A variety of fresh salads to choose from.

Salads

Cheese Bread

Huge dumplings filled with authentic flavors.

Dumplings

Fresh grilled vegetables served with dill sauce.

Grilled Vegetables

Wash and chop the romaine lettuce and spinach. Halve the cherry tomatoes, slice the cucumber and red onion.

Prepare the Salad Base

Top the salad base with feta cheese, olives, shredded carrots, diced avocado, and chickpeas.

Add Toppings

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

Make the Dressing

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

Dress the Salad

Romaine lettuce

Spinach

Cherry tomatoes

Cucumber

Red onion

Feta cheese

Olives

Carrots

Avocado

Chickpeas

Olive oil

Balsamic vinegar

Honey

Salt

Black pepper

In a bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Prepare the Dough

In a large mixing bowl, combine flour, salt, garlic powder, and dried herbs. Stir in the yeast mixture and olive oil until a dough forms.

Mix Ingredients

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead the Dough

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

First Rise

After the first rise, punch down the dough and fold in the shredded cheese until evenly distributed.

Add Cheese

Shape the dough into a loaf and place it in a greased loaf pan. Cover and let it rise for another 30-45 minutes.

Shape and Second Rise

Preheat Oven

Bake the cheese bread in the preheated oven for 25-30 minutes or until golden brown and sounds hollow when tapped.

Bake the Bread

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Cool and Serve

All-purpose flour

Warm water

Active dry yeast

Sugar

Shredded cheese (cheddar, mozzarella or a mix)

Garlic powder

Dried herbs (oregano or basil)

In a large bowl, mix flour and salt. Gradually add water while stirring until a dough forms. Knead the dough for about 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.

Make the Dumpling Dough

In a separate bowl, combine ground pork, chopped green onions, minced garlic, soy sauce, sesame oil, ground ginger, and pepper. Mix well until all ingredients are fully incorporated.

Prepare the Filling

Divide the rested dough into small pieces (about the size of a golf ball). Roll each piece into a circle. Place a spoonful of filling in the center of each circle. Fold the dough over the filling and pinch the edges to seal tightly.

Assemble the Dumplings

Steam the dumplings in a steamer basket lined with parchment paper for about 15-20 minutes, or until the filling is fully cooked. Serve hot with dipping sauce.

Cook the Dumplings

Water

Wash and slice the zucchini, bell peppers, and mushrooms. Cut the red onion into thick slices.

Prepare the Vegetables

In a large bowl, combine the sliced vegetables. Drizzle with olive oil, and season with salt and black pepper. Toss well to coat and let marinate for 15 minutes.

Marinate the Vegetables

Preheat the Grill

Place the marinated vegetables on the grill. Grill for about 5-7 minutes on each side, or until they are tender and have nice grill marks.