Alhyper

Fresh Lemonade

Layers of fresh fruit, yogurt, and granola.

Seasonal Fruit Parfait

Rich chocolate tart with vanilla ice cream.

Chocolate Tart

Foraged Greens Salad

Served with seasonal vegetables and gravy.

Roasted Chicken

House Made Mac and Cheese

Our World Famous Chocolate Chip Cookies

Grilled Cheese with Cheddar

Peach Cobbler with Whipped Cream

Roasted Chicken Thigh

Wild MD Blue Catfish

Sobo Fun Guy Farms MD Style "Crab Cake"

Sobo Fun Guy Farms Lions Mane Mushroom Steak

brown butter croutons, lime vinaigrette, basil

Franklin Co-op Farm Watermelon & Cherry Tomato Salad

Cheese and Charcuterie Board

Blue House Sourdough Focaccia

truffle mania, pork salami, soppressata, pork salami, beet raspberry cheese and charcuterie board

Chef Selection Charcuterie Board

der edel blue cheese, der alpen cheese, old german wesissa kase, served with marinated peaches, smoked almonds, honey

Local Artisanal Cheeses Board

Mushroom ragu, yorkshire pudding, beef jus

Roseda Farm Beef Coulotte

Smashed sweet potato, fennel, honeynut squash puree, pork jus

Rettland Farm Pork Loin

Habanada, charred tomato, bacon lardon, chicken jus

Redemption Spring Chicken Breast

Kale, roasted pepper, bacon lardon, basil lemon butter

Maryland Blue Catfish

Wild beech mushroom, bacon lardon, parmesan

Scratch-made Bucatini Carbonara

Season the grilled chicken breasts with salt and pepper. Grill them over medium heat for about 6-7 minutes on each side, or until fully cooked. Once cooked, let them rest for 5 minutes before slicing.

Prepare the Chicken

Wash and dry the mixed seasonal greens, cherry tomatoes, cucumber, and radishes. Chop the cucumber into thin slices and the radishes into quarters. Halve the cherry tomatoes.

Chop the Vegetables

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber slices, and radish quarters.

Combine Ingredients

Top the salad with sliced grilled chicken and crumbled feta cheese.

Add Protein

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.

Mix the Dressing

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

Dress the Salad

Mixed Seasonal Greens

Cherry Tomatoes

Cucumber

Radishes

Grilled Chicken Breast

Feta Cheese

Olive Oil

Balsamic Vinegar

Honey

Salt

Black Pepper

Roll the fresh lemons on a counter to soften them, then cut them in half. Use a citrus juicer or a fork to extract juice from the lemons. Strain the juice to remove any seeds or pulp.

Juicing the Lemons

Rinse the fresh mint leaves under cold water to clean them. Gently pat them dry with a paper towel.

Preparing the Mint

In a small saucepan, combine 1 cup of water and the granulated sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool.

Making the Sugar Syrup

In a large pitcher, combine the lemon juice, the cooled sugar syrup, and the remaining 3 cups of water. Stir well to mix all the ingredients.

Combining Ingredients

Add the fresh mint leaves to the pitcher and stir gently to infuse the mint flavor into the lemonade.

Adding Mint

Refrigerate the lemonade for at least 30 minutes to chill before serving.

Chilling the Lemonade

Serve the lemonade over ice in glasses. Garnish with lemon slices and mint sprigs if desired.

Garnishing and Serving

Fresh Lemons

Fresh Mint Leaves

Granulated Sugar

Water

Lemon Slices

Mint Sprigs

Wash the strawberries and blueberries under cold water. Remove the stems from the strawberries and slice them into quarters. Peel the banana and slice it into rounds. Peel the kiwi and slice it into thin rounds.

Prepare the Fruit

In a clear glass or bowl, start by adding a layer of Greek yogurt (about 1/4 cup). Then, add a layer of mixed fruits (1/4 cup) on top of the yogurt. Follow this with a layer of granola (2 tablespoons). Repeat the layers until the glass is filled, finishing with a layer of yogurt and a sprinkle of granola on top.

Layer the Ingredients

Serve immediately for best texture. This parfait can also be prepared ahead of time, but it is recommended to add granola just before serving to keep it crunchy.

Serve and Enjoy

Strawberries

Blueberries

Banana

Kiwi

Greek yogurt

Granola

In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

Make the Tart Crust

In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.

Gradually add the dry ingredients to the butter mixture and mix until combined.

Add ice water, one tablespoon at a time, until the dough comes together.

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the oven to 350°F (175°C). Roll out the chilled dough and fit it into a tart pan.

Prick the bottom with a fork and bake for 15-20 minutes until slightly firm. Allow to cool.

In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Prepare the Chocolate Filling

Remove from heat, add the chopped dark chocolate, and let sit for 5 minutes.

Stir until the chocolate is fully melted and smooth.

In a bowl, whisk together the eggs, sugar, and vanilla extract until combined.

Slowly pour the melted chocolate mixture into the egg mixture, whisking continuously until smooth.

Pour the filling into the cooled tart crust and bake for an additional 15-20 minutes, until set but still slightly jiggly in the center.

Allow the tart to cool completely at room temperature, then refrigerate for at least 2 hours before serving.

Slice the chocolate tart and serve with scoops of vanilla ice cream on the side.

Serve the Tart

Garnish with chocolate shavings if desired.

unsalted butter

granulated sugar

all-purpose flour

cocoa powder

salt

ice water

dark chocolate (70% cocoa), chopped

heavy cream

large eggs

vanilla extract

vanilla ice cream

chocolate shavings (optional)

Thoroughly wash all foraged greens under cold running water to remove any dirt or insects.

Wash the Greens

Pat the washed greens dry with a clean kitchen towel or use a salad spinner to remove excess water.

Dry the Greens

Tear or chop the greens into bite-sized pieces and place them in a large salad bowl.

Tear or Chop

In a small bowl or a jar with a lid, combine olive oil, fresh lemon juice, orange juice, honey, salt, and black pepper.

Whisk together with a fork or seal the jar and shake vigorously until the ingredients are well combined and emulsified.

Whisk or Shake

Drizzle the citrus vinaigrette over the mixed greens in the salad bowl.

Dress the Greens

Gently toss the greens to ensure they are evenly coated with the vinaigrette.

Toss the Salad

Serve the foraged greens salad immediately as a refreshing side dish or light meal.

Serve

Dandelion greens

Chickweed

Nasturtium leaves

Lamb's quarters

Wild spinach (or other foraged greens)

Olive oil

Fresh lemon juice

Orange juice

Honey (or maple syrup for vegan option)

Black pepper

Preheat your oven to 425°F (220°C). Pat the whole chicken dry with paper towels. Rub the chicken all over with olive oil, ensuring it gets into all the nooks and crannies.

Mince the garlic and mix it with the salt, black pepper, and chopped rosemary. Rub this mixture inside the cavity and all over the skin of the chicken.

Season the Chicken

Place the chicken breast-side up in a roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with its own juices halfway through cooking.

Roast the Chicken

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Rest the Chicken

While the chicken is roasting, wash and chop the carrots and red bell pepper. Trim the ends of the green beans.

Prepare the Vegetables

In a large skillet over medium heat, add a bit of olive oil. Add the carrots and cook for about 5 minutes. Then add the green beans and red bell pepper and cook for another 5-7 minutes until tender.

Cook the Vegetables

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.

Prepare the Gravy

Slowly add the chicken stock while whisking constantly to avoid lumps. Bring the mixture to a boil, then reduce to a simmer and cook for 5-10 minutes until thickened. Season with salt and black pepper to taste.

Add Chicken Stock

Whole chicken

Garlic

Fresh rosemary

Carrots

Green beans

Red bell pepper

Chicken stock

All-purpose flour

Butter

In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

Cook the Pasta

In the same pot, melt the unsalted butter over medium heat. Once melted, add the all-purpose flour and whisk continuously for about 2 minutes until it turns a light golden color.

Make the Cheese Sauce

Gradually pour in the milk while continuing to whisk to avoid lumps. Cook for about 5-7 minutes until the mixture thickens slightly.

Add Milk

Remove the pot from heat and stir in the shredded cheddar cheese until completely melted and smooth. Season with salt, black pepper, and paprika.

Incorporate the Cheddar Cheese

Return the cooked macaroni to the pot and stir until the pasta is fully coated with the cheese sauce.

Combine Pasta and Cheese Sauce

If desired, preheat your oven to 350°F (175°C). Transfer the mac and cheese to a baking dish, and sprinkle breadcrumbs and parmesan cheese on top. Bake for about 20 minutes until the top is golden and crispy.

Optional Topping

Remove from the oven and let it cool for a few minutes. Serve the house-made mac and cheese warm and enjoy!

Elbow Macaroni

Unsalted Butter

All-Purpose Flour

Milk

Cheddar Cheese (shredded)

Paprika

Breadcrumbs (optional for topping)

Parmesan Cheese (optional for topping)

Preheat your oven to 375°F (190°C). This ensures that the cookies bake evenly.

Preheat the Oven

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

Mix Dry Ingredients

In a large bowl, using an electric mixer, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Cream Butter and Sugars

Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract until fully combined.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.