A minty dessert with fudge and other delightful ingredients.

Peppermint Fudge Pot Hole

Street Corn Cheese Dip

Grilled faro grain, with kale, chickpeas, sweet potatoes, cilantro.

Grilled Faro Grain Bowl

A delicious taco filled with crispy avocado.

Crispy Avocado Taco

Crispy calamari served with a dipping sauce.

Calamari

A classic fish and chips dish served with fries.

Fish & Chips Basket

A hearty salad featuring kale and fresh ingredients.

Hail the Kale

A fresh kale salad topped with grilled chicken.

Kale Salad with Grilled Chicken

A taco with chicken, cheese, and white BBQ sauce.

G.O.A.T. Taco

Key Lime Pie Concrete

A refreshing smoothie made with strawberries and bananas.

Strawberry Banana Smoothie

Delicious chips drizzled with honey butter.

Seasonal Honey Butter Chips

Vanilla custard topped with rich hot fudge, caramel, and roasted nuts.

Vanilla Custard Sundae

Double cheeseburger, with lettuce, and tomato.

Double Cheeseburger

A unique taco filled with crispy ingredients.

Crispy Ghost Taco

Line an 8x8 inch baking dish with parchment paper, leaving some overhang for easy removal.

Step 1: Prepare the Pan

In a medium saucepan over low heat, combine sweetened condensed milk, chocolate chips, and butter. Stir until completely melted and smooth.

Step 2: Melt the Fudge Mixture

Remove the saucepan from the heat and stir in peppermint extract and half of the crushed peppermint candies.

Step 3: Add Peppermint

Pour the fudge mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining crushed peppermint candies on top. Refrigerate for at least 2 hours or until set.

Step 4: Pour and Chill

Once set, lift the fudge out of the pan using the parchment paper. Cut into squares and serve.

Step 5: Cut and Serve

sweetened condensed milk

semi-sweet chocolate chips

butter

peppermint extract

crushed peppermint candies

In a skillet over medium heat, add the corn kernels and sauté until they are slightly charred, about 5-7 minutes. Remove from heat and let cool.

Prepare the Corn

In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth and well combined.

Mix the Base

To the cream mixture, add the shredded cheddar cheese, cotija cheese, cilantro, lime juice, garlic powder, chili powder, salt, and black pepper. Stir to combine.

Add Cheeses and Seasoning

Fold in the charred corn kernels until evenly distributed throughout the dip.

Incorporate the Corn

Transfer the dip to a serving dish and garnish with additional cilantro, if desired. Serve warm with tortilla chips or fresh veggies.

Serve

Corn kernels (fresh or frozen)

Cream cheese

Sour cream

Mayonnaise

Shredded cheddar cheese

Cotija cheese

Fresh cilantro, chopped

Lime juice

Garlic powder

Chili powder

Salt

Black pepper

In a medium saucepan, combine 1 cup of farro with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 25-30 minutes or until tender. Drain any excess water and set aside.

Cook the Farro

Preheat the grill to medium-high heat. Peel and dice the sweet potatoes into 1-inch cubes. Toss them in 1 tablespoon of olive oil, salt, and black pepper. Thread the cubes onto skewers or place them in a grill basket. Grill for about 15-20 minutes, turning occasionally, until tender and slightly charred.

Prepare the Sweet Potatoes

Toss the kale with 1 tablespoon of olive oil and a pinch of salt. Grill the kale for about 3-5 minutes until it wilts and has grill marks. Remove from the grill and chop into bite-sized pieces.

Grill the Kale

If using canned chickpeas, rinse and drain them. In a bowl, mix the chickpeas with 1 tablespoon of olive oil, garlic powder, and paprika.

Prepare the Chickpeas

In a large bowl, combine the cooked farro, grilled sweet potatoes, grilled kale, and chickpeas. Toss gently to combine. Top with chopped cilantro.

Assemble the Bowl

Divide the farro grain bowl into serving bowls and enjoy warm or at room temperature.

Farro

Kale

Chickpeas (canned or cooked)

Sweet Potatoes

Cilantro

Olive Oil

Black Pepper

Garlic Powder

Paprika

Cut the avocados in half, remove the pit, and scoop out the flesh. Slice each half into wedges.

Prepare the Avocados

In a mixing bowl, combine the flour, cornstarch, salt, black pepper, and cayenne pepper. Gradually add the cold water, mixing until you have a smooth batter.

Make the Batter

In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until hot.

Heat the Oil

Dip each avocado wedge into the batter, allowing the excess to drip off. Carefully place them into the hot oil, frying in batches until golden and crispy, about 2-3 minutes per side.

Fry the Avocados

Remove the fried avocado from the oil and place on paper towels to drain excess oil. Serve hot in taco shells with your choice of toppings.

Drain and Serve

Ripe avocados

All-purpose flour

Cornstarch

Cayenne pepper

Cold water

Vegetable oil

Rinse the calamari rings under cold water and pat them dry with paper towels.

Prepare the Calamari

In a bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder.

Make the Breading

Place the calamari rings in a separate bowl and pour the buttermilk over them. Let them soak for about 30 minutes.

Soak in Buttermilk

After soaking, remove the calamari from the buttermilk and dredge them in the flour mixture until they are well coated.

Bread the Calamari

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Carefully add the breaded calamari rings to the hot oil in batches, frying until golden brown and crispy, about 2-3 minutes per batch.

Fry the Calamari

Remove the calamari with a slotted spoon and drain on paper towels. Serve hot with lemon wedges and your favorite dipping sauce.

calamari rings

all-purpose flour

cornstarch

salt

black pepper

paprika

garlic powder

buttermilk

vegetable oil

lemon wedges

Peel the potatoes and cut them into thick fries. Soak the fries in cold water for at least 30 minutes to remove excess starch.

Prepare the Fries

In a large bowl, mix flour, cornstarch, baking powder, salt, and pepper. Gradually add beer or sparkling water until the mixture is smooth and thick.

Pat the fish fillets dry with paper towels. Dip each fillet into the batter, ensuring it is fully coated.

Prepare the Fish

In a large pot, heat oil over medium-high heat. Once hot, carefully add the soaked fries in batches and fry until golden brown, about 5-7 minutes. Remove and drain on paper towels.

Fry the Potatoes

Using the same oil, fry the battered fish fillets until golden and crispy, about 4-5 minutes. Remove and drain on paper towels.

Fry the Fish

Serve the fish and fries hot with tartar sauce and lemon wedges on the side.

White fish fillets (cod or haddock)

Baking powder

Beer or sparkling water

Potatoes (for fries)

Oil (for frying)

Tartar sauce

Lemon wedges

In a large bowl, add the chopped kale. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Massage the kale with your hands for about 2-3 minutes until it becomes tender.

Prepare the Kale

Add the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and diced avocado to the bowl with the kale. Gently toss to combine.

Add the Vegetables

In a small bowl, whisk together the remaining olive oil, lemon juice, salt, and black pepper until well combined.

Make the Dressing

Pour the dressing over the salad and toss gently to coat all the ingredients. Top with crumbled feta cheese and serve immediately.

Combine and Serve

Kale, chopped

Cherry tomatoes, halved

Cucumber, diced

Red onion, thinly sliced

Avocado, diced

Feta cheese, crumbled

Olive oil

Lemon juice

Season the chicken breasts with salt and pepper. Grill over medium-high heat for about 6-7 minutes on each side or until fully cooked. Let it rest before slicing.

Prepare the Grilled Chicken

In a large bowl, combine the chopped kale, cherry tomatoes, cucumber, red onion, and feta cheese.

Prepare the Salad

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.

Pour the dressing over the salad and toss to combine. Top with sliced grilled chicken and serve immediately.

Grilled chicken breast, sliced

In a skillet, heat olive oil over medium heat. Season the chicken breast with salt and pepper, then cook for 6-7 minutes on each side until fully cooked and no longer pink. Remove from heat and let it rest.

Cook the Chicken

Once the chicken is cool enough to handle, shred it using two forks or your hands.

Shred the Chicken

In a mixing bowl, combine the shredded chicken with the white BBQ sauce until well coated.

Mix with BBQ Sauce

Warm the taco shells according to package instructions.

Prepare Taco Shells

Fill each taco shell with the BBQ chicken mixture, then top with shredded lettuce and diced tomato.

Assemble the Tacos

Sprinkle shredded cheddar cheese over the top of each taco.

Add Cheese

Serve immediately and enjoy your G.O.A.T. Taco!

Chicken Breast

Shredded Cheddar Cheese

White BBQ Sauce

Taco Shells

Lettuce

Tomato

Pepper

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture into the bottom of a 9-inch pie pan to form a crust.

Prepare the crust

In another bowl, whisk together the key lime juice, sweetened condensed milk, lime zest, and vanilla extract until smooth.

Make the filling

Pour the key lime filling into the prepared crust. Refrigerate for at least 3 hours to set.

Combine and chill

Once set, remove the pie from the refrigerator. Serve slices with whipped cream on top and optionally add scoops of ice cream.