Make sure you try all of our awesome homemade sauces! Rich, zesty, spicy & more!

Homemade Sauces

Don't eat gluten? No problem! Try our awesome gluten-free dishes!

Gluten-Free Dishes

Try our amazing plant-powered vegetarian dishes!

Vegetarian Dishes

We've been told we have the best home-cooking and comfort food in town!

Comfort Food

Our creative team of incredible chefs have created so many innovative must-try dishes!

Creative / Innovative Food

Try our amazing plant-powered vegan dishes!

Vegan Dishes

Only Prime makes the cut. Try our famous Prime Steaks!

Prime Steaks

Prepare the Ingredients

In a saucepan, heat olive oil over medium heat. Add the chopped onion and cook until translucent. Add the minced garlic and cook for an additional minute.

Cook the Onion and Garlic

Pour in the canned tomatoes, basil, oregano, salt, and pepper. Stir to combine.

Add Tomatoes and Spices

Bring to a simmer and let it cook for 20-30 minutes, stirring occasionally.

Simmer the Sauce

For a smoother sauce, use an immersion blender to blend to your desired consistency.

Blend (Optional)

In a food processor, combine basil leaves, pine nuts, minced garlic, and grated Parmesan cheese.

Combine Ingredients

Blend

With the processor running, slowly drizzle in the olive oil until the mixture is smooth.

Add Olive Oil

Season

In a bowl, combine Sriracha sauce, honey, lime juice, garlic powder, and salt.

Mix Ingredients

Stir Well

Canned tomatoes

Olive oil

Garlic, minced

Onion, chopped

Basil, dried

Oregano, dried

Salt

Pepper

Fresh basil leaves

Pine nuts

Parmesan cheese, grated

Sriracha sauce

Honey

Lime juice

Garlic powder

Wash and chop all the vegetables into bite-sized pieces. Set aside.

Prepare the Vegetables

In a large skillet or wok, heat the sesame oil over medium-high heat.

Heat the Oil

Add the minced garlic and grated ginger to the skillet and sauté for about 1 minute until fragrant.

Sauté Garlic and Ginger

Add the broccoli, bell pepper, carrots, and snap peas to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.

Cook the Vegetables

Pour the gluten-free soy sauce over the vegetables and stir well. Season with salt and black pepper to taste.

Add Sauce

Cook for an additional 2 minutes, then remove from heat. If desired, sprinkle with sesame seeds before serving.

Finish and Serve

Broccoli florets

Bell pepper, sliced

Carrots, julienned

Snap peas

Ginger, grated

Gluten-free soy sauce

Sesame oil

Black pepper

Sesame seeds (optional)

Rinse and drain the chickpeas. Chop the spinach, cherry tomatoes, red onion, and garlic.

Prepare Ingredients

In a large skillet, heat olive oil over medium heat. Add red onion and garlic, sautéing until the onion becomes translucent.

Sauté Vegetables

Stir in the chickpeas, cumin, paprika, salt, and black pepper. Cook for 5 minutes, stirring occasionally.

Add Chickpeas and Spices

Add the chopped spinach and cherry tomatoes to the skillet. Cook until the spinach wilts and the tomatoes soften, about 3-4 minutes.

Incorporate Spinach and Tomatoes

Remove from heat and stir in lemon juice and chopped parsley before serving.

Finish with Lemon and Parsley

Chickpeas

Spinach

Cherry Tomatoes

Red Onion

Garlic

Olive Oil

Cumin

Paprika

Black Pepper

Lemon Juice

Fresh Parsley

Chop the onion, mince the garlic, and dice the carrots and potatoes.

In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned. Drain excess fat.

Cook the Beef

Add chopped onion, minced garlic, diced carrots, and potatoes to the pot. Stir and cook for about 5 minutes.

Add Vegetables

Stir in beef broth, tomato paste, Worcestershire sauce, salt, black pepper, thyme, and bay leaf. Bring to a boil.

Reduce heat to low, cover, and let simmer for 30-40 minutes until vegetables are tender.

Simmer

Remove the bay leaf before serving. Enjoy your comforting meal!

Serve

Ground beef

Carrots, diced

Potatoes, diced

Beef broth

Tomato paste

Worcestershire sauce

Dried thyme

Bay leaf

Rinse the quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed.

Cook Quinoa

Preheat the oven to 400°F (200°C). Peel and dice the sweet potatoes, toss them with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.

Roast Sweet Potatoes

In a large bowl, combine the cooked quinoa, roasted sweet potatoes, black beans, halved cherry tomatoes, and chopped cilantro.

Prepare Salad

In a small bowl, whisk together lime juice, olive oil, salt, and pepper.

Make Dressing

Pour the dressing over the salad and toss gently. Top with diced avocado and serve immediately.

Combine and Serve

Quinoa

Roasted Sweet Potatoes

Black Beans

Avocado

Cilantro

Lime Juice

Press the tofu to remove excess moisture, then cut it into cubes.

Prepare the Tofu

In a large pan, heat olive oil over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.

Cook the Tofu

In the same pan, add minced garlic and ginger. Sauté for about 1 minute until fragrant. Add broccoli, bell peppers, carrots, and snap peas. Cook for about 5-7 minutes until the vegetables are tender-crisp.

Return the cooked tofu to the pan, add soy sauce, and stir well to combine. Season with salt and pepper to taste. Sprinkle sesame seeds on top before serving.

Bell peppers (red and yellow), sliced

Tofu, firm, cubed

Soy sauce

Ginger, minced

Sesame seeds

Salt and pepper

Take the Prime Ribeye Steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps them cook evenly.

Prepare the Steak

Generously season both sides of the steaks with kosher salt and black pepper.

Season the Steak

Heat a large cast-iron skillet over medium-high heat. Add the olive oil and allow it to heat until shimmering.

Heat the Pan

Add the steaks to the hot skillet. Sear for about 4-5 minutes without moving them, until a crust forms.

Sear the Steak

Flip the steaks and add the garlic cloves and rosemary to the skillet. Cook for another 4-5 minutes for medium-rare, basting the steaks with the garlic and rosemary-infused oil.

Flip and Add Aromatics

Remove the steaks from the skillet and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute.