Delicious lunch options that won’t break the bank.

Lunch for Less

Our take on the hottest trends and flavors of the season.

Smash Burger Taco

A variety of salads, The Impossible Burger, and more.

Kung Pao Cauliflower

Fun breakfast shots for an enjoyable brunch experience.

Breakfast Shots

Pancakes

Cold Brew

Wash and slice the cucumber, carrot, and tomato into thin slices.

Prepare the Vegetables

Spread hummus generously on one side of each slice of bread. Layer spinach, cucumber, carrot, and tomato on top of the hummus. Season with salt and pepper.

Assemble the Sandwich

Top with another slice of bread, hummus side down. Cut the sandwich in half.

Complete the Sandwich

Drizzle with olive oil before serving, if desired. Enjoy your budget-friendly lunch!

Serve

Whole wheat bread

Hummus

Cucumber

Carrot

Tomato

Spinach leaves

Olive oil

Salt

Pepper

In a bowl, mix the ground beef with salt and black pepper. Form into 4 equal balls.

Prepare the Beef Patties

Heat a skillet or griddle over medium-high heat. Place the beef balls on the skillet, pressing down with a spatula to create thin patties. Cook for 2-3 minutes on each side until browned and cooked through. Add a slice of cheese on top of each patty during the last minute of cooking to melt.

Cook the Patties

In a separate pan, warm the corn tortillas for about 30 seconds on each side until pliable.

Warm the Tortillas

On each tortilla, layer shredded lettuce, a cooked beef patty with melted cheese, diced tomatoes, pickles, ketchup, and mustard.

Assemble the Tacos

Serve immediately while warm and enjoy your Smash Burger Tacos!

Corn tortillas

Shredded lettuce

Tomato, diced

Pickles, sliced

Ketchup

Mustard

Cut the cauliflower into bite-sized florets.

Prepare the Cauliflower

In a large pan or wok, heat peanut oil over medium-high heat. Add minced garlic and grated ginger, sauté for about 30 seconds until fragrant. Add cauliflower florets, red bell pepper, and green bell pepper. Stir-fry for about 5-7 minutes until the vegetables are tender.

Stir-fry the Vegetables

In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, cornstarch, and red pepper flakes until smooth.

Make the Sauce

Pour the sauce over the stir-fried vegetables. Stir well to combine and cook for an additional 2-3 minutes until the sauce thickens. Stir in the unsalted roasted peanuts and sliced scallions before serving.

Combine and Serve

Cauliflower florets

Peanut oil

Garlic, minced

Ginger, grated

Red bell pepper, diced

Green bell pepper, diced

Unsalted roasted peanuts

Soy sauce

Rice vinegar

Brown sugar

Cornstarch

Red pepper flakes

Scallions, sliced

In a skillet over medium heat, cook the bacon slices until crispy. Remove from the skillet and drain on paper towels.

Cook the Bacon

In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Prepare the Egg Mixture

Pour the egg mixture into a greased skillet over medium heat. Scramble the eggs until fully cooked. Stir in the cheddar cheese until melted.

Cook the Eggs

Crumble the cooked bacon into small pieces and layer it at the bottom of each shot glass. Top with the cheesy scrambled eggs.

Assemble the Shots

Drizzle a small amount of syrup on top of the eggs and finish with a dollop of whipped cream.

Add Syrup and Whipped Cream

Serve the breakfast shots immediately and enjoy your fun brunch experience!

Serve and Enjoy!

Eggs

Bacon

Cheddar cheese

Milk

Black pepper

Syrup

Whipped cream

Shot glasses

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.

Prepare the Batter

In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.

Mix Wet and Dry Ingredients

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.

Preheat the Pan

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Cook the Pancakes

Flip the pancakes and cook for another 1-2 minutes until golden brown. Remove from the pan and keep warm.

Flip and Finish Cooking

Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruits, or whipped cream.

All-purpose flour

Baking powder

Sugar

Unsalted butter

Vanilla extract

In a large jar or pitcher, combine the coarsely ground coffee and cold water. Stir gently to ensure all the coffee grounds are saturated.

Brew the Coffee

Cover the jar or pitcher and let it steep in the refrigerator for 12 to 24 hours, depending on how strong you want the cold brew to be.

Steep

After steeping, strain the mixture through a coffee filter or a fine mesh sieve into another container to separate the coffee grounds from the liquid.

Strain the Brew

Serve the cold brew over ice. Add milk or cream and sweetener to taste, if desired.

Lunch For Less

Smash Burger Taco

Kung Pao Cauliflower

Breakfast Shots

Pancakes

Cold Brew