chopped israeli salad, chickpeas, kalamata olives, feta, tzatziki drizzle

Mediterranean Grilled Lemon-Herb Chicken Breast Bowl

Assorted Tea Blends

Coke, Diet Coke, Sprite, Orange Fanta, Dr. Pepper, Ginger Ale

Soda

Decaffeinated Columbia

Extracto Mother's Blend Coffee

Fresh Squeezed Juice

Chocolate Milk

Milk

Latte

Virgil's Root Beer

Evian Non-Sparkling Mineral Water

Hot Apple Cider

Hot Chocolate

Mocha

Espresso (double)

Strawberry Lemonade

Smoothie

Cranberry, Pineapple, or Tomato Juice

two scoops of housemade vanilla ice cream & Virgil's Root Beer

Root Beer Float

Cappuccino

Hand-Dipped Chocolate or Vanilla Shake

Housemade Lemonade

Sliced Banana

Perrier Sparkling

In a bowl, whisk together 3 tbs olive oil, 3 tbs lemon juice, 1 tbs lemon zest, minced garlic, chopped oregano, chopped parsley, 1 tsp dried thyme, 1.5 tsp kosher salt and 1 tsp black pepper until combined.

Prepare the marinade

Place 4 chicken breasts in a shallow dish or resealable bag. Pour marinade over chicken, turning to coat thoroughly. Refrigerate at least 30 minutes and up to 4 hours (longer will deepen flavor).

Marinate the chicken

About 20 minutes before cooking, remove chicken from fridge to come to room temperature so it cooks evenly.

Bring to room temperature

Preheat grill or grill pan to medium-high (about 425°F/220°C). Oil the grates lightly. Grill chicken 5–7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain into strips.

Grill the chicken

While chicken marinates, combine diced cucumber, diced tomatoes, 1/2 cup finely diced red onion, 1/2 cup chopped parsley and optional 2 tbs chopped mint in a bowl. Drizzle with 2 tbs olive oil, 1 tbs lemon juice, 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss gently and refrigerate until assembly.

In a small bowl, toss 1.5 cups drained and rinsed chickpeas with 1 tbs olive oil, 1/2 tsp lemon zest, 1/4 tsp cracked black pepper and 1/4 tsp sea salt. Fold in 1/2 cup halved kalamata olives. For a warm option, sauté the chickpeas in a skillet over medium heat 3–4 minutes until heated through and slightly golden; otherwise keep chilled.

Grate 1/2 cup cucumber, then squeeze in a clean towel or paper towel to remove excess moisture. In a bowl combine 1 cup Greek yogurt, the squeezed grated cucumber, 1 minced garlic clove, 1 tbs lemon juice, 1 tbs chopped dill, 1 tsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust seasoning. Chill until ready to serve.

Divide 3 cups cooked rice or quinoa among 4 bowls (about 3/4 cup per bowl). Drizzle each serving with a little of the 1 tbs olive oil reserved for assembly.

On each bowl, arrange a portion of sliced grilled chicken, 3–4 tbs Israeli salad, about 1/3 cup chickpeas and olives, and a sprinkle of crumbled feta (about 3 tbs).

Finish each bowl with a generous spoonful (about 2 tbs) of tzatziki drizzle, a sprinkle of chopped parsley, a dusting of sumac if using, and a lemon wedge on the side.

Serve immediately so the chicken is warm. Leftovers keep covered in the refrigerator for up to 3 days; keep tzatziki separate until serving.

boneless skinless chicken breasts

extra-virgin olive oil

fresh lemon juice

lemon zest

garlic cloves, minced

fresh oregano, chopped (or 1 tsp dried)

fresh parsley, chopped

dried thyme

kosher salt

black pepper, freshly ground

English cucumber, diced (or 2 small cucumbers)

vine-ripened tomatoes, diced

red onion, finely diced

fresh mint, chopped (optional)

black pepper

canned chickpeas, drained and rinsed

kalamata olives, pitted and halved

cracked black pepper

sea salt

Greek yogurt (full-fat or 2%)

cucumber, grated and squeezed dry

garlic clove, minced

fresh dill, chopped (or 1 tsp dried)

feta cheese, crumbled

short-grain rice or cooked quinoa

lemon wedges

sumac (optional)

Boil 2 cups of water and add 2 teaspoons of black tea leaves. Let it steep for 5 minutes, then strain into a teapot.

Preparing Black Tea

Boil 2 cups of water and let it cool for a minute. Add 2 teaspoons of green tea leaves and steep for 3 minutes. Strain and combine with black tea in the teapot.

Preparing Green Tea

Boil 2 cups of water and add 2 teaspoons of your chosen herbal tea. Let it steep for 5 minutes, then strain and mix with the other teas in the teapot.

Preparing Herbal Tea

Add 1 tablespoon of finely grated fresh ginger to the teapot with the brewed teas. Stir gently.

Infusing Ginger

Add 1 tablespoon of lemon zest to the teapot to enhance the tea's flavor.

Lemon Zest Addition

Stir in 2 tablespoons of honey to the teapot until dissolved.

Sweetening with Honey

Drop in a cinnamon stick for additional warmth and spice. Let it steep for 2-3 minutes.

Adding Cinnamon

Add fresh mint leaves to the teapot. Allow it to steep for 5 minutes to release the aroma.

Mint Infusion

Black Tea

Green Tea

Herbal Tea

Fresh Ginger

Lemon Zest

Honey

Cinnamon Stick

Mint Leaves

Gather all the soda varieties listed. Ensure you have enough space for all the bottles and a suitable serving area.

Prepare the Beverages

Open each bottle carefully to avoid spills. Pour each soda into individual cups or glasses as desired.

Serve the Beverages

Serve chilled and enjoy your selection of sodas with friends or family.

Enjoy!

Coca-Cola

Diet Coke

Sprite

Orange Fanta

Dr. Pepper

Ginger Ale

Measure out 1 cup of decaffeinated Colombian coffee beans. If you prefer a stronger flavor, you can adjust the quantity accordingly.

Prepare Coffee Beans

In a kettle or pot, bring 4 cups of water to a boil over medium-high heat.

Boil Water

Once the water is boiling, grind the decaffeinated coffee beans to a medium grind size using a coffee grinder.

Grind Coffee Beans

Add the ground coffee to a coffee maker or French press. Pour the boiling water over the coffee grounds, ensuring they are fully saturated. Allow the coffee to steep for about 4-5 minutes.

Brew the Coffee

If using a French press, press down the plunger to separate the coffee grounds from the liquid. If using a coffee maker, simply let it finish brewing.

Strain the Coffee

Pour the brewed coffee into mugs. If desired, add 0.5 cups of milk, sugar to taste, and a sprinkle of cinnamon for added flavor.

Serve

Decaffeinated Colombian Coffee Beans

Water

Milk (optional)

Sugar (optional)

Cinnamon (optional)

Begin by measuring out 0.5 cups of Indonesian coffee beans and 0.5 cups of Ethiopian coffee beans. Combine them in a bowl and mix well to ensure an even blend.

Prepare the Coffee Beans

Using a coffee grinder, grind the coffee bean mixture to a medium-coarse consistency. This helps in extracting the flavors optimally during brewing.

Grind the Coffee Beans

In a kettle, bring 4 cups of filtered water to a boil. Once boiling, remove from heat and let it sit for about 30 seconds to reach the ideal brewing temperature.

Boil the Water

Place the ground coffee in a French press or a coffee maker. Pour the hot water over the coffee grounds and let it steep for about 4-5 minutes.

If using a French press, press down the plunger slowly to separate the grounds from the brewed coffee. If using a coffee maker, proceed to the next step.

Pour the brewed coffee into cups. If desired, add 0.5 cups of milk and 2 tsp of sugar to taste. Stir well and enjoy your Extracto Mother's Blend Coffee!

Serve the Coffee

Indonesian Coffee Beans

Ethiopian Coffee Beans

Filtered Water

Wash the oranges and lemons thoroughly under running water. Peel the ginger root and chop it into small pieces.

Prepare the Ingredients

Cut the oranges in half and use a citrus juicer to extract the juice into a measuring cup. You should have about 4 cups of fresh orange juice.

Juicing the Oranges

Cut the lemon in half and similarly juice it using the citrus juicer, aiming for around 1 cup of lemon juice.

Juicing the Lemon

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

Combine the Juices

Add the chopped ginger root to the mixture in the pitcher.

Prepare the Ginger

Stir in the honey into the juice mixture until fully dissolved.

Sweetening the Juice

Add 2 cups of water to the pitcher and mix well to combine all the ingredients.

Dilute with Water

Tear the mint leaves and add them to the juice for a refreshing flavor. Adjust the amount based on your taste preference.

Add Mint Leaves

Refrigerate the juice for at least 30 minutes before serving. Serve chilled over ice if desired.

Chill and Serve

Oranges

Lemons

Ginger Root

In a small bowl, whisk together the unsweetened cocoa powder, granulated sugar, and a pinch of salt until well combined.

Prepare the Chocolate Mixture

In a small saucepan over low heat, add 1/4 cup of milk and the cocoa mixture. Stir continuously until the cocoa and sugar dissolve completely, creating a smooth chocolate syrup.

Dissolve the Cocoa Mixture

Gradually pour in the remaining milk (1 3/4 cups) into the saucepan with the chocolate syrup. Stir well until everything is thoroughly mixed and heated through, but do not let it boil.

Combine with Milk

Remove the saucepan from heat and stir in the vanilla extract.

Add Vanilla Extract

Pour the chocolate milk into a glass or mug. Top with whipped cream and sprinkle chocolate shavings on top if desired.

Unsweetened Cocoa Powder

Granulated Sugar

Vanilla Extract

Salt

Whipped Cream

Chocolate Shavings

Pour 1 gallon of milk into a large pitcher or mixing bowl.

Prepare the Milk

Add 1 tsp of vanilla extract to the milk. Stir gently to combine.

Add Flavorings

Add 2 tablespoons of sugar to the milk mixture. Stir until the sugar is fully dissolved.

Sweeten the Milk

Sprinkle in 1 tsp of cinnamon and stir well to incorporate the flavor.

Spice it Up

Pour the flavored milk over a glass filled with ice cubes. Enjoy your refreshing beverage!

Serve Chilled

Sugar

Cinnamon

Ice Cubes

Brew a shot of espresso using an espresso machine or a stovetop espresso maker. Aim for a rich and bold flavor.

Prepare the Espresso

Heat the milk in a steam wand until it reaches a temperature of around 150°F (65°C). Ensure the milk is well-textured, creating a velvety microfoam.

Steam the Milk

In a large cup, pour the shot of espresso. Slowly add the steamed milk over the espresso, allowing the two to blend together. Hold back the foam with a spoon to control the amount you pour in.

Combine Espresso and Milk

Spoon a couple of tablespoons of milk foam on top of the latte for that signature finish.

Add Milk Foam

Add sugar to taste. If desired, sprinkle a pinch of cinnamon on top for added flavor.

Sweeten and Spice (Optional)

Espresso

Steamed Milk

Milk Foam

In a large pot, bring 4 cups of water to a boil.

Once boiling, remove from heat and stir in the granulated sugar and brown sugar until fully dissolved.

Dissolve Sugars

Add the root beer extract to the mixture and stir well to combine.

Mediterranean Grilled Lemon-herb Chicken Breast Bowl