Hash browns topped with mushroom, onion, green pepper, and tomato, smothered with pork green chili and cheddar, 2 eggs your style, toast.

The Dude

Mediterranean

GOLDEN COLORADO

EST.2009

Cappuccino

Juice

Espresso

House Blend Coffee

Coffee, tea and other traditional breakfast beverage options available

Coffee

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Campfire

If using fresh russet potatoes: grate and squeeze out excess moisture in a clean towel until mostly dry. If using thawed frozen hash browns, spread them in a bowl and fluff with a fork.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbs butter and 1 tbs vegetable oil and swirl to coat.

Add the 3 cups of hash browns in an even layer. Press down gently with a spatula to form a compact layer. Cook undisturbed for 6–8 minutes, until the bottom is deeply golden and crisp.

Season the exposed top with 1 tsp salt and 1/2 tsp black pepper. Carefully flip the hash browns in sections or invert onto a plate and slide back into the pan. Add remaining 1 tbs butter to the pan edges and cook 5–7 minutes until the second side is golden and the interior is cooked. Reduce heat if browning too fast. Keep warm in the skillet on very low heat while you prepare toppings.

While hash browns cook, heat a separate medium skillet over medium heat and add 1 tbs olive oil.

Add diced 1/2 cup onion and 1/2 cup green pepper. Cook 3–4 minutes, stirring occasionally, until softened and beginning to brown.

Add 1 cup sliced mushrooms. Cook another 4–5 minutes until mushrooms release moisture and start to brown. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Stir in the 1/2 cup diced tomato and cook 1 minute just to warm and combine. Remove from heat and set aside. (If you prefer less moisture on hash browns, briefly drain any excess liquid from the vegetables.)

Warm 1.5 cups pork green chili in a small saucepan over medium-low heat, stirring occasionally, until hot (about 5–7 minutes). If using canned chili that is mild, stir in 2 tbs diced green chiles to boost flavor. Taste and squeeze in 1/2 lime if desired to brighten flavors.

When hash browns are hot and crisp in the skillet, evenly spread the cooked vegetable mixture across the top of the hash browns.

Spoon the warmed pork green chili over the vegetables, spreading into an even layer.

Sprinkle 1 cup shredded sharp cheddar evenly over the chili. Cover the skillet with a lid or foil and reduce heat to low for 2–3 minutes, or until the cheese melts.

While the cheese melts, heat a small nonstick skillet over medium-low and add 1 tbs butter. Crack 2 large eggs and cook to your style: sunny-side up (cook until whites set, about 3–4 minutes), over-easy (cook 2–3 min then flip 15–30 sec), over-medium (flip and cook 45–60 sec), or scrambled (beat eggs with 1/4 tsp salt and 1/8 tsp pepper and cook, stirring, until just set). Season eggs with 1/4 tsp salt and 1/8 tsp black pepper.

If you prefer your eggs baked on top of the skillet, carefully create two shallow wells in the topping, crack eggs into wells, cover and cook on low until whites set (about 5–8 minutes depending on doneness).

Toast 2 slices of bread to your preference. Spread with 1 tbs butter while hot.

Using a spatula, transfer a generous portion of the loaded hash browns onto a plate. Top with the prepared eggs.

Garnish with chopped cilantro or green onion and add hot sauce or salsa if desired.

frozen shredded hash browns (thawed) or freshly grated russet potato

unsalted butter

vegetable oil

salt

black pepper

white or yellow onion, medium, diced

green bell pepper, diced

button or cremini mushrooms, sliced

roma or vine-ripened tomato, diced (seeds removed if preferred)

olive oil

prepared pork green chili (canned or homemade)

diced green chiles (if chili is mild and you want extra heat)

lime (optional, for brightening)

sharp cheddar cheese, shredded

large eggs

unsalted butter (for eggs)

salt (for eggs)

black pepper (for eggs)

bread (your choice: sourdough, white, wheat)

butter (for toast)

fresh cilantro or chopped green onion (optional garnish)

hot sauce or salsa (optional)

Rinse the baby spinach leaves thoroughly under cold water to remove any dirt or grit. Pat them dry with a paper towel or use a salad spinner to remove excess moisture.

Prepare the Spinach

Wash the tomatoes and cut them into bite-sized pieces. You can either dice them or slice them, depending on your preference.

Chop the Tomatoes

Take the feta cheese and crumble it using your fingers or a fork into small pieces. This will help to evenly distribute the cheese throughout the salad.

Crumble the Feta

In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper until well combined. Adjust the seasoning to taste.

Combine Ingredients

In a large bowl, combine the prepared spinach, chopped tomatoes, and crumbled feta cheese. Pour the dressing over the salad and toss gently to combine all ingredients, ensuring the spinach is well coated.

Mix the Salad

Transfer the salad to serving plates or a large serving bowl. Enjoy immediately as a refreshing side dish or light meal.

Serve

Baby spinach

Tomato

Feta cheese

Extra virgin olive oil

Lemon juice

Salt

Black pepper

Preheat your oven to 350°F (175°C) to prepare for baking.

Preheat the Oven

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until well combined.

Mix Dry Ingredients

In another bowl, mix the milk, vegetable oil, eggs, vanilla extract, and lemon zest until fully blended.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.

Combine Mixtures

Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

Prepare Baking Pan

Pour the batter into the prepared baking pan and spread it evenly.

Pour Batter

Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Dish

Remove the pan from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cooling

In a small bowl, combine the powdered sugar and lemon juice to create a smooth glaze.

Prepare the Glaze

Once the baked dish has cooled, drizzle the glaze over the top and garnish with fresh berries.

Add Toppings

All-purpose flour

Granulated sugar

Baking powder

Milk

Vegetable oil

Eggs

Vanilla extract

Zest of lemon

Ground cinnamon

Powdered sugar

Fresh berries

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until evenly mixed.

In another bowl, beat the eggs and then add the milk, melted unsalted butter, and vanilla extract. Mix until well combined.

Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are okay.

Combine Wet and Dry Ingredients

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.

Prepare the Cooking Surface

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes on the other side until golden brown.

Cook the Batter

Continue cooking the remaining batter, greasing the skillet as necessary.

Repeat

Stack the cooked pancakes on a serving plate.

Plate the Pancakes

Top the pancakes with fresh berries, sprinkle with powdered sugar, and add a dollop of whipped cream.

Serve the pancakes warm with syrup or additional toppings as desired.

Serve Immediately

Unsalted butter

Fresh berries (strawberries, blueberries, or raspberries)

Whipped cream

Brew a single shot of espresso using an espresso machine or stovetop espresso maker. Pour the hot espresso into a coffee cup.

Prepare Espresso

In a small saucepan, heat the milk over medium heat until it is steaming. Do not boil the milk; you want it hot but not scalding.

Heat Milk

Using a milk frother, whisk the heated milk until it becomes frothy and doubles in volume. If you do not have a frother, you can shake the milk in a jar with a lid or whisk it vigorously in the saucepan.

Froth Milk

Pour the frothy milk over the espresso shot in the coffee cup, holding back the foam with a spoon. Then spoon the milk foam on top.

Sprinkle cocoa powder on top of the foam. Add sugar and vanilla extract to taste, stirring gently to combine.

Add Flavorings

Espresso coffee

Milk foam

Cocoa powder

Sugar

Wash all the fruits thoroughly under running water to remove any dirt or pesticides.

Prepare the Fruits

Peel the oranges and lemon. Cut the oranges and apples into quarters, removing the seeds if present. Peel the ginger.

Peel and Chop

Using a juicer or blender, add the chopped oranges, apples, lemon, and ginger. If using a blender, you may need to add the cold water to help blend smoothly.

Juice the Fruits

If using a blender, strain the juice through a fine mesh sieve or cheesecloth into a pitcher to remove pulp. If using a juicer, this step is not necessary.

Strain the Juice

Taste the juice. If desired, stir in honey or sugar to sweeten the juice to your liking.

Add Sweeteners

Pour the juice into glasses. You can add ice cubes if desired. Enjoy your fresh juice!

Serve the Juice

Oranges

Apples

Lemons

Ginger

Honey

Cold Water

Using a coffee grinder, grind 18 grams of coffee beans to a fine consistency, similar to table salt. This will enhance the extraction process during brewing.

Grind Coffee Beans

Turn on your espresso machine and allow it to preheat for about 15 minutes. Ensure that the portafilter is clean and dry.

Prepare Espresso Machine

Place the ground coffee in the portafilter basket. Use a tamper to press down firmly and evenly, creating a smooth, flat surface. This step is crucial for even extraction.

Tamp the Coffee

Lock the portafilter into the espresso machine. Start the brewing process and allow the espresso to flow into a pre-warmed cup. The extraction should take about 25-30 seconds, yielding approximately 30 ml of espresso.

Brew the Espresso

Taste the espresso. If desired, add sugar or milk/cream to enhance flavor according to your preference. Stir well if adding sugar.

Taste and Adjust

Coffee Beans

Water

Milk or Cream

In a mixing bowl, combine 2 cups of Arabica coffee beans with 1 cup of Robusta coffee beans. This blend will provide a balanced flavor with a smooth finish and a hint of strength.

Select and Measure Coffee Beans

Using a coffee grinder, grind the coffee bean mixture to a medium-coarse consistency. This helps to extract the best flavors when brewing.

Grind the Coffee Beans

In a kettle, bring 4 cups of filtered water to a boil. Allow it to reach a rolling boil for optimal brewing temperature.

Boil the Water

Once the water has boiled, pour it over the ground coffee in a French press or coffee maker. Stir gently to ensure all grounds are saturated.

Combine Coffee and Water

Let the coffee steep for about 4-5 minutes. This time allows the flavors to develop and the coffee to reach the desired strength.

Brew the Coffee

After brewing, press down the French press or pour the brewed coffee from the coffee maker into your favorite mug.

Serve the Coffee

If desired, add 2 tablespoons of sugar, 1 cup of milk or cream, and a teaspoon of vanilla extract to taste. Stir well to combine.

Customize Your Coffee

Taste your coffee and adjust the sweetness or creaminess as preferred. Enjoy your freshly brewed house blend coffee!