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1. Place all ingredients in blender and puree.
1. Mix all ingredients and set aside.
1. Add all ingredients and make two patties. Sear and rest for 1 minute.
1. Coat 1 red bell pepper with olive oil, place on baking sheet and place into a 400° oven until outside is somewhat charred and pepper is very soft.
2. Remove the stem and seeds from the pepper and place into a blender with the lemon juice and puree until smooth.
3. Place all ingredients into a mixing bowl and blend until smooth.
1. In a large mixing bowl, combine all ingredients.
1. Combine poaching liquid ingredients into a sauce pan and bring to a boil, then reduce to a simmer and steep for 15 minutes.
2. While liquid is steeping, add mascarpone, hazelnuts and sugar into a mixing bowl and stir to combine and reserve.
3. After the poaching liquid has steeped, add the pears and cook until soft throughout but not mushy.
4. Remove the pears and top with the mascarpone mix.
NOTE: herbal tea bags of your choice may be substituted for the spices in the poaching liquid.
NOTE: sugar may be omitted from the entire recipe if desired.
1. Place all the dressing ingredients into a mixing bowl except for the olive oil. slowly whisk in the olive oil and set to the side.
2. Place remaining ingredients, except the feta, into a large mixing bowl.
3. Pour dressing over zucchini mixture and toss to coat.
4. Garnish with feta.
1. Place dried spices in a small bowl and mix, and then set aside.
2. Wipe grates of a 400° grill with olive oil and place fruit and vegetables on the grill. Wipe olive oil on top side of fruit and vegetables.
3. Sprinkle spice mixture over fruit and vegetables. Grill about 1-2 minutes per side.
4. Remove fruit and vegetables and cut into small dice.
5. In large mixing bowl combine all ingredients (except olive oil) and toss until well incorporated. Chill for at least 30 minutes, and then serve.
1. Combine mushrooms and parsley in a food processor and mix until minced.
2. Transfer minced mushroom mixture to large mixing bowl.
3. Combine all other ingredients and mix until well incorporated.
4. Let mixture sit under refrigeration for 30 minutes.
5. Add more panko if necessary to form patties.
6. Form patties into 4 oz balls and flatten.
Recipe makes 13 patties.
1. Combine oil, garlic and rosemary leaves in blender until well blended.
2. Strain through cheesecloth.
3. Add egg yolk, mustard and lemon juice into a food processor and run for 10 seconds.
4. Slowly add the infused oil until emulsified.
5. Season with salt and pepper.
6. Add water to thin if necessary.
1. Combine all ingredients into a stock pot and simmer over medium heat for 4 hours.
1. Heat soy and sugar until sugar is disolved.
2. Marinate tempeh in mixture for one hour if marinade is warm or two hours if marinade is cool.
3. Remove tempeh and set aside.
4. Warm Quinoa in a small sauce pot.
5. Save marinade for later.
6. Sear tempeh in a wok until caramelized.
7. Add remaining vegetables and cook with until slightly tender, glazing with wine periodically to prevent scorching.
8. Once cooked to your likening, add dressing and cook for an additional minute and place on top of quinoa.
9. Garnish with cilantro.
Place all ingredients into a mixing bowl and mix well.
1. Caramelize red onion with water or white wine.
2. Add ancho and brown sugar and caramelize again.
3. Add red wine and rice vinegar.
4. Cook for additional 5 minutes.
5. Place into blender and puree until smooth.
Blend all ingredients well. Store in a well sealed container in a dark area.
1. Place all ingredients into blender on high until uniform batter.
2. Place a crepe pan on medium heat and brush with butter quickly pour one ounce of batter into pan and tilt in a circular motion until the entire pan is covered with batter.
3. Cook for approximately 45 seconds or until golden brown.
4. Flip and cook for additional 15 seconds.
5. Remove to parchment paper and repeat until batter is gone.
6. Makes approximately 7–12 inch crepes.
1. Combine in a medium sauce pan the milk, peanut butter, sugar, fish sauce, soy, paste and curry.
2. Whisk in thoroughly the water.
3. Simmer, stirring occasionally, over low heat until the flavors are well blended,
4. 15 to 20 minutes then stir in the lime juice and keep warm while you grill your favorite accompaniments such as beef, chicken or vegetable kebobs.
1. Puree all ingredients
1. In a medium skillet, Saute onion and garlic until softened with a Tbsp of veggie broth or water, 2-3 minutes.
2. Reduce the heat to a simmer, covered 2-3 minutes.
3. Stir in tomato, raisins, apricots, and orange juice. Cook, covered 2-3 minutes.
4. Stir in beans, and spices. Remove from heat, let cool.
5. Transfer mixture to a food processor and puree.
1. Add oil and onion to a pot and cook until onion is soft and translucent.
2. Add remaining ingredients and bring to a boil.
3. Reduce Heat to simmer and cook until pears are tender and mixture is thickened.
4. Remove cloves and season with salt and pepper.
5. Let cool. Chutney can be served cold or at room temperature.
1. Add olive oil and bacon to thick bottomed stock pot over medium heat to render bacon.
2. Meanwhile, season the leg of lamb with salt, pepper and thyme. Dust with the flour.
3. Once bacon is crisp, remove and reserve.
4. Sear lamb on all sides until golden brown and set aside.
5. Add carrot, celery, shallot, ginger, garlic, pear and mushroom and cook until soft. Add tomato paste and caramelize over medium heat.
6. Add wine and with a wooden spoon scrape the bottom. Replace lamb in pot and add mustard, stock, rosemary and potatoes.
7. Bring to a boil and cover. Place into a 275° oven for 4 hours.
8. Remove and let set for 30 minutes.
9. Remove leg and slice against the grain and serve with the sweet potatoes and pour sauce over the top.
Yield: 8 pretzels
Bath: 4 cups warm water
Toppings
Salted: Kosher or pretzel salt
Cinnamon Topping: ½ cup granulated sugar, 2 tsp cinnamon
1. Dissolve the yeast in the warm water in a small bowl or cup. Let sit for a few minutes.
2. Combine flour, powdered sugar and salt in a large mixing bowl. Add water with yeast and vegetable oil. Stir with a spoon and then use your hands to form dough into a ball. Knead the dough for 5 minutes on a lightly floured surface. (Dough will be nice and smooth when ready). Place the dough into a lightly oiled bowl, cover it, store in a warm place for about 45 minutes or until dough rises to double in size.
3. When dough has risen, preheat oven to 425 degrees.
4. Make a bath for the pretzels by combining the baking soda with the warm water and stir until baking soda is mostly dissolved.
5. Remove the dough from the bowl and divide it into 8 even portions. Roll each portion on a flat non-floured surface until it is about 3 ft long. Pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to you. Fold the ends down toward you and pinch to attach them to the bottom of the loop. The twist should be in the middle.
6. Holding the pinched ends, dip each pretzel into the bath solution. Put each pretzel on a paper towel for a moment to blot the excess liquid. Arrange the pretzels on a baking sheet sprayed with non-stick spray. If you want salt, sprinkle pretzels with kosher salt or pretzel salt. DON'T salt any pretzels you plan to coat with cinnamon sugar. You will likely have to use two baking sheets and bake them separately. Bake the pretzels for 4 minutes and then spin the pan around and bake for another 4-5 minutes or until the pretzels are golden brown.
7. Remove the pretzels from the oven and let them cool for a couple of minutes. If you want to eat some now, brush them with melted butter first before serving.
7a. If you want the cinnamon sugar coating, make it by combining the 1/2 cup sugar and 2 teaspoons cinnamon in a small bowl. Brush the unsalted pretzels with melted butter. Sprinkle a heavy coating of the cinnamon sugar on the pretzels over a large plate.
Yield: serves 4 to 6
Wash and scrub all the vegetables. Remove the parsley and basil leaves from their stems. Dice the green bell pepper, eggplant, and onion. Quarter the zucchini lengthwise then slice into 1/4-in. (1/2 cm) segments. Quarter the mushrooms. Chop the parsley and the basil.
Start cooking by heating olive oil in a large pot over medium heat. Add the minced garlic and sauté about one minute.
Add the diced onion and continue to sauté until they turn translucent, about 4 more minutes.
Once the onions are translucent, add 1 Tbs. tomato paste. The tomato paste will be in a clump and will take a bit of stirring and pressing to get it to spread out and cover the onions and garlic.
As you work at spreading the paste out and mixing it with the onions and garlic, the paste will cook and darken in color. Once some of the paste starts to stick to the pan and brown, it's time to add the stock.
Pour in chicken stock and stir until the broth begins to simmer. Using your spatula scrub the bottom of the pan to release any browned bits of garlic, onion, or tomato paste.
Add the diced eggplant, zucchini, bell peppers, and mushrooms. Stir to combine thoroughly and cook for 10 to 12 minutes.
The eggplant will release a lot of liquid (slowly) into the pot and it's in this liquid that you'll want to simmer the other ingredients in.
Add the diced tomatoes and stir in. After about a minute, the tomatoes will have heated through. Turn the heat down to the lowest setting.
Stir in the chopped parsley and basil. Add salt and pepper to taste.
Although ratatouille is usually served hot, we love eating this dish cold (usually at room temperature) with freshly toasted slices of a baguette especially during the summer.
In small sauce pot bring wine and garlic to a boil.
Toss corn starch in with shredded cheese and slowly stir into boiling wine.
Remove from heat once you have stirred in the last of the cheese.
Add Kirshwasser and serve immediately with your favorite vegetable or cubed bread.
Yield: 3 quarts
Render bacon in grease and butter until crisp. Sautee onions and celery until onions are transluscent.
Add herbs and cook for 2 minutes.
Add flour and cook for additional 30 minutes.
Add clam juice and clam base disolved in 2 quarts (or 1 ½ cups for small batch) of water. Add white wine, salt, pepper, clams and potatoes.
Cook until the potatoes are done.
Yield: 11 oz
Portion: 2 oz
Place all ingredients in a jar and mix until combined.
4 oz. Whole Wheat Flour
4 oz. All-Purpose Flour
1 Tbsp Spinach Powder
½ Cup Egg Beaters
2 Tbsp of Apple Sauce
2 Tbsp Water
Pinch of salt
Sift the flour into a mixing bowl and set aside. In a separate mixing bowl whisk the egg, applesauce and water and set aside. Dump the flour mixture onto a table; make a well with a fork large enough to hold all of the liquid. Pour the liquid mixture into the well and slowly start to incorporate the flour into the liquid. Once it becomes dough like use your hands to knead the dough for 10 – 15 minutes. Wrap in plastic and let rest in refrigerator for 15 minutes before rolling out.