Crispy and golden home fries, served as part of the brunch menu.

Home Fries

Fresh fish served over a bed of flavorful rice pilaf.

Fish over Rice Pilaf

A medley of seasonal vegetables, oven roasted to perfection.

Oven Roasted Mixed Vegetables

Rolls & Butter

Juicy chicken served over a bed of flavorful rice pilaf.

Chicken over Rice Pilaf

Fluffy scrambled eggs, served as part of the brunch menu.

Scrambled Eggs

Steamed broccoli, served as a side option.

Broccoli

Deliciously baked ham, served as part of the brunch menu.

Sliced Baked Ham

Fresh summer squash, served as a side option.

Summer Squash

Fresh green beans, served as a side option.

Green Beans

Sautéed zucchini, served as a side option.

Zucchini

Sweet honey-glazed carrots, served as a side option.

Honey Carrots

Wash and peel the potatoes. Cut them into small cubes (about 1/2 inch each).

Preparation of Potatoes

In a large skillet, heat the olive oil over medium heat. Add the cubed potatoes to the skillet and spread them out evenly.

Cooking the Potatoes

After 10 minutes, add the diced onion and bell pepper to the skillet. Stir occasionally to combine.

Adding Vegetables

Sprinkle the garlic powder, paprika, salt, and black pepper over the potatoes and vegetables. Stir well to coat.

Seasoning

Continue to cook for another 10-15 minutes, stirring occasionally, until the potatoes are golden brown and crispy.

Crisping the Home Fries

Once cooked, remove from heat and sprinkle with fresh parsley before serving.

Finishing Touch

Potatoes

Olive Oil

Onion

Bell Pepper

Garlic Powder

Paprika

Salt

Black Pepper

Fresh Parsley

In a medium saucepan, heat olive oil and butter over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are soft, about 5 minutes.

Prepare the Rice Pilaf

Add the rice to the saucepan and stir for 2 minutes until the rice is coated and lightly toasted. Pour in the chicken broth and add salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.

While the rice is cooking, season the fish fillets with salt and pepper. Heat a non-stick skillet over medium-high heat and add a little olive oil. Add the fish fillets and cook for 3-4 minutes on each side or until cooked through and flaky.

Cook the Fish

Once the rice is cooked, fluff it with a fork and place a generous serving on each plate. Top with a piece of fish, a slice of lemon, and sprinkle with fresh parsley before serving.

Serve

Fresh fish fillets (e.g., salmon, tilapia)

Long-grain rice

Chicken broth

Onion, finely chopped

Garlic, minced

Carrot, diced

Celery, diced

Olive oil

Butter

Black pepper

Lemon, sliced

Fresh parsley, chopped

Preheat the Oven

Wash and chop the zucchini, bell pepper, carrots, red onion, and cherry tomatoes into bite-sized pieces.

Prepare the Vegetables

In a large bowl, combine the chopped vegetables with olive oil, salt, black pepper, dried oregano, and garlic powder. Toss until all vegetables are evenly coated.

Toss with Seasonings

Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.

Spread on Baking Sheet

Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and lightly browned.

Roast the Vegetables

Remove from the oven and allow to cool slightly before serving. Enjoy your oven roasted mixed vegetables!

Carrots

Red Onion

Cherry Tomatoes

Dried Oregano

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

Activate Yeast

In a large bowl, mix the flour and salt together.

Mix Dry Ingredients

Make a well in the center of the flour mixture and pour in the yeast mixture. Add in the milk and melted butter. Mix until a dough forms.

Combine Ingredients

Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.

Knead the Dough

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

First Rise

Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a ball and place them in a greased baking dish.

Shape the Rolls

Cover the rolls with a damp cloth and let them rise for another 30 minutes.

Second Rise

Preheat the oven to 375°F (190°C). Bake the rolls for 15-20 minutes or until golden brown.

Bake the Rolls

Let the rolls cool slightly before serving with softened butter.

Serve with Butter

All-purpose flour

Active dry yeast

Sugar

Warm water

Unsalted butter

Milk

Season the chicken thighs with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until browned on both sides, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.

Prepare the Chicken

In the same skillet, add the chopped onion, garlic, and diced carrot. Sauté until the onion becomes translucent, about 3-4 minutes.

Cook the Vegetables

Add the rice to the skillet and stir to coat with the oil and vegetables. Pour in the chicken broth, add the bay leaf, and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

Return the browned chicken to the skillet, nestling it into the rice. Cover and cook for an additional 5 minutes to heat through. Discard the bay leaf, and fluff the rice with a fork. Garnish with chopped parsley before serving.

Combine and Serve

boneless chicken thighs

olive oil

onion, finely chopped

garlic, minced

carrot, diced

long-grain rice

chicken broth

bay leaf

salt

black pepper

parsley, chopped (for garnish)

Crack the eggs into a mixing bowl. Add milk, salt, and pepper. Beat with a whisk until well combined and slightly frothy.

Prepare the Ingredients

In a non-stick skillet, melt the butter over medium-low heat. Make sure it coats the bottom of the pan.

Heat the Pan

Pour the egg mixture into the skillet. Let it sit for a few seconds until the edges begin to set, then gently stir with a spatula, pushing the eggs from the edges to the center.

Cook the Eggs

Continue to cook, stirring occasionally, until the eggs are softly set and slightly runny in places. Remove from heat as they will continue to cook slightly after being taken off the stove.

Finish Cooking

Garnish with chopped chives and serve immediately.

Eggs

Chives

Wash the fresh broccoli florets thoroughly under cold running water and cut them into bite-sized pieces.

Prepare the Broccoli

In a pot, add half a cup of water and place a steamer basket over it. Bring the water to a boil.

Set Up the Steamer

Once the water is boiling, add the broccoli florets to the steamer basket. Cover and steam for about 5-7 minutes, or until the broccoli is bright green and tender but still crisp.

Steam the Broccoli

Remove the broccoli from the steamer, drizzle with olive oil and lemon juice, and sprinkle with salt to taste. Toss gently and serve warm.

Season and Serve

Fresh broccoli florets

Water

Lemon juice

Preheat your oven to 325°F (165°C). Place the ham in a roasting pan, cut side down.

Prepare the Ham

In a medium bowl, combine brown sugar, honey, Dijon mustard, and ground cloves. Mix until well blended.

Make the Glaze

Brush the glaze over the ham, making sure to cover it evenly. Pour water into the bottom of the roasting pan.

Apply the Glaze

Cover the ham loosely with aluminum foil and bake in the preheated oven for about 15 minutes per pound, basting occasionally with the pan juices.

Bake the Ham

Once the ham reaches an internal temperature of 140°F (60°C), remove it from the oven. Let it rest for 15 minutes before slicing and serving.

Slice and Serve

Bone-in ham

Brown sugar

Honey

Dijon mustard

Ground cloves

Wash the summer squash thoroughly. Cut off the ends and slice them into thin rounds or half-moons, depending on your preference.

Prepare the Squash

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Sauté the Squash

Add the sliced summer squash to the skillet. Sprinkle with salt and pepper. Sauté for about 5-7 minutes, stirring occasionally, until the squash is tender and slightly golden.

Cook the Squash

Remove from heat, sprinkle with chopped parsley, and serve warm as a side dish.

Garnish and Serve

Fresh summer squash

Black pepper, freshly ground

Fresh parsley, chopped (for garnish)

Rinse the fresh green beans under cold water and trim the ends.

Prepare the Green Beans

Bring a large pot of salted water to a boil. Add the green beans and blanch for about 3-4 minutes until they are bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking.

Blanch the Beans

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant.

Sauté the Garlic

Add the blanched green beans to the skillet. Toss to coat with the garlic oil. Season with salt, black pepper, and lemon juice, and sauté for another 2-3 minutes until heated through.

Combine and Season

Transfer the green beans to a serving dish and enjoy as a fresh side option.

Fresh green beans

Garlic

Wash the zucchini and cut off the ends. Slice them into half-moons about 1/4 inch thick.

Prepare the Zucchini

Add the sliced zucchini to the skillet. Sprinkle with salt and black pepper. Sauté for about 5-7 minutes until the zucchini is tender but still slightly crisp.

Cook the Zucchini

Remove from heat, stir in fresh parsley, and serve warm as a side dish.

Fresh parsley

Peel the carrots and cut them into evenly sized sticks (about 1/2 inch thick).

Prepare the Carrots

In a large pot, bring water to a boil. Add the carrots and cook for about 5-7 minutes until tender but still crisp. Drain and set aside.

Cook the Carrots

In the same pot, melt the butter over medium heat. Once melted, stir in the honey, salt, and black pepper.

Make the Honey Glaze

Add the cooked carrots to the honey mixture and toss to coat evenly. Cook for an additional 2-3 minutes, allowing the flavors to meld. Remove from heat, garnish with fresh parsley, and serve warm.