Seared Salmon

Grilled Ribeye

Crispy Brussels Sprouts

Old Fashioned

12 oz ribeye with garlic mashed potatoes.

Ribeye Steak

Mojito

Margarita

Classic cheesecake with a graham cracker crust.

Cheesecake

Rich chocolate cake with chocolate frosting.

Chocolate Cake

Pasta with fresh vegetables in a light sauce.

Pasta Primavera

Served with seasonal vegetables and lemon butter.

Grilled Salmon

Roasted Brussels sprouts with balsamic glaze.

Brussels Sprouts

Charcuterie Board

In a saucepan, combine the white rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and water is absorbed. Fluff with a fork and set aside.

Prepare the Rice

Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and black pepper. Place the salmon in the skillet, skin-side down, and cook for about 4-5 minutes until the skin is crispy. Flip the salmon and cook for another 3-4 minutes until cooked through. Remove from the skillet and set aside.

Sear the Salmon

In the same skillet, reduce heat to medium and add butter. Once melted, stir in lemon juice and capers. Cook for 1-2 minutes until heated through. Remove from heat and stir in fresh parsley.

Prepare the Lemon-Caper Sauce

Serve the seared salmon over a bed of rice and drizzle with the lemon-caper sauce. Enjoy!

Plate the Dish

salmon fillets

olive oil

salt

black pepper

butter

lemon juice

capers

fresh parsley, chopped

white rice

water

Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes. This helps them cook evenly.

Prepare the Ribeye

Rub both sides of the steaks with olive oil, then season generously with salt, black pepper, and garlic powder.

Season the Steaks

Preheat your grill to high heat (around 450°F or 232°C).

Preheat the Grill

Place the ribeye steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Use a meat thermometer to check (130°F/54°C for medium-rare).

Grill the Ribeye

While the steaks are grilling, toss the seasonal vegetables in a bowl with olive oil, salt, and pepper. Grill the vegetables for about 5-7 minutes until they are tender and slightly charred.

Prepare the Vegetables

Remove the steaks from the grill and let them rest for 5 minutes. Top with a pat of butter and sprinkle with fresh herbs before serving.

Finish the Steaks

Serve the grilled ribeye alongside the grilled seasonal vegetables. Enjoy your meal!

Serve

Ribeye steak

Olive oil

Salt

Black pepper

Garlic powder

Seasonal vegetables (e.g., bell peppers, zucchini, asparagus)

Butter

Fresh herbs (e.g., thyme, rosemary)

Preheat your oven to 425°F (220°C). Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half lengthwise.

Prepare the Brussels Sprouts

In a large bowl, toss the halved Brussels sprouts with olive oil, salt, black pepper, chili powder, and garlic powder until well coated.

Season the Sprouts

Spread the seasoned Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes or until they are crispy and golden brown, stirring halfway through for even cooking.

Roast the Sprouts

In a small bowl, mix together the mayonnaise, Sriracha sauce, and lime juice until smooth and well combined.

Make the Chili Aioli

Remove the Brussels sprouts from the oven and let them cool slightly. Serve warm, drizzled with the chili aioli and garnish with lime wedges.

Brussels sprouts

Chili powder

Mayonnaise

Sriracha sauce

Lime juice

Lime wedges

In an Old Fashioned glass, add the sugar and bitters. Muddle until the sugar is dissolved.

Muddle Sugar and Bitters

Pour the bourbon over the muddled sugar and bitters mixture.

Add Bourbon

Place a few ice cubes into the glass to chill the drink.

Add Ice

Express the oils of the orange peel over the drink and drop the peel into the glass as garnish.

Garnish

Bourbon

Sugar

Bitters

Orange Peel

Ice Cubes

Peel and chop the potatoes into small chunks. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.

Prepare the Potatoes

Once boiling, reduce heat to medium and cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain and return to the pot.

Cook the Potatoes

Add garlic cloves, butter, milk, salt, and black pepper to the drained potatoes. Mash until smooth and creamy. Set aside.

Mash the Potatoes

Season the ribeye steak generously with salt and black pepper on both sides.

Prepare the Steak

Heat olive oil in a skillet over medium-high heat. Once hot, add the ribeye steak and cook for 4-5 minutes on each side for medium-rare, or until desired doneness.

Cook the Steak

Remove the steak from the skillet and let it rest for 5 minutes before slicing.

Rest the Steak

Plate a generous scoop of garlic mashed potatoes alongside the sliced ribeye steak. Garnish with fresh parsley if desired.

Potatoes

Garlic cloves

Milk

Fresh parsley (for garnish)

In a sturdy glass, add the fresh mint leaves and lime juice. Muddle gently to release the mint oils without tearing the leaves.

Muddle the Mint

Pour in the simple syrup and white rum over the muddled mint and lime.

Add Simple Syrup and Rum

Fill the glass with ice cubes to your preference.

Top off the drink with soda water and stir gently to combine all the ingredients.

Mix with Soda Water

Garnish with lime wedges and additional mint leaves, if desired. Serve immediately.

Garnish and Serve

White rum

Fresh mint leaves

Simple syrup

Soda water

Ice cubes

Rub the rim of a glass with a lime wedge and dip it in salt to coat the rim.

Prepare the Glass

In a cocktail shaker, combine tequila, lime juice, and triple sec. Fill the shaker with ice.

Mix the Ingredients

Shake well until the mixture is chilled, about 15-20 seconds.

Shake

Strain the mixture into the prepared glass filled with ice. Garnish with a lime wedge.

Tequila

Triple sec

Lime wedge

Preheat the oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, 1/4 cup of sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.

Prepare the crust

Bake the crust in the preheated oven for 10 minutes. Remove from oven and let it cool while preparing the filling.

Bake the crust

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the remaining 1/4 cup of sugar, sour cream, and vanilla extract, mixing until well combined.

Make the filling

Add the eggs one at a time, mixing on low speed after each addition. Finally, add the cornstarch and mix until just combined.

Add eggs and cornstarch

Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.

Pour filling into crust

Bake in the oven for 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Bake the cheesecake

Refrigerate the cheesecake for at least 4 hours, preferably overnight. Once chilled, remove from the springform pan, slice, and serve.

Chill and serve

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Sour cream

Vanilla extract

Eggs

Cornstarch

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare the Oven and Pans

In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.

Mix Dry Ingredients

Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat for 2 minutes on medium speed. Stir in boiling water (the batter will be thin).

Add Wet Ingredients

Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cake

Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.

Cool the Cake

In a large bowl, cream the softened butter until smooth. Gradually add cocoa powder and confectioners' sugar, alternating with milk, and beat until creamy. Stir in vanilla extract.

Make the Frosting

Once the cakes are completely cooled, place one layer on a serving plate and spread frosting on top. Place the second layer on top and frost the top and sides of the cake.

Frost the Cake

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

eggs

whole milk

vegetable oil

vanilla extract

boiling water

butter, softened

confectioners' sugar

milk

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

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the broccoli, bell pepper, carrot, zucchini, and cherry tomatoes, and sauté for 5-7 minutes until the vegetables are tender but still crisp.

Sauté the Vegetables

Add the cooked pasta to the skillet with the sautéed vegetables. Toss everything together, adding salt and black pepper to taste. Stir in the grated Parmesan cheese until well combined. Serve warm.

Combine and Serve

Pasta

Broccoli florets

Bell pepper, sliced

Carrot, julienned

Zucchini, sliced

Cherry tomatoes, halved

Garlic, minced

Parmesan cheese, grated

Preheat the grill to medium-high heat. Rub the salmon fillets with olive oil, salt, and black pepper.

Prepare the Salmon

Place the salmon fillets skin-side down on the grill. Cook for about 6-8 minutes per side, or until the salmon is cooked through and flakes easily with a fork.

Grill the Salmon

In a small saucepan over low heat, melt the butter. Add minced garlic and cook for 1-2 minutes until fragrant. Stir in lemon juice and remove from heat.

Prepare the Lemon Butter

On the grill, add the seasonal vegetables and cook for about 5-7 minutes until tender, turning occasionally.

Cook the Vegetables

Plate the grilled salmon and vegetables, and drizzle the lemon butter over the top before serving.