Soft Drinks

Potato Salad

Seasonal Vegetables

Mac and Cheese

Fruit Salad

Waffle Fries

Pizza

Rotisserie Chicken

Chicken Tenders

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Space Candy Rainbow Orbit Freeze-Dried Candy

Space Candy Sour Freeze-Dried Gummy Worms

Knott's Berry Farm Boysenberry Cotton Candy

Knott's Berry Farm Boysenberry Caramel

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Add the fresh lime zest and the split vanilla bean (or 1/2 tsp vanilla extract). Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves. Reduce heat and simmer for 3 minutes to infuse flavors, then remove from heat and stir in 2 tablespoons fresh lemon juice. Cover and let steep for 15 minutes.

Make simple syrup with aromatics

After steeping, strain the syrup through a fine-mesh sieve into a heatproof container to remove zest, vanilla pod, and any solids. Allow syrup to cool to room temperature (about 20–30 minutes). Store in the refrigerator if not using immediately.

Place 1 cup chopped fresh berries in a blender and blitz until smooth. Strain the puree through a fine sieve into a bowl to remove seeds if desired. You will have approximately 3/4 cup strained puree. For each 1 cup soda (including carbonation), use 1–2 tablespoons berry puree (adjust to taste).

Berry puree option

If using orange or pineapple juice: combine 1/2 cup fresh orange juice and 1/4 cup pineapple juice. Taste and adjust — for a brighter soda, add extra orange (up to 1/3 cup). Use 1–2 tablespoons of this juice blend per 1 cup carbonated water, or to taste.

Citrus / Tropical option

If using herbal additions: gently bruise mint or basil leaves with the back of a spoon to release oils. If using ginger, lightly muddle a few slices in the bottom of a glass or steep 1 tbsp sliced ginger in the warm syrup (add during infusion step) to incorporate spiciness. Remove solids before finishing.

Fill a tall glass with 1/2 cup (about 4–6 large) ice cubes. Add 1 tablespoon cooled base syrup. Add 1 tablespoon fruit puree or 1 tablespoon juice blend (or a mix: 1/2 tbsp syrup + 1/2 tbsp fruit). Gently pour 1 cup (8 fl oz / 240 ml) chilled carbonated water over the back of a spoon into the glass to preserve fizz. Stir gently once or twice to integrate.

Assemble a single serving (about 12 oz / 355 ml)

Taste and adjust sweetness/flavor: add another 1/2–1 tablespoon syrup for more sweetness, or extra 1/2 tablespoon fruit puree for stronger fruit flavor. Garnish with a citrus slice and a sprig of mint or basil as desired.

To make a pitcher: combine 3/4 cup cooled base syrup with 3/4 cup fruit puree or 3/4 cup juice blend in a large pitcher. Stir to combine. When ready to serve, add 4 cups chilled carbonated water and stir gently. Serve over ice with citrus slices and fresh herbs. Keep refrigerated and consume within 24–48 hours for best fizz and fresh flavor.

Batch preparation (about 6 servings)

granulated sugar

water

fresh lemon juice

fresh lime zest

vanilla bean (split) or vanilla extract

fresh berries (strawberry, raspberry, or blueberry), chopped

orange juice (freshly pressed)

pineapple juice

fresh mint leaves

fresh basil leaves

ginger (thinly sliced)

chilled carbonated water (club soda or seltzer)

ice cubes

fresh citrus slices (lemon or lime) for garnish

Cut potatoes into roughly 1-inch cubes so they cook evenly. Rinse cubes briefly to remove surface starch.

Prep potatoes

Place potato cubes in a large pot and add enough cold water to cover by about 1 inch. Add 1 tablespoon kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer. Cook until potatoes are tender and easily pierced with a fork, about 10–12 minutes depending on size.

Boil

While potatoes cook, prepare an ice bath (1 cup ice + 4 cups cold water). When potatoes are just tender, immediately drain in a colander and transfer to the ice bath to stop cooking and keep them firm, 2–3 minutes. Drain well and return to the colander to let excess water drip off for 5 minutes.

Shock and drain

In a medium bowl, combine mayonnaise, Dijon mustard, white wine vinegar, granulated sugar, celery seed, 1/2 teaspoon black pepper, and 1/2 teaspoon kosher salt. Whisk until smooth and slightly glossy. Taste and adjust seasoning — add more salt, pepper, or a splash more vinegar if you prefer brighter acidity.

Whisk dressing

Chop hard-boiled eggs into roughly 1/2-inch pieces. Finely dice the celery and red onion. Chop the parsley. Measure the sweet pickle relish.

Prepare add-ins

Place the drained potatoes in a large mixing bowl. Add the chopped eggs, diced celery, diced red onion, chopped parsley, and sweet pickle relish. Pour the prepared dressing over the warm (or room-temperature) potatoes. Gently fold with a rubber spatula or spoon to coat, being careful not to break the potatoes. If the potatoes are still hot, allow the mixture to cool to room temperature before covering.

Combine salad

Transfer potato salad to an airtight container or serving bowl, cover, and chill in the refrigerator at least 1 hour to let flavors meld (2–4 hours is better). Before serving, taste and adjust seasoning. Sprinkle smoked paprika over the top as a garnish and a little additional chopped parsley if desired.

 Chill and serve

russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes

coarse kosher salt (for boiling)

cold water (for ice bath)

mayonnaise

Dijon mustard

white wine vinegar

celery seed

freshly ground black pepper

kosher salt (to taste)

hard-boiled eggs, peeled and chopped

celery stalks, finely diced

red onion, finely diced (or scallion for milder flavor)

fresh parsley, finely chopped

sweet pickle relish

smoked paprika (for garnish)

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it so vegetables don't stick.

Preheat and prepare

Arrange carrots, potatoes, broccoli, bell pepper, red onion, and zucchini on the baking sheet in a single layer. Keep starchy root vegetables (carrots, potatoes) slightly separate from tender vegetables (zucchini, broccoli) so you can remove them earlier if needed.

Cut and group vegetables

In a large bowl or directly on the sheet, drizzle the 3 tbs olive oil over the vegetables. Add the minced garlic, thyme, rosemary (if using), kosher salt, and black pepper. Zest half the lemon and add the zest to the vegetables, reserving the lemon for juicing later. Toss thoroughly so all pieces are evenly coated in oil and seasonings.

Toss with seasoning

Place the sheet on the middle rack and roast for 20 minutes. After 20 minutes, use a spatula to turn the vegetables so they brown evenly. Roast an additional 10–15 minutes until potatoes are fork-tender and vegetables are caramelized at the edges. If broccoli and zucchini look done earlier (brown edges and tender), remove them to a bowl and continue roasting the root vegetables until finished.

Roast the vegetables

When vegetables are cooked, remove from oven. Squeeze the juice of the reserved lemon over the hot vegetables and toss gently. If using, sprinkle the grated Parmesan and toss so it melts slightly into the warm vegetables.

Finish with lemon and cheese

While vegetables roast or after removing them from the oven, whisk together 2 tbs extra-virgin olive oil, 1 tbs red wine vinegar, Dijon mustard, and honey in a small bowl until emulsified. Stir in the chopped parsley, salt, and 1/2 tsp black pepper. Taste and adjust seasoning.

Drizzle the vinaigrette over the warm roasted vegetables just before serving (or serve on the side). Toss to coat evenly.

carrots, peeled and cut into 1/2-inch sticks

baby potatoes, halved (or fingerlings quartered if large)

broccoli florets (trimmed into bite-sized pieces)

bell pepper, cut into 1-inch pieces

red onion, cut into wedges

zucchini, halved lengthwise and sliced 1/2-inch

olive oil

garlic, minced

fresh thyme leaves (or 1 tsp dried thyme)

fresh rosemary, finely chopped (optional)

kosher salt

lemon, zested and juiced

parmesan cheese, finely grated (optional)

extra-virgin olive oil

red wine vinegar (or sherry vinegar)

honey or maple syrup

salt

black pepper

Bring a large pot of salted water to a rolling boil (about 1 tbsp salt per 4 quarts). Add 12 oz elbow macaroni and cook until just shy of al dente (about 1–2 minutes less than package directions, typically 7–8 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Cook pasta

In a medium heavy-bottomed saucepan over medium heat, melt 4 tbsp unsalted butter. Once foaming but not browned, add 4 tbsp all-purpose flour and whisk constantly for 1–2 minutes until the mixture is golden and smells slightly toasty (this cooks the raw flour).

Make a roux

Gradually add 3 cups whole milk in a slow steady stream while whisking to prevent lumps. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking frequently, until it thickens and coats the back of a spoon, about 5–7 minutes. If sauce becomes too thick, whisk in up to 1/2 cup of the reserved pasta water a little at a time.

Add milk to make béchamel

Lower heat to low. Stir in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, and a pinch of ground nutmeg. Remove the sauce from heat and add 3 cups shredded sharp cheddar and 1 cup shredded Gruyère (if using) in small handfuls, stirring after each addition until fully melted and smooth. Taste and adjust seasoning; add a tablespoon or two of reserved pasta water if the sauce is very thick.

Season and incorporate cheese

Add the drained pasta to the cheese sauce and gently fold until all pasta is evenly coated. Keep on low heat for 1–2 minutes to meld flavors, stirring frequently to prevent sticking. If the mixture seems dry, stir in up to 1/2 cup additional reserved pasta water.

Combine pasta and sauce

Preheat oven to 375°F (190°C). In a small bowl combine 1 cup panko breadcrumbs, 2 tbsp melted butter, 1/4 cup grated Parmesan, and 1 tbsp chopped parsley. Mix until crumbs are evenly moistened.

Prepare topping

Transfer the macaroni and cheese to a 9x13-inch baking dish or similarly sized ovenproof dish, spreading into an even layer. Sprinkle the breadcrumb mixture evenly over the top. Bake on the center rack for 18–22 minutes, until the topping is golden and sauce is bubbling around the edges. For a crispier top, broil for an additional 1–2 minutes while watching closely.

Assemble and bake

Remove from oven and let rest 5 minutes so sauce thickens slightly. Garnish with extra chopped parsley if desired, then serve hot.

Rest and serve

elbow macaroni (or small shells)

unsalted butter

all-purpose flour

whole milk

sharp cheddar cheese, shredded

Gruyère cheese, shredded (optional for nuttiness)

Worcestershire sauce

Kosher salt

Freshly ground black pepper

Ground nutmeg

panko breadcrumbs

unsalted butter, melted

grated Parmesan

fresh parsley, chopped

Rinse all whole fruits (strawberries, blueberries, grapes, kiwi, apple, mango, pineapple) under cold running water. Pat dry with paper towels to remove excess moisture.

Wash and prep

Remove the green caps from the strawberries and slice them into halves or quarters depending on size so pieces are roughly bite-sized (about 2 cups total).

Hull and slice strawberries

Halve the grapes and add to a large mixing bowl. Keep blueberries whole and add to the bowl.

Peel and dice the pineapple and mango into roughly 1/2-inch pieces. Add to the bowl.

Peel and slice the kiwis; add slices to the bowl. Core and dice the apple (leave skin on if preferred) and add to the bowl. To prevent the apple from browning too much, toss it immediately in a little of the dressing (see dressing steps) or squeeze a few drops of lime over it.

Wait to slice and add the banana until just before serving to prevent browning; keep it whole or halved until then.

In a small bowl or measuring cup, combine 2 tablespoons fresh lime juice, 2 tablespoons fresh orange juice, 1 tablespoon honey, 1 teaspoon finely grated lime zest, a pinch of sea salt, and an optional pinch of black pepper.

Whisk until honey is fully dissolved and the dressing is emulsified. Stir in 2 tablespoons finely chopped fresh mint.

Pour about three-quarters of the dressing over the prepared fruit in the large mixing bowl. Reserve the remaining dressing to adjust flavor or serve on the side.

Gently toss the fruit with a large spoon or spatula until all pieces are lightly coated. Be careful not to mash softer fruits like berries.

Taste and adjust: if fruit needs more brightness, add the remaining dressing; if it’s too sweet, add a squeeze of lime; if too tart, a tiny drizzle more honey.

Slice the banana and fold in just before serving to keep texture fresh.

Transfer the tossed fruit to a serving bowl or divide among individual bowls.

Sprinkle the toasted sliced almonds and extra mint leaves over the top if using for crunch and aroma.

Serve immediately or chill in the refrigerator for up to 1 hour. Note: the salad is best eaten within a few hours of assembly to keep fruit textures fresh.

strawberries

blueberries

green grapes (halved)

pineapple (fresh, diced)

mango (peeled, diced)

kiwi (peeled, sliced)

apple (cored and diced)

banana (sliced, add just before serving)

fresh lime juice

honey

orange juice (freshly squeezed)

fresh mint (finely chopped)

finely grated lime zest

sea salt

black pepper (optional)

toasted sliced almonds

extra mint leaves

Wash and dry the potatoes. Using a mandoline with a waffle/waffle-cut or crinkle slicer (or a crinkle cutter on a cutting board), cut the potatoes into 1/4-inch thick waffle slices: slice once, rotate the potato 90 degrees, then slice again so the characteristic waffle holes form. Try to keep slices uniform thickness so they cook evenly.

Prepare potatoes

Place the waffle-cut potatoes in a large bowl and cover with cold water. Swirl to remove surface starch for 2–3 minutes, then drain and repeat until water runs mostly clear (1–2 rinses). Spread the slices on clean dish towels or paper towels and pat very dry. Let them air-dry for 10–15 minutes to remove remaining surface moisture.

Rinse and dry

In a small bowl mix cornstarch and cold water to make a thin slurry. Toss the dried waffle fries with the slurry very lightly — just to give a slight dusting (this step yields a crisper crust). Shake off any excess slurry and let fries rest on a rack for 5 minutes.

Optional light coating

Pour vegetable oil into a heavy pot or deep fryer so oil depth is at least 1½ inches (about 1–1.5 cups for a small pot). Heat oil to 325°F (160°C) for the first blanch fry. If you don't have a thermometer, test by slipping a small piece of potato into the oil; it should form small bubbles but not brown quickly.

Heat oil

Working in a single layer and not overcrowding, fry the waffle potatoes for 3–4 minutes until they are just cooked through and slightly translucent but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined sheet pan to drain. Allow fries to cool for 8–10 minutes.

Blanch (first fry)

Increase the oil temperature to 375°F (190°C). Fry the cooled waffle fries in batches for 1.5–3 minutes until golden brown and crisp. Remove to a wire rack and immediately season with the seasoning mixture (see next section) while hot so salt adheres.

Crisp (second fry)

In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, and optional onion powder. Taste and adjust salt or paprika to your preference. Sprinkle the seasoning evenly over the hot fries right after the second fry so it sticks; toss gently to coat.

Whisk together mayonnaise, ketchup, hot sauce, lemon juice, and black pepper until smooth. Chill in the fridge for 10 minutes to let flavors meld. Serve on the side with the warm waffle fries.