A sweet cinnamon bun filled with blueberry granola.

Blueberry granola cinnamon bun

A hearty omelet served with a side of fresh salad.

Omelet plate

A delicious biscuit filled with bacon, egg, and cheese.

Bacon egg cheese biscuit

XL Cookies

A fluffy waffle with fresh blueberries, served with syrup.

Blueberry Sourdough Waffle

A rotating special featuring seasonal ingredients.

Blue Plate Special

A rich cheesecake inspired by classic s'mores.

Chocolate s'mores cheesecake

Hot honey biscuit

Creamy avocado spread on toasted bread, topped with seasonings.

Avocado Toast

A refreshing salad featuring seasonal berries and citrus dressing.

Citrus Berry Salad

In a large bowl, combine the flour, sugar, yeast, and salt. In a small saucepan, heat the milk and butter until warm (not boiling). Add to the dry ingredients along with the eggs and mix until a dough forms.

Make the Dough

On a floured surface, knead the dough for about 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.

Knead the Dough

In a bowl, mix the blueberry granola, ground cinnamon, brown sugar, and melted butter until well combined.

Prepare the Filling

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick.

Roll Out the Dough

Spread the blueberry granola mixture evenly over the rolled dough. Starting from one edge, roll the dough tightly into a log.

Add the Filling

Cut the log into 12 equal pieces and place them in a greased baking dish. Cover and let rise for an additional 30 minutes.

Slice and Arrange

Preheat the oven to 350°F (175°C). Bake the cinnamon buns for 25-30 minutes or until golden brown.

Bake

In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Prepare the Topping

Once the buns are baked, drizzle the glaze over the warm cinnamon buns before serving.

Glaze the Buns

powdered sugar

milk

vanilla extract

In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Prepare the Omelet

Heat olive oil in a non-stick skillet over medium heat. Add chopped bell pepper and onion, and sauté until softened, about 3-4 minutes.

Cook the Vegetables

Pour the egg mixture over the sautéed vegetables in the skillet. Allow to cook without stirring for about 3-4 minutes, or until the edges begin to set.

Combine and Cook

Sprinkle the cheddar cheese on top of the omelet. Fold the omelet in half and cook for an additional 1-2 minutes until the cheese melts.

Add Cheese

Eggs

Milk

Salt

Pepper

Cheddar cheese

Bell pepper

Onion

Olive oil

In a large bowl, mix together the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk until just combined. Do not overmix.

Prepare the Biscuit Dough

In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet and drain on paper towels. Crumble the bacon into small pieces.

Cook the Bacon

In the same skillet, drain excess bacon fat, leaving about 1 tablespoon. Crack the eggs into the skillet and scramble until fully cooked. Season with salt and pepper to taste.

Scramble the Eggs

Preheat the oven to 425°F (220°C). Roll out the biscuit dough on a floured surface to about 1-inch thickness. Cut into rounds using a biscuit cutter.

Assemble the Biscuits

On half of the biscuit rounds, layer with bacon, scrambled eggs, and a generous amount of cheddar cheese. Top with the remaining biscuit rounds and seal the edges.

Fill the Biscuits

Place the filled biscuits on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until golden brown.

Allow the biscuits to cool slightly before serving. Enjoy your delicious bacon, egg, and cheese biscuits!

Serve

all-purpose flour

baking powder

salt

butter

bacon

large eggs

cheddar cheese

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

Preheat the Oven

In a medium bowl, whisk together the flour, baking soda, and salt until well combined.

Mix Dry Ingredients

In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Cream Butter and Sugars

Beat in the eggs one at a time, then mix in the vanilla extract until fully incorporated.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Combine Mixtures

Gently fold in the chocolate chips until evenly distributed throughout the dough.

Fold in Chocolate Chips

Using a large cookie scoop or your hands, scoop out large portions of dough (about 1/4 cup each) and place them on the prepared baking sheet, leaving ample space between each cookie.

Shape the Cookies

Bake in the preheated oven for 15-18 minutes, or until the edges are golden brown and the centers are soft.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Cool and Serve

All-purpose flour

Baking soda

Unsalted butter

Granulated sugar

Brown sugar

Large eggs

Vanilla extract

Chocolate chips

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk together the sourdough starter, milk, eggs, and melted butter. Gradually add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the fresh blueberries.

Prepare the Waffle Batter

Preheat your waffle iron according to the manufacturer's instructions.

Preheat the Waffle Iron

Lightly grease the waffle iron with cooking spray or butter. Pour an appropriate amount of batter onto the preheated waffle iron (about 1/2 to 3/4 cup, depending on the size of your waffle iron). Close the lid and cook until the waffles are golden brown and crisp, typically 4-5 minutes.

Cook the Waffles

Carefully remove the waffles from the iron and serve warm with syrup. Enjoy!

sourdough starter

eggs

melted butter

sugar

fresh blueberries

Start by washing and chopping the seasonal vegetables into bite-sized pieces. Mince the garlic and chop the fresh herbs.

Prepare the Ingredients

In a bowl, combine olive oil, minced garlic, lemon juice, salt, black pepper, and half of the fresh herbs. Add the chicken breasts and coat them well. Let marinate for at least 20 minutes.

Marinate the Chicken

Preheat a grill or skillet over medium heat. Cook the marinated chicken breasts for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C).

Cook the Chicken

In a separate pan, heat a tablespoon of olive oil over medium heat. Add the chopped seasonal vegetables and sauté for about 5-7 minutes until they are tender but still crisp. Season with salt, pepper, and remaining herbs.

Sauté the Vegetables

Plate the grilled chicken alongside the sautéed vegetables. Drizzle with a little extra lemon juice if desired, and serve warm.

Chicken Breast

Seasonal Vegetables (e.g., zucchini, bell peppers, asparagus)

Olive Oil

Garlic Cloves

Fresh Herbs (e.g., thyme, rosemary, or parsley)

Black Pepper

Lemon Juice

Preheat your oven to 325°F (160°C). In a medium bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted butter, and ¼ cup of sugar. Mix until well combined, then press the mixture into the bottom of a 9-inch springform pan.

Prepare the crust

In a large bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract and mix well. Add the eggs one at a time, mixing on low speed until just combined. Do not overmix. Gently fold in the sour cream and mini chocolate chips.

Make the cheesecake filling

Pour half of the cheesecake batter over the crust. Spoon half of the marshmallow fluff over the batter, then add the remaining batter on top. Finally, add the rest of the marshmallow fluff and gently swirl it into the top layer.

Assemble the cheesecake

Bake in the preheated oven for 50-60 minutes, or until the center is set. Turn off the oven and crack the door, allowing the cheesecake to cool gradually for 1 hour.

Bake the cheesecake

Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, top with additional mini chocolate chips and toasted mini marshmallows if desired.

Chill and serve

cream cheese

granulated sugar

sour cream

mini chocolate chips

marshmallow fluff

Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in the milk until just combined. Do not overmix.

Add Milk

Turn the dough onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick rectangle. Cut out biscuits using a round cutter or a glass.

Shape the Biscuits

Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown.

Bake the Biscuits

In a small saucepan over low heat, combine honey and red pepper flakes. Stir until heated through and combined, about 2-3 minutes.

Prepare Hot Honey

Remove the biscuits from the oven, drizzle with hot honey, and serve warm.

Baking powder

Honey

Red pepper flakes

Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth.

Prepare the Avocado Spread

Stir in the lemon juice, salt, black pepper, and olive oil. Mix well to combine. Adjust seasoning to taste.

Add Seasonings

While preparing the spread, toast the slices of bread until golden brown.

Toast the Bread

Spread the avocado mixture generously over each slice of toasted bread. Top with red pepper flakes and fresh herbs as desired.

Assemble the Toast

Ripe avocados

Bread (whole grain or sourdough)

Lemon juice

Black pepper

Fresh herbs (cilantro or parsley)

In a small bowl, whisk together the juice of the orange and lemon, honey, olive oil, salt, and pepper until well combined.

Prepare the Dressing

In a large bowl, add the baby spinach and mixed berries. Toss gently to combine.

Blueberry Granola Cinnamon Bun

Omelet Plate

Bacon Egg Cheese Biscuit

Xl Cookies

Blueberry Sourdough Waffle

Blue Plate Special

Chocolate S'mores Cheesecake

Hot Honey Biscuit

Avocado Toast

Citrus Berry Salad