French toast stuffed with strawberry cream cheese, topped with berry compote and maple syrup.

Strawberry Cream Cheese Stuffed French Toast

Superfood veggies, peppers, mushrooms, onions, red curry sauce, naan bread, jasmine rice. Option to add Steak or Shrimp (+$7) or Chicken (+$3)

Thai Curry Bowl

Roasted cauliflower and tomatoes drizzled with a rich Parmesan cream sauce.

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Traditional stuffing mixed with savory sausage.

Sausage Stuffing

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Macaroni and cheese baked with a tomato soup base.

Tomato Soup Macaroni & Cheese Bake

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Turkey Sausage

Fluffy scrambled eggs cooked to perfection.

Scrambled Eggs

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Made-to-order omelets with toppings including whole eggs, egg whites, liquid egg, tomato, onion, red & green bell pepper, spinach, mushroom, jalapeno, bacon, sausage, ham, cheddar, feta, and mozzarella.

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Chicken Cordon Bleu

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Honey Miso Seared Salmon

Freshly made waffles and pancakes with toppings such as macerated berries, strawberries, assorted chopped nuts, warm chocolate syrup, strawberry sauce, sprinkles, chocolate chips, white chocolate chips, maple syrup, jam, honey, butter, powdered sugar, and lemon wedges.

Build Your Own Waffle/Pancake Bar

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Carving Station

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Seafood Display

Belgian Waffle

Gluten Free Toast

Hollandaise

Bacon

In a medium mixing bowl, combine 4 ounces of softened cream cheese, 2 tablespoons of powdered sugar, and 1/2 teaspoon of vanilla extract. Mix until smooth. Stir in 1/2 cup of finely chopped fresh strawberries. Set aside.

Make the filling

In a small saucepan over medium heat, combine 1 cup of mixed berries (such as strawberries, blueberries, raspberries), 2 tablespoons of sugar, and 1 tablespoon of water. Cook, stirring occasionally, until the berries break down and the mixture thickens slightly, about 5–7 minutes. Remove from heat and set aside.

Cook the compote

In a shallow dish, whisk together 3 large eggs, 1/2 cup of milk, 1 teaspoon of vanilla extract, and 1/2 teaspoon of ground cinnamon until well combined.

Prepare the batter

Spread a generous amount of the strawberry cream cheese filling on one side of a thick slice of bread (such as brioche or Texas toast, about 1-inch thick). Top with another slice to make a sandwich. Repeat for remaining slices.

Assemble the stuffed toast

Dip each assembled sandwich into the egg batter, coating both sides evenly. Heat a large nonstick skillet or griddle over medium heat and melt 1 tablespoon of butter. Add the stuffed French toast and cook for 3–4 minutes per side, or until golden brown and cooked through. Repeat with all sandwiches, adding more butter as needed.

Dip and cook the toast

Place the stuffed French toast on individual serving plates. Spoon warm berry compote over the top and drizzle with maple syrup. Optionally, dust with powdered sugar and garnish with fresh berries.

Serve the French toast

Eggs

Milk

Vanilla extract

Butter

Maple syrup

Cream cheese, softened

Strawberries, chopped

Powdered sugar

Thick-sliced bread (brioche or challah preferred)

Cinnamon

Mixed berries (blueberries, strawberries, raspberries)

Sugar

Lemon juice

In a saucepan, bring 2 cups of water to a boil. Add the jasmine rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and water is absorbed.

Prepare the Rice

In a large skillet, heat the vegetable oil over medium heat. Add sliced onions and sauté until translucent. Add bell peppers and mushrooms, cooking until softened, about 5-7 minutes.

Cook the Vegetables

Stir in the red curry paste and coconut milk, mixing well. Bring to a simmer and cook for an additional 5 minutes. Season with salt and pepper to taste.

Add Curry Sauce

If adding steak, shrimp, or chicken, cook it separately according to your preference and add it to the curry mixture before serving.

Cook the Protein (if using)

Serve the curry over jasmine rice with naan bread on the side. Enjoy your delicious Thai curry bowl!

Serve

Jasmine Rice

Bell Peppers (mixed colors)

Mushrooms (sliced)

Onion (sliced)

Red Curry Paste

Coconut Milk

Naan Bread

Vegetable Oil

Salt

Pepper

Choice of Protein (Steak, Shrimp, or Chicken)

Preheat Oven

Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and black pepper in a large bowl until evenly coated.

Prepare Cauliflower

Spread the cauliflower on a baking sheet in a single layer and roast in the preheated oven for 20 minutes, or until tender and charred at the edges.

Roast Cauliflower

After 20 minutes, add the cherry tomatoes to the baking sheet and drizzle with the remaining tablespoon of olive oil. Toss gently and return to the oven for an additional 10-15 minutes until the tomatoes are blistered.

Add Cherry Tomatoes

While the vegetables are roasting, heat a small saucepan over medium heat. Add 1 cup of heavy cream and bring to a simmer. Stir in 1 cup of grated Parmesan cheese and whisk until smooth. Season with salt and pepper to taste.

Prepare Parmesan Cream Sauce

Once the cauliflower and tomatoes are roasted, remove them from the oven, and drizzle the Parmesan cream sauce over the top. Serve warm.

Cauliflower, cut into florets

Cherry tomatoes

Olive oil

Black pepper

In a large skillet over medium heat, cook the Italian sausage until browned, breaking it up with a spoon as it cooks. Drain any excess fat.

Prepare the Sausage

In the same skillet, add butter, celery, and onion. Sauté until the vegetables are soft, about 5-7 minutes.

Sauté the Vegetables

In a large bowl, combine the cooked sausage, sautéed vegetables, dried bread cubes, chicken broth, sage, thyme, salt, black pepper, and parsley. Mix well until the bread is evenly moistened.

Combine Ingredients

Transfer the mixture to a greased baking dish. Cover with foil and bake in a preheated oven at 350°F (175°C) for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown.

Bake the Stuffing

Italian sausage

celery, diced

onion, diced

butter

dried bread cubes

chicken broth

sage, dried

thyme, dried

salt

black pepper

parsley, chopped

Preheat your oven to 375°F (190°C). Grease a baking dish with butter.

Prepare the Oven and Dish

Thinly slice the potatoes using a mandoline or sharp knife. Aim for about 1/8-inch thick slices.

Slice the Potatoes

In a bowl, combine the heavy cream, minced garlic, salt, black pepper, and thyme. Mix well.

Mix the Cream and Seasonings

Arrange a layer of potato slices in the greased baking dish. Pour a portion of the cream mixture over the potatoes, then sprinkle with shredded cheddar cheese. Repeat this layering process until all ingredients are used, finishing with cheese on top.

Layer the Ingredients

Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.

Bake the Gratin

Let the gratin cool for a few minutes before serving. Enjoy the cheesy, creamy layers!

Cool and Serve

Potatoes

Heavy cream

Cheddar cheese, shredded

Garlic, minced

Fresh thyme leaves

Butter, for greasing

In a large pot, bring salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Cook the Macaroni

In a large mixing bowl, combine tomato soup, milk, melted butter, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

Prepare the Sauce

Add the cooked macaroni and 1 1/2 cups of shredded cheddar cheese to the tomato sauce mixture. Stir until the macaroni is well coated.

Preheat your oven to 350°F (175°C). Transfer the macaroni and cheese mixture into a greased 9x13 inch baking dish.

Transfer to Baking Dish

Sprinkle the remaining 1/2 cup of cheddar cheese, grated Parmesan cheese, and bread crumbs evenly over the top of the macaroni and cheese mixture.

Add Toppings

Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.

Bake

Let it cool for a few minutes before serving. Enjoy your Tomato Soup Macaroni & Cheese Bake!

Elbow macaroni

Tomato soup

Garlic powder

Onion powder

Parmesan cheese, grated

Bread crumbs

Preheat your oven to 350°F (175°C). Trim the ends of the green beans and wash them thoroughly. Blanch the green beans in boiling water for 5 minutes, then drain and set aside.

Prepare the Green Beans

In a mixing bowl, combine the cream of mushroom soup, milk, soy sauce, and black pepper. Stir until well mixed.

Make the Sauce

In a large baking dish, combine the blanched green beans with the mushroom sauce. Mix well to ensure the green beans are evenly coated.

Sprinkle the crispy fried onions on top of the green bean mixture.

Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the onions are golden brown.

Remove from the oven, let it cool slightly, and serve warm.

Fresh green beans

Cream of mushroom soup

Soy sauce

Crispy fried onions

In a large skillet over medium heat, melt the butter. Once melted, add the all-purpose flour and whisk continuously for about 2-3 minutes until the mixture is golden brown and bubbling.

Make the Roux

Gradually pour in the milk while whisking to prevent lumps. Continue stirring until the mixture is smooth. Then, add the black pepper, salt, garlic powder, and onion powder. Mix well.

Add Milk and Seasonings

Keep the heat on medium and continue to cook the gravy, stirring frequently, until it thickens to your desired consistency, about 5-10 minutes.

Thicken the Gravy

Once thickened, remove from heat and serve hot over biscuits, mashed potatoes, or your favorite dishes.

all-purpose flour

milk

garlic powder

onion powder

In a large bowl, combine the ground pork, salt, black pepper, garlic powder, onion powder, sage, red pepper flakes, and brown sugar. Mix well using your hands until all the spices are evenly distributed throughout the meat.

Prepare the Sausage Mixture

Divide the sausage mixture into equal portions and shape them into patties, about 3 inches in diameter and 1/2 inch thick.

Form the Patties

Heat the oil in a large skillet over medium heat. Once hot, add the sausage patties and cook for about 4-5 minutes on each side, or until they are browned and cooked through (internal temperature should reach 160°F/71°C).

Cook the Patties

Remove the patties from the skillet and let them rest for a minute before serving. Enjoy!

Ground pork

Sage

Red pepper flakes

Brown sugar

Oil (for frying)

In a large bowl, combine the ground turkey, garlic powder, onion powder, paprika, salt, black pepper, dried thyme, dried sage, and red pepper flakes. Mix well using your hands or a spatula until all ingredients are evenly combined.

Divide the mixture into equal portions and shape each portion into a sausage link. You can make them as long or short as you prefer.

Shape the Sausages

In a large skillet, heat the olive oil over medium heat. Add the turkey sausage links to the skillet and cook for about 5-7 minutes on each side or until they are browned and cooked through. Ensure the internal temperature reaches 165°F (75°C).

Cook the Sausages

Remove the sausages from the skillet and let them rest for a few minutes before serving. Enjoy your turkey sausage links with your favorite sides.

Ground turkey

Paprika

Dried thyme

Dried sage

Bring a pot of water to a boil. Gently add the egg and boil for 9-12 minutes, depending on your desired firmness.