Pasta tossed with fresh seasonal vegetables and a light sauce.

Pasta Primavera

A rich chocolate cake with a gooey molten center, served with vanilla ice cream.

Chocolate Lava Cake

An assortment of cured meats, cheeses, and accompaniments.

Charcuterie Board

Soft shell tacos filled with your choice of protein and fresh toppings.

Tacos

Wood-fired grilled salmon served with seasonal vegetables.

Grilled Salmon

Seasonal Soup

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the bell pepper, zucchini, carrot, and cherry tomatoes. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender.

Sauté Vegetables

Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.

Add Spinach

Add the cooked pasta to the skillet with the vegetables. Sprinkle with salt, black pepper, and grated Parmesan cheese. Toss everything together until well combined.

Combine Pasta and Sauce

Remove from heat, stir in fresh basil, and serve immediately. Enjoy your Pasta Primavera!

Garnish and Serve

Pasta (spaghetti or penne)

Olive oil

Garlic (minced)

Bell pepper (sliced)

Zucchini (sliced)

Cherry tomatoes (halved)

Carrot (sliced)

Spinach leaves (fresh)

Parmesan cheese (grated)

Salt

Black pepper

Basil (fresh, chopped)

Preheat the oven to 425°F (220°C). Grease four ramekins with butter and dust with flour, tapping out any excess.

Prepare the Ramekins

In a microwave-safe bowl, combine the butter and semi-sweet chocolate. Microwave in 30-second intervals, stirring until completely melted and smooth.

Melt Chocolate and Butter

In a separate bowl, whisk together the granulated sugar, eggs, egg yolks, and vanilla extract until well combined.

Mix Sugar and Eggs

Slowly pour the melted chocolate mixture into the egg mixture, stirring continuously to prevent the eggs from cooking. Add the flour and salt, mixing until just combined.

Combine Mixtures

Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.

Fill Ramekins

Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is soft.

Bake

Remove from the oven and let the cakes sit for 1 minute. Invert onto a plate, dust with powdered sugar if desired, and serve immediately with a scoop of vanilla ice cream.

Serve

unsalted butter

semi-sweet chocolate

granulated sugar

eggs

egg yolks

vanilla extract

all-purpose flour

salt

vanilla ice cream

Select a large wooden or marble board as the base for your charcuterie display.

Prepare the Board

Begin by arranging the cured meats in small piles or rolled up on one side of the board.

Arrange the Meats

Place the assorted cheeses next to the meats, cutting some into wedges or cubes for easy serving.

Add the Cheeses

Add bowls of olives and honey, and scatter grapes and nuts around the meats and cheeses.

Fill with Accompaniments

Place the crackers in a small pile or in a jar to keep them fresh.

Add Crackers

Finish by garnishing the board with fresh herbs for a pop of color and aroma.

Garnish

Cured meats (salami, prosciutto, etc.)

Assorted cheeses (cheddar, brie, gouda, etc.)

Olives (green and black)

Grapes

Nuts (almonds, walnuts, etc.)

Crackers

Honey

Fresh herbs (rosemary, thyme, etc.)

In a skillet over medium heat, cook the ground beef (or chosen protein) until browned, about 5-7 minutes. Drain excess fat.

Cook the Protein

Stir in taco seasoning and 1/4 cup of water. Simmer for about 5 minutes until the mixture thickens.

Add Seasoning

While the meat is cooking, warm the taco shells according to package instructions (usually in the oven or microwave).

Prepare Taco Shells

Fill each taco shell with the cooked protein, and top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, jalapeños, cilantro, and avocado.

Assemble Tacos

Serve immediately, allowing everyone to customize their tacos with additional toppings as desired.

Taco Shells

Ground Beef (or protein of choice)

Taco Seasoning

Shredded Lettuce

Diced Tomatoes

Shredded Cheese (Cheddar or Mexican blend)

Sour Cream

Sliced Jalapeños

Chopped Cilantro

Avocado (sliced or mashed)

In a small bowl, combine olive oil, lemon juice, minced garlic, salt, and black pepper. Mix well.

Prepare the Marinade

Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for at least 30 minutes in the refrigerator.

Marinate the Salmon

Preheat your wood-fired grill to medium-high heat. Make sure the grill grates are clean and lightly oiled.

Prepare the Grill

Remove the salmon from the marinade and place it skin-side down on the grill. Grill for about 6-8 minutes on each side, or until the salmon flakes easily with a fork.

Grill the Salmon

While the salmon is grilling, toss the seasonal vegetables in a little olive oil, salt, and pepper. Grill the vegetables alongside the salmon for about 4-5 minutes, turning occasionally until tender.

Grill the Vegetables

Once the salmon and vegetables are cooked, remove them from the grill and serve immediately.

salmon fillets

olive oil

lemon juice

garlic, minced

black pepper

seasonal vegetables (e.g., asparagus, bell peppers, zucchini)

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.

Sauté the Vegetables

Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently until fragrant.

Add Garlic

Pour in the vegetable broth and bring the mixture to a boil.

Pour in the Broth

Once boiling, add the seasonal vegetables to the pot. Reduce heat to a simmer and let cook for 15-20 minutes, or until all vegetables are tender.

Add Seasonal Vegetables

Stir in salt, black pepper, and fresh herbs. Taste and adjust seasonings as needed.