Charlene Temple

Soup or Salad

Iced Tea

Lemonade

Fried chicken strips, choice of Honey Mustard, BBQ Sauce, or Ranch on the side

Chicken Tenders

1/2 lb burger, aioli, lettuce, tomato, pickle, red onion, cucumbers

L Street Hamburger

Juice

Iced Lemonade

Soft Drink or Tea

Fruit

Grilled chicken with romaine, parmesan, Caesar dressing.

Grilled Chicken Caesar Wrap

Cuban Sandwich

Fried shrimp with mixed greens and Cajun mayo.

Fried Shrimp Po' Boy

1/2 Swiss Burger Melt

Grilled or fried chicken with lettuce, tomato, onion.

Grilled Chicken Sandwich

Mocktails

Hamburger with tomato, pickle, red onion, cucumbers.

1/2 Street Burger

Lavender Arnold Palmer

Soft Drink

Coffee or Tea

Side Salad

French Fries

Fresh Fruit

Coleslaw

In a large pitcher, combine 1 cup of fresh lemon juice with 1 cup of simple syrup. Stir well until fully mixed.

Mix Lemon Juice and Simple Syrup

Slowly pour in 4 cups of club soda to the pitcher. Gently stir to combine, being careful not to agitate the soda too much.

Add Club Soda

In each serving glass, add 1 cup of ice cubes to keep the drink cool.

Prepare Glasses

Pour the prepared lemon soda mixture from the pitcher over the ice in each glass until filled to about 3/4 full.

Pour the Beverage

Top each drink with a handful of fresh berries and a slice of lemon. Serve immediately and enjoy your refreshing Charlene Temple!

Garnish and Serve

Lemon Juice

Simple Syrup

Club Soda

Fresh Berries (Strawberries, Raspberries, or Blueberries)

Lemon Slices

Ice Cubes

In a large pot, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes until the onion is translucent.

Sauté the Vegetables

Add minced garlic, diced carrots, and diced celery to the pot. Cook for an additional 5 minutes, stirring occasionally.

Add Garlic and Other Vegetables

Pour in the vegetable broth and add the canned diced tomatoes, Italian seasoning, salt, and black pepper. Stir to combine.

Combine Broth and Seasonings

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.

Simmer the Soup

Stir in the fresh spinach and let it cook for another 5 minutes until wilted. Taste and adjust seasoning if necessary.

Add Spinach

In a large salad bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.

Prepare the Vegetables

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

Make the Dressing

Drizzle the dressing over the salad and toss gently to combine. Top with crumbled feta cheese before serving.

Combine and Serve

Olive Oil

Onion, diced

Garlic, minced

Carrots, diced

Celery, diced

Vegetable Broth

Diced Tomatoes (canned)

Italian Seasoning

Salt

Black Pepper

Spinach, fresh

Mixed Greens

Cherry Tomatoes, halved

Cucumber, sliced

Red Onion, thinly sliced

Feta Cheese, crumbled

Balsamic Vinegar

In a medium saucepan, bring 4 cups of water to a boil over high heat.

Boil the Water

Once the water is boiling, remove from heat and add 4 black tea bags. Allow to steep for 5-7 minutes, depending on your desired strength.

Steep the Tea

After steeping, remove the tea bags and discard them.

Remove Tea Bags

If you like your iced tea sweet, stir in 1 cup of granulated sugar or honey while the tea is still warm. Mix until fully dissolved.

Add Sweetener (if desired)

Allow the tea to cool to room temperature, then refrigerate for at least 1 hour or until cold.

Cool the Tea

If desired, add lemon slices and fresh mint leaves to the cooled tea for added flavor.

Add Flavor

Fill glasses with ice cubes (about 1 cup per glass).

Pour the chilled tea over the ice cubes in each glass.

Pour the Tea

Garnish with additional lemon slices and fresh mint leaves if desired. Serve immediately.

Black tea bags

Water

Granulated sugar

Honey

Lemon slices

Fresh mint leaves

Ice cubes

Additional lemon slices

Roll the lemons on the countertop to soften them. Cut each lemon in half and use a citrus juicer to extract the juice into a measuring cup. Strain the juice to remove seeds and pulp if desired.

Juicing the Lemons

In a large pitcher, combine 1 cup of granulated sugar and 1 cup of warm water. Stir until the sugar is completely dissolved to create a simple syrup.

Mixing Sugar and Water

Add the freshly squeezed lemon juice (from about 4 lemons) and 3 cups of cold water to the pitcher with the sugar syrup. Stir well to combine.

Combining Ingredients

Taste the lemonade and adjust the sweetness by adding more sugar or water as needed. Stir until fully combined.

Adjusting Sweetness

Chill the lemonade in the refrigerator for at least 30 minutes. Serve over ice cubes in glasses, garnished with mint leaves and lemon slices if desired.

Chilling and Serving

Fresh Lemons

Granulated Sugar

Mint Leaves

Cut the chicken breast fillets into strips, about 1 inch wide.

Cut the Chicken

Set up three shallow bowls; one for flour mixed with salt, black pepper, garlic powder, and paprika, one for beaten eggs, and one for bread crumbs.

Prepare the Breading Station

Dredge each chicken strip first in the flour mixture, then dip into the beaten eggs, and finally coat with bread crumbs, pressing gently to adhere.

Bread the Chicken

In a large frying pan, heat vegetable oil over medium-high heat until it shimmers.

Heat the Oil

Carefully add the breaded chicken strips to the hot oil in batches, being sure not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and cooked through.

Fry the Chicken

Remove the chicken tenders from the oil and place them on a paper towel-lined plate to drain excess oil.

Drain the Chicken

Arrange the chicken tenders on a serving platter and serve with honey mustard, BBQ sauce, and ranch dressing on the side.

Serve with Dipping Sauces

Chicken breast fillets

All-purpose flour

Eggs

Bread crumbs

Black pepper

Garlic powder

Paprika

Vegetable oil

Honey Mustard

BBQ Sauce

Ranch Dressing

In a bowl, combine the ground beef with salt and black pepper. Mix gently without overworking the meat.

Season the Beef

Divide the seasoned beef into two equal portions and gently shape each portion into a patty, about 3/4 inch thick.

Form Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side or until they reach your desired doneness.

Cook the Patties

Prepare the Garlic

In a small bowl, combine mayonnaise, minced garlic, lemon juice, and salt. Stir until well mixed and set aside.

Mix the Aioli

Wash and chop the lettuce, slice the tomato, pickles, red onion, and cucumbers as desired.

Chop the Vegetables

If desired, toast the burger buns on the grill or in a toaster until golden brown.

Toast the Buns

Spread a generous amount of aioli on the bottom half of each bun. Place the cooked burger patty on top, followed by lettuce, tomato, pickles, red onion, and cucumbers. Top with the other half of the bun.

Build the Burger

Ground beef (80/20)

Mayonnaise

Garlic

Lemon juice

Lettuce

Tomato

Pickles

Red onion

Cucumbers

Burger buns

Thoroughly wash the oranges, apples, and lemons under running water to remove any dirt or pesticides.

Wash the Fruits

Peel the lemons and oranges. Cut the apples into quarters, removing the seeds.

Peel and Cut

Using a citrus juicer, extract the juice from the peeled oranges and set aside in a large bowl.

Juicing the Oranges

Pass the apple quarters through a juicer or blender, adding a little water if necessary to help blend smoothly, and strain to separate the juice from the pulp.

Juicing the Apples

Juice the peeled lemon using a citrus juicer and mix the lemon juice with the orange juice.

In a large pitcher, combine the orange juice, apple juice, and lemon juice.

Combine Juices

Stir in the honey and sugar until fully dissolved.

Add Sweeteners

If the juice is too thick, add filtered water to reach your desired consistency.

Adjust Consistency

Refrigerate the juice for at least 30 minutes before serving. Pour into glasses and enjoy chilled.

Chill and Serve

Oranges

Apples

Lemons

Sugar

Filtered Water

In a medium saucepan, bring 4 cups of water to a boil.

Boil Water

Once the water is boiling, remove it from heat and add 2 tablespoons of dried lavender flowers. Cover and let steep for about 10 minutes.

Steep Lavender

After steeping, strain the tea through a fine mesh sieve to remove the lavender flowers. If desired, stir in honey to sweeten. Allow the tea to cool completely.

Strain Tea

In a small saucepan, combine 1 cup of granulated sugar and 1 cup of water.

Combine Ingredients

Heat the mixture over medium heat, stirring until the sugar has completely dissolved.

Dissolve Sugar

Once the sugar is dissolved, remove from heat and mix in 1 cup of freshly squeezed lemon juice. Allow the syrup to cool.

Add Lemon Juice

In a large pitcher, combine 2 cups of cooled lavender tea and 1 cup of lemon simple syrup.