Fresh greens, tomatoes, sun-dried cranberries, walnuts, red onions, and goat cheese. Served with grilled chicken and dressing.(Where available)

Cranberry & Goat Cheese Salad

Chicken & Spinach Rosé with Garlic Bread

Creamy Bacon Carbonara with Garlic Bread

Chicken Alfredo Linguine Tossed with Garlic Bread

Chicken Alfredo Linguine Oven-Baked with Garlic Bread

Handheld Super Donair

Handheld Classic Donair

Big Crave

Cranberry Goat Cheese Salad with Balsamic Dressing

Chicken Caesar Salad

Caesar Salad

Spinach Hot Dip

Shareable Starters

Rice Pilaf

Garlic Cheese Fingers with Bacon

Fries (regular, oven-baked)

Classic BBQ Nachos with chicken

Breaded Chicken Wings with Butter Chicken Sauce

Breaded Chicken Wings

Chicken Alfredo Linguine Oven-Baked

Lasagna with Garlic Bread

BBQ Chicken

All-Star® Meat

Boneless Chicken Wings

Rinse and dry the mixed salad greens thoroughly using a salad spinner or clean kitchen towels. Place the greens in a large salad bowl. Halve the cherry tomatoes and add them to the bowl. Thinly slice the red onion and separate into rings; add 1/4 cup to the salad bowl (reserve extra if desired).

Prep vegetables and mix

Scatter the sun-dried cranberries over the greens, then crumble the goat cheese evenly on top. Add the toasted, roughly chopped walnuts. Gently toss the salad ingredients to combine, taking care not to overwork the greens so the goat cheese remains in visible clumps.

Add fruits, cheese, and nuts

If chicken breasts are uneven in thickness, place them between two pieces of plastic wrap and gently pound to an even thickness (~3/4 inch) so they cook evenly. Brush both sides with 1 tablespoon olive oil and season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder.

Pound and season chicken

Preheat an outdoor grill or a heavy skillet (cast-iron preferred) over medium-high heat until hot. Lightly oil the grill grates or add a thin film of oil to the skillet. Cook the chicken breasts 5–7 minutes per side, depending on thickness, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the juices run clear. Remove chicken to a cutting board and let rest 5 minutes before slicing thinly across the grain into 1/4-inch slices.

Grill or pan-sear

In a small bowl or jar, combine 2 tablespoons extra-virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Whisk vigorously (or shake in a jar with a tight lid) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: add up to 1 tablespoon more olive oil if too sharp, or a little more honey if you prefer sweeter.

Whisk dressing

Just before serving, drizzle about half of the dressing over the salad and gently toss to coat. Add more dressing to taste (reserve any extra to serve on the side). Arrange the sliced grilled chicken over the top (if using). Garnish with a few extra crumbles of goat cheese, a sprinkle of walnuts, and a few cranberries for appearance. Serve immediately.

Finish salad

mixed salad greens (baby spinach, arugula, romaine mix)

cherry tomatoes, halved

red onion, thinly sliced

sun-dried cranberries (soft, not oil-packed)

goat cheese, crumbled

walnuts, toasted and roughly chopped

boneless skinless chicken breasts

olive oil (for chicken)

kosher salt

black pepper, freshly ground

garlic powder

extra-virgin olive oil

balsamic vinegar

Dijon mustard

honey

salt

Pat the chicken breasts dry with paper towels. If thick, slice each breast horizontally to make 2 thinner cutlets or pound to an even 1/2" thickness. Season both sides with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder.

Prep the chicken

Lightly coat each seasoned chicken piece with 2 tablespoons of flour, shaking off excess. This helps the sauce cling and gives a light crust.

Dredge

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add chicken (work in batches if needed) and sear 3-4 minutes per side until golden and just cooked through (internal temp ~160°F/71°C as it will finish in sauce). Transfer chicken to a plate and tent with foil.

Sear the chicken

Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet if dry. Add 1/2 cup finely chopped onion and sauté 3-4 minutes until softened. Add 3 cloves minced garlic and cook 30-45 seconds until fragrant but not browned.

Build the sauce

Pour in 1/2 cup rosé wine to deglaze the pan, scraping up browned bits; simmer 2 minutes to reduce slightly. Stir in 1 cup crushed tomatoes and 1/2 cup chicken broth. Bring to a gentle simmer and cook 4-5 minutes to meld flavors.

Deglaze & simmer

Lower heat to medium-low and stir in 1/2 cup heavy cream, 1/2 cup grated parmesan, 1/4 tsp red pepper flakes, and 1/2 tsp dried oregano. Stir until cheese melts and sauce is smooth. Taste and adjust seasoning with additional salt/pepper to taste and 1 tsp lemon juice to brighten.

Finish the rosé sauce

Add 4 cups packed baby spinach to the sauce in batches, stirring until wilted. Nestle the seared chicken back into the sauce, spooning sauce over the tops. Simmer gently 3-4 minutes until chicken reaches 165°F (74°C) and sauce thickens slightly.

Add spinach & return chicken

Preheat oven to 400°F (200°C). Slice baguette or loaf in half lengthwise or into 1" slices for individual pieces.

Prep oven and bread

In a small bowl, mix 3 tablespoons softened butter, 1 tablespoon olive oil, 2 cloves minced garlic, 1 tablespoon chopped parsley, 1/4 tsp salt and 2 tablespoons grated parmesan (if using) until combined.

Make garlic butter

Spread garlic butter evenly over cut sides of bread. Place on a baking sheet and bake 8-10 minutes until butter is melted and edges turn golden. For crispier top, broil 1-2 minutes more watching closely to avoid burning.

Assemble and bake

Plate the chicken and spoon extra rosé spinach sauce over each portion. Garnish with torn basil leaves and extra grated parmesan. Serve garlic bread warm on the side for dipping into the sauce.

black pepper

all-purpose flour

olive oil

unsalted butter

yellow onion, finely chopped

garlic, minced

crushed tomatoes (canned)

heavy cream

dry rosé wine (or dry white wine)

chicken broth

fresh baby spinach, packed

parmesan cheese, grated

red pepper flakes

dried oregano

lemon juice

baguette or Italian loaf

unsalted butter, softened

fresh parsley, chopped

parmesan cheese, grated (optional)

fresh basil leaves, torn (optional)

extra grated parmesan

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. In a medium bowl, whisk together 4 egg yolks and 1 whole egg until smooth. Stir in 1 cup grated Pecorino Romano and 1 teaspoon finely ground black pepper to form a thick, creamy mixture. If using, whisk in 1 tablespoon heavy cream for extra silkiness. Set the egg-cheese mixture aside.

Prepare pasta water and eggs

Add 12 oz spaghetti to the boiling salted water and cook to al dente according to package instructions (usually 8–10 minutes). Reserve 1 1/2 cups of the starchy pasta cooking water, then drain the pasta, shaking off excess water. Do not rinse.

Cook pasta

Return the hot drained pasta to the still-warm pot (off the heat) or a large warm skillet. Immediately pour the egg-and-cheese mixture over the pasta. Toss briskly with tongs or a fork while gradually adding 1/2 to 1 cup of the reserved pasta water, a few tablespoons at a time, until the sauce becomes glossy and coats the noodles. The residual heat of the pasta will cook the eggs gently; avoid direct high heat to prevent scrambling. If you need more silkiness, add a splash more reserved pasta water. Taste and adjust seasoning as needed.

Combine pasta and sauce

While pasta cooks, cut 8 slices thick-cut bacon into 1/2-inch pieces. Heat a large skillet over medium heat with 1 teaspoon olive oil. Add bacon pieces and cook, stirring occasionally, until crisp and golden, about 8–10 minutes. Use a slotted spoon to transfer cooked bacon to a paper-towel-lined plate, reserving about 1–2 tablespoons of bacon fat in the skillet.

Cook bacon

Reduce heat to low, add 2 minced garlic cloves to the reserved bacon fat and cook, stirring, just until fragrant, about 30–45 seconds (do not brown). Remove pan from heat briefly to avoid burning.

Add garlic

Add the crisp bacon (and any rendered fat you prefer) to the pasta as you toss the noodles with the egg-cheese sauce. Toss thoroughly so bacon is distributed evenly. If the sauce seems too thick, add more reserved pasta water, 1–2 tablespoons at a time, until you reach a creamy consistency.

Finish bacon into pasta

Preheat oven to 400°F (200°C). Slice the baguette lengthwise or into 1-inch diagonal slices. In a small bowl, combine 4 tablespoons softened unsalted butter, 3 minced garlic cloves, 2 tablespoons finely chopped fresh parsley, and 1 teaspoon salt. Mix until well combined. If desired, stir in 2 tablespoons grated Parmesan.

Prepare garlic butter

Spread the garlic butter evenly on the cut sides of the bread. Place on a baking sheet, buttered side up, and bake in the preheated oven for 8–10 minutes until the butter is melted and the edges are lightly golden. For crispier top, switch to broil for 1–2 minutes while watching carefully to avoid burning.

Remove from oven and let cool 1–2 minutes. Slice if you left a whole baguette. Sprinkle with additional chopped parsley and a light dusting of Parmesan if desired.

Slice and serve

Plate the carbonara immediately: twirl portions of spaghetti onto plates or a serving platter. Spoon any remaining bacon pieces over the top. Grate or sprinkle 1/4 cup extra Pecorino or Parmesan over each serving and finish with 1 tablespoon chopped fresh parsley and 1/2 teaspoon freshly ground black pepper, or to taste. Serve with warm garlic bread on the side.

spaghetti

large egg yolks

whole large eggs

grated Pecorino Romano (or Parmesan)

finely ground black pepper

heavy cream (optional for extra creaminess)

kosher salt (for pasta water)

thick-cut bacon

garlic cloves (minced) for pan

baguette or Italian bread

unsalted butter (softened)

garlic cloves (minced) for bread

fresh parsley (finely chopped)

grated Parmesan (optional, for sprinkling)

extra grated Pecorino or Parmesan

fresh parsley (chopped) for garnish

freshly ground black pepper

Pat chicken dry and cut into 1/2-inch thick strips or bite-size pieces. In a bowl toss chicken with 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp Italian seasoning until evenly coated.

Prep and Season

Heat a large skillet over medium-high heat. Add a drizzle of olive oil if pan is dry. Add the chicken in a single layer (work in two batches if necessary). Cook 3–4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Transfer cooked chicken to a plate and tent with foil; reserve skillet for sauce.

Cook Chicken

Bring 4 cups water to a rolling boil in a large pot with 1 tbsp salt. Add 12 oz linguine and cook according to package until just al dente (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Return the skillet used for chicken to medium heat. Add 4 tbsp unsalted butter. Once melted, add 3 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned. Sprinkle in 1 tsp flour and cook 30 seconds, stirring, to remove raw flour taste.

Start the Roux

Slowly whisk in 1 cup whole milk and 1/2 cup heavy cream, scraping up any browned bits from the pan. Bring to a gentle simmer, whisking constantly, until the sauce begins to thicken, about 3–4 minutes.

Add Dairy

Reduce heat to low. Whisk in 1 cup freshly grated Parmesan until melted and smooth. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp nutmeg (optional). If sauce is too thick, whisk in up to 1/2 cup reserved pasta water, a few tablespoons at a time, until you reach a silky consistency.

Finish Sauce

Preheat oven to 400°F (200°C). Slice the baguette in half lengthwise or into 1-inch thick slices if you prefer pieces for tossing. In a small bowl, combine 4 tbsp softened butter, 2 minced garlic cloves, 1 tbsp chopped parsley, 1/4 tsp salt and 2 tbsp grated Parmesan (optional).

Prep Bread

Spread the garlic butter evenly on the cut sides of the loaf or on each slice. Place on a baking sheet and bake 8–10 minutes until butter melts and edges are golden. For a crisp top, broil 30–60 seconds, watching carefully to avoid burning. Remove and let cool slightly. If using whole slices, roughly tear or cut into bite-size pieces for tossing with pasta.

Bake

Add drained linguine to the skillet with the Alfredo sauce and toss gently to coat. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce so it clings evenly to the pasta.

Combine Pasta and Sauce

Return the cooked chicken to the skillet and fold into the coated linguine. Add the torn/cut garlic bread pieces and toss gently so the bread soaks up some sauce but remains slightly textured. The bread will soften slightly; adjust amount to preference (use less if you want it crispier).

Add Chicken and Garlic Bread

Taste and adjust seasoning with salt and pepper. Transfer to a serving bowl or plate. Sprinkle with 1 tbsp chopped fresh parsley and 1/4 cup freshly grated Parmesan. Serve immediately so the garlic bread has a pleasant mix of crisp edges and saucy interior.

Garnish and Serve

dried Italian seasoning

linguine

water

salt (for pasta water)

garlic cloves, minced

whole milk

freshly grated Parmesan

nutmeg (optional)

grated Parmesan (optional)

reserved pasta cooking water

fresh parsley, chopped (for garnish)

freshly grated Parmesan (for serving)

Preheat oven to 375°F (190°C). Bring a large pot of salted water (about 1 tbsp salt) to a boil. Add linguine and cook until just shy of al dente (about 8 minutes). Reserve 1 cup of pasta cooking water, then drain and set pasta aside.

Prep and cook pasta

While pasta cooks, pat chicken breasts dry and season both sides with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and sear 4–5 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice into 1/2-inch pieces.

Season and cook chicken

In the same skillet over medium heat, melt 4 tbsp butter. Add 4 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned. Sprinkle 2 tbsp flour over the butter-garlic and whisk 1 minute to cook the flour. Gradually whisk in 1 cup whole milk and 1 cup heavy cream until smooth. Bring to a gentle simmer, whisking, and cook 3–4 minutes until slightly thickened.

Make the Alfredo sauce

Reduce heat to low and whisk in 1 cup grated Parmesan, 2 oz softened cream cheese, 1 tsp Italian seasoning, 0.25 tsp red pepper flakes, and 1 tsp kosher salt. Stir until smooth and melted. If sauce is too thick, whisk in up to 1/2 cup reserved pasta water a few tablespoons at a time to reach a creamy pourable consistency. Taste and adjust seasoning with salt and pepper.

Finish sauce

Add drained linguine and sliced chicken to the skillet with the sauce (if skillet is too small, transfer sauce to a large mixing bowl or the pasta pot). Toss gently to coat, adding reserved pasta water as needed so noodles are evenly coated.

Combine pasta, chicken and sauce

Transfer the sauced linguine and chicken to a 9x13-inch (or similar) oven-safe baking dish, spreading into an even layer. Sprinkle 1 cup shredded mozzarella evenly over the top and an extra 2 tbsp grated Parmesan if desired.

Assemble in baking dish

Bake uncovered in preheated 375°F (190°C) oven for 12–15 minutes until cheese is melted and bubbly and edges are bubbling. If you want a lightly browned top, switch oven to broil for 1–2 minutes, watching carefully to avoid burning.

Remove from oven and let rest 5 minutes. Sprinkle 2 tbsp chopped fresh parsley over the top before serving. Serve portions with garlic bread.

Garnish and serve

While the pasta bakes, slice the loaf lengthwise or into 1-inch thick slices leaving the base intact if making pull-apart. In a bowl, combine 6 tbsp softened butter, 3 minced garlic cloves, 2 tbsp grated Parmesan, 1 tbsp chopped parsley, 0.25 tsp salt, and 0.125 tsp black pepper until well mixed.

Spread the garlic butter mixture evenly over the cut surface(s) of the loaf. Wrap loosely in foil (for softer bread) or leave open (for crispier top). Place on a baking sheet and bake in the 375°F (190°C) oven for 8–10 minutes (with the pasta) until butter is melted and bread is warmed through. For a crisp, golden top, open the foil and broil 1–2 minutes at the end, watching closely.

Remove garlic bread from oven, slice if needed, and sprinkle a little extra chopped parsley and a pinch of extra Parmesan if desired. Serve warm with the baked chicken Alfredo linguine.

Serve

linguine pasta

minced garlic

grated Parmesan cheese

cream cheese (softened)

Italian seasoning

fresh parsley (chopped)

mozzarella cheese (shredded)

In a large bowl combine ground beef, ground lamb, bread crumbs and milk. Add grated onion, minced garlic, Worcestershire sauce, brown sugar, salt, pepper, oregano, cumin and the egg. Mix gently but thoroughly until evenly combined — avoid overworking which can make the meat dense. Cover and refrigerate for at least 30 minutes, up to 2 hours; chilling helps the mix firm for slicing/cooking.

Combine and rest

Preheat oven to 375°F (190°C) if baking, or heat a large skillet over medium-high heat with 1 tablespoon oil if pan-cooking. For a compact handheld donair, form the meat into a tight loaf or an oblong log about 8 inches long and 3 inches in diameter. If using the oven: place loaf on a rimmed baking sheet or in a small loaf pan and bake 35–40 minutes or until internal temperature reaches 160°F (71°C). If pan-cooking: brown the log on all sides (2–3 minutes per side), then reduce heat to medium-low, cover and cook 12–15 minutes turning once until cooked through. Alternatively, to replicate the traditional shaved donair, press the meat into a shallow loaf and cook until well-browned then slice thinly.

Form and cook

Transfer cooked meat to a cutting board and let rest 8–10 minutes. Slice thinly or shred/torn into bite-sized pieces suitable for stuffing into pitas. Reserve any juices and chop larger pieces into smaller, handheld-friendly strips.

Rest and slice

While the meat is resting, make the classic donair sauce. In a small bowl whisk together sweetened condensed milk, white vinegar, garlic powder and salt until smooth and slightly thickened. Taste and adjust acidity with a little more vinegar if you prefer tangier. Refrigerate until ready to assemble. Sauce can be made several hours ahead; keep chilled.

Prepare toppings: toss shredded lettuce with olive oil and a squeeze of lemon juice if using. Lay out pita breads and warm briefly in a dry skillet or oven for 1–2 minutes so they are pliable.

Assemble the handheld donair: open a warm pita, spread 1–2 tablespoons of donair sauce onto the interior, add a generous portion (about 4–6 oz cooked meat) of sliced or shredded donair meat, top with sliced tomato, red onion and a handful of lettuce. Drizzle another 1–2 tablespoons of sauce over the toppings. Add hot sauce to taste if you like heat.

Fold or roll the pita into a snug handheld wrap. If desired, wrap in parchment or foil and press lightly to hold shape. Serve immediately while warm.

Leftover meat can be refrigerated up to 3 days and reheated in a skillet or microwave. Sauce will keep in the refrigerator up to 1 week; stir before using. For best texture, assemble just before serving.

Cranberry & Goat Cheese Salad

Chicken & Spinach Rosé With Garlic Bread

Creamy Bacon Carbonara With Garlic Bread

Chicken Alfredo Linguine Tossed With Garlic Bread

Chicken Alfredo Linguine Oven-baked With Garlic Bread

Handheld Super Donair

Handheld Classic Donair

Big Crave

Cranberry Goat Cheese Salad With Balsamic Dressing

Chicken Caesar Salad

Caesar Salad

Spinach Hot Dip

Shareable Starters

Rice Pilaf

Garlic Cheese Fingers With Bacon

Fries (regular, Oven-baked)

Classic Bbq Nachos With Chicken

Breaded Chicken Wings With Butter Chicken Sauce

Breaded Chicken Wings

Chicken Alfredo Linguine Oven-baked

Lasagna With Garlic Bread

Bbq Chicken

All-star® Meat

Boneless Chicken Wings