 10-15 minutes until fork-tender. Drain and set aside.

Cook the Sweet Potato

Rinse the red quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.

Cook the Quinoa

Heat a skillet over medium heat. Cook the silo burger patty according to package instructions, about 5-6 minutes per side, until browned and cooked through. Remove from the skillet and let it rest.

Cook the Burger Patty

In the same skillet, crack the cage-free eggs and scramble them until fully cooked, about 3-4 minutes. Season with a pinch of salt and pepper.

Scramble the Eggs

Lay the sundried tomato tortilla flat on a clean surface. Start by layering the brown rice, followed by the cooked red quinoa, sweet potato, scrambled eggs, and the burger patty (sliced if preferred). Sprinkle the cheddar cheese on top.

Assemble the Burrito

Drizzle the cashew ranch and sriracha aioli over the filling, then add a generous scoop of pico de gallo.

Add Sauces and Pico de Gallo

Fold in the sides of the tortilla and roll it tightly from the bottom up to create a burrito. Ensure the filling is securely wrapped inside.

Wrap the Burrito

Cut the burrito in half if desired and serve immediately. Enjoy your Sunshine Burrito!

Silo burger patty

Cage-free eggs

Sweet potato

Red quinoa

Cheddar cheese

Brown rice

Pico de gallo

Cashew ranch

Sriracha aioli

Sundried tomato tortilla

Rinse 1 cup of quinoa under cold running water in a fine mesh strainer. Add it to a medium saucepan with 2 cups of vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the broth is absorbed. Remove from heat and let it sit covered for 5 minutes.

Rinse and Cook Quinoa

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until translucent. Then add the diced bell pepper and zucchini, cooking for another 5 minutes until tender.

Sauté Vegetables

Stir in the fresh spinach and continue to cook for 2-3 minutes until wilted. Add cumin, paprika, salt, and black pepper, mixing well to combine.

Add Spinach and Seasoning

Fluff the cooked quinoa with a fork and add it to the skillet with the sautéed vegetables. Pour in the lemon juice and mix everything thoroughly. Cook for an additional 2 minutes to heat through.

Combine Quinoa and Vegetables

Divide the quinoa and vegetable mixture among serving bowls. Top each serving with sliced avocado, chopped cilantro, and crumbled feta cheese.

Plate the SILO Comfe

Serve warm and enjoy your healthy and delicious SILO Comfe!

Enjoy!

Quinoa

Vegetable broth

Garlic, minced

Onion, chopped

Bell pepper, diced

Zucchini, diced

Spinach, fresh

Cherry tomatoes, halved

Cumin

Paprika

Lemon juice

Avocado, sliced

Fresh cilantro, chopped

Feta cheese, crumbled

In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed.

Preheat the oven to 400°F (200°C). Toss diced sweet potatoes with 1 tablespoon of olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.

Roast the Sweet Potatoes

In a large skillet, heat remaining tablespoon of olive oil over medium heat. Add chopped onion and bell pepper, and sauté for about 5-7 minutes until softened. Add minced garlic and kale, and cook for an additional 3-4 minutes until the kale is wilted.

Sauté the Vegetables

Once quinoa and sweet potatoes are cooked, add them to the skillet with the sautéed vegetables. Stir well to combine and adjust seasoning with salt and pepper to taste.

To serve, spoon the quinoa and vegetable mixture into bowls. Top with sliced avocado, crumbled feta cheese, and sprinkle with chili flakes as desired.

Plate the Dish

Sweet potatoes, diced

Kale, chopped

Red bell pepper, diced

Pepper

Chili flakes

In a food processor, add the canned chickpeas, tahini, lemon juice, garlic, olive oil, ground cumin, salt, and water.

Pulse the food processor until the mixture is smooth and creamy. If the hummus is too thick, add a little more water, 1 tablespoon at a time, blending until you reach desired consistency.

Blend Until Smooth

Taste the hummus and adjust the seasoning as needed, adding more salt or lemon juice to taste.

Taste and Adjust

Transfer the hummus into a serving bowl and drizzle with a little olive oil on top for garnish.

Serve in a Bowl

Wash and slice the cucumber, bell pepper, and carrot into sticks. Leave the cherry tomatoes whole.

Prepare Veggies

If desired, warm the pita bread by placing it in a microwave for about 10-15 seconds or on a pan over low heat for a minute, flipping halfway.

Warm Pita Bread

On a large serving platter, arrange the sliced veggies and warmed pita bread around the bowl of hummus.

Arrange the Platter

canned chickpeas

tahini

lemon juice

garlic

olive oil

ground cumin

salt

water

pita bread

cucumber

bell pepper

carrot

cherry tomatoes

Drain and rinse the canned chickpeas to remove excess sodium. Set aside.

Rinse Chickpeas

In a medium skillet, heat olive oil over medium heat. Once hot, add the rinsed chickpeas.

Heat Chickpeas

Sprinkle ground cumin, paprika, garlic powder, salt, and black pepper over the chickpeas. Stir well to coat evenly.

Add Spices

Cook for about 5-7 minutes, stirring occasionally, until the chickpeas are slightly crispy and heated through.

Cook Chickpeas

Remove from heat and squeeze lime juice over the chickpeas. Stir to combine.

Add Lime Juice

Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

Warm Tortillas

Slice the avocado in half, remove the pit, and scoop out the flesh. Slice it into thin wedges.

Prepare Avocado

Chop the fresh cilantro and finely dice the red onion.

Chop Toppings

To assemble the tacos, place a portion of the spiced chickpeas onto each tortilla, followed by avocado slices, chopped cilantro, and diced red onion.

Assemble Tacos

Serve with lime wedges on the side for additional flavor.

Canned chickpeas

Ground cumin

Garlic powder

Lime juice

Corn tortillas

Avocado

Fresh cilantro

Lime wedges

Preheat Oven

Slice the baguette into 1/2-inch thick slices. Arrange the slices on a baking sheet.

Prepare the Baguette

Using a brush, coat one side of each baguette slice with olive oil.

Brush with Olive Oil

Dice the fresh tomatoes into small pieces and place them in a mixing bowl.

Chop Tomatoes

Mince the garlic cloves and chop the fresh basil leaves. Add both to the bowl with the diced tomatoes.

Add Garlic and Basil

Sprinkle the salt and black pepper into the tomato mixture. Stir everything together until well combined.

Season the Mixture

Place the baking sheet in the preheated oven and toast the baguette slices for about 5-7 minutes, or until they are golden brown.

Toast the Bread

Remove the toasted baguette slices from the oven and let them cool slightly. Top each slice with a generous spoonful of the tomato mixture.

Top with Tomato Mixture

Arrange the bruschetta on a serving platter and serve immediately while still warm.