House-made baked falafel, pickled red onions, cucumber, minced parsley, shredded carrots, quinoa, and chopped pistachio, served over mixed greens and topped with our green tahini dressing. (Contains sesame)

Falafel Salad

Scrambled Tofu with mushrooms, onions, and peppers. Served over roasted breakfast potatoes, and topped with cilantro and salsa.

Tofu Scramble

Toasted Sourdough with mashed avocado, oyster mushrooms, cauliflower, pickled onions, homegrown microgreens and a raspberry balsamic glaze.

Loaded Avocado Toast

Side Salad Sizes

Wilson's Sparkling Ciders

Sparkling Water

Bottled Juice

Canned Sodas

Tortilla Chips

Gluten-free muffin made with buckwheat flour, chocolate chips, and bananas.

Banana Muffin

Side Salad

Mixed greens topped with red roasted sweet bell peppers, onions, sweet potatoes, quinoa, and served with ginger peanut dressing.

Ginger Peanut Salad

A brownie made with adzuki beans, dates, and chocolate chips.

Adzuki Brownie

Juice Pouch

Canned Sodas / Sparkling Water

Millstream Sodas

Coffee

Lemonade

Buckwheat Banana Muffin

Apricot Oat Bar

La Reyna Tortilla Chips

Corn Muffin

Ginger roasted sweet potatoes, home-grown radish greens, red cabbage, edamame (soy), red onions, bell peppers, quinoa, and chili roasted peanuts (light spice) served over mixed greens and topped with our ginger peanut dressing.

Peanut and Sweet Potato Salad

Drain and rinse the canned chickpeas. Place them in a food processor.

Prepare Chickpeas

Add fresh parsley, garlic cloves, ground cumin, ground coriander, baking powder, salt, black pepper, and flour to the food processor. Blend until smooth and well combined.

Blend Ingredients

Using your hands, shape the mixture into small balls or patties.

Shape Falafel

Preheat the oven to 375°F (190°C). Place the falafel on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 20-25 minutes, turning halfway through, until golden brown.

Bake Falafel

In a large bowl, combine mixed greens, shredded carrots, and cooked quinoa.

Prepare Salad Base

Chop the cucumber and add it to the bowl along with pickled red onions.

Add Vegetables

Once the falafel are baked, remove from the oven and let cool slightly. Place them on top of the salad.

Top with Falafel

Sprinkle chopped pistachios over the salad.

Sprinkle Nuts

In a small bowl, combine tahini, lemon juice, water, minced garlic, salt, black pepper, and chopped parsley. Whisk until smooth and creamy.

Mix Dressing Ingredients

Drizzle the dressing over the assembled salad before serving.

Serve

canned chickpeas

fresh parsley

garlic cloves

ground cumin

ground coriander

baking powder

salt

black pepper

flour (all-purpose or gluten-free)

olive oil

mixed greens

cucumber

shredded carrots

pickled red onions

quinoa (cooked)

chopped pistachios

tahini

lemon juice

water

ground black pepper

fresh parsley (chopped)

Preheat the Oven

Wash and dice the potatoes into bite-sized cubes. In a bowl, combine the diced potatoes with olive oil, salt, paprika, garlic powder, and black pepper. Mix well to coat evenly.

Prepare the Potatoes

Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.

Roast the Potatoes

While the potatoes are roasting, finely chop the onion, bell pepper, and mushrooms.

Prepare the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for about 5 minutes until softened.

Cook the Vegetables

Add the chopped mushrooms to the skillet and cook for another 3-4 minutes, until they release their moisture and become tender.

Add Mushrooms

Crumble the firm tofu into the skillet using your hands or a fork. Stir in the turmeric powder, garlic powder, salt, and black pepper. Mix everything together until well combined.

Prepare the Tofu

Cook the tofu mixture for about 5-7 minutes, stirring occasionally, until heated through and slightly golden.

Cook the Tofu

Once the potatoes are done roasting, serve the tofu scramble over the roasted breakfast potatoes. Top with fresh cilantro and salsa.

Firm Tofu

Mushrooms

Onion

Bell Pepper (any color)

Turmeric Powder

Garlic Powder

Olive Oil

Salt

Black Pepper

Cilantro

Salsa

Potatoes (Yukon Gold or Red)

Paprika

In a bowl, combine the apple cider vinegar, water, sugar, and salt. Stir until the sugar and salt dissolve. Add the sliced red onion and let it sit for at least 30 minutes or refrigerate for up to 24 hours.

Prepare the Pickled Onions

In a skillet over medium heat, add olive oil. Once heated, add the oyster mushrooms and cauliflower florets. Sprinkle with garlic powder, salt, and black pepper. Sauté for about 5-7 minutes until the mushrooms are tender and the cauliflower is slightly golden.

Sauté the Mushrooms and Cauliflower

In a bowl, cut the ripe avocados in half, remove the pit, and scoop the flesh into the bowl. Add lemon juice, salt, and black pepper. Mash until desired creaminess is achieved.

Mash the Avocados

Toast the sourdough slices in a toaster or on a skillet until golden brown and crispy.

Toast the Sourdough

Spread a generous layer of the mashed avocado on each slice of toasted sourdough. Top with the sautéed mushrooms and cauliflower, followed by a few slices of pickled onions. Finish with a handful of microgreens and a drizzle of raspberry balsamic glaze.

Build Your Loaded Toast

Sourdough bread

Ripe avocados

Lemon juice

Black pepper

Oyster mushrooms

Cauliflower florets

Olive oil

Garlic powder

Red onion, thinly sliced

Apple cider vinegar

Water

Sugar

Homegrown microgreens

Raspberry balsamic glaze

In a large salad bowl, combine the mixed greens, cherry tomatoes, and diced cucumber. Toss gently to mix the ingredients evenly.

Prepare the Salad Base

Sprinkle the crumbled feta cheese, sliced olives, and thinly sliced red onion over the salad base. Toss lightly to ensure even distribution of toppings.

Add Toppings

In a small bowl, whisk together the olive oil, balsamic vinegar, and honey until well combined. Season with salt and black pepper to taste.

Make the Dressing

Drizzle the dressing over the salad and toss gently to coat all ingredients with the dressing.

Dress the Salad

Divide the salad into individual serving bowls or plates and serve immediately. Enjoy your fresh side salad!

Serve the Salad

Mixed greens (lettuce, spinach, arugula)

Cherry tomatoes

Cucumber

Feta cheese, crumbled

Olives, sliced

Balsamic vinegar

Honey

Wash and core the fresh apples, then chop them into quarters. Use a juicer to extract the juice from the apples. You should have approximately 6 to 8 cups of apple juice.

Juicing the Apples

In a large pot, combine the apple juice, water, sugar, and lemon juice. Stir well until the sugar is completely dissolved.

Mixing Ingredients

Sprinkle the yeast over the mixture and stir gently to combine. Cover the pot with a clean cloth and let it sit at room temperature for 24 hours.

Adding Yeast

After 24 hours, add the cinnamon sticks, cloves, fresh ginger, and vanilla extract to the mixture. Stir gently to combine.

Infusing Flavors

Cover the pot again with the cloth and let it ferment in a dark, cool place for about 5-7 days. Stir daily and check for bubbling, indicating fermentation.

Fermentation Process

After fermentation is complete, strain the mixture to remove the solids. In a large pitcher, combine the strained cider with sparkling water and honey, stirring gently to combine.

Adding Sparkling Water

Pour the sparkling cider into glasses. Serve chilled, and enjoy Wilson's Sparkling Ciders with friends and family!

Chilling and Serving

Fresh Apples

Lemon Juice

Yeast (Champagne or Cider Yeast)

Cinnamon Sticks

Cloves

Fresh Ginger

Vanilla Extract

Fill the carbonating bottle with 4 cups of filtered water up to the designated fill line.

Step 1: Fill the Water Bottle

Securely attach the carbonation lid to the bottle to ensure no leaks occur during carbonation.

Step 2: Attach Carbonation Lid

Press the carbonation button on the soda maker until you hear a buzz, indicating the carbonation is complete. The typical time is about 30 seconds.

Step 3: Carbonate the Water

Carefully release the lid to the carbonation bottle to let out any excess pressure, then remove the lid.

Step 4: Release and Enjoy

If you want to add flavor, mix in fresh lemon juice, mint leaves, sliced strawberries, and agave syrup or honey to the sparkling water.

Step 5: Add Flavorings (if desired)

Gently stir the sparkling water to combine the flavors, then pour over ice and serve immediately.

Step 6: Stir and Serve

Filtered Water

Carbon Dioxide (CO2) Cartridge

Fresh Lemon Juice

Fresh Mint Leaves

Sliced Fresh Strawberries

Agave Syrup or Honey

Wash all fruits and vegetables thoroughly under running water. Peel the oranges and lemons, and chop the apples and carrots into smaller pieces for easier juicing.

Prepare the Ingredients

In a juicer, combine the chopped apples, peeled oranges, carrots, and lemons. If your juicer allows, add the water to help with the juicing process. Juice everything until smooth and well combined.

Juicing

Taste the juice and add honey and agave syrup according to your sweetness preference. Blend the juice again to ensure the sweeteners are fully incorporated.

Add Sweeteners

Pour the juice into bottles or glasses over ice. Serve immediately or refrigerate for later use. Shake well before serving if stored.

Chill and Serve

Oranges

Apples

Carrots

Lemons

Agave Syrup

In a large mixing container, combine 1 liter of carbonated water with 150 grams of high fructose corn syrup. Stir gently until fully dissolved.

Mix the Ingredients

Add 2 grams of citric acid and 5 grams of natural flavorings to the mixture. Stir thoroughly to ensure even distribution. If desired, add 0.5 grams of food coloring to achieve the desired color.

Add Flavor and Color

Carefully mix in 50 milligrams of caffeine, ensuring it is well blended into the soda base.

Incorporate Caffeine

Refrigerate the soda mixture for at least 1 hour to ensure it is nice and cold before serving.