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Homemade Sauces

Try our amazing plant-powered vegetarian dishes!

Vegetarian Dishes

Don't eat gluten? No problem! Try our awesome gluten-free dishes!

Gluten-Free Dishes

Try our amazing plant-powered vegan dishes!

Vegan Dishes

Wood Fire Pizza is just the best! Come try an incredible authentic wood fire pie!

Wood Fire Pizza

Our award-winning food has something amazing for everyone!

Award-Winning Food

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Craft Cocktails

In a medium saucepan, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper.

Combine Ingredients

Bring the mixture to a simmer over medium heat, stirring occasionally.

Simmer

Taste and add hot sauce to your desired spice level. Simmer for an additional 10 minutes.

Adjust Flavor

Remove from heat and let cool. Store in an airtight container in the refrigerator.

Cool and Store

In a bowl, combine mayonnaise, Sriracha sauce, lemon juice, garlic powder, and salt.

Mix Ingredients

Whisk the ingredients together until smooth and well combined.

Whisk Together

Taste the mayo and adjust spiciness or seasoning as needed.

Taste and Adjust

Transfer to a container and refrigerate until ready to use.

Store

In a mixing bowl, soften the butter at room temperature.

Soften Butter

Add minced garlic, chopped parsley, chopped basil, and salt to the softened butter.

Add Garlic and Herbs

Mix all the ingredients together until fully combined.

Mix Well

Transfer to a container and refrigerate for at least 30 minutes before serving.

Chill and Serve

Ketchup

Brown Sugar

Apple Cider Vinegar

Worcestershire Sauce

Smoked Paprika

Garlic Powder

Onion Powder

Salt

Black Pepper

Hot Sauce

Mayonnaise

Sriracha Sauce

Lemon Juice

Butter

Garlic, minced

Fresh Parsley, chopped

Fresh Basil, chopped

Rinse the quinoa under cold water, then combine it with 2 cups of water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Fluff with a fork and set aside.

Prepare the Quinoa

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped bell pepper and zucchini, and cook for about 5 minutes until softened.

Sauté the Vegetables

Stir in the chickpeas, spinach, cumin, paprika, salt, and black pepper. Cook for another 5 minutes, stirring occasionally, until the spinach wilts and everything is heated through.

Add the cooked quinoa to the skillet and mix well. Squeeze the lemon juice over the top and stir in the chopped parsley. Cook for an additional minute to combine the flavors.

Finish the Dish

Serve warm as a main dish or a side. Enjoy your delicious plant-powered vegetarian dish!

Serve

Chickpeas

Quinoa

Bell Pepper (red or yellow)

Zucchini

Spinach

Olive Oil

Garlic (minced)

Cumin

Paprika

Lemon (juiced)

Fresh parsley (chopped)

Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let it cool.

Cook Quinoa

While the quinoa is cooking, prepare the vegetables by chopping the cherry tomatoes, cucumber, red bell pepper, and red onion. Place them in a large mixing bowl.

Prepare Vegetables

Once the quinoa is cooled, add it to the mixing bowl with the vegetables. Add the chopped parsley.

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Pour the dressing over the salad and toss gently to combine.

Dress the Salad

Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to let the flavors blend.

Water

Cherry tomatoes, halved

Cucumber, diced

Red bell pepper, diced

Red onion, finely chopped

Fresh parsley, chopped

Olive oil

Lemon juice

Black pepper

Press the tofu for 15 minutes to remove excess moisture, then cube it.

Prepare the Tofu

In a large skillet, heat olive oil over medium heat. Add garlic and ginger, sautéing for 1 minute until fragrant.

Add broccoli, bell pepper, carrot, and snap peas to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.

Add Veggies

Push the vegetables to one side of the skillet and add the cubed tofu to the other side. Cook for 5 minutes, allowing it to brown slightly.

Cook the Tofu

Pour soy sauce over the entire stir-fry, stirring to combine. Season with salt and pepper to taste.

Combine and Season

Sprinkle with sesame seeds, stir well, and serve hot.

Finish and Serve

Broccoli florets

Bell pepper, sliced

Carrot, julienned

Snap peas

Firm tofu, cubed

Soy sauce

Ginger, grated

Sesame seeds

Salt and pepper

In a bowl, combine warm water and yeast. Let it sit for 5 minutes until frothy. In a larger bowl, mix flour and salt. Make a well in the center and add the yeast mixture and olive oil. Stir until a dough forms.

Prepare the Dough

Transfer the dough to a floured surface and knead for about 10 minutes until smooth. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours or until doubled in size.

Knead the Dough

Prepare your wood fire oven and preheat it to around 700°F (370°C).

Preheat the Wood Fire Oven

Once the dough has risen, punch it down and divide it into 2-4 equal portions. Roll out each portion into a 10-12 inch circle. Add your favorite sauce, cheese, and toppings.

Shape the Pizza

Carefully place the pizza in the wood fire oven. Bake for 2-5 minutes, rotating as needed, until the crust is golden and the cheese is bubbling.

Bake the Pizza

Remove the pizza from the oven, let it cool slightly, slice, and serve hot.

All-purpose flour

Warm water

Active dry yeast

In a bowl, combine olive oil, minced garlic, fresh rosemary, salt, black pepper, and lemon juice. Add the chicken breasts and coat them well. Cover and let marinate in the refrigerator for at least 30 minutes.

Marinate the Chicken

Preheat a grill or skillet over medium-high heat. Remove chicken from the marinade and cook for about 6-7 minutes on each side or until cooked through and juices run clear. Remove from heat and let rest for a few minutes.

Cook the Chicken

In a large bowl, mix the mixed greens and halved cherry tomatoes. Drizzle with olive oil and season with salt and pepper to taste.

Prepare the Salad

Slice the cooked chicken and arrange it over the salad. Sprinkle grated Parmesan cheese on top and serve immediately.

Homemade Sauces

Vegetarian Dishes

Gluten-free Dishes

Vegan Dishes

Wood Fire Pizza

Award-winning Food

Craft Cocktails