Paloma

AVANZATO

Cheddar cheese, queso, black beans, corn salsa, red salsa, corn salsa, guacamole, ponzu

Nada-Rita

Strawberry Basil Margarita

Pesto Pasta

Three Meatballs

Roasted Veggies 16oz

Steamed Shrimp Dumpling (12 pcs)

Yum Yum Sauce

Eel Sauce

Sauce

Pork - Pan Fried Dumpling Stuffed with Pork (8 Pcs)

Pork -Steam Dumpling stuffed with pork (8 pcs)

Corn Pizza

Dumplings - Pork Pan Fried (8 pcs)

Dumplings - Pork (8 pcs)

Dumplings - Chicken (8 pcs)

Bun - Steam Pork Bun Stuffed with Pork (6 pcs)

Margarita

Classic Italian dessert made with coffee and mascarpone.

Tiramisu

Breaded chicken breast topped with marinara and mozzarella.

Chicken Parmesan

Pasta Primavera

House-made meatballs with marinara sauce.

Meatballs

Toasted bread topped with tomatoes, basil, and olive oil.

Bruschetta

Take a lime wedge and run it along the rim of a tall glass. Dip the rim into a plate of salt to coat it lightly. Set the glass aside.

Rim the Glass

In a cocktail shaker, combine the fresh grapefruit juice, fresh lime juice, tequila, and simple syrup. Fill the shaker with ice and shake well until the mixture is chilled.

Mix the Cocktail

Strain the mixture into the prepared glass filled with ice. Top it off with the club soda and gently stir to combine.

Strain and Serve

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

Garnish

Fresh grapefruit juice

Fresh lime juice

Tequila

Simple syrup

Club soda

Salt (for rimming glass)

Grapefruit wedge

Lime wedge

In a large pot, bring salted water to a rolling boil.

Boil Water

Add the pasta to the boiling water and cook according to package instructions until al dente. Typically, this takes about 8-10 minutes.

Cook Pasta

Once cooked, drain the pasta in a colander and set aside. Reserve a cup of pasta water for later use.

Drain Pasta

In a large skillet, heat the olive oil over medium heat. Add minced garlic cloves and sauté for 1-2 minutes until fragrant.

Sauté Garlic

Add halved cherry tomatoes to the skillet. Cook for about 5-7 minutes until they start to soften and release their juices.

Add Tomatoes

Add salt, black pepper, and optional red pepper flakes to the tomato mixture. Stir well.

Season the Sauce

Add the drained pasta to the skillet with the sauce. Toss gently to combine, adding reserved pasta water as needed to reach desired consistency.

Mix Pasta with Sauce

Remove from heat and stir in fresh basil and grated Parmesan cheese. Mix until cheese is melted and evenly distributed.

Add Basil and Cheese

Drizzle with lemon juice if desired, and serve hot. Garnish with extra basil and Parmesan cheese on top.

Finish and Serve

Pasta

Olive Oil

Garlic Cloves

Cherry Tomatoes

Fresh Basil

Parmesan Cheese

Salt

Black Pepper

Red Pepper Flakes

Lemon Juice

In a medium mixing bowl, combine the Cheddar cheese and queso. Mix well until fully blended.

Prepare the Cheeses

In a separate bowl, mix the black beans, corn salsa, and red salsa until evenly combined.

Prepare the Beans and Salsas

In a small bowl, set aside the guacamole and ponzu sauce for serving later.

Prepare the Toppings

In a serving dish or individual bowls, start by adding a layer of the cheese mixture at the bottom.

Layer the Ingredients

Next, add a layer of the black bean and salsa mixture over the cheese layer.

Add the Beans and Salsa

Scoop a generous amount of guacamole on top of the beans and salsa layer.

Top with Guacamole

Finally, drizzle the ponzu sauce over the top of the assembled dish for an added zing.

Drizzle with Ponzu

Serve immediately with tortilla chips or enjoy it as a dip!

Serve

Cheddar cheese

Queso

Black beans (canned, drained and rinsed)

Corn salsa

Red salsa

Guacamole

Ponzu sauce

Wash and hull the fresh strawberries, then chop them into halves.

Prepare the Strawberries

Rinse the fresh basil leaves and pat them dry with a paper towel.

Basil Preparation

In a blender, combine the chopped strawberries, lime juice, fresh basil leaves, tequila, triple sec, and agave syrup.

Blending

Blend the mixture on high speed until it is smooth and all ingredients are well combined.

Blend Until Smooth

Fill two margarita glasses with ice to chill them while you finish the drink.

Prepare the Glasses

Using a fine mesh strainer, strain the blended mixture into the chilled glasses, discarding any solids.

Strain the Mixture

Garnish each drink with strawberry slices, a sprig of basil, and a lime wedge.

Garnish the Drink

Serve the Strawberry Basil Margaritas immediately and enjoy!

Serve Immediately

Fresh Strawberries

Lime Juice

Fresh Basil Leaves

Triple Sec

Agave Syrup

Strawberry Slices

Basil Sprigs

Lime Wedges

In a large pot, bring 4 quarts of salted water to a rolling boil over high heat.

Add 8 cups of pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.

Once cooked, reserve 1 cup of pasta water and then drain the pasta in a colander.

In a food processor, add 2 cups of fresh basil leaves, 1 tablespoon of pine nuts, and 2 garlic cloves.

Prepare Ingredients

Pulse the ingredients together until finely chopped. Scrape down the sides of the bowl as needed.

Blend Pesto

Add 1 cup of grated Parmesan cheese, 1 cup of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper to the food processor.

Add Cheese and Oil

Blend the mixture until smooth and creamy. If the pesto is too thick, add some reserved pasta water to reach desired consistency.

Final Blend

In a large mixing bowl, combine the drained pasta and the prepared pesto. Toss until the pasta is well coated.

Combine

Serve the pesto pasta warm, garnished with additional Parmesan cheese and fresh basil if desired.

Pine Nuts

In a large mixing bowl, combine the ground beef, ground pork, and ground veal. Add the breadcrumbs, grated parmesan cheese, chopped parsley, minced garlic, egg, salt, and black pepper. Mix thoroughly using your hands or a spoon until all ingredients are well incorporated.

Mix Ingredients

Once the mixture is well combined, shape it into meatballs about 1.5 inches in diameter. You should have around 12 meatballs.

Shape Meatballs

In a large skillet, heat the olive oil over medium heat.

Heat Oil

Once the oil is hot, add the meatballs to the skillet, being careful not to overcrowd. Cook for about 5-7 minutes, turning occasionally, until they are browned on all sides.

Brown Meatballs

After browning, pour the marinara sauce over the meatballs. Reduce the heat to low, cover the skillet, and let the meatballs simmer in the sauce for about 15-20 minutes, or until they are cooked through.

Add Marinara Sauce

ground beef

ground pork

ground veal

breadcrumbs

parmesan cheese, grated

parsley, chopped

garlic, minced

salt

black pepper

olive oil

marinara sauce

Preheat your oven to 425°F (220°C). This will ensure even roasting of the vegetables.

Preheat the Oven

Wash and chop the carrots, bell peppers, zucchini, red onion, and broccoli into bite-sized pieces. Aim for uniform sizes to ensure even cooking.

Prepare the Vegetables

In a large bowl, combine the chopped vegetables. Drizzle with olive oil and sprinkle garlic powder, salt, black pepper, oregano, and thyme. Toss well until all vegetables are evenly coated.

Toss with Seasoning

Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Ensure they are not overcrowded to allow for proper roasting.

Arrange on Baking Sheet

Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes, or until they are tender and slightly caramelized. Stir halfway through for even cooking.

Roast the Vegetables

Remove the roasted vegetables from the oven and let them cool for a few minutes. Serve warm as a side dish or over grains for a nutritious meal.

Serve Warm

Carrots

Bell Peppers

Zucchini

Red Onion

Broccoli florets

Garlic Powder

Dried Oregano

Dried Thyme

In a mixing bowl, combine the all-purpose flour and salt. Gradually add water while stirring until a dough forms.

Mix the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

Knead the Dough

Chop the peeled and deveined shrimp into small pieces and place them in a bowl.

Prepare the Shrimp

Add the finely chopped green onions, minced ginger, soy sauce, sesame oil, salt, and white pepper to the bowl with shrimp. Mix until well combined.

Mix the Filling

After the dough has rested, divide it into 12 equal portions. Roll each portion into a thin circle about 3 inches in diameter.

Roll Out the Dough

Place a small spoonful of the shrimp filling in the center of each dough circle. Fold the dough over to create a half-moon shape and pinch the edges to seal tightly.

Fill the Dumplings

Line a steaming basket with parchment paper or lightly oil it to prevent sticking. Place the dumplings in the basket, ensuring they are not touching.

Prepare for Steaming

Bring water to a boil in a pot. Place the steaming basket over the pot and steam the dumplings for about 6-8 minutes, or until the shrimp is fully cooked and the dough is translucent.

Steam the Dumplings

Remove the dumplings from the steamer and serve hot with soy sauce or your preferred dipping sauce.

Paloma

Avanzato

Nada-rita

Strawberry Basil Margarita

Pesto Pasta

Three Meatballs

Roasted Veggies 16oz

Steamed Shrimp Dumpling (12 Pcs)

Yum Yum Sauce

Eel Sauce

Sauce

Pork - Pan Fried Dumpling Stuffed With Pork (8 Pcs)

Pork -steam Dumpling Stuffed With Pork (8 Pcs)

Corn Pizza

Dumplings - Pork Pan Fried (8 Pcs)

Dumplings - Pork (8 Pcs)

Dumplings - Chicken (8 Pcs)

Bun - Steam Pork Bun Stuffed With Pork (6 Pcs)