Adel Wauke

Mojito

Margarita

Creamy cheesecake with a graham cracker crust

Cheesecake

Grilled Salmon

Classic Italian meat sauce over spaghetti

Spaghetti Bolognese

Fried Calamari

Lemonade

Coke

Rich chocolate cake with a creamy frosting.

Chocolate Cake

Coffee-flavored Italian dessert made with mascarpone cheese.

Tiramisu

Pasta with eggs, cheese, pancetta, and pepper.

Spaghetti Carbonara

Juicy beef patty with cheese, lettuce, tomato, and onion.

Cheeseburger

Grilled bread topped with tomatoes, basil, and balsamic glaze.

Bruschetta

Toasted bread topped with garlic and butter.

Garlic Bread

Lagunitas Draw

PBR Draw

Bottled Soda

Canned Soda

Cheese Sauce

Bacon

Fried Egg

House Dressing

LFF Sauce

Season the chicken breast with salt, black pepper, paprika, and cumin. Let it marinate for at least 15 minutes.

Prepare the Chicken

Rinse the quinoa under cold water. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes or until the quinoa is fluffy and the liquid has been absorbed.

Cook the Quinoa

In a skillet, heat the olive oil over medium heat. Add the marinated chicken breast and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let it rest for a few minutes before slicing.

Cook the Chicken

In the same skillet, add minced garlic and sauté for 1 minute. Then add the fresh spinach and cook until wilted, about 2-3 minutes.

Sauté the Spinach

In a large bowl, combine the cooked quinoa, sautéed spinach, and sliced chicken. Toss gently to mix. Serve topped with crumbled feta cheese, chopped parsley, and lemon wedges on the side.

Combine and Serve

Chicken breast

Quinoa

Spinach, fresh

Olive oil

Garlic, minced

Vegetable broth

Salt

Black pepper

Paprika

Cumin

Feta cheese, crumbled

Fresh parsley, chopped

Lemon wedges

In a sturdy glass or cocktail shaker, add 10 fresh mint leaves and 2 tablespoons of granulated sugar.

Prepare the Mint

Using a muddler or the back of a spoon, gently press the mint leaves and sugar together to release the mint oils. Be careful not to tear the leaves too much.

Muddle the Ingredients

Cut the lime in half and squeeze the juice from both halves into the glass. You can also chop the lime into wedges and add them directly into the glass for more flavor.

Add Lime Juice

Pour 2 ounces of white rum into the glass with the muddled mint, sugar, and lime juice.

Mix in the Rum

Fill the glass with ice cubes (about 1 cup) to chill the mixture.

Add Ice

Pour 4 ounces of soda water over the ice and other ingredients, filling the glass.

Top with Soda Water

Stir the mojito gently to combine all the ingredients. Garnish with a sprig of mint and a lime wedge if desired. Serve immediately.

Garnish and Serve

Fresh Mint Leaves

Lime

Granulated Sugar

White Rum

Soda Water

Ice Cubes

Take a lime wedge and run it around the rim of a chilled glass. Dip the rim into a plate with salt to coat it evenly.

Prepare the Glass

In a cocktail shaker, combine 2 oz of tequila, 1 oz of lime juice, and 1 oz of triple sec.

Mix the Ingredients

Fill the shaker with ice cubes (approximately 1 cup) and secure the lid.

Shake the cocktail shaker vigorously for about 15 seconds to mix and chill the ingredients.

Shake Well

Strain the mixture into the prepared glass over fresh ice or serve straight up, depending on your preference.

Strain and Serve

Garnish the drink with a lime wedge on the rim of the glass.

Garnish

Tequila

Lime Juice

Triple Sec

Lime Wedge

Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until all crumbs are evenly coated.

Prepare the Crust

Press the mixture into the bottom of a 9-inch springform pan. Make sure to pack it tightly and evenly across the bottom.

Form the Crust

Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool while preparing the filling.

Bake the Crust

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar and continue to beat until well combined.

Prepare the Filling

Blend in the sour cream, vanilla extract, and one egg at a time, mixing well after each addition until the mixture is smooth and creamy.

Add Remaining Ingredients

Pour the filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.

Bake the Cheesecake

Turn off the oven, crack the oven door, and let the cheesecake cool inside for about 1 hour. Then refrigerate for at least 4 hours or overnight before serving.

Cool the Cheesecake

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Sour cream

Vanilla extract

Eggs

In a bowl, whisk together olive oil, lemon juice, minced garlic, dill, salt, and black pepper. Add the salmon fillets, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes.

Marinate the Salmon

Preheat the grill to medium-high heat, around 375°F (190°C).

Preheat Grill

In a separate bowl, toss asparagus, bell peppers, and zucchini with olive oil, salt, and black pepper.

Prepare Vegetables

Once the grill is hot, add the vegetables and cook for about 5-7 minutes, turning occasionally until tender and slightly charred.

Grill Vegetables

Remove the salmon from the marinade and place it on the grill. Cook for about 4-5 minutes on each side or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Grill Salmon

Plate the grilled salmon alongside the grilled seasonal vegetables. Garnish with a slice of lemon and fresh dill if desired.

Serve

Salmon fillets

Lemon juice

Dill, fresh or dried

Asparagus, trimmed

Bell peppers, sliced

Zucchini, sliced

Olive oil (for vegetables)

Salt (for vegetables)

Black pepper (for vegetables)

Fill a large pot with water and add salt. Bring to a boil over high heat.

Boil Water

Add the spaghetti to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.

Cook Spaghetti

Once cooked, drain the spaghetti in a colander and set aside.

Drain Pasta

In a large skillet or saucepan, heat the olive oil over medium heat.

Heat Oil

Add the finely chopped onion, carrot, and celery to the skillet. Sauté until the vegetables are softened, about 5-7 minutes.

Sauté Vegetables

Stir in the minced garlic and cook for an additional minute until fragrant.

Add Garlic

Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned, about 8-10 minutes.

Brown the Meat

Stir in the crushed tomatoes, tomato paste, and red wine. Mix well.

Add Tomatoes and Wine

Add the dried oregano, dried basil, salt, and black pepper. Stir to combine.

Season the Sauce

Reduce the heat to low and let the sauce simmer for about 20-30 minutes, stirring occasionally.

Simmer

Plate the cooked spaghetti and ladle the Bolognese sauce over the top. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves.

Spaghetti

Olive Oil

Onion, finely chopped

Carrot, finely chopped

Celery, finely chopped

Ground beef

Canned tomatoes, crushed

Tomato paste

Red wine

Dried oregano

Dried basil

Parmesan cheese, grated

Fresh basil leaves, for garnish

If using whole calamari, clean and slice the squid into rings about 1/2 inch thick. Rinse under cold water and pat dry with paper towels.

Clean the Calamari

Place the cleaned calamari rings in a bowl and pour in the buttermilk. Let them marinate for at least 30 minutes in the refrigerator.

Marinate in Buttermilk

In a separate bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and cayenne pepper. Mix well.

Prepare the Coating

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Remove the calamari from the buttermilk and let excess liquid drip off. Dredge the calamari rings in the flour mixture, ensuring they are fully coated.

Coat the Calamari

Carefully add the coated calamari to the hot oil in batches. Fry for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Calamari

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté the Garlic

Add the canned crushed tomatoes, oregano, basil, salt, and black pepper to the saucepan. Stir to combine.

Add Tomatoes and Seasonings

Bring the sauce to a gentle simmer. Reduce heat to low and let it cook for about 20 minutes, stirring occasionally.

Simmer the Sauce

calamari rings

all-purpose flour

cornstarch

salt

black pepper

garlic powder

cayenne pepper

buttermilk

vegetable oil

canned crushed tomatoes

olive oil

garlic cloves, minced

dried oregano

dried basil

Roll the lemons on a countertop to help release the juice. Cut each lemon in half and use a citrus juicer or reamer to extract the juice into a measuring cup. You should have about 1 cup of lemon juice.

Juicing the Lemons

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