A premium Angus beef burger, cooked to perfection.

Ditto's Certified Angus Burger

Thai Wings

A delicious cod dish with a citrus twist.

Citrus Atlantic Cod

One of the best pumpkin pies you'll ever eat.

Pumpkin Pie

Crisp lettuce wraps filled with savory Asian-inspired fillings.

Asian Lettuce Wraps

In a mixing bowl, combine the ground chuck, salt, black pepper, garlic powder, and onion powder. Mix gently until just combined, then form into two equal patties.

Prepare the Beef Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side for medium doneness, or until they reach your desired level of doneness.

Cook the Patties

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

Add Cheese

While the burgers are cooking, slice the burger buns and toast them on the grill or in a toaster until golden brown.

Toast the Buns

Place a lettuce leaf on the bottom half of each toasted bun, add the burger patty with melted cheese, top with tomato slices, and finish with ketchup and mustard to taste. Place the top half of the bun to complete the burger.

Assemble the Burger

Certified Angus Beef Ground Chuck

Salt

Black Pepper

Garlic Powder

Onion Powder

Burger Buns

Lettuce Leaves

Tomato Slices

Cheddar Cheese Slices

Ketchup

Mustard

In a large bowl, combine soy sauce, lime juice, fish sauce, brown sugar, Sriracha, garlic, and ginger. Mix well until the sugar is dissolved. Add the chicken wings and toss to coat. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.

Marinate the Wings

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.

Preheat the Oven

Remove the wings from the marinade and arrange them in a single layer on the wire rack. Bake in the preheated oven for 40-45 minutes, turning halfway through, until the wings are golden brown and crispy.

Bake the Wings

Once cooked, remove the wings from the oven and sprinkle with chopped cilantro before serving. Serve with extra Sriracha on the side if desired.

Garnish and Serve

Chicken wings

Soy sauce

Lime juice

Fish sauce

Brown sugar

Sriracha sauce

Garlic, minced

Ginger, minced

Cilantro, chopped

In a bowl, combine orange juice, lemon juice, lime juice, minced garlic, olive oil, salt, and black pepper. Mix well. Place the cod fillets in the marinade, ensuring they are well coated. Cover and refrigerate for 30 minutes.

Marinate the Cod

Lightly grease a baking dish with olive oil. Remove the cod from the marinade and place it in the baking dish. Pour the remaining marinade over the fish.

Prepare the Baking Dish

Place lemon slices on top of the cod fillets for added flavor.

Add Lemon Slices

Bake in the preheated oven for 15-20 minutes, or until the cod is opaque and flakes easily with a fork.

Bake the Cod

Once cooked, remove from the oven and sprinkle with fresh parsley before serving.

Atlantic cod fillets

orange juice

lemon juice

lime juice

garlic cloves, minced

olive oil

fresh parsley, chopped

salt

black pepper

lemon slices

Prepare the Oven

In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, pumpkin pie spice, vanilla extract, and salt. Whisk until smooth and well blended.

Mix the Ingredients

Pour the pumpkin filling into the prepared pie crust, spreading it evenly.

Fill the Pie Crust

Bake in the preheated oven for 15 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until a knife inserted into the center comes out clean.

Bake the Pie

Remove the pie from the oven and let it cool on a wire rack. Serve chilled or at room temperature, optionally topped with whipped cream.

Cool and Serve

canned pumpkin puree

granulated sugar

brown sugar

eggs

evaporated milk

pumpkin pie spice

vanilla extract

pie crust

In a large skillet over medium heat, add the ground chicken and cook until browned, about 5-7 minutes. Drain excess fat if necessary.

Cook the Filling

Stir in the chopped mushrooms, green onion, garlic, and ginger. Cook for an additional 5 minutes until the mushrooms are tender.

Add Vegetables

Add the soy sauce, sesame oil, rice vinegar, and chopped water chestnuts. Stir to combine and cook for another 3-4 minutes. Season with salt and pepper to taste.

Season the Mixture

Remove the skillet from heat and allow the mixture to cool slightly. Spoon the filling into individual lettuce leaves to serve.