A modern twist on classic comfort food with locally sourced ingredients.

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Proof on Main

In a large pot over medium heat, add the ground beef and cook until browned. Drain excess fat.

Prepare the Base

Stir in the chopped onions, garlic, carrots, and celery. Cook for about 5 minutes, until the vegetables are tender.

Add Vegetables

Add the tomato paste, beef broth, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer.

Incorporate Flavor

Stir in the diced potatoes and cover the pot. Let it simmer for about 20 minutes, or until the potatoes are tender.

Add Potatoes

Once the potatoes are cooked, sprinkle shredded cheese on top. Cover the pot again for a few minutes until the cheese melts.

Finish with Cheese

Ladle into bowls and enjoy your modern twist on classic comfort food!

Serve

Ground beef

Chopped onions

Garlic cloves, minced

Carrots, diced

Celery, diced

Tomato paste

Beef broth

Fresh thyme, chopped

Salt

Black pepper

Potatoes, peeled and diced

Cheese, shredded (cheddar or your choice)

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

Prepare Quinoa

While quinoa is cooking, chop the cherry tomatoes, cucumber, and red bell pepper into bite-sized pieces. Set aside.

Chop Vegetables

In a large bowl, combine the cooled quinoa, chopped vegetables, feta cheese, and fresh basil.

Combine Ingredients

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.

Make Dressing

Pour the dressing over the quinoa salad and toss gently to combine. Adjust seasoning with more salt and pepper if needed.

Toss Salad

Serve the salad chilled or at room temperature, garnished with extra basil if desired.

Quinoa

Cherry Tomatoes

Cucumber

Red Bell Pepper

Feta Cheese

Fresh Basil

Olive Oil

Lemon Juice

Black Pepper

Score the skin of the duck breast in a crosshatch pattern, making sure not to cut into the meat. Season both sides with salt and black pepper.

Prepare the Duck

In a skillet over medium heat, add olive oil. Once hot, place the duck breasts skin-side down. Sear for about 6-8 minutes until the skin is crispy and golden brown. Flip the breasts and cook for another 3-4 minutes. Remove from skillet and let rest.

Sear the Duck

In the same skillet, add red wine and scrape up any browned bits from the bottom. Bring to a boil and reduce by half. Add chicken stock and thyme, then simmer until slightly thickened. Stir in butter until melted and smooth.

Make the Sauce

In a separate pot, steam or sauté the seasonal vegetables until tender yet crisp, about 5-7 minutes.

Cook the Vegetables

Slice the duck breasts and arrange them on a plate. Drizzle the red wine sauce over the top and serve alongside the seasonal vegetables.

Plate the Dish

Duck breast

Olive oil

Fresh thyme

Red wine

Chicken stock

Butter

Seasonal vegetables (e.g., carrots, asparagus)

In a bowl, combine minced garlic, rosemary, cumin, paprika, salt, black pepper, and olive oil. Rub this mixture all over the lamb shoulder and let it marinate for at least 2 hours in the refrigerator, or overnight for best results.

Marinate the Lamb

Preheat your grill to medium-high heat. If using charcoal, let the coals burn down until they are covered with white ash.

Prepare the Grill

Place the marinated lamb shoulder on the grill and cook for about 15-20 minutes on each side, or until the internal temperature reaches 145°F (medium-rare).

Cook the Lamb

In a mixing bowl, combine yogurt, lemon juice, and chopped cilantro. Mix well and season with salt to taste.

Make the Yogurt Sauce

Once the lamb is cooked, let it rest for 10 minutes before slicing. Serve the slices of lamb with the yogurt sauce and warm pita bread.

Lamb shoulder

Garlic cloves

Fresh rosemary

Cumin seeds

Paprika

Yogurt

Lemon juice

Cilantro

Pita bread

Rinse the quinoa under cold water. Cook it in a pot with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Remove from heat and let it cool.

Cook the Quinoa

While the quinoa is cooking, chop the cherry tomatoes, cucumber, bell pepper, and red onion into small pieces. Finely chop the fresh basil.

Prepare the Vegetables

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Adjust seasoning to taste.

Make the Dressing

In a large bowl, combine the cooled quinoa, chopped vegetables, fresh basil, and feta cheese. Pour the dressing over the mixture and toss gently to combine.

Serve the vibrant salad in bowls or on a platter. Enjoy your innovative dish featuring local ingredients!

Bell Pepper

Red Onion

In a bowl, mix olive oil, lemon juice, minced garlic, salt, black pepper, and paprika. Add the cod fillets and shrimp, making sure they're well coated in the marinade. Let them marinate for at least 30 minutes.

Prepare the Marinade

Preheat the Oven

Place the marinated cod fillets and shrimp in a baking dish. Pour the white wine over the seafood.

Arrange Seafood

Bake in the preheated oven for 15-20 minutes, or until the cod is flaky and the shrimp are pink and opaque.

Bake

Remove from the oven, garnish with fresh parsley, and serve immediately with lemon wedges.

Garnish and Serve

Fresh Cod Fillets

Shrimp, peeled and deveined

Lemon, juiced

Garlic, minced

Fresh Parsley, chopped

White Wine

In a large bowl, combine the ground beef, salt, and black pepper. Divide the mixture into four equal portions and shape them into burger patties.

Prepare the Patties

In a skillet over medium heat, cook the bacon slices until crispy. Remove from the skillet and place on paper towels to drain excess fat.

Cook the Bacon

In the same skillet, add the burger patties and cook for about 4-5 minutes on each side or until they reach your desired doneness. During the last minute of cooking, place a slice of cheddar cheese on top of each patty to melt.

Cook the Burgers

Toast the burger buns if desired. On the bottom half of each bun, layer lettuce, a slice of tomato, the burger patty with melted cheese, bacon, pickles, ketchup, and mustard. Top with the other half of the bun.

Assemble the Burgers

Serve the burgers immediately with your favorite sides.

Ground Beef

Bacon

Cheddar Cheese

Lettuce

Tomato

Pickles

Ketchup

Mustard

Burger Buns

Wash and dry the mixed greens. Halve the cherry tomatoes, slice the cucumber, and thinly slice the radishes.

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, radishes, and feta cheese.

Assemble the Salad

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