Cowgirl Cookie (Butter-Free)

Herb Roasted Marble Potatoes

Broccoli

Braised Beef & Mushrooms

Moroccan Chicken Braise

Mango Tart

Side Chili Glazed Grilled Organic Tofu

Side Garlic Shrimp W. Parmesan Butter

Side Grilled Sustainable Salmon

Side Grilled Cage Free Chicken

Side Grilled Grass Fed Steak

Side Blackened Sustainable Salmon

Side Crispy Chicken Tender

Side Seared Wild Ahi Tuna

Side Roasted Barramundi Seabass

Slice Grilled Rustic Bread

Hummus & Pita Chips

Side Caesar Salad

Side Classic House Salad

Beet Salad W. No Goat Cheese

Truffle Parmesan Fries

French Fries

Sustainable Grilled Salmon Family Meal

6 Tender Feast

Preheat your oven to 350°F (175°C) to ensure it's hot enough for baking.

Preheat the Oven

Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Prepare the Baking Sheet

In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, brown sugar, and granulated sugar until well combined.

Combine Dry Ingredients

In a separate bowl, mix the unsweetened applesauce, vanilla extract, and eggs until smooth.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.

Combine Wet and Dry Mixtures

Gently fold in the semi-sweet chocolate chips, chopped nuts, and oats until evenly distributed throughout the dough.

Fold in Add-ins

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

Scoop Cookies

Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the tops look set.

Bake

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

All-purpose flour

Baking soda

Baking powder

Salt

Brown sugar

Granulated sugar

Unsweetened applesauce

Vanilla extract

Eggs

Semi-sweet chocolate chips

Chopped nuts (e.g., walnuts or pecans)

Oats

Preheat your oven to 200°C (400°F). This temperature will help achieve a crispy exterior on the potatoes.

Wash the marble potatoes thoroughly under cold water to remove any dirt. Pat them dry with a kitchen towel.

Prepare the Potatoes

Finely chop the fresh rosemary and fresh thyme. You can use kitchen scissors for a more efficient chop.

Prepare the Herbs

Peel the garlic cloves and lightly crush them with the flat side of a knife. This will release their flavor but keep them whole.

Prepare the Garlic

In a large mixing bowl, combine the washed marble potatoes, crushed garlic, chopped rosemary, chopped thyme, olive oil, salt, and black pepper. Toss everything together until the potatoes are evenly coated with the oil and seasonings.

Toss Ingredients

Transfer the seasoned potatoes to a baking tray. Spread them out in a single layer to ensure even roasting. Make sure the garlic cloves are also spread out among the potatoes.

Arrange on Baking Tray

Place the baking tray in the preheated oven and roast for approximately 30-35 minutes, or until the potatoes are golden brown and fork-tender. You can shake the tray halfway through for even cooking.

Roast the Potatoes

Once roasted, remove the tray from the oven and let the potatoes cool slightly. Serve warm as a delicious side dish.

Serve

Marble potatoes

Garlic cloves

Fresh rosemary

Fresh thyme

Olive oil

Black pepper

Start by rinsing the fresh broccoli under cold water to remove any dirt or pesticide residues. Cut the broccoli head into bite-sized florets, ensuring to include some of the stem for added flavor and texture.

Prepare the Broccoli

Preheat your oven to 425°F (220°C) to prepare for roasting the broccoli. This high temperature will help to achieve a nice caramelization.

In a large mixing bowl, combine the broccoli florets, olive oil, minced garlic (you can mince it by chopping finely or using a garlic press), salt, and black pepper. Toss everything together until the broccoli is evenly coated with the oil and seasonings.

Mix Ingredients

Spread the seasoned broccoli onto a baking sheet in a single layer. Make sure the florets are not overcrowded to ensure even roasting. Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the edges are crispy and the broccoli is tender.

Roast the Broccoli

Once the broccoli is done roasting, remove it from the oven and drizzle with fresh lemon juice for a zesty flavor boost. Toss the broccoli lightly to mix in the lemon juice.

Finishing Touches

Transfer the roasted broccoli to a serving dish and serve immediately as a side dish or as a healthy snack.

Fresh Broccoli

Olive Oil

Garlic

Black Pepper

Lemon Juice

Begin by cutting the beef chuck roast into large chunks (about 2 inches). Slice the mushrooms, chop the onion, mince the garlic, and slice the carrots into rounds.

Prepare the Ingredients

In a large bowl, season the beef chunks with salt and black pepper. Sprinkle the flour over the beef and toss to coat evenly.

Season the Beef

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the beef chunks in batches, searing them on all sides until browned (about 3-4 minutes per side). Remove the beef from the pot and set aside.

Sear the Beef

In the same pot, add the onions and garlic, sautéing until the onions are translucent (about 3-4 minutes). Add the mushrooms and carrots, cooking for another 5 minutes.

Sauté the Vegetables

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer.

Deglaze the Pot

Return the browned beef to the pot. Add the beef broth, thyme, and bay leaves. Bring the mixture to a boil.

Add Broth and Herbs

Reduce the heat to low, cover the pot, and let it simmer for about 2 to 2.5 hours, or until the beef is tender and easily pulls apart with a fork.

Braise the Beef

Once the beef is tender, remove the bay leaves. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.

Finish and Serve

Beef chuck roast

Mushrooms (cremini or button)

Onion

Carrots

Beef broth

Red wine

Thyme (fresh or dried)

Bay leaves

Black pepper (freshly ground)

Season the chicken thighs with salt and black pepper on both sides.

Prepare the Chicken

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic, sliced carrot, and chopped red bell pepper to the pot. Sauté for another 3-4 minutes until the vegetables begin to soften.

Add Garlic and Vegetables

Push the vegetables to the side of the pot and add the seasoned chicken thighs skin-side down. Brown for about 4-5 minutes until the skin is golden and crispy. Flip the chicken and brown the other side for another 4-5 minutes.

Brown the Chicken

Stir in the canned diced tomatoes, chicken broth, dried apricots, chickpeas, ground cumin, ground cinnamon, and paprika. Mix well to combine all the ingredients.

Add the Remaining Ingredients

Bring the mixture to a simmer. Cover the pot and reduce the heat to low. Let it cook for about 30-35 minutes, or until the chicken is cooked through and tender.

Simmer the Dish

Once cooked, remove the pot from heat. Garnish the braise with chopped fresh cilantro before serving.

Garnish and Serve

Chicken thighs, bone-in, skin-on

Onion, chopped

Garlic, minced

Carrot, sliced

Red bell pepper, chopped

Diced tomatoes, canned

Chicken broth

Dried apricots, chopped

Chickpeas, canned, drained

Ground cumin

Ground cinnamon

Paprika

Fresh cilantro, chopped (for garnish)

urban plates mango tart with fresh mango slices

In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Add the unsalted butter and mix until the mixture resembles coarse crumbs.

Make the Dough

Stir in the egg yolk and ice water, mixing until the dough just comes together. Do not overwork the dough.

Add Egg and Water

Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Chill the Dough

Preheat Oven

On a floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork and bake for 20-25 minutes or until lightly golden. Let cool.

Roll and Bake the Crust

In a saucepan, combine the diced mangoes, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir well to combine.

Mix Filling Ingredients

Cook over medium heat, stirring gently until the mixture thickens and becomes bubbly, about 5-7 minutes.

Cook the Filling

Remove from heat and let the filling cool slightly before pouring it into the prepared crust.

Cool the Filling

Pour the cooled mango filling into the baked tart crust, spreading it evenly.

Fill the Crust

Top the tart with whipped cream, spreading it evenly over the mango filling.

Add Whipped Cream

Decorate with fresh mango slices and mint leaves if desired.

Garnish

Refrigerate the tart for at least 1 hour to set before slicing and serving.

Chill and Serve

Unsalted butter

Powdered sugar

Egg yolk

Ice water

Ripe mangoes, peeled and diced

Cornstarch

Lemon juice

Whipped cream

Fresh mango slices

Mint leaves (optional)

Begin by pressing the organic firm tofu to remove excess water. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for at least 30 minutes.

Press the Tofu

Once pressed, cut the tofu into 1-inch thick slices. This will help the tofu absorb the glaze better and cook evenly.

Slice the Tofu

In a large bowl, combine olive oil, salt, and black pepper. Add the tofu slices and gently toss to coat them evenly with the mixture.

Season the Tofu

In a small bowl, whisk together soy sauce, honey (or maple syrup), Sriracha sauce, rice vinegar, minced garlic, minced ginger, and sesame oil until well combined.

Prepare the Glaze

Brush the chili glaze generously over the tofu slices, ensuring they are well coated. Reserve some glaze for basting while grilling.

Glaze the Tofu

Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat on the stovetop.

Preheat the Grill

Place the glazed tofu slices on the grill and cook for about 5-6 minutes on each side, basting with the reserved glaze halfway through the grilling process.

Grill the Tofu

The tofu should have nice grill marks and be heated through. Remove from the grill and set aside.

Check for Doneness

Transfer the grilled tofu to a serving platter. Sprinkle with chopped green onions and sesame seeds before serving. Enjoy your Side Chili Glazed Grilled Organic Tofu!

Cowgirl Cookie (butter-free)