A delightful selection of brunch items to enjoy on weekends.

WEEKEND BRUNCH

A variety of lunch options available during the weekdays.

WEEKDAY LUNCH

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

Prepare the Eggs

In a large skillet, heat olive oil over medium heat. Add the diced onions and bell peppers, and sauté for about 3-4 minutes until softened. Add spinach and cook until wilted.

Cook the Vegetables

Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle shredded cheddar cheese on top. Cook on medium-low heat until the eggs are set, about 8-10 minutes.

Combine and Cook

While the eggs are cooking, toast the slices of bread until golden brown.

Toast the Bread

Slice the avocado and season with salt and fresh herbs if desired.

Prepare the Avocado

Once the egg mixture is cooked, serve warm with the toasted bread and sliced avocado on the side. Garnish with fresh herbs if desired.

Serve

Eggs

Milk

Cheddar cheese, shredded

Bell peppers, diced

Onion, diced

Spinach, fresh

Salt

Black pepper

Olive oil

Bread (for toast)

Avocado

Tomato, sliced

Fresh herbs (optional)

Rinse the quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.

Prepare the Quinoa

Season the chicken breasts with salt, pepper, and a tablespoon of olive oil. Preheat the grill over medium-high heat and grill the chicken for about 6-7 minutes on each side or until fully cooked. Let it rest before slicing.

Grill the Chicken

In a large bowl, combine mixed greens, cherry tomatoes (halved), and sliced cucumber. Drizzle with remaining olive oil and lemon juice, then toss to coat.

Prepare the Salad

Serve a portion of quinoa topped with sliced grilled chicken on a plate. Add a generous helping of the mixed greens salad and sprinkle feta cheese on top. Enjoy your weekday lunch!

Weekend Brunch

Weekday Lunch