Spaghetti Squash with Meatballs

Roasted Cauliflower

Crispy Chicken

Nicole's Grilled Shrimp

Veal

Chicken Parmesan

Heirloom Tomato & Burrata Salad

Nicole's Garden Salad

Grilled Zuppa Margarita Flatbread

Eggplant Classic

Dogfish 90 Minute IPA

Calamari

Roasted Pepper & Goat Cheese

Oregano Roasted Che

Sam Adams

Dogfish 60 Minute IPA

Budweiser

Hess Shirttail Ranches, Pinot Noir

Banfi Le Rime, Pinot Grigio

NA Blueberry Mule

Bada Bing Refresher

Red wine, simple syrup, cranberry juice, orange juice, blueberry juice.

Nico's Red Sangria

Banfi Le Rime

Banfi Centine

Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil, and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for about 30-40 minutes, until tender.

Prepare the Spaghetti Squash

In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until well combined. Form the mixture into meatballs, about 1 inch in diameter.

Make the Meatballs

In a skillet, heat the remaining olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Once browned, add the marinara sauce to the skillet, cover, and let simmer for another 10-15 minutes until the meatballs are cooked through.

Cook the Meatballs

Once the spaghetti squash is roasted and the meatballs are cooked, use a fork to scrape the inside of the squash to create 'noodles.' Serve the spaghetti squash topped with the meatballs and marinara sauce. Garnish with fresh basil.

Serve

Spaghetti squash

Ground beef

Breadcrumbs

Parmesan cheese, grated

Garlic, minced

Italian seasoning

Salt

Black pepper

Olive oil

Marinara sauce

Fresh basil, for garnish

Preheat your oven to 425°F (220°C). Remove the leaves and core from the cauliflower, then cut it into florets.

Prepare the Cauliflower

In a large bowl, toss the cauliflower florets with olive oil, salt, black pepper, and paprika. Spread the florets out on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, stirring halfway through.

Season and Roast

In a mixing bowl, combine the goat cheese, cream cheese, honey, and lemon juice. Use a hand mixer or food processor to whip until smooth and creamy.

Make the Whipped Goat Cheese

Once the cauliflower is roasted, remove it from the oven. Serve the roasted cauliflower hot, topped with whipped goat cheese and garnished with fresh herbs if desired.

Cauliflower

Paprika

Goat cheese

Cream cheese

Honey

Lemon juice

Fresh herbs (optional)

Pat the chicken thighs dry with paper towels to remove excess moisture. This will help achieve a crispy skin.

Prepare the Chicken

In a large bowl, mix together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and onion powder.

Make the Coating

Stir in the chopped parsley, thyme, and rosemary to the flour mixture until well combined.

Add Fresh Herbs

Dredge each chicken thigh in the herb-flour mixture, ensuring they are fully coated. Shake off any excess flour.

Coat the Chicken

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully place the coated chicken thighs in the hot oil, cooking in batches if necessary. Fry for about 7-10 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F or 75°C).

Fry the Chicken

Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Let it rest for a few minutes before serving.

Drain and Serve

Chicken thighs (bone-in, skin-on)

All-purpose flour

Cornstarch

Baking powder

Garlic powder

Onion powder

Fresh parsley, chopped

Fresh thyme leaves

Fresh rosemary, chopped

Vegetable oil (for frying)

In a bowl, whisk together olive oil, minced garlic, paprika, cayenne pepper, salt, black pepper, and lemon juice.

Prepare the Marinade

Add the shrimp to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes.

Marinate the Shrimp

Preheat the Grill

Thread the marinated shrimp onto skewers. Grill for about 2-3 minutes on each side or until shrimp are opaque and cooked through.

Grill the Shrimp

Remove from grill and serve hot with spicy cocktail sauce or lemon wedges on the side.

large shrimp, peeled and deveined

olive oil

garlic, minced

paprika

cayenne pepper

salt

black pepper

lemon juice

Start by marinating the veal chops in a mixture of olive oil, minced garlic, rosemary, thyme, salt, pepper, and lemon juice. Cover and refrigerate for at least 30 minutes or up to 2 hours.

Preparation

Heat a large skillet over medium-high heat and add butter. Once melted, add the marinated veal chops to the skillet. Cook for about 4-5 minutes on each side, or until they reach your desired level of doneness.

Cooking

Remove the veal chops from the skillet and let them rest for about 5 minutes before serving. This helps retain the juices.

Resting

Veal chops

Garlic cloves, minced

Fresh thyme, chopped

Butter

Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and pepper on both sides.

Prepare Chicken

Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with half of the grated Parmesan cheese.

Dredging Station

Dip each chicken breast first in flour, then in the egg, and finally coat with the breadcrumb mixture.

Coat Chicken

In a large skillet, heat olive oil over medium-high heat. Add the coated chicken breasts and cook for about 4-5 minutes per side, or until golden brown.

Fry Chicken

In a baking dish, spread half of the marinara sauce, place the fried chicken on top, and cover with the remaining marinara sauce. Sprinkle with mozzarella cheese and the rest of the Parmesan cheese.

Assemble

Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and the chicken is cooked through.

Bake

Chicken breasts

Eggs

Mozzarella cheese, shredded

Fresh basil

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

Prepare the Balsamic Vinaigrette

Wash the heirloom tomatoes and cut them into wedges or slices, depending on your preference.

Prepare the Tomatoes

On a large serving platter, arrange the sliced heirloom tomatoes and roasted red peppers. Tear the burrata cheese into pieces and scatter it over the top.

Assemble the Salad

Drizzle the balsamic vinaigrette over the salad, and then top with fresh basil leaves.

Add the Dressing

Serve immediately as a fresh appetizer or side dish.

Heirloom tomatoes

Burrata cheese

Roasted red peppers

Fresh basil leaves

Balsamic vinegar

In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, bell pepper, carrot, and red onion.

Prepare the Vegetables

Sprinkle the crumbled herbed goat cheese over the salad mixture.

Add the Goat Cheese

Make the Dressing

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

Toss the Salad

Serve immediately or refrigerate for up to 30 minutes before serving to allow flavors to meld.

Mixed salad greens

Cherry tomatoes, halved

Cucumber, diced

Bell pepper, diced (any color)

Carrot, shredded

Red onion, thinly sliced

Herbed goat cheese, crumbled

In a mixing bowl, combine warm water and yeast. Let it sit for about 5 minutes until foamy. Add flour, olive oil, and salt. Mix until a dough forms, then knead for about 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.

Make the Flatbread Dough

While the dough is rising, heat the spicy pen marinara sauce in a saucepan over medium heat. Allow it to simmer for about 10 minutes, stirring occasionally.

Prepare the Marinara Sauce

Once the dough has risen, punch it down and divide it into two equal portions. Roll each portion into a flat circle about 1/4 inch thick.

Shape the Flatbread

Place the flatbread on the grill and cook for about 3-4 minutes on each side until grill marks appear and it’s cooked through.

Grill the Flatbread

Remove the flatbread from the grill. Spread a generous amount of spicy pen marinara sauce on each flatbread. Top with slices of fresh mozzarella and sprinkle with red pepper flakes.

Assemble the Flatbread

Return the topped flatbreads to the grill for an additional 2-3 minutes until the cheese is melted and bubbly.

Finish Cooking

Remove from the grill, add fresh basil leaves on top, slice, and serve hot.

Garnish and Serve

Active dry yeast

Warm water

Spicy pen marinara sauce

Fresh mozzarella cheese, sliced

Red pepper flakes

Preheat your oven to 375°F (190°C). Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt on both sides of the slices and let them sit for 20 minutes to draw out moisture.

Prepare the Eggplant

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Set aside.

Sauté Garlic

Rinse the salt off the eggplant slices and pat them dry. Heat the remaining olive oil in the skillet and add the eggplant slices. Cook until golden brown, about 3-4 minutes per side.

Cook Eggplant

In a baking dish, spread a layer of tomato sauce, followed by a layer of eggplant, sautéed garlic, mozzarella cheese, and a sprinkle of breadcrumbs. Repeat the layers until ingredients are used up, ending with a layer of breadcrumbs and Parmesan cheese on top.

Layer Ingredients

Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.

Remove from the oven, let it cool for a few minutes, and garnish with fresh basil before serving.

Eggplant

Garlic cloves

Tomato sauce

Mozzarella cheese

Parmesan cheese

Bread crumbs

Heat 5 gallons of water to 165°F (74°C). Add the pale malt, crystal malt, and caramel malt to the water and maintain the temperature for 60 minutes.

Mashing

After mashing, sparge with 170°F (77°C) water to collect the wort in your brew kettle.

Sparging

Bring the wort to a boil. Once boiling, add the bittering hops and boil for 90 minutes, adding flavor and aroma hops at the appropriate times during the boil.

Boiling

After boiling, cool the wort quickly to around 70°F (21°C) using a wort chiller.

Cooling

Transfer the cooled wort to a sanitized fermenter, pitch the yeast, and seal with an airlock. Allow it to ferment for 1-2 weeks at room temperature.

Fermentation

Once fermentation is complete, bottle the beer with priming sugar and let it carbonate for 1-2 weeks.

Spaghetti Squash With Meatballs