Sides

Cup of Soup

BBQ Sweet Potato Fries

Kid's Classic Grilled Cheese

Kid's Classic PB & J

Small Portion of any Salad

Pasta Salad

Parmesan Fries

butternut squash falafel with pickled red onion, cabbage and vegan feta sauce on garlic flatbread

Roasted Squash Falafel

Kid's Pork or Chicken Mini Slider

a blend of melty white cheeses with caramelized

French Onion Grilled Cheese

meatloaf topped with braised collard greens and brown gravy on a toasted onion roll

Meatloaf Sandwich

pulled ham topped with smoked gouda, winter

Ham and Smoked Gouda

topped with house-made bbq sweet potato curls

Smoked Pork

topped with bacon jam, red onion, kale and buttermilk ranch on a cheddar jalapeño bun

Smoked Chicken

mix of local lettuces and seasonal veggies served with garlic croutons and buttermilk ranch

House Salad

roasted root veggies over mixed greens with toasted seeds, cashew cheese and molasses vinaigrette

Roasted Root Veggie Salad

Smoked Pork and Pasta Salad

greens, warm apple onion chutney, bacon crumbles topped with waffle chips in a spiced carrot vinaigrette

Warm Winter Salad

Soup of the Day

Herbed White Bean & Veggie Soup

Classic Italian dessert with layers of coffee-soaked ladyfingers.

Tiramisu

Rich chocolate cake topped with a creamy ganache.

Chocolate Cake

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

Beef Burger

Wash and chop the bell peppers, zucchini, and carrots into bite-sized pieces.

Prepare the Vegetables

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

Sauté the Vegetables

Add the chopped bell peppers, zucchini, and carrots to the skillet. Season with salt, black pepper, and dried thyme.

Add the Vegetables

Stir frequently and cook for about 8-10 minutes or until the vegetables are tender-crisp.

Cook

In a medium saucepan, melt the butter over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.

Sauté the Onions

Stir in the long-grain rice and cook for 2 minutes, stirring frequently until the rice is lightly toasted.

Add Rice

Pour in the vegetable broth, add salt, and black pepper. Bring to a boil.

Add Broth and Seasoning

Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.

Simmer

Remove from heat, fluff the rice with a fork, and stir in chopped fresh parsley before serving.

Finish with Parsley

Bell peppers (red, yellow, green)

Zucchini

Carrots

Olive oil

Garlic (minced)

Salt

Black pepper

Dried thyme

Long-grain rice

Vegetable broth

Onion (chopped)

Butter

Fresh parsley (chopped)

Wash and dice the carrots, celery, and potatoes. Chop the onion and mince the garlic.

In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until fragrant and the onion is translucent, about 3-5 minutes.

Sauté Aromatics

Add the diced carrots, celery, and cubed potatoes to the pot. Pour in the vegetable broth and stir to combine.

Add Vegetables and Broth

Add the dried thyme, bay leaf, salt, and black pepper to the pot. Stir well to incorporate all the flavors.

Season the Soup

Bring the soup to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 20-25 minutes, or until the vegetables are tender.

Simmer the Soup

Remove the bay leaf and ladle the soup into bowls. Serve hot and enjoy your cup of soup!

Serve

Carrots, diced

Celery, diced

Onion, chopped

Garlic, minced

Potatoes, cubed

Bay leaf

Preheat your oven to 425°F (220°C). This ensures the fries will bake evenly and become crispy.

Preheat the Oven

Wash and peel the sweet potatoes. Cut them into evenly sized fries, approximately 1/4 inch thick, to ensure they cook uniformly.

Prepare Sweet Potatoes

In a large bowl, combine olive oil, smoked paprika, garlic powder, brown sugar, salt, and black pepper. Mix well to create a flavorful coating.

Mix the Seasonings

Add the cut sweet potato fries to the bowl and toss them gently in the seasoning mixture until they are evenly coated.

Coat the Sweet Potatoes

Line a baking sheet with parchment paper or a silicone mat. Spread the coated sweet potato fries in a single layer, making sure they are not touching each other for even cooking.

Arrange on Baking Sheet

Place the baking sheet in the preheated oven and bake for 25-30 minutes, flipping the fries halfway through, until they are golden brown and crispy.

Bake the Fries

Remove the fries from the oven and let them cool for a few minutes. Serve them hot as a delicious side dish or snack.

Serve Hot

Sweet Potatoes

Olive Oil

Smoked Paprika

Garlic Powder

Brown Sugar

Black Pepper

Spread 1 tablespoon of butter evenly on one side of each slice of bread.

Butter the Bread

Place one slice of bread butter-side down on a cutting board. Add a generous amount of cheddar cheese on top of the bread. If using optional ingredients, layer the tomato slices or bacon on top of the cheese.

Layer the Cheese

Place the second slice of bread on top of the cheese, butter-side up.

Top with Second Slice

Heat a non-stick skillet or frying pan over medium heat.

Heat the Pan

Once the pan is hot, carefully place the sandwich in the skillet. Cook for about 2-4 minutes until the bottom is golden brown.

Grill the Sandwich

Using a spatula, carefully flip the sandwich over. Add the remaining tablespoon of butter to the pan if necessary. Cook for an additional 2-4 minutes until the other side is golden brown and the cheese is melted.

Flip and Cook

Remove the grilled cheese from the pan and let it cool for a minute. Slice the sandwich diagonally and serve warm.

Slice and Serve

Bread

Cheddar cheese

Tomato slices

Bacon

Take two slices of whole wheat bread and lay them flat on a clean cutting board.

Prepare the Bread

Using a butter knife, spread 2 tablespoons of creamy peanut butter evenly on one slice of bread.

Spread the Peanut Butter

Spread 2 tablespoons of grape jelly over the peanut butter on the same slice of bread.

Add the Jelly

If desired, slice a medium banana and layer the slices on top of the jelly for added flavor and nutrition.

Optional: Add Bananas

For extra sweetness, drizzle honey over the bananas or directly over the jelly.

Optional: Drizzle Honey

Place the second slice of bread on top of the first to complete the sandwich.

Assemble the Sandwich

Cut the sandwich diagonally into halves or quarters for easy handling. Serve immediately.

Whole Wheat Bread

Creamy Peanut Butter

Grape Jelly

Sliced Bananas

Honey

Wash and dry the lettuce. Tear it into bite-sized pieces and place it in a mixing bowl.

Wash the cherry tomatoes, then slice them in half and add them to the bowl with the lettuce.

Add Cherry Tomatoes

Peel the cucumber if desired, then slice it into thin rounds or half-moons. Add to the mixing bowl.

Prepare the Cucumber

Finely chop the red onion and add it to the bowl. Adjust the quantity to taste.

Add Red Onion

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

Mix the Dressing

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

Combine Salad and Dressing

If desired, add feta cheese and sliced olives to the salad and toss again.

Add Optional Ingredients

Serve immediately in a small bowl or plate.

Serving

Lettuce

Cherry tomatoes

Cucumber

Red onion

Balsamic vinegar

Dijon mustard

Feta cheese

Olives

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

Cook the Pasta

While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion.

In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and feta cheese.

Mix the Salad

In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined.

Make the Dressing

Pour the dressing over the pasta salad and toss gently to combine all ingredients evenly.

Combine Dressing and Salad

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Chill and Serve

Wash the mixed fresh fruit thoroughly. If using strawberries, hull and slice them. Place all the fruit in a serving bowl.

Prepare the Fruit

Pasta (fusilli or penne)

Cherry tomatoes, halved

Cucumber, diced

Bell pepper (red or yellow), diced

Red onion, finely chopped

Black olives, sliced

Feta cheese, crumbled

Red wine vinegar

Dried oregano

Mixed fresh fruit (e.g., strawberries, blueberries, grapes)

Wash and peel the Russet potatoes. Cut them into thin strips, approximately 1/4 inch wide, to create fries.

Prepare the Potatoes

Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and results in crispier fries.

Soak the Fries

While the fries are soaking, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

After soaking, drain the fries and pat them dry with a clean kitchen towel to remove excess moisture.

Dry the Potatoes

In a large bowl, combine the dried fries with olive oil, salt, black pepper, and garlic powder. Toss until the fries are evenly coated.

Season the Fries

Spread the seasoned fries in a single layer on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.

Remove the fries from the oven and immediately sprinkle the grated Parmesan cheese over the hot fries. Toss gently to ensure even distribution.

Add Parmesan

Sprinkle the chopped parsley over the fries for garnish. Serve hot and enjoy your delicious Parmesan fries!

Sides

Cup Of Soup

Bbq Sweet Potato Fries