Buttermilk fried chicken, slaw, and spicy mayo.

Chicken Sandwich

Quinoa, black beans, avocado, and seasonal vegetables

Vegan Bowl

Wild Child Mule

Crispy cauliflower tossed in buffalo sauce

Buffalo Cauliflower

Cucumber Cooler

Seasonal vegetables, garlic, and olive oil.

Pasta Primavera

House-made hummus with grilled pita, cucumber, and carrot.

Wild Child Hummus

Classic deviled eggs topped with smoked paprika.

Deviled Eggs

Bellini

Fried Calamari

Garden Mule

Wild Child

Grilled fish with cabbage slaw and chipotle sauce.

Fish Tacos

Tossed in your choice of sauce: buffalo, BBQ, or garlic parmesan.

Chicken Wings

Rich and moist chocolate cake with chocolate frosting.

Chocolate Cake

Seasonal vegetables sautéed in a savory sauce served over rice.

Vegetable Stir Fry

Grilled chicken breast with lettuce, tomato, and mayo on a toasted bun.

Grilled Chicken Sandwich

Romaine lettuce, parmesan cheese, croutons, and Caesar dressing.

Caesar Salad

Fluffy pancakes topped with seasonal fruit and maple syrup.

Vegan Pancakes

Two eggs any style, served with bacon and toast.

Wild Child Breakfast

Spicy vodka cocktail with tomato juice and various seasonings.

Bloody Mary

A refreshing blend of sparkling wine and orange juice.

Mimosa

Poached eggs on an English muffin with Canadian bacon, topped with hollandaise sauce.

Eggs Benedict

Thick slices of brioche, dipped in a rich custard and grilled to perfection, served with maple syrup.

French Toast

In a large bowl, combine buttermilk, salt, black pepper, and paprika. Mix well.

Prepare the Marinade

Add the chicken breasts to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.

Marinate Chicken

In a separate bowl, whisk together flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.

Combine Coating Ingredients

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

Heat Oil

Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating.

Coat Chicken

Carefully place chicken in the hot oil and fry for about 6-8 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove and drain on paper towels.

Fry Chicken

In a large bowl, mix together shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, honey, salt, and black pepper. Toss until well combined. Refrigerate for at least 30 minutes.

Combine Slaw Ingredients

In a small bowl, combine mayonnaise, sriracha sauce, lemon juice, and salt to taste. Mix until smooth and set aside.

Mix Spicy Mayo

In a skillet, melt butter over medium heat. Toast burger buns until golden brown.

Toast Buns

Spread a generous amount of spicy mayo on the bottom bun, add a piece of fried chicken, top with slaw, and add pickles if desired. Place the top bun over the sandwich and serve immediately.

Assemble the Sandwich

buttermilk

boneless, skinless chicken breasts

salt

black pepper

paprika

all-purpose flour

cornstarch

garlic powder

onion powder

cayenne pepper

green cabbage, shredded

carrots, shredded

mayonnaise

apple cider vinegar

honey

sriracha sauce

lemon juice

burger buns

butter

pickles (optional)

Rinse 1 cup of quinoa under cold running water to remove its natural coating, called saponin, which can make it taste bitter.

Rinse Quinoa

In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Cook Quinoa

While the quinoa is cooking, chop the bell pepper and zucchini into small, bite-sized pieces.

Chop Vegetables

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped bell pepper and zucchini, and sauté for about 5-7 minutes until they are tender. Add the spinach and cook for an additional 2-3 minutes until wilted.

Sauté Vegetables

While the vegetables are cooking, slice the avocado in half, remove the pit, and scoop the flesh into slices.

Prepare Avocado

In a large bowl, combine the cooked quinoa, sautéed vegetables, and black beans. Drizzle with lemon juice, and add salt and black pepper to taste. Gently mix until everything is well combined.

Combine Ingredients

Divide the quinoa and vegetable mixture into serving bowls and top with sliced avocado. Enjoy your Vegan Bowl!

Serve

Quinoa

Black beans

Avocado

Bell pepper

Zucchini

Spinach

Olive oil

Lemon juice

Salt

Black pepper

Fill a highball or mule cup with ice cubes until it's about three-quarters full.

Prepare the Glass

Pour 2 oz of vodka over the ice in the glass.

Add Vodka

Squeeze 1 oz of fresh lime juice into the glass.

Add Lime Juice

Carefully pour 4 oz of ginger beer into the glass to fill it up.

Top with Ginger Beer

Garnish the drink with a lime wedge on the rim of the glass.

Garnish

Stir gently and serve immediately with a straw, if desired.

Vodka

Ginger Beer

Lime Juice

Lime Wedge

Ice Cubes

Preheat your oven to 450°F (230°C) to prepare for roasting the cauliflower.

Preheat the Oven

Wash and cut the cauliflower into bite-sized florets, ensuring they are evenly sized for uniform cooking.

Prepare the Cauliflower

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

Season the Cauliflower

Spread the seasoned cauliflower florets on a baking sheet lined with parchment paper in a single layer. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until they are crispy and golden brown.

Roast the Cauliflower

In a small saucepan over low heat, combine hot sauce, butter, garlic powder, and cayenne pepper. Stir until the butter is melted and the mixture is smooth. If desired, stir in honey or maple syrup for sweetness.

Prepare the Sauce

In a large bowl, add the crispy roasted cauliflower and pour the buffalo sauce over it. Toss gently until the cauliflower is well coated in the sauce.

Toss in Buffalo Sauce

Transfer the buffalo cauliflower to a serving plate. If desired, garnish with chopped parsley and serve with celery sticks on the side.

Garnish and Serve

Cauliflower florets

Garlic powder

Onion powder

Hot sauce (e.g., Frank's RedHot)

Unsalted butter

Cayenne pepper

Honey or maple syrup (optional)

Chopped fresh parsley

Celery sticks

Wash the cucumber thoroughly and slice it into thin rounds. You can also choose to peel it if you prefer.

Prepare the Cucumber

In a glass or cocktail shaker, add the fresh mint leaves. Use a muddler or the back of a spoon to gently muddle the mint leaves to release their oils and fragrance.

Muddle Mint Leaves

Add the cucumber slices and lime juice to the muddled mint in the glass. Stir gently to combine the flavors.

Pour the soda water into the glass over the cucumber and mint mixture. Stir gently to combine without losing the fizz.

Add Soda Water

Optionally, garnish your Cucumber Cooler with a lime wedge and a sprig of mint for a refreshing touch.

Cucumber

Fresh Mint Leaves

Soda Water

Mint Sprig

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.

Boil the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Sauté the Garlic

Add the bell pepper, zucchini, carrot, asparagus, and cherry tomatoes to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.

Add the Vegetables

Once the vegetables are cooked, add the drained pasta to the skillet. Toss everything together gently to combine.

Mix in the Pasta

Season with salt and freshly ground black pepper. Toss in the grated Parmesan cheese and chopped basil, mixing until well incorporated.

Season the Dish

Serve the Pasta Primavera hot, garnished with additional Parmesan cheese and fresh basil if desired.

Serve Hot

Pasta (spaghetti or fettuccine)

Bell pepper (red or yellow)

Carrot (sliced thinly)

Cherry tomatoes (halved)

Asparagus (cut into 2-inch pieces)

Garlic (minced)

Black pepper (freshly ground)

Parmesan cheese (grated)

Fresh basil (chopped)

Drain and rinse the canned chickpeas under cold water. Set aside.

Prepare the Chickpeas

In a food processor, combine the chickpeas, tahini, lemon juice, garlic cloves, olive oil, ground cumin, salt, and water. Blend until smooth. If the mixture is too thick, add more water, one tablespoon at a time, until the desired consistency is achieved.

Blend the Ingredients

Taste the hummus and adjust seasoning, adding more salt or lemon juice as needed. Transfer to a serving bowl and set aside.

Taste and Adjust

Preheat a grill or grill pan over medium heat.

Preheat the Grill

Brush both sides of the pita bread with olive oil. Sprinkle garlic powder and dried oregano on both sides.

Prepare the Pita

Place the pita bread on the grill and cook for about 2-3 minutes on each side or until grill marks appear and the pita is warm and slightly crispy. Remove from grill and cut into wedges.

Grill the Pita

Wash the cucumber and slice it into sticks or rounds, depending on your preference.