Roederer Estate Brut

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

cranberry almond granola, vanilla greek yogurt, fresh fruit, whipped cream

BREAKFAST BANANA SPLIT

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Wash and chop the bell peppers, broccoli, and carrots into bite-sized pieces. Slice the onion and mince the garlic. Grate the ginger.

Prepare the Vegetables

In a small bowl, whisk together the soy sauce, sesame oil, honey or maple syrup, cornstarch, and water until well combined. Set aside.

Mix the Sauce

In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.

Heat the Oil

Add the onion to the hot oil and sauté for 2 minutes until translucent. Then, add the garlic and ginger, and cook for an additional 1 minute until fragrant.

Cook the Vegetables

Add the bell peppers, broccoli, carrots, and snow peas to the skillet. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.

Add the Rest of the Vegetables

Pour the prepared sauce over the stir-fried vegetables. Stir well to combine and cook for an additional 2-3 minutes until the sauce thickens slightly.

Add the Sauce

Season with salt and pepper to taste. Remove from heat and serve immediately.

Season and Serve

Bell Peppers (mixed colors)

Broccoli florets

Carrot (sliced)

Snow Peas

Onion (sliced)

Garlic (minced)

Ginger (grated)

Soy Sauce

Sesame Oil

Honey or Maple Syrup

Cornstarch

Water

Vegetable Oil

Salt

Pepper