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

Creative / Innovative Food

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

Homemade Sauces

Our amazing chef-driven menu has something for everyone. Come try something new!

Chef-Driven Menu

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

Comfort Food

Try our amazing plant-powered vegan dishes!

Vegan Dishes

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

Gluten-Free Dishes

Support local! We source fresh local ingredients to make your food healthier and tastier!

Local Ingredients

Try our amazing plant-powered vegetarian dishes!

Vegetarian Dishes

Our award-winning food has something amazing for everyone!

Award-Winning Food

Our massive juicy burgers are a MUST TRY!

Great Burgers

Start your morning off right with one of our delicious pastries!

Great Pastries

We're known for our amazing sandwiches. Which is your favorite?

Great Sandwiches

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

Cook Quinoa

While the quinoa is cooking, chop the cherry tomatoes, avocado, and cilantro. Set aside.

Prepare Vegetables

In a large bowl, combine the cooked quinoa, black beans, corn, chopped cherry tomatoes, avocado, and cilantro.

Mix Ingredients

In a small bowl, whisk together lime juice, olive oil, cumin, salt, and black pepper. Pour the dressing over the quinoa mixture and toss gently to combine.

Dress the Salad

Taste and adjust seasoning if necessary. Serve immediately, or refrigerate for an hour to let the flavors meld.

Serve

Quinoa

Black beans

Cherry tomatoes

Corn kernels

Avocado

Lime juice

Cilantro

Olive oil

Cumin

Salt

Black pepper

In a large saucepan, heat olive oil over medium heat. Add chopped onions and sauté until translucent.

Prepare the Base

Stir in minced garlic and cook for an additional minute. Add canned tomatoes, oregano, salt, and pepper, and bring to a simmer.

Add Tomatoes and Seasoning

Simmer for about 20 minutes, stirring occasionally. Stir in fresh basil before serving.

Finish the Sauce

In a bowl, mix together tomato paste, chipotle peppers, garlic powder, cumin, lime juice, salt, and sugar until smooth.

Combine Ingredients

Taste the sauce and adjust seasoning as needed. You can add more lime juice or sugar to balance the flavors.

Adjust Seasoning

In a medium bowl, combine mayonnaise, sour cream, minced garlic, lemon juice, Dijon mustard, salt, and pepper.

Mix the Ingredients

Whisk the mixture until smooth and creamy. Adjust seasoning to taste.

Blend Smoothly

Canned whole tomatoes

Garlic, minced

Onion, chopped

Dried oregano

Fresh basil, chopped

Tomato paste

Chipotle peppers in adobo sauce

Garlic powder

Sugar

Mayonnaise

Sour cream

Lemon juice

Dijon mustard

Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the quinoa is fluffy and liquid is absorbed.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add mixed vegetables and cook for 5-7 minutes until tender.

Sauté Vegetables

Add the cooked quinoa to the skillet with vegetables. Pour in soy sauce and mix well. Season with salt and black pepper to taste. Stir in fresh herbs before serving.

Combine and Season

Vegetable broth

Mixed vegetables (bell peppers, zucchini, carrots)

Soy sauce

Fresh herbs (parsley, cilantro, or basil)

In a large pot over medium heat, heat the olive oil. Add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat.

Brown the meat

Add the chopped onion, minced garlic, diced carrots, and diced potatoes to the pot. Sauté for about 5 minutes until the vegetables begin to soften.

Sauté vegetables

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

Add liquids and seasonings

Reduce heat to low and let the mixture simmer for 30 minutes, stirring occasionally.

Simmer

In the last 5 minutes of cooking, add the frozen peas. Remove bay leaf before serving. Enjoy your comfort food!

Add peas and serve

Ground beef

Carrots, diced

Potatoes, diced

Beef broth

Worcestershire sauce

Thyme, dried

Bay leaf

Frozen peas

Rinse quinoa under cold water. In a pot, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat and simmer covered for 15 minutes or until water is absorbed.

Prepare Quinoa

In a large skillet, heat olive oil over medium heat. Add minced garlic and diced bell pepper; sauté for 3-4 minutes until softened.

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

Add Chickpeas and Spices

Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes.

Add Spinach

Combine the cooked quinoa with the vegetable mixture. Stir in lemon juice and fresh parsley. Adjust seasoning to taste.

Mix with Quinoa

Serve warm as a main dish or as a side. Enjoy your healthy, vegan meal!

Chickpeas

Bell pepper (diced)

Spinach (fresh)

Garlic (minced)

Paprika

Fresh parsley (chopped)

Rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.

Cook the Quinoa

While the quinoa is cooling, chop the cherry tomatoes, cucumber, red bell pepper, and red onion into small pieces. Finely chop the fresh parsley.

Prepare the Vegetables

In a large bowl, combine the cooled quinoa with the chopped vegetables and parsley. Drizzle with olive oil and lemon juice. Season with salt and black pepper to taste. Toss everything together until well combined.

Mix the Salad

Serve the salad chilled or at room temperature. Enjoy your gluten-free dish!

Water

Cucumber

Red bell pepper

Red onion

Fresh parsley

Wash and chop the fresh local vegetables into bite-sized pieces.

In a large bowl, combine the chopped vegetables and add the fresh herbs.

In a small bowl, whisk together the olive oil, local honey, salt, and black pepper. Pour over the salad and toss to coat.

Crumble the local cheese over the top of the salad and gently mix.

Add the Cheese

Serve immediately as a refreshing side or light main dish.

Fresh Local Vegetables (e.g., tomatoes, bell peppers, zucchini)

Fresh Local Herbs (e.g., basil, parsley, cilantro)

Olive Oil (local, if available)

Local Cheese (e.g., goat cheese, feta)

Local Honey

Black Pepper

In a medium pot, combine quinoa with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes.

In a large skillet, heat olive oil over medium heat. Add minced garlic and diced red onion. Sauté for about 2-3 minutes until softened.

Sauté the Vegetables

Stir in the diced bell pepper, grated carrot, and chopped spinach. Cook for an additional 5-7 minutes until the vegetables are tender.

Add Remaining Vegetables

Add the drained chickpeas, cumin, salt, and black pepper to the skillet. Cook for another 3-4 minutes, stirring occasionally.

Mix in Chickpeas and Spices

Fluff the cooked quinoa with a fork and add it to the skillet. Pour in the lemon juice and mix everything together until well combined. Adjust seasoning to taste.

Combine with Quinoa

Serve warm, garnished with fresh herbs if desired.

Chickpeas (canned, drained and rinsed)

Red onion (diced)

Carrot (grated)

Spinach (fresh, chopped)

In a bowl, mix olive oil, garlic, rosemary, lemon juice, salt, and black pepper. Add chicken breast and marinate for at least 30 minutes.

Prepare the Chicken

Preheat grill or skillet over medium-high heat. Cook marinated chicken for 6-7 minutes per side, or until fully cooked. Remove from heat and let rest.

Cook the Chicken

In a large skillet, add a drizzle of olive oil and sauté the vegetable medley until tender, about 5-7 minutes.

Slice the grilled chicken and serve it over the sautéed vegetables. Drizzle with balsamic glaze and sprinkle with grated Parmesan cheese.

Combine and Serve

Chicken Breast

Olive Oil

Fresh Rosemary, chopped

Lemon Juice

Vegetable Medley (carrots, bell peppers, zucchini)

Parmesan Cheese, grated

Balsamic Glaze

In a large bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently until just combined. Form the mixture into four equal-sized patties.

Prepare the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired level of doneness. In the last minute of cooking, place a slice of cheddar cheese on each patty to melt.

Cook the Burgers

While the burgers are cooking, split the burger buns and toast them on the grill or in a toaster until golden brown.

Toast the Buns

On the bottom half of each toasted bun, layer lettuce, the cooked patty with melted cheese, slices of tomato, and any desired condiments such as ketchup, mustard, and pickles. Top with the other half of the bun.

Assemble the Burgers

Ground beef (80/20)

Onion powder

Burger buns

Cheddar cheese

Lettuce leaves

Tomato

Ketchup

Mustard

Pickles

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Preheat the Oven

In a large bowl, whisk together the flour, baking powder, and salt.

Mix Dry Ingredients

In another bowl, cream the unsalted butter and granulated sugar until light and fluffy.

Cream Butter and Sugar

Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the milk and vanilla extract.

Add Eggs and Milk

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Combine Mixtures

Scoop the dough onto the prepared baking sheet using a tablespoon or cookie scoop, spacing them about 2 inches apart.