Broccoli florets, romaine lettuce, walnut noodle crunchies & grape tomatoes, tossed in sweet red wine vinaigrette (option: add chicken or salmon)

Crunchy Broccoli Salad

Candied walnuts, grape tomatoes, red onions, sun-dried tomatoes, croutons & balsamic vinaigrette (option: add chicken or salmon)

Walnut Gorgonzola Salad

Mandarin oranges, candied walnuts, dried cranberries, red onions & shallot vinaigrette (option: add chicken or salmon)

Goat Cheese Salad

The original or with cheddar, bleu or swiss

Loop Burger or w/Cheese

San marzano tomato sauce, fresh basil leaves

Fresh Mozzarella Pizza

Mushrooms, greek olives, green peppers, red onions, artichokes & san marzano tomato sauce

Farmers Market Pizza

Cabbage, romaine lettuce, walnut noodle crunchies, all-natural chicken & carrots, tossed in peanut honey-lime dressing and wrapped in a garlic herb tortilla

Asian Chicken Wrap

Fennel sausage, artisan pepperoni, prosciutto, mozzarella & tomato sauce

Three Little Pigs Pizza

W/honey dijon & choice of steak fries, chips or broccoli

Chicken Tenders

Side Caesar or Garden Salad

Aged cheddar, grilled onions, applewood smoked bacon & chipotle bbq sauce

BBQ Bacon Cheddar Burger

Served w/asiago croutons (contains bacon & cream)

Tomato Bisque Soup

Greek olives, portabella mushrooms, roasted garlic, grape tomatoes & basil pesto

Artichoke & Bacon Pizza

Mushroom Swiss Burger

Sausage & Goat Cheese Pizza

Sweet red peppers, grilled onions, jalapeños, roasted garlic, grape tomatoes & basil pesto

Spicy Chicken Cilantro Pizza

Bacon Cheddar Burger

Grilled w/lemon dill mayo or cajun w/honey dijon

Salmon Sandwich

Goat, bleu, feta, parmesan, mozzarella & san marzano tomato sauce

Five Cheese Pizza

Feta, artichoke, greek olives, mozzarella & tomato sauce, then topped w/arugula tossed in lemon & extra virgin olive oil

Olivia's Eden Pizza

Fennel sausage, applewood smoked bacon, artisanal pepperoni, ground beef & tomato

Meat Market Pizza

Fresh mozzarella, mutti tomato sauce & fresh basil

Margherita Pizza

Basil pesto, chicken, chipotle sauce, roasted garlic, caramelized onions & grape tomatoes

BBQ Chicken Pizza

Thyme, truffle balsamic glaze & cracked black pepper

Mushroom Fontina Pizza

Wash and cut the broccoli florets into bite-sized pieces. Rinse the romaine lettuce and chop into bite-sized pieces. Halve the grape tomatoes.

Prepare the Vegetables

In a large salad bowl, combine the broccoli florets, romaine lettuce, grape tomatoes, and walnut noodle crunchies. If using, add the cooked chicken or salmon now.

Combine Ingredients

In a small mixing bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, 1 tablespoon of honey, salt, and pepper to taste.

Make the Vinaigrette

Pour the vinaigrette over the salad mixture and toss gently to combine, ensuring that all ingredients are well coated.

Dress the Salad

Serve immediately as a refreshing side dish or main course.

Serve

Broccoli florets

Romaine lettuce

Grape tomatoes

Walnut noodle crunchies

Cooked chicken (optional)

Cooked salmon (optional)

In a large bowl, combine the mixed greens, grape tomatoes, sliced red onion, sun-dried tomatoes, croutons, Gorgonzola cheese, and candied walnuts.

Prepare the Salad

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

Make the Balsamic Vinaigrette

Drizzle the balsamic vinaigrette over the salad and toss gently to combine. If desired, top with grilled chicken or salmon before serving.

Combine and Serve

Mixed greens

Red onion

Sun-dried tomatoes

Croutons

Gorgonzola cheese

Candied walnuts

In a small bowl, whisk together olive oil, balsamic vinegar, minced shallot, salt, and pepper until well combined.

Prepare the Vinaigrette

If using chicken or salmon, season with salt and pepper. Grill or pan-sear until cooked through. Let rest before slicing.

Cook the Protein (Optional)

In a large bowl, combine mixed greens, mandarin oranges, candied walnuts, dried cranberries, and red onion.

Assemble the Salad

Add the Cheese

Drizzle the prepared vinaigrette over the salad and toss gently to combine.

If using, add sliced chicken or salmon on top of the salad. Serve immediately.

Mandarin oranges

Dried cranberries

Goat cheese, crumbled

Red onion, thinly sliced

Chicken breast (optional)

Salmon fillet (optional)

In a mixing bowl, combine the ground beef, salt, and black pepper. Mix gently to avoid overworking the meat, then divide into two equal portions and shape into burger patties.

Prepare the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side for medium doneness. Add cheese during the last minute of cooking to melt.

Cook the Patties

While the patties are cooking, toast the burger buns on the grill or in a toaster until golden brown.

Toast the Buns

On the bottom half of each bun, layer lettuce, the cooked patty with melted cheese, tomato slice, onion slices, ketchup, and mustard. Top with the other half of the bun.

Assemble the Burger

Serve the Loop Burgers immediately while hot.

Ground Beef (80/20)

Salt

Black Pepper

Burger Buns

Cheddar Cheese

Lettuce

Tomato

Onion

Ketchup

Mustard

In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until frothy. In a large bowl, combine the flour and salt. Create a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.

Prepare the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Knead the Dough

While the dough is rising, prepare the sauce by blending the crushed San Marzano tomatoes with salt and black pepper to taste. Set aside.

Prepare the Sauce

Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat as well.

Preheat the Oven

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness. Transfer to a pizza peel or baking sheet.

Shape the Pizza

Spread the prepared tomato sauce evenly over the dough. Tear the fresh mozzarella cheese into pieces and distribute them over the sauce. Add fresh basil leaves on top.

Assemble the Pizza

Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for about 10-12 minutes or until the crust is golden and the cheese is bubbling.

Bake the Pizza

Remove the pizza from the oven, add additional fresh basil, red pepper flakes, and black pepper to taste. Slice and serve hot.

Finish and Serve

All-purpose flour

Active dry yeast

Warm water

Olive oil

San Marzano tomatoes (canned, crushed)

Fresh mozzarella cheese

Fresh basil leaves

Black pepper

Red pepper flakes

Preheat your oven to 475°F (245°C) and place a pizza stone inside if you have one.

Prepare the Oven

On a lightly floured surface, roll out the pizza dough into a round shape about 12 inches in diameter.

Roll Out the Dough

Spread the San Marzano tomato sauce evenly over the dough, leaving about 1/2 inch around the edges.

Add the Sauce

Evenly distribute the sliced mushrooms, green pepper, red onion, artichoke hearts, and Greek olives over the sauce.

Layer the Toppings

Sprinkle the shredded mozzarella cheese on top of the vegetables. Drizzle with olive oil and season with salt, black pepper, and dried oregano.

Add Cheese and Seasoning

Carefully transfer the pizza to the preheated oven (or pizza stone) and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Remove the pizza from the oven, let it cool for a few minutes, slice, and serve hot.

Pizza Dough

San Marzano Tomato Sauce

Mushrooms, sliced

Green Bell Pepper, sliced

Red Onion, sliced

Artichoke Hearts, quartered

Greek Olives, pitted and sliced

Mozzarella Cheese, shredded

Olive Oil

Dried Oregano

Cook the all-natural chicken breast in a skillet over medium heat until fully cooked, about 5-7 minutes per side. Once cooked, let it cool slightly and then chop into bite-sized pieces.

Prepare the Chicken

In a bowl, whisk together the peanut butter, honey, lime juice, soy sauce, minced garlic, minced ginger, and water until smooth. Add salt to taste.

Make the Dressing

In a large bowl, combine the shredded cabbage, chopped romaine lettuce, julienned carrots, walnut noodle crunchies, and chopped chicken. Drizzle the peanut honey-lime dressing over the mixture and toss to combine.

Assemble the Wraps

Take a garlic herb tortilla and place a portion of the chicken and vegetable mixture in the center. Fold the sides of the tortilla inward and then roll from the bottom up to secure the filling. Repeat with remaining tortillas.

Wrap It Up

Slice the wraps in half diagonally and serve immediately. Enjoy your Asian Chicken Wrap!

All-natural chicken breast

Cabbage, shredded

Romaine lettuce, chopped

Carrots, julienned

Garlic herb tortillas

Preheat your oven to 220°C (428°F) to ensure it's hot enough for a crispy pizza crust.

On a floured surface, stretch or roll out the pizza dough into a circular shape, about 12 inches in diameter. Transfer it to a pizza stone or baking sheet.

Spread the tomato sauce evenly over the pizza dough, leaving a little space at the edges for the crust.

Add Tomato Sauce

Crumble the fennel sausage over the sauce, followed by the artisan pepperoni and prosciutto. Make sure the meats are evenly distributed.

Layer the Meats

Tear the mozzarella cheese into small pieces and sprinkle them generously over the top of the pizza.

Add Cheese

Drizzle a tablespoon of olive oil over the pizza and season with salt and black pepper to taste.

Season the Pizza

Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Once out of the oven, add fresh basil leaves on top. Slice and serve hot.

Pizza dough

Fennel sausage

Artisan pepperoni

Prosciutto

Mozzarella cheese

Tomato sauce

Fresh basil

Cut the chicken breast into strips and season with salt, black pepper, and garlic powder.

In three separate bowls, place the flour, beaten eggs, and breadcrumbs.

Set Up Breading Station

Coat each chicken strip in flour, then dip into the egg, and finally coat with breadcrumbs.

Bread the Chicken

Heat oil in a frying pan over medium-high heat. Fry the chicken tenders in batches until golden brown and cooked through, about 4-5 minutes per side.

Fry the Chicken

In a small bowl, mix together honey and Dijon mustard until well combined.

Make Honey Dijon Sauce

Serve the chicken tenders hot with honey Dijon sauce and your choice of steak fries, chips, or steamed broccoli.