Pasta tossed with seasonal vegetables and a light olive oil sauce.

Vegetarian Pasta

Slow roasted, crispy pork belly with a side of apple compote.

Pork Belly Bites

Hummus

Veggie Bowl

Classic cheesecake with a graham cracker crust.

Cheesecake

Quinoa, black beans, avocado, and seasonal vegetables.

Vegan Bowl

Spicy chicken wings served with ranch dressing.

Buffalo Wings

Toasted bread with garlic butter and herbs.

Garlic Bread

Crispy battered fish served with fries and tartar sauce.

Fish and Chips

Classic margarita with tequila, lime juice, and triple sec.

Margarita

Rich chocolate cake served with vanilla ice cream.

Chocolate Cake

Grilled vegetables and hummus wrapped in a spinach tortilla.

Vegetarian Wrap

Crispy cauliflower tossed in buffalo sauce, served with blue cheese dressing.

Buffalo Cauliflower

Crispy fried pickles served with ranch dipping sauce.

Fried Pickles

Rich chocolate cake with a molten chocolate center.

Chocolate Lava Cake

Refreshing cocktail with rum, mint, lime, and soda.

Mojito

Served with seasonal vegetables and a lemon butter sauce.

Grilled Salmon

Juicy beef patty with cheddar, lettuce, tomato, and special sauce.

Half Nelson Burger

Crispy Brussels sprouts with balsamic glaze and parmesan.

Brussels Sprouts

Choose from buffalo, BBQ, or garlic parmesan.

Chicken Wings

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once cooked, drain and set aside.

Boil the Pasta

While the pasta is cooking, chop the zucchini and bell pepper into bite-sized pieces. Halve the cherry tomatoes and mince the garlic.

Chop the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the zucchini and bell pepper, and cook for 5 minutes, stirring occasionally.

Sauté the Vegetables

Add the cherry tomatoes and spinach to the skillet. Cook for an additional 3-4 minutes until the spinach is wilted and the tomatoes are slightly softened.

Add Spinach and Tomatoes

Once the vegetables are cooked, add the drained pasta to the skillet. Season with salt, black pepper, and red pepper flakes. Toss everything together gently until the pasta is well coated with the olive oil and mixed with the vegetables.

Combine Pasta and Sauce

If desired, sprinkle with Parmesan cheese before serving. Divide the pasta among serving plates and enjoy your vegetarian pasta.

Serve

Pasta (spaghetti or penne)

Zucchini

Bell pepper (red or yellow)

Cherry tomatoes

Spinach

Garlic

Olive oil

Salt

Black pepper

Red pepper flakes

Parmesan cheese (optional)

Preheat your oven to 150°C (300°F). Score the skin of the pork belly in a crosshatch pattern without cutting into the meat. Rub salt, black pepper, garlic powder, and paprika all over the pork belly, making sure to get the seasoning into the scored cuts.

Season the Pork Belly

Place the pork belly on a roasting rack in a baking tray. Drizzle the olive oil over the top. Roast in the preheated oven for 2 to 3 hours, or until the meat is tender and the skin is crispy.

Roast the Pork Belly

Increase the oven temperature to 220°C (425°F) for the last 20-30 minutes to further crisp the skin. Once done, remove from the oven and let it rest for 10 minutes before cutting into bite-sized pieces.

Finish the Pork Belly

In a saucepan over medium heat, combine the diced apples, brown sugar, cinnamon, lemon juice, and water. Stir to combine.

Cook the Apples

Bring the mixture to a simmer and cook for 15-20 minutes or until the apples are soft and the mixture has thickened slightly. Stir occasionally to prevent sticking.

Simmer the Compote

Once the compote is ready, remove it from heat and let it cool slightly before serving alongside the pork belly bites.

Serve the Compote

Pork belly

Garlic powder

Paprika

Apples (peeled and diced)

Brown sugar

Cinnamon

Lemon juice

Water

In a food processor, combine the cooked chickpeas, tahini, lemon juice, garlic, olive oil, ground cumin, and salt.

Blend the Ingredients

Blend the mixture on high until it is smooth and creamy. If the hummus is too thick, add water one tablespoon at a time and blend until you reach your desired consistency.

Process Until Smooth

Taste the hummus and adjust seasoning as necessary. Add more lemon juice, salt, or cumin to suit your taste.

Taste and Adjust

Cut the pita bread into triangles and arrange them on a serving platter. Prepare the carrot sticks, cucumber sticks, and bell pepper strips by cutting them into bite-sized pieces.

Prepare the Dippers

Spoon the hummus into a serving bowl and drizzle with a little olive oil if desired. Serve with the prepared pita and veggie sticks for dipping.

cooked chickpeas

tahini

lemon juice

garlic

olive oil

ground cumin

salt

water

pita bread

carrot sticks

cucumber sticks

bell pepper strips

Place 1 cup of quinoa in a fine mesh strainer and rinse it under cold water for about 1-2 minutes to remove any bitterness.

Rinse the Quinoa

In a medium pot, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

Cook the Quinoa

Preheat your oven to 400°F (200°C). Chop the bell pepper, zucchini, carrot, and red onion into bite-sized pieces.

Prepare the Vegetables

In a large bowl, toss the chopped vegetables with olive oil, salt, and black pepper until well coated.

Season the Vegetables

Spread the seasoned vegetables on a baking sheet in a single layer. Roast for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.

Roast the Vegetables

In a small bowl, whisk together the tahini, lemon juice, minced garlic, and water until smooth. Add a pinch of salt to taste. If the sauce is too thick, add a little more water to reach desired consistency.

Mix the Sauce

In a serving bowl, place a generous scoop of cooked quinoa, top with roasted vegetables, and drizzle with tahini sauce. Serve warm.

Combine and Serve

Quinoa

Bell pepper

Carrot

Red onion

Tahini

Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.

Prepare the crust

Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to create an even layer. Bake in the preheated oven for 8-10 minutes, until lightly golden. Remove from oven and allow to cool while preparing the filling.

Form the crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar and continue to mix until combined.

Mix the filling

Add the sour cream, vanilla extract, lemon juice, and eggs (one at a time) to the cream cheese mixture. Mix on low speed until just combined. Be careful not to overbeat, as this can incorporate too much air into the filling.

Add remaining ingredients

Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly. Tap the pan on the counter to remove any air bubbles. Bake in the oven at 350°F (175°C) for 55-65 minutes, or until the center is set and only slightly jiggly.

Combine and bake

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour. Afterward, remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight for best results.

Cool and chill

Once chilled, remove the cheesecake from the springform pan. Slice into wedges and serve plain or with your choice of toppings such as fruit, chocolate sauce, or whipped cream.

Serve the cheesecake

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Sour cream

Vanilla extract

Eggs

Rinse 1 cup of quinoa under cold water to remove any bitterness.

Rinse Quinoa

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

Cook Quinoa

Dice 1 bell pepper, 1 zucchini, and halve 1 cup of cherry tomatoes. Set aside.

Chop Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped bell pepper and zucchini, and sauté for 5-7 minutes until tender. Add the cherry tomatoes and cook for an additional 2 minutes.

Sauté Vegetables

In a large bowl, combine the cooked quinoa, sautéed vegetables, and 1 can of drained black beans.

Combine Ingredients

Dice the avocado and gently fold it into the bowl mixture. Add 2 tablespoons of lime juice, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of cumin. Mix well to combine.

Add Avocado and Seasoning

Divide the vegan bowl into serving portions and enjoy immediately, garnished with additional lime juice if desired.

Canned Black Beans

Avocado

Bell Pepper

Cherry Tomatoes

Olive Oil

Lime Juice

Black Pepper

Cumin

Preheat your oven to 425°F (220°C). This ensures the wings will be crispy.

Preheat Oven

In a large bowl, combine the chicken wings, salt, black pepper, and baking powder. Toss until evenly coated.

Prepare Chicken Wings

Place the chicken wings on a baking sheet lined with parchment paper or aluminum foil. Make sure they are in a single layer, spaced apart.

Arrange Wings

Bake the wings in the preheated oven for 40-45 minutes, flipping halfway through, until crispy and cooked through.

Bake Wings

While the wings are baking, heat the hot sauce and butter in a small saucepan over medium heat until melted and combined.

Prepare Buffalo Sauce

Once the wings are baked, remove them from the oven and toss them in the buffalo sauce until fully coated.

Coat Wings

In a medium bowl, combine mayonnaise, buttermilk, dill, garlic powder, onion powder, salt, and black pepper.

Mix Ingredients

Whisk the ingredients until smooth and well combined.

Whisk Together

Cover and refrigerate the ranch dressing for at least 30 minutes before serving to allow the flavors to meld.

Chill Dressing

chicken wings

black pepper

baking powder

hot sauce

butter

mayonnaise

buttermilk

fresh dill, chopped

garlic powder

onion powder

Preheat the Oven

In a medium bowl, soften the unsalted butter at room temperature. Add the minced garlic, chopped fresh parsley, salt, and black pepper. Mix until all ingredients are well combined and the mixture is smooth.

Prepare the Garlic Butter

Using a serrated knife, slice the French baguette in half lengthwise. If desired, you can also slice it into individual pieces.

Slice the Baguette

Evenly spread the garlic butter mixture onto the cut sides of the baguette.

Spread the Garlic Butter

Place the prepared baguette halves on a baking sheet, cut side up. Bake in the preheated oven for about 10-15 minutes, or until the bread is golden brown and toasted to your liking.

Bake the Garlic Bread

Remove from the oven, let cool for a minute, then slice if not already cut. Serve warm as a delicious side or appetizer.