Enchiladas stuffed with sweet potatoes, black beans, and cheese, topped with enchilada sauce.

Sweet Potato and Black Bean Enchiladas

Take Home Meals and Wine

New England Clam Chowder

Sliced Turkey, Horseradish, Tomatoes, Sauce

California Sandwich

Marinated Chicken, Honey Mustard, Spinach, Grilled Tomatoes, Bacon, Avocado

Avocado Salad

Fresh Caprese Mozzarella, Grilled Chicken, Aioli Chicken Sauce, Craisins, Feta, Grapes

Spring Salad

Grilled chicken, feta, lettuce, tomato, red onion & homemade tzatziki on fresh pita

Chicken Gryo

Croque Madame

Spinach) Chicken Gryo

A good 'ol fashioned deli sandwich done your way. Tuna, turkey, ham, roast beef or chicken salad. We can even do a grilled cheese!

Build Your Own

Ham, Genoa salami, pepperoni, provolone, lettuce, tomato, onion, oil & vinegar

The Italian

Crispy bacon, lettuce, sliced tomato, avocado, American & mayonnaise

Kitchen BLT

Sliced roast beef, melted cheddar, sautéed onions & horseradish sauce

Roastbeef

Grilled chicken, fresh mozzarella, tomato & pesto

Caprese Chicken

Sliced turkey, bacon, melted swiss, avocado, tomato & mayonnaise

California

Grilled chicken, bacon, melted cheddar, sliced apples & cranberry aioli

Chicken Apple

Mixed greens, fresh mozzarella, sliced tomato and balsamic vinaigrette

Caprese

Spring mix, cucumbers, red peppers, red onion, tomatoes, olives, pepperoncini, feta & Greek dressing

Classic Greek Salad

Plain, asiago cheese or everything bagel served with cream cheese, butter or jelly veggie (avocado & tomato) On a bagel, english muffin, or croissant

Toasted Bagel

Harvest Salad

Grilled Chicken Breast

Arugula, berries, feta, and almonds with poppy seed dressing

Berry Salad

Mixed greens, fresh mozzarella, pesto, sliced tomato and balsamic vinaigrette.

Caprese Salad

Kale, EVOO, Garlic, Lemon, Pecorino Rana, Sunflower Seeds

Kale Salad

Peel the sweet potatoes and cube them into small pieces. Place them in a pot of boiling water and cook for about 15 minutes, or until fork-tender. Drain and mash lightly.

Prepare the Sweet Potatoes

In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and minced garlic, and sauté for about 3-4 minutes until the onion is translucent.

Sauté the Vegetables

Add the mashed sweet potatoes, canned black beans (rinsed and drained), ground cumin, salt, and black pepper to the skillet. Stir well to combine and cook for an additional 2-3 minutes until heated through.

Mix the Filling

In a separate pan, warm the corn tortillas for about 30 seconds on each side until pliable.

Prepare the Tortillas

Spoon about 1/4 cup of the sweet potato and black bean filling onto each tortilla. Sprinkle a little shredded cheese on top of the filling before rolling the tortilla tightly.

Fill the Tortillas

Place the rolled tortillas seam-side down in a greased 9x13 inch baking dish. Repeat until all tortillas are filled and arranged in the dish.

Arrange in Baking Dish

Pour the enchilada sauce evenly over the top of the tortillas. Sprinkle remaining cheese over the sauce.

Add Enchilada Sauce

Preheat the oven to 350°F (175°C) and bake for 20-25 minutes, or until the cheese is melted and bubbly.

Bake

Remove from the oven and let cool slightly. Garnish with fresh cilantro before serving.

Garnish and Serve

Sweet potatoes

Canned black beans

Shredded cheese (cheddar or Monterey Jack)

Red onion

Garlic

Ground cumin

Olive oil

Salt

Black pepper

Corn tortillas

Enchilada sauce

Fresh cilantro (for garnish)

In a large bowl, combine the olive oil, minced garlic, dried oregano, lemon juice, salt, and black pepper. Add the boneless chicken thighs, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes.

Marinate the Chicken

Preheat your grill or oven to 375°F (190°C). Remove the chicken from the marinade and discard the leftover marinade. Grill or bake the chicken for about 25-30 minutes, or until the internal temperature reaches 165°F (75°C).

Cook the Chicken

While the chicken is cooking, trim the ends of the asparagus. Toss the asparagus with olive oil, salt, and pepper. Grill or roast in the oven for 10-15 minutes, until tender.

Prepare the Asparagus

In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low and cover. Simmer for about 15 minutes or until the quinoa is fluffy and the broth is absorbed.

Cook the Quinoa

Stir in the halved cherry tomatoes and chopped basil into the cooked quinoa. Season with salt and pepper to taste.

Mix in Vegetables

Chill the Chardonnay in the refrigerator for at least 30 minutes before serving. Open the bottle and pour into glasses alongside your meal.

Boneless Chicken Thighs

Olive Oil

Garlic (minced)

Dried Oregano

Lemon Juice

Black Pepper

Asparagus

Quinoa

Vegetable Broth

Cherry Tomatoes (halved)

Fresh Basil (chopped)

Chardonnay

If using fresh clams, clean them thoroughly under cold water. If using canned clams, drain and set aside.

Prepare the clams

Dice the potatoes, chop the onion, and dice the celery into small, even pieces.

Chop the vegetables

In a large pot, melt the butter over medium heat. Add the chopped onion and celery, and sauté until softened, about 5 minutes.

Sauté vegetables

Stir in the diced potatoes, clam juice, bay leaves, thyme, salt, and black pepper. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.

Add potatoes and clam juice

Add the clams and heavy cream to the pot. Stir gently and continue to simmer for an additional 5-10 minutes, allowing flavors to meld.

Incorporate clams and cream

Stir in the milk and heat through. Adjust seasoning with salt and pepper to taste. Remove bay leaves before serving.

Finish with milk

Ladle the chowder into bowls, garnish with chopped parsley, and serve with crackers on the side if desired.

Garnish and serve

clams, fresh or canned

potatoes, diced

onion, finely chopped

celery, diced

bay leaves

clam juice

heavy cream

milk

butter

thyme, dried

black pepper

salt

fresh parsley, chopped

crackers (optional)

Wash the lettuce leaves and tomatoes. Slice the tomatoes into thin rounds.

Prepare the Vegetables

Cut the avocado in half, remove the pit, scoop out the flesh, and slice it into thin pieces.

Prepare the Avocado (if using)

Slice the cheddar cheese into thin pieces.

Prepare the Cheese (if using)

Take two slices of whole grain bread and spread 1 tablespoon of horseradish sauce on each slice.

Spread the Horseradish Sauce

Place 4 ounces of sliced turkey breast on one of the slices of bread with the horseradish sauce.

Layer the Turkey

Layer the lettuce leaves, sliced tomatoes, and avocado (if using) on top of the turkey.

Add Vegetables

Place the sliced cheddar cheese on top of the vegetables.

Add Cheese (if using)

Place the second slice of bread on top, horseradish side down, and press down gently. Cut the sandwich in half and serve immediately.

Top and Serve

Sliced Turkey Breast

Horseradish Sauce

Tomatoes

Lettuce Leaves

Whole Grain Bread

Avocado

Cheddar Cheese

Mustard

In a bowl, whisk together olive oil, honey, Dijon mustard, garlic powder, salt, and black pepper until well combined.

Prepare the Marinade

Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for 5 minutes before slicing.

While the chicken is grilling, cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and place on paper towels to drain excess grease. Crumble into pieces once cooled.

Cook the Bacon

Cut the cherry tomatoes in half and toss them with a little olive oil, salt, and pepper. Grill them for about 2-3 minutes until slightly charred.

Grill the Tomatoes

In a large bowl, combine fresh spinach, grilled cherry tomatoes, crumbled bacon, and feta cheese.

Prepare the Salad

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.

Dress the Salad

Slice the grilled chicken and arrange it on top of the salad. Slice the avocado and add it to the salad. Serve immediately.

Serve

Chicken breasts

Honey

Dijon mustard

Garlic powder

Fresh spinach

Cherry tomatoes

Bacon

Feta cheese

Lemon juice

Preheat your grill to medium-high heat. Season the chicken breasts with salt and pepper, then grill for about 6-8 minutes on each side or until fully cooked. Remove from grill and let rest before slicing into bite-sized pieces.

Grill the Chicken

In a large salad bowl, combine the grilled chicken, Caprese mozzarella balls, craisins, feta cheese, and halved grapes. Toss gently to mix all ingredients together.

Prepare the Salad Base

In a medium bowl, whisk together mayonnaise, minced garlic, lemon juice, olive oil, salt, and black pepper until smooth and creamy. Adjust seasoning to taste.

Combine Ingredients

Drizzle the aioli chicken sauce over the salad and toss gently to coat all ingredients evenly.

If desired, top with fresh basil leaves and a drizzle of balsamic glaze for added flavor.

Garnish (Optional)

Serve immediately as a light lunch or dinner, and enjoy your fresh spring salad!

Caprese Mozzarella Balls

Craisins

Feta Cheese

Grapes (halved)

Mayonnaise

Fresh Basil Leaves

Balsamic Glaze

In a bowl, mix olive oil, lemon juice, garlic powder, oregano, salt, and black pepper to create a marinade. Add the chicken breasts, ensuring they are coated well. Cover and refrigerate for at least 30 minutes, or up to 2 hours for better flavor.

Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove from the grill and let it rest for 5 minutes before slicing.

Grate the cucumber and squeeze out excess moisture using a clean kitchen towel. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, and salt. Mix well and refrigerate until ready to use.

Prepare the Tzatziki

Warm the pita bread slightly on the grill or in a pan. On each pita, layer sliced grilled chicken, crumbled feta cheese, shredded lettuce, diced tomato, and thinly sliced red onion. Top generously with tzatziki sauce.

Assemble the Gyros

Fold the pita over the fillings, wrap it in foil if desired, and serve immediately. Enjoy your homemade Chicken Gyro!

Sweet Potato And Black Bean Enchiladas

Take Home Meals And Wine