CUCUMBERS AND FETA

roasted chicken, black Tuscan kale, crunchy golden beets, green apple, feta, candied pecans, Champagne vinaigrette

POULET RÔTI KALE SALAD

DEVILED EGGS

INGO'S CHORIZO BURRITO

romaine and cabbage mix, Arizona dates, Manchego, avocado, white beans, Marcona almonds, Mama Lil's (v)

INGO'S CHEF SALAD

black Tuscan kale, Manchego, Parmesan, red bell peppers, sunflower seeds, grapes, preserved lemon (v)

KALE AND QUINOA SALAD

scrambled eggs, cheddar cheese, crispy bacon, mayonnaise, English muffin

THE LEO

lightly toasted with butter and preserves (v)

ENGLISH MUFFIN

ancient grain granola, housemade vanilla yogurt, toasted coconut, honey, pepitas, almonds, fresh seasonal berries (v)

SALLY'S GRANOLA & YOGURT BOWL

greyhound cocktail

Wash the cucumbers thoroughly. Slice them into thin rounds and place them in a large mixing bowl.

Prepare the Vegetables

Add the crumbled feta cheese and thinly sliced red onion to the bowl with cucumbers.

Add Feta and Onions

Sprinkle the chopped fresh parsley over the cucumber mixture.

Add Parsley

Cucumbers

Feta cheese, crumbled

Red onion, thinly sliced

Fresh parsley, chopped

Preheat your oven to 425°F (220°C). Pat the whole chicken dry with paper towels.

Prepare the Chicken

Rub the chicken with olive oil, salt, black pepper, garlic powder, and paprika, ensuring it is evenly coated.

Season the Chicken

Place the chicken in a roasting pan and roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Let it rest for 10 minutes before carving.

Roast the Chicken

Wash the black Tuscan kale thoroughly. Remove the thick stems and tear the leaves into bite-sized pieces.

Prepare the Kale

Wash the golden beets, wrap them in aluminum foil, and roast in the oven alongside the chicken for about 45 minutes, or until tender. Let cool, then peel and slice.

Roast the Beets

Core the green apple and slice it into thin wedges.

Slice the Apple

In a large salad bowl, combine the kale, sliced golden beets, apple wedges, crumbled feta cheese, and candied pecans.

Combine Salad Ingredients

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

Make the Vinaigrette

Drizzle the vinaigrette over the salad and toss gently to combine.

Dress the Salad

Whole chicken

Olive oil

Salt

Black pepper

Garlic powder

Paprika

Black Tuscan kale

Golden beets

Green apple

Feta cheese

Candied pecans

Champagne vinegar

Dijon mustard

Honey

Place the large eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat.

Boil the Eggs

Once boiling, cover the saucepan, remove it from heat, and let the eggs sit for 12 minutes.

Cook the Eggs

After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This will make peeling easier.

Cool the Eggs

Gently tap each egg on a hard surface and peel under running water to remove the shell. Cut the eggs in half lengthwise.

Peel the Eggs

Remove the yolks and place them in a mixing bowl. Mash the yolks with a fork until crumbly.

Prepare the Filling

Add mayonnaise, Dijon mustard, shredded cheddar cheese, finely chopped cornichons, salt, and black pepper to the bowl with the yolks. Mix until smooth and creamy.

Mix Ingredients

Using a spoon or a piping bag, fill the hollowed egg whites with the yolk mixture.

Fill the Egg Whites

Sprinkle a little paprika over the filled eggs and garnish with chopped chives. Serve immediately or refrigerate until ready to serve.

Garnish and Serve

large eggs

mayonnaise

cheddar cheese, shredded

cornichons, finely chopped

salt

black pepper

paprika

fresh chives, chopped (for garnish)

Peel and dice the potatoes into small cubes. In a medium pot, bring water to a boil, add the diced potatoes, and cook until tender for about 15 minutes. Drain and set aside.

Cook the Potatoes

In a large skillet over medium heat, add the chorizo sausage. Cook for about 5-7 minutes, breaking it apart with a spatula until it’s fully cooked and browned. Remove from heat.

Prepare the Chorizo

In the skillet with the chorizo, add the cooked potatoes, lacto-fermented hot sauce, salt, and black pepper. Stir well until the potatoes are evenly coated with the chorizo and sauce mixture. Cook for an additional 2 minutes to heat through.

Combine Ingredients

On a clean surface, lay out a tortilla. Spoon an equal portion of the chorizo and potato mixture onto the center of the tortilla. Top with cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro.

Assemble the Burritos

Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top. Repeat this process with the remaining tortillas and filling.

Wrap the Burritos

Serve the burritos warm, with additional sour cream and lacto-fermented hot sauce on the side if desired.

Serve

Chorizo sausage

Potatoes

Lacto-fermented hot sauce

Tortillas

Cheddar cheese

Sour cream

Fresh cilantro

In a large mixing bowl, combine the romaine lettuce and cabbage mix. Toss them together until they are evenly mixed.

Prepare the Base

Add the chopped Arizona dates to the salad base. Stir gently to incorporate them throughout the greens.

Add the Dates

Sprinkle the grated Manchego cheese over the salad. Use a spatula or your hands to mix the cheese in evenly.

Incorporate the Cheese

Carefully add the diced avocado and the drained white beans to the salad. Toss gently to avoid mashing the avocado.

Include Avocado and Beans

Sprinkle the chopped Marcona almonds and sliced Mama Lil's peppers over the salad. Season with salt and black pepper to taste.

Add Nuts and Peppers

In a small bowl, whisk together the olive oil and red wine vinegar. Drizzle the dressing over the salad and toss everything together thoroughly.

Divide the salad into serving bowls and enjoy your fresh and flavorful Ingo's Chef Salad!

Romaine lettuce

Cabbage mix

Arizona dates, pitted and chopped

Manchego cheese, grated

Avocado, diced

White beans, drained and rinsed

Marcona almonds, roughly chopped

Mama Lil's peppers, sliced

Red wine vinegar

Rinse 1 cup of quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let it cool.

Prepare the Quinoa

While the quinoa cooks, wash and remove the stems from 4 cups of black Tuscan kale. Tear the leaves into bite-sized pieces and place them in a large mixing bowl. Drizzle with a little olive oil and massage the kale with your hands for about 2-3 minutes until it becomes tender.

To the bowl with the massaged kale, add the cooled quinoa, 0.5 cups of grated Manchego cheese, 0.5 cups of grated Parmesan cheese, 1 diced red bell pepper, 0.25 cups of sunflower seeds, 1 cup of halved grapes, and 2 tablespoons of finely chopped preserved lemon.

Add Remaining Ingredients

Toss all the ingredients together until well combined. Serve immediately or let it chill in the refrigerator for about 30 minutes to allow flavors to meld.

Mix and Serve

Black Tuscan Kale

Quinoa

Manchego Cheese, grated

Parmesan Cheese, grated

Red Bell Pepper, diced

Sunflower Seeds

Grapes, halved

Preserved Lemon, finely chopped

In a skillet over medium heat, cook the bacon strips until crispy, about 5-7 minutes. Remove the bacon from the skillet and place on a paper towel to drain excess fat.

Cook the Bacon

While the bacon is cooking, split the English muffins in half and toast them until golden brown. You can use a toaster or a skillet for this step.

Prepare the English Muffins

In a bowl, crack the eggs and whisk them together with salt and black pepper. Heat the butter in the same skillet over medium heat. Once melted, pour in the egg mixture. Stir gently with a spatula, cooking until the eggs are just set, about 3-4 minutes. Add the cheddar cheese and mix until melted.

Scramble the Eggs

Spread mayonnaise on the toasted halves of the English muffins. Place a portion of the scrambled eggs on one half, followed by two pieces of crispy bacon. Top with the other half of the muffin.

Assemble the Sandwich

Serve the Leo sandwiches warm, and enjoy your delicious breakfast!

eggs

cheddar cheese

bacon strips

English muffins

butter

In a small bowl, combine warm water (1 cup) and sugar (1 tablespoon). Sprinkle active dry yeast (2 teaspoons) over the top and let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine the activated yeast mixture with warm milk (0.5 cups) and melted butter (2 tablespoons). Stir until well combined.

Mix Wet Ingredients

In a separate bowl, whisk together all-purpose flour (3 cups) and salt (1 teaspoon). Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.

Combine Dry Ingredients

Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

First Rise

Once risen, punch down the dough and turn it out onto a floured surface. Roll it out to about 1-inch thickness. Cut out rounds using a biscuit cutter or glass, and place them on a baking sheet dusted with cornmeal (0.25 cups).

Shape Muffins

Cover the muffins with a towel and let them rise again for about 30 minutes.

Second Rise

Preheat a skillet or griddle over low to medium heat. Cook the muffins for about 7-10 minutes on each side, or until golden brown and cooked through.

Cook Muffins

Remove the muffins from the skillet and let them cool on a wire rack. When ready to serve, slice them in half and toast lightly. Serve with butter and preserves.

Cool and Toast

all-purpose flour

warm water

milk

active dry yeast

sugar

cornmeal

If you are making housemade vanilla yogurt, combine 2 cups of plain yogurt with 1 teaspoon of vanilla extract and 1 tablespoon of honey in a bowl. Stir well to mix the ingredients thoroughly. Let it chill in the refrigerator for at least 30 minutes.

Prepare the Yogurt

In a small skillet over medium heat, add the coconut flakes and toast them for about 3-5 minutes, stirring frequently, until they are golden brown. Remove from heat and let cool.

Toast the Coconut

In a serving bowl, layer 1 cup of ancient grain granola at the bottom. Spoon 1 cup of the prepared housemade vanilla yogurt over the granola.

Prepare the Granola Bowl

Sprinkle the toasted coconut flakes, 2 tablespoons of pepitas, and 2 tablespoons of chopped almonds over the yogurt. Finally, add 1 cup of fresh seasonal berries on top.

Add Toppings

Drizzle an additional tablespoon of honey over the entire bowl for added sweetness.

Drizzle with Honey

Serve immediately and enjoy your delicious and nutritious granola and yogurt bowl!

Ancient grain granola

Housemade vanilla yogurt

Toasted coconut flakes

Pepitas (pumpkin seeds)

Almonds, chopped

Fresh seasonal berries (strawberries, blueberries, raspberries, etc.)

Begin by preparing a highball glass. If desired, rim the glass with salt by running a grapefruit wedge around the rim and then dipping it in salt.

Prepare the Glass

In a cocktail shaker, add the vodka and grapefruit juice. Fill the shaker with ice cubes.

Secure the lid on the shaker and shake vigorously for about 15 seconds to chill and combine the ingredients.

Shake

Strain the mixture into the prepared highball glass filled with fresh ice cubes.

Strain and Serve

Garnish the cocktail with a wedge of grapefruit on the rim of the glass for a fresh touch.

Cucumbers And Feta

Poulet Rôti Kale Salad

Deviled Eggs

Ingo's Chorizo Burrito

Ingo's Chef Salad

Kale And Quinoa Salad

The Leo

English Muffin

Sally's Granola & Yogurt Bowl

Greyhound Cocktail