Mixed Plate Recipe

Grilled Chicken Breast

Pat chicken breasts dry, season both sides with 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder and 1/4 tsp smoked paprika. Heat 1 tbs olive oil in a skillet or preheat grill to medium-high. Cook chicken 6-7 minutes per side (internal temp 165°F/74°C). Let rest 5 minutes, then slice thinly.

Slow-roasted Pulled Pork

Rub a pork shoulder or butt with 1 tbs olive oil, 1 tsp salt, 1/2 tsp pepper and 1/2 tsp smoked paprika. Roast at 300°F/150°C for 3.5–4 hours until fork-tender. Shred with two forks and toss with 2 tbs house BBQ sauce to keep moist.

Grilled Salmon Fillet

Brush salmon with 1 tbs olive oil, season with 1/4 tsp salt and 1/4 tsp pepper. Grill or pan-sear skin-side down over medium-high heat 4–5 minutes, flip and cook 2–3 minutes more until opaque and flaky. Serve with lemon wedge and 2 tsp tartar/creamy dill sauce if desired.

Spiced Ground Beef

Heat 1 tbs olive oil in a skillet over medium-high. Add ground beef, season with 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp garlic powder. Cook, breaking up, until browned and cooked through, about 6–8 minutes. Drain excess fat and keep warm.

Crispy Fried Tofu

Press tofu to remove excess water, cut into 1-inch cubes. Toss with 1/4 tsp salt and 1/8 tsp pepper. Pan-fry in 1 tbs olive oil over medium-high heat, turning occasionally, until golden and crisp, about 8–10 minutes. Serve with lemon wedge and optional tartar/dill sauce.

Pan-seared Shrimp

Season shrimp with 1/4 tsp salt, pinch of pepper and 1/4 tsp garlic powder. Heat 1 tbs olive oil in a skillet over medium-high heat. Sear shrimp 1–2 minutes per side until pink and opaque. Toss with a squeeze of lemon and 1/2 tbs house BBQ sauce or hot sauce if desired.

Steamed White Rice: Rinse 1/2 cup dry rice until water runs clear. Combine with 1 cup water in a small pot, bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let sit covered 5 minutes. Fluff with fork and portion 1 cup cooked rice per plate.

Mixed Greens Salad: Toss 2 cups mixed greens with 2 tsp lemon herb vinaigrette just before plating to prevent wilting.

Roasted Seasonal Vegetables: Toss 1 cup chopped seasonal vegetables (e.g., zucchini, bell pepper, carrots) with 1 tbs olive oil, 1/4 tsp salt and 1/8 tsp pepper. Roast on a sheet pan at 425°F/220°C for 18–22 minutes until tender and slightly caramelized.

Extra Side Options (choose one): Mashed Potatoes – boil peeled potatoes until tender, mash with butter and milk to taste. French Fries – cut potatoes, toss with oil and salt, bake or fry until crisp. Macaroni Salad – prepare chilled pasta salad with mayo, mustard, and diced vegetables. Portion one generous side per plate.

Sauces: Warm or portion 2 tbs house BBQ sauce, 2 tsp lemon herb vinaigrette, and 2 tsp tartar/dill sauce into small ramekins. Offer hot sauce on the side if requested.

Garnish: Sprinkle chopped fresh parsley over proteins and sides. Add 2 lemon wedges and 2 tbsp pickled red onions (optional) to the plate for brightness.

Assemble the mixed plate by arranging: 1 cup steamed rice or chosen base, 1 cup roasted vegetables and/or 2 cups mixed greens salad, the two chosen proteins (portioned as listed), and the extra side. Place sauces in small ramekins on the plate. Finish with parsley, pickled onions (if using) and lemon wedges. Serve immediately while proteins are hot.