Grilled Chicken | Mozzarella | White Sauce | Balsamic | Cherry Tomatoes

Chicken Pesto Flatbread

Boursin Cream Sauce | Mashed Potatoes | Asparagus | Crispy Onion

Grilled Beef Tenderloin

Creole Butter Rice | Pineapple Citrus Salad | Red Pepper Puree

Blackened Mahi-mahi

Parmesan Risotto | Spinach | Roasted Tomato | Herb Salad

Pan-roasted Salmon

Bacon Wrapped Pork Loin | Poblano Corn | Mashed Potatoes | Creamy Dijon Sauce

Berkwood Farm’s Pork Medallions

Hummus*

Lasagna

Grilled Ribeye Skewers

Garlic-Chili Sauce | Nori Seasoning | Romaine

Crispy Shrimp

A La Carte Pasta

Root Beer-Braised Pork Sliders

Grilled Andouille | Crispy Brussels Sprouts | Soft Pretzel | Apple | Jalapeno Toast

Fondue

De Burgo Steak Tips | Toasted Focaccia | Truffle Mashed Potato | Roasted Mushrooms

Steak De Burgo Toast

Steak Tacos

Smashed Fried Potatoes

Cajun Pasta

Whipped Goat Cheese | Grilled Focaccia | Arugula | Rosemary Oil | Pistachio

Stuffed Peppadew Peppers

Pan-Seared Diver Scallops

Garlic Aioli | Mozzarella | Basil | Tomato

Chicken Bruschetta Sliders

Chili Lime Broth | Roasted Tomato | Warm Baguette

Peri Peri Mussels

Deconstructed Nachos

Charcuterie

Cheddar | Onion | Lettuce | Pickle | Mayo

Cheeseburger Sliders

Turkey | Peanut Sauce | Daikon Slaw | Bibb Lettuce

Lettuce Wraps

Season the grilled chicken breast with olive oil, salt, and black pepper. Grill until cooked through, then slice into strips.

Prepare the Chicken

Preheat your oven to 400°F (200°C). Place flatbreads on a baking sheet.

Prepare the Flatbread

Spread a generous layer of pesto sauce over each flatbread. Top with sliced grilled chicken, cherry tomatoes, and shredded mozzarella cheese.

Assemble the Flatbread

Bake in the preheated oven for about 10-12 minutes or until the cheese is melted and bubbly.

Bake the Flatbread

Drizzle balsamic glaze over the flatbreads before slicing. Serve warm.

Finish and Serve

Grilled Chicken Breast

Mozzarella Cheese, shredded

Flatbread

Balsamic Glaze

Cherry Tomatoes, halved

Pesto Sauce

Olive Oil

Salt

Black Pepper

Preheat your grill to high heat. Rub the beef tenderloin with olive oil, salt, black pepper, and garlic powder. Let it rest at room temperature for 30 minutes.

Prepare the Beef

Place the beef tenderloin on the grill and cook for about 5-7 minutes per side for medium-rare. Use a meat thermometer to check for an internal temperature of 135°F. Remove from the grill and let rest for 10 minutes before slicing.

Grill the Beef

In a saucepan over medium heat, combine the heavy cream, minced garlic, and Boursin cheese. Stir until the cheese is melted and the sauce is smooth. Add fresh chives and mix well. Keep warm until serving.

Prepare the Sauce

In a large pot, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.

Cook the Potatoes

Add butter, milk, salt, and pepper to the drained potatoes. Mash until creamy and smooth. Adjust seasoning as needed.

Mash the Potatoes

Preheat the oven to 400°F. Toss the asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast for 10-12 minutes until tender.

Prepare the Asparagus

Soak the sliced onions in buttermilk for 30 minutes. Dredge them in flour and fry in vegetable oil over medium heat until golden brown and crispy. Drain on paper towels.

Fry the Onions

Beef Tenderloin

Garlic Powder

Boursin Cheese

Heavy Cream

Fresh Chives

Garlic, minced

Potatoes, peeled and cubed

Butter

Milk

Asparagus spears

Onion, thinly sliced

Flour

Buttermilk

Vegetable Oil (for frying)

Pat the mahi-mahi fillets dry with a paper towel. Season both sides with Cajun seasoning, salt, and black pepper.

Season the Fish

In a skillet over medium-high heat, add olive oil. Once hot, add the seasoned mahi-mahi fillets and cook for about 3-4 minutes per side until blackened and cooked through.

Cook the Fish

In a saucepan, melt butter over medium heat. Add diced onion and minced garlic, sauté until translucent.

Sauté the Vegetables

Add rice and Cajun seasoning, stirring to coat. Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender.

Cook the Rice

Fluff the rice with a fork and stir in chopped green onions before serving.

Finish the Rice

In a bowl, combine diced pineapple, orange segments, lime juice, chopped mint leaves, and honey. Toss gently to mix.

Combine Salad Ingredients

In a blender, combine roasted red bell peppers, olive oil, minced garlic, and salt. Blend until smooth. Adjust seasoning if necessary.

Blend the Ingredients

Mahi-mahi fillets

Cajun seasoning

Olive oil

Black pepper

Long-grain rice

Chicken broth

Onion, diced

Green onions, chopped

Pineapple, diced

Orange segments

Lime juice

Mint leaves, chopped

Honey

Red bell peppers, roasted

Preheat the oven to 400°F (200°C). Toss the cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes until soft and slightly caramelized.

Roasting the Tomatoes

In a saucepan, heat the chicken broth and keep it warm. In another pan, melt butter and sauté onions and garlic until translucent. Add Arborio rice and cook for 2 minutes. Gradually add warm broth, one ladle at a time, stirring frequently, until rice is creamy and al dente. Stir in grated Parmesan cheese, salt, and pepper.

Cooking the Risotto

In a skillet, heat olive oil and sauté garlic until fragrant. Add fresh spinach and cook until wilted. Season with salt and pepper.

Sautéing the Spinach

Season salmon fillets with salt and pepper. In a hot skillet, add olive oil and place the salmon skin-side down. Cook for about 4-5 minutes on each side until golden brown and cooked through.

Cooking the Salmon

In a bowl, combine mixed herbs, olive oil, lemon juice, salt, and pepper. Toss gently to combine.

Making the Herb Salad

On each plate, serve a portion of risotto, top with the salmon, and arrange the sautéed spinach and roasted tomatoes on the side. Garnish with the herb salad.

Plating

Salmon fillets

Arborio rice

Parmesan cheese, grated

Onion, finely chopped

Fresh spinach

Cherry tomatoes

Mixed fresh herbs (parsley, basil, cilantro)

Lemon juice

Preheat your oven to 375°F (190°C). Season the pork loin with salt and pepper. Cut the pork loin into medallions, about 1-inch thick. Wrap each medallion with a slice of bacon and secure with a toothpick.

Prepare the Pork Medallions

In a large skillet, heat olive oil over medium-high heat. Add the bacon-wrapped pork medallions and sear them for 3-4 minutes on each side until the bacon is crispy. Remove them from the skillet and place them on a baking sheet.

Sear the Medallions

Transfer the baking sheet with the medallions into the preheated oven. Bake for about 15-20 minutes or until the internal temperature reaches 145°F (63°C).

Bake the Medallions

While the pork is baking, roast the poblano peppers over an open flame or under a broiler until charred. Remove the skin, seeds, and diced the flesh. In a skillet, add corn and diced poblano, sautéing over medium heat for 5-7 minutes.

Prepare Poblano Corn

Peel and cube the potatoes. Boil them in salted water until tender (about 15-20 minutes). Drain and return to the pot. Add butter, heavy cream, salt, and pepper. Mash until smooth and creamy.

Make Mashed Potatoes

In the skillet used for the medallions, lower the heat and add minced garlic. Sauté for 1 minute, then stir in Dijon mustard and a splash of water to create a sauce. Simmer for 2-3 minutes until slightly thickened.

Prepare Creamy Dijon Sauce

Plate the bacon-wrapped pork medallions with a generous helping of poblano corn and mashed potatoes. Drizzle the creamy Dijon sauce over the medallions and enjoy!

Serve

Pork loin

Bacon

Poblano peppers

Corn kernels (fresh or frozen)

Potatoes (for mashing)

Heavy cream

Dijon mustard

Garlic (minced)

Pepper

In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, cumin, salt, and water. Blend until smooth, adding more water if necessary to reach desired consistency.

Prepare the Hummus

Preheat the oven to 425°F (220°C). Toss cauliflower florets with olive oil, za’atar spice, and a pinch of salt. Spread on a baking sheet and roast for 25-30 minutes or until golden and crispy.

Roast the Cauliflower

In a blender, combine fresh herbs with a little olive oil and blend until smooth. Adjust seasoning with salt to taste.

Make the Herb Puree

Cut pita bread into triangles and brush with olive oil. Bake in the same oven at 425°F (220°C) for about 5-7 minutes until crispy.

Prepare the Crispy Pita

On a platter, spread the hummus, top with roasted cauliflower, drizzle with herb puree, and sprinkle dried cranberries. Serve with crispy pita and grilled bread on the side.

Chickpeas

Tahini

Garlic

Lemon Juice

Cumin

Water

Cauliflower Florets

Za’atar Spice

Fresh Herbs (Parsley, Cilantro, etc.)

Cranberries (dried)

Pita Bread

Grilled Bread

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the Graziano sausage, breaking it apart with a spatula, and cook until browned and fully cooked, about 5-7 minutes. Season with salt and black pepper to taste.

Prepare the Sausage

In a bowl, combine the ricotta cheese, egg, half of the Parmesan cheese, and fresh basil. Mix well until fully combined. Add salt and black pepper to taste.

Mix the Ricotta Filling

Preheat the Oven

Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Layer 3 lasagna noodles on top, followed by half of the ricotta mixture, half of the sausage, and a layer of marinara sauce. Repeat the layers, finishing with a layer of noodles, marinara sauce, and topped with shredded mozzarella and remaining Parmesan cheese.

Assemble the Lasagna

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.

Bake the Lasagna

Once baked, let the lasagna rest for 10 minutes before slicing. Garnish with additional fresh basil if desired.

Let it Rest

Graziano sausage

Marinara sauce

Ricotta cheese

Shredded mozzarella cheese

Lasagna noodles

Parmesan cheese

Fresh basil

In a large bowl, combine olive oil, soy sauce, minced garlic, and black pepper. Cut the ribeye steak into 1-inch cubes and add to the marinade. Toss to coat and let marinate for at least 30 minutes.

Marinate the Steak

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated steak cubes onto the skewers.