Mafalda Pasta

A hearty breakfast burrito filled with eggs, cheese, and your choice of meat, smothered in sauce.

Smothered Breakfast Burrito

A spicy egg dish served in a skillet with tomatoes, peppers, and spices.

Shakshuka

Poached eggs on a toasted English muffin topped with salmon and hollandaise sauce.

Common Good Salmon Benedict

A classic Denver omelet made with eggs, bell peppers, onions, and cheese.

Denver Omelet

Glazed Salmon

Artisan grains, brussels sprouts, cranberry port wine

Winter Spiced Duck Breast

English muffin, sage brown butter hollandaise, country potatoes

Caramelized Onion and Brie Benedict

Eggnog French Toast

Drafts

Wine

Antipasta Board

Benson Snack Mix | Onion Dip | Carrot | Pickle | Chips

Snack Board

Carajillo

Tomato Bisque

Montenegro Amaro

Loose Leaf Tea

20 Year Tawny Port

Marqerum Amaro

Apple Spice Whoopie Pie

Poached Pear

Blood Orange Semifreddo

Burnt Pineapple | Chantilly Cream | Pistachio

Pavlova

Gelato & Sorbetto Selection

In a large pot, bring 4-6 quarts of water to a boil. Add 1 tsp of salt.

Boil Water

Add the mafalda pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally.

Cook Pasta

Once cooked, drain the pasta in a colander and set aside, reserving about 1 cup of the pasta water.

Drain Pasta

In a large skillet, heat 2 tbs of olive oil over medium heat. Add the finely chopped shallot and sauté for about 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.

Sauté Shallots and Garlic

Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and start to brown.

Cook Mushrooms

Pour in 1 cup of Marsala wine, stirring to combine. Allow it to simmer for about 5 minutes until the wine reduces by half.

Add Marsala Wine

Stir in 1 cup of heavy cream, 1 tsp of salt, and 1 tsp of freshly ground black pepper. Bring the mixture to a gentle simmer and cook for another 2-3 minutes until the sauce thickens slightly.

Add Cream and Seasoning

Add 1 cup of grated Parmesan cheese to the sauce and stir until melted and well incorporated.

Finish with Parmesan

Add 1 cup of English peas to the sauce and cook for another 2-3 minutes until heated through. Then add the drained mafalda pasta, tossing to coat in the sauce. If the sauce is too thick, add a bit of reserved pasta water to reach desired consistency.

Add Peas and Pasta

Divide the pasta among serving plates and garnish with additional Parmesan cheese if desired. Enjoy your Mafalda Pasta with Marsala Cream!

Serve

Mafalda pasta

Salt

Olive oil

Shallot, finely chopped

Garlic, minced

Mushrooms, sliced

Marsala wine

Heavy cream

Black pepper, freshly ground

Parmesan cheese, grated

English peas, fresh or frozen

In a large skillet over medium heat, add diced onion and bell pepper. Sauté for about 5 minutes until softened.

Cook the Vegetables

In a bowl, beat the eggs and season with salt and black pepper. Pour the beaten eggs into the skillet with the vegetables and cook until the eggs are fully set, stirring occasionally.

Prepare the Eggs

Once the eggs are cooked, add the cooked breakfast meat and shredded cheese to the skillet. Stir until the cheese is melted and everything is well combined.

Add the Meat and Cheese

Lay out each flour tortilla on a flat surface. Spoon an equal amount of the egg mixture onto the center of each tortilla.

Fill the Tortillas

Fold in the sides of the tortilla and then roll it up from the bottom to the top, enclosing the filling completely.

Roll the Burritos

In a small bowl, combine the canned enchilada sauce, sour cream, and chopped cilantro. Stir until smooth.

Mix the Sauce Ingredients

Place the rolled burritos in a baking dish. Pour the sauce evenly over the top of the burritos.

Smother the Burritos

Preheat the oven to 350°F (175°C) and bake the burritos for 15-20 minutes until heated through.

Bake the Burritos

Eggs

Shredded Cheese (Cheddar or Monterey Jack)

Cooked Breakfast Meat (Sausage, Bacon, or Ham)

Flour Tortillas

Medium Onion (diced)

Bell Pepper (diced)

Black Pepper

Canned Enchilada Sauce

Sour Cream

Chopped Fresh Cilantro

Dice the onion and bell pepper. Mince the garlic cloves.

Chop the Vegetables

Chop the fresh parsley or cilantro and set aside for garnish.

Prepare the Herbs

In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes until the vegetables are softened.

Sauté the Vegetables

Add the minced garlic, cumin, paprika, chili powder, salt, and black pepper. Stir and cook for an additional 2 minutes until fragrant.

Add Garlic and Spices

Pour in the canned or fresh tomatoes. Stir to combine, and let the mixture simmer for about 10 minutes, stirring occasionally, until it thickens slightly.

Add Tomatoes

Using a spoon, create four small wells in the tomato mixture. Crack an egg into each well.

Create Wells for Eggs

Cover the skillet and cook for about 5-7 minutes, or until the eggs are set to your desired doneness.

Cook the Eggs

Remove the skillet from heat, sprinkle with chopped parsley or cilantro, and serve immediately with crusty bread on the side.

Garnish and Serve

Onion

Bell pepper

Garlic cloves

Tomatoes (canned or fresh)

Fresh parsley or cilantro

Cumin

Paprika

Chili powder or cayenne pepper

Black pepper

In a medium saucepan, bring 4 cups of water to a gentle simmer over medium heat. Add 1 tablespoon of vinegar to the water.

Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon and carefully slide each egg into the center. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.

Poach the Eggs

While the eggs are poaching, split the English muffins in half and toast them until golden brown. Spread 1 tablespoon of butter on each half.

Toast the Muffins

Once the English muffins are toasted, layer each half with a slice of smoked salmon.

Prepare the Salmon

In a small saucepan, melt 1 cup of butter over low heat. Remove from heat and let it cool slightly.

Melt the Butter

In a separate bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice until the mixture is pale and thick.

Whisk the Egg Yolks

Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce is smooth and creamy. Season with salt and cayenne pepper.

Combine the Ingredients

On each toasted English muffin half with salmon, place a poached egg on top. Generously drizzle hollandaise sauce over the eggs.

Assemble the Dish

Serve immediately while warm and enjoy your Common Good Salmon Benedict!

eggs

water

vinegar

English muffins

butter

smoked salmon

egg yolks

lemon juice

salt

cayenne pepper

Prepare the Vegetables

In a medium bowl, crack the eggs and whisk them together with salt and black pepper until well combined.

Beat the Eggs

In a non-stick skillet, melt 1 tablespoon of butter over medium heat. Add the chopped bell pepper and onion. Sauté for about 3-4 minutes, or until the vegetables are tender and slightly caramelized.

Pour the beaten eggs over the sautéed vegetables in the skillet. Allow the eggs to cook for about 1-2 minutes without stirring, until the edges start to set.

Combine Ingredients

Sprinkle the cheddar cheese evenly over the top of the omelet. Let it cook for an additional 1-2 minutes until the cheese melts.

Add Cheese

Using a spatula, gently fold the omelet in half. Allow it to cook for another minute to ensure the inside is fully cooked.

Fold the Omelet

Carefully slide the omelet onto a plate. You can garnish with additional bell pepper or herbs if desired. Serve hot.

bell pepper

onion

cheddar cheese

black pepper

In a small bowl, whisk together honey, soy sauce, minced ginger, minced garlic, olive oil, salt, and black pepper until well combined.

Prepare the Marinade

Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.

Marinate the Salmon

Preheat your grill or oven to 400°F (200°C). Remove the salmon from the marinade and cook for about 6-8 minutes per side, or until it flakes easily with a fork. Brush with additional marinade during cooking if desired.

Cook the Salmon

Wash and chop the kale into bite-sized pieces, removing the tough stems.

Prepare the Kale

In a large pan, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Sauté the Garlic

Add the chopped kale to the pan and sauté for 5-7 minutes until wilted.

Cook the Kale

Stir in the heavy cream and parmesan cheese. Cook for another 2-3 minutes until the cream thickens and the cheese melts. Season with salt and black pepper to taste.

Add Cream and Cheese

In a medium saucepan, combine fresh cranberries, brown sugar, minced ginger, orange juice, cinnamon, and salt.

Bring the mixture to a boil over medium heat. Reduce the heat and simmer for about 15-20 minutes, stirring occasionally, until the cranberries burst and the chutney thickens.

Cook the Chutney

Remove from heat and let cool. Serve the chutney warm or at room temperature alongside the glazed salmon.

Cool and Serve

salmon fillets

honey

soy sauce

fresh ginger

garlic

olive oil

kale

heavy cream

parmesan cheese

fresh cranberries

brown sugar

orange juice

cinnamon

Using a sharp knife, carefully score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.

Score the Skin

Rub the salt, black pepper, cinnamon, and nutmeg all over the duck breasts, ensuring an even coating.

Season the Duck

In a skillet, heat the olive oil over medium-high heat. Place the duck breasts skin-side down and cook for about 6-8 minutes until the skin is crispy. Flip the breasts and cook for an additional 4-6 minutes for medium-rare, or longer to your desired doneness.

Sear the Duck

Remove the duck from the skillet and let it rest for at least 5 minutes before slicing.

Rest the Duck

Trim the ends off the Brussels sprouts and cut them in half.

Prepare Brussels Sprouts

In the same skillet used for the duck, add butter and minced garlic. Once melted, add the Brussels sprouts cut-side down. Sauté for about 8-10 minutes until golden brown and tender. Season with salt and black pepper.

Sauté Brussels Sprouts

In a small saucepan, combine fresh cranberries, port wine, brown sugar, cinnamon stick, and water.