spicy italian sausage, marinara, mozzarella shredded mozzarella, cracked pepper

SHRIMP & ARUGULA

avocado, peppadew, cucumber, red onion, jicama, feta and avocado vinaigrette

MEDITERRANEAN SHRIMP SALAD

house buffalo, danish blue, shredded carrots

SAUSAGE & KALE

BUFFALO CHICKEN

CHARRED PEPPERONI

cilantro rice, hummus, tzatziki, feta, crispy chickpeas, cucumber salad and olive tapenade

CHICKEN KEBAB BOWL

MARGHERITA

700º Open Hearth Oven marinara, shredded mozzarella

10" Homemade Pizza or Chicago Tavern Style

French Fries

marinara and thin-sliced mozzarella with rigatoni gigante and shaved reggiano

MAMA B'S CHICKEN PARM

crispy chicken bites, danish blue, corn, red onion, avocado, cornbread croutons and garlic dressing

BUFFALO CHICKEN SALAD

shredded jack, corn, black bean, cilantro and tortilla strips tossed in homemade bbq with house ranch

BARBECUE CHICKEN SALAD

pretzel bun, cheddar cheese, candied bacon and a thick onion ring with homemade barbecue sauce

BEALE BURGER*

monterey jack, giardiniera slaw, crispy leeks and honey-habanero barbecue

DRAGON BURGER*

KALE & ARTICHOKE DIP

corn, cilantro and tortilla strips tossed in with a black bean drizzle and agave lime vinaigrette

GRILLED CHICKEN SALAD

rustic salsa, avocado, cotija & cajun corn

SOUTHWESTERN OMELET*

powdered sugar & grade 'A' maple or with berry compote & sweet cream (+3)

CINNAMON SOAKED BRIOCHE FRENCH TOAST

Crank Arm Road Hazard

Raleigh Hell Yes Ma'am Athletic Brewing Company Free Wave Non Alcoholic IPA

Heineken 0.0 Non Alcoholic

Clouds El Jefe

Modelo Especial

Mort's Trophy Lager

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it or line with parchment.

Preheat

Pat shrimp dry with paper towels and season lightly with 1/8 tsp salt and a pinch of cracked black pepper. Set aside while you cook the sausage.

Prepare shrimp

Heat a nonstick skillet over medium-high heat. Crumble the spicy Italian sausage into the skillet and cook, stirring occasionally, until browned and fully cooked, about 5–7 minutes. Use a slotted spoon to transfer sausage to a paper-towel-lined plate to drain excess fat. Reserve 1 tsp rendered fat in the pan for quick shrimp sauté (or discard if preferred).

Cook spicy Italian sausage

Return the skillet with 1 tsp reserved fat (or 1 tsp olive oil) to medium-high heat. Add shrimp in a single layer and sear 30–45 seconds per side until just opaque and lightly golden (they will finish cooking in the oven). Remove from heat and let cool briefly.

Sear shrimp

On a lightly floured surface, stretch or roll the pizza dough to a 12-inch round. Transfer to a pizza peel dusted with flour or cornmeal, or to the prepared baking sheet.

Brush the outer 1/2-inch of the dough lightly with 1 tbs olive oil to promote browning of the crust.

Spread the marinara sauce evenly over the dough, leaving the oiled rim exposed. Sprinkle crushed red pepper flakes (1 tsp) over the sauce for a spicy base—adjust to taste.

Scatter the shredded mozzarella evenly over the sauced surface.

Top with the cooked, crumbled spicy Italian sausage, distributing it in small clusters so every slice gets some. Arrange the seared shrimp evenly on top (about 8 shrimp), pressing them lightly into the cheese so they adhere during baking.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and the cheese is bubbling and lightly browned. Rotate halfway through if your oven has hot spots.

While the pizza bakes, toss the fresh arugula with 1 tsp extra-virgin olive oil, 1/2 tsp lemon juice, remaining 3/8 tsp salt, and 1/4 tsp cracked black pepper to dress lightly.

Remove the pizza from the oven and let rest 1–2 minutes. Scatter the dressed arugula over the hot pizza. Finish with a light dusting of grated Parmesan and an optional pinch (1/4 tsp) of extra red pepper flakes for more heat. If desired, finish with a small drizzle (1/2 tsp) of olive oil.

pizza dough (store-bought or homemade, ~12-inch)

all-purpose flour (for dusting)

olive oil (for brushing crust)

marinara sauce (preferably lightly seasoned)

crushed red pepper flakes

shrimp, peeled, deveined, tails removed (medium, 16–20 count)

spicy Italian sausage (casings removed)

shredded mozzarella cheese

fresh arugula

extra-virgin olive oil (for arugula)

lemon juice (for arugula)

cracked black pepper

fine sea salt

grated Parmesan (optional, for finish)

red pepper flakes (optional, extra heat)

In a medium bowl toss the shrimp with 1 tbs olive oil, 1 tbs lemon juice, minced garlic, smoked paprika, 3/4 tsp kosher salt and 1/2 tsp black pepper. Cover and refrigerate 10–15 minutes (no more than 30).

Marinate shrimp

Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque (internal temp 120–130°F for tender shrimp). Remove to a plate and let rest 2 minutes.

Cook shrimp

Prepare vegetables: halve, pit and dice the ripe avocado (reserve about 6–8 slices for garnish if desired). Drain and thinly slice peppadews. Peel and julienne or dice the jicama into matchsticks or small cubes. Seed and dice the cucumber into 1/3-inch pieces. Thinly slice the red onion; if desired soak the slices in cold water 5 minutes to mellow the bite, then drain and pat dry.

In a large bowl combine mixed salad greens, cucumber, jicama, peppadews, red onion, chopped parsley and gently fold in the avocado chunks. Sprinkle the crumbled feta over the top, reserving a small amount for garnish.

In a small blender or using an immersion blender, combine 1/2 avocado, 3 tbs olive oil, 2 tbs lemon juice, 2 tsp red wine vinegar, 1 tsp Dijon, 1 tsp honey, 1/2 small minced garlic clove, 1/2 tsp kosher salt and 1/4 tsp black pepper. Add 1–2 tbs water to reach a smooth, pourable consistency. Taste and adjust seasoning or acidity as desired.

Blend dressing

If you prefer a chunkier dressing, mash the avocado in a bowl and whisk in the remaining ingredients until emulsified.

Tossing: Gently toss the dressed salad base with about 3–4 tbs of the avocado vinaigrette (reserve extra dressing to serve at table). Add the warm cooked shrimp and fold them in gently so they are evenly distributed.

Plate: Divide the salad among 4 plates or shallow bowls. Garnish with reserved avocado slices, remaining feta and an extra sprinkle of chopped parsley. Serve remaining dressing alongside and offer lemon wedges if desired.

Storage: Store leftover dressing in an airtight container refrigerated up to 2 days (avocado may darken; press plastic wrap on surface). Keep shrimp refrigerated and consume within 24 hours.

large shrimp (peeled, deveined, tails off)

extra-virgin olive oil

fresh lemon juice

garlic (minced)

smoked paprika

kosher salt

freshly ground black pepper

ripe avocado

peppadew peppers (jarred, drained, sliced)

English cucumber (seeded and diced)

red onion (thinly sliced)

jicama (peeled and julienned or diced)

mixed salad greens (or baby arugula + romaine mix)

crumbled feta cheese

fresh flat-leaf parsley (chopped)

ripe avocado (for dressing)

red wine vinegar

Dijon mustard

honey or agave

water (to thin, as needed)

garlic (small, minced)

black pepper

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Add the bulk sausage, breaking it up with a spoon or spatula. Cook until browned and no longer pink, about 6–8 minutes. Use a slotted spoon to transfer cooked sausage to a bowl, leaving rendered fat in the pan.

Cook the sausage

Reduce heat to medium. Add remaining 1 tablespoon olive oil to the skillet if the pan is dry. Add sliced onion and a pinch of salt; sauté until translucent and starting to brown, about 5 minutes. Add the minced garlic and red pepper flakes; cook until fragrant, about 30 seconds.

Sauté aromatics

Add the chopped kale to the pan and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Pour in 1/4 cup water or chicken broth, cover the pan, and let the kale steam and wilt for 2–3 minutes. Uncover and stir; continue cooking until kale is tender but still bright green, 2–3 more minutes. Return the cooked sausage to the pan and toss to combine. Taste and adjust seasoning with remaining salt and pepper as needed.

Wilt the kale

While the kale wilts (or in a small saucepan), combine 1/2 cup house buffalo sauce and 2 tablespoons unsalted butter over low heat. Stir until the butter melts and the sauce is glossy, about 2 minutes. If you prefer a milder, creamier sauce, whisk in 2 tablespoons Greek yogurt or sour cream until smooth and warm.

Make the buffalo butter sauce

Pour the warm buffalo butter sauce over the sausage and kale in the skillet. Stir gently to coat everything evenly and warm through for 1–2 minutes.

Combine sausage mixture with sauce

Sprinkle 1/2 cup crumbled Danish blue cheese into the skillet and toss gently so some melts into the sauce while some remains as creamy crumbles. Remove from heat.

Add blue cheese

Plate the sausage & kale mixture on a serving dish. Top with 1/2 cup shredded carrots for crunch and color. Scatter chopped parsley or chives over the top and, if using, drizzle 1 teaspoon fresh lemon juice to brighten the flavors.

Serve immediately while warm. Offer extra blue cheese and buffalo sauce at the table, if desired.

mild Italian sausage (removed from casings) or bulk pork sausage

kale (curly or dinosaur), stems removed and roughly chopped

yellow onion, thinly sliced

garlic, minced

olive oil

red pepper flakes (optional)

water or low-sodium chicken broth

house buffalo sauce (hot sauce like Frank's)

unsalted butter

Danish blue cheese, crumbled (or blue cheese of choice)

plain Greek yogurt or sour cream (to mellow heat, optional)

shredded carrots

fresh parsley or chives, chopped

fresh lemon juice (optional)

Place the chicken breasts in a medium saucepan and cover with water by about 1 inch. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer gently for 12–15 minutes until internal temperature reaches 165°F (74°C). Remove chicken and let rest 5 minutes. Alternatively, you can roast or pan-sear the chicken until cooked through.

Poach or Cook Chicken

Using two forks, shred the cooked chicken into bite-sized pieces. Place shredded chicken in a medium bowl.

Shred Chicken

In a small saucepan or microwave-safe bowl, melt the butter with the hot sauce, garlic powder, smoked paprika, salt, and black pepper until combined and slightly warm (about 30–60 seconds in microwave or 1–2 minutes on stove). Pour the buffalo sauce over the shredded chicken and toss thoroughly so the chicken is evenly coated. Taste and adjust heat/salt to preference. Set aside.

Make Buffalo Sauce and Toss

Let the coated chicken cool for 2–3 minutes, then fold in 1 1/2 cups of the shredded mozzarella so cheese begins to melt and bind to the chicken. Reserve 1/2 cup mozzarella for topping.

Combine with Mozzarella

Preheat the oven or broiler: If assembling on bread/pizza, preheat oven to 475°F (245°C). If using broiler to finish, preheat broiler to high and position rack about 6 inches from the element.

Prepare Base: Lightly brush your crust, flatbread, or individual serving vessel with olive oil. Spread the marinara sauce evenly over the base leaving a small border if applicable (about 1/2 inch). Sprinkle red pepper flakes over the sauce if you want extra heat.

Assemble: Evenly distribute the buffalo-mozzarella chicken mixture over the sauced base. Sprinkle the reserved 1/2 cup shredded mozzarella evenly on top to create a melty finish.

Bake or Broil: Bake in the preheated 475°F oven for 8–12 minutes until crust is golden and cheese is bubbly. If using broiler, bake 5–7 minutes then broil 1–2 minutes watching closely to avoid burning—cheese should be melted with slight browning.

Finish and Serve: Remove from oven and drizzle any remaining buffalo sauce over the top if desired. Sprinkle chopped parsley or chives and a quick squeeze of lemon juice to brighten flavors. Let rest 2 minutes, then slice and serve hot.

boneless skinless chicken breast

hot sauce (Frank's or similar)

garlic powder

shredded mozzarella

marinara sauce (store-bought or homemade)

lemon juice (optional, for finishing)

Place a pizza stone, baking steel, or heavy-duty sheet pan on the middle rack of the oven and preheat to 500°F (260°C) for at least 45 minutes. If you have a broiler and a steel/stone that can handle it, plan to finish under the broiler for 1–2 minutes to achieve extra char. Lightly dust a pizza peel or an inverted baking sheet with cornmeal or semolina and spray or rub with the nonstick oil.

Preheat and prepare

On a lightly floured surface, stretch or roll the 10–12 oz dough ball into a 12–13 inch round, leaving a slightly thicker 3/4–1 inch rim. Transfer the shaped dough to the prepared peel or inverted sheet pan sprinkled with cornmeal so it slides easily.

Shape the dough

Brush the dough rim lightly with 1 tablespoon olive oil, then spread 1 cup tomato pizza sauce over the center leaving the rim exposed. Use the back of a spoon to create an even, thin layer of sauce.

Oil and sauce

Evenly distribute 1 3/4 cups of shredded mozzarella over the sauce, leaving some open pockets where pepperoni can crisp directly on the stone. Arrange 12 of the pepperoni slices flat across the pizza in a single layer, slightly overlapping in places. Sprinkle 1 1/2 teaspoons grated Parmesan, 1/4 teaspoon black pepper, and 1/2 teaspoon sea salt lightly over the cheese.

Cheese and initial pepperoni layer

Slide the pizza onto the preheated stone/steel and bake at 500°F (260°C) for 6–8 minutes, rotating halfway through, until the crust is puffed and the cheese is bubbling but not deeply browned.

Bake to set

To produce the characteristic charred pepperoni look, remove pizza from oven briefly. On the surface of the pizza, place the remaining 6 pepperoni slices directly on top of hot spots of cheese and crust where you want them to blister. Return the pizza to the oven and broil (or move to the top rack under the broiler) for 60–120 seconds, watching closely until the pepperoni edges blister and blacken slightly. If you don’t have a broiler, increase oven temp briefly and watch carefully to char edges.

Char the pepperoni

If needed, sprinkle the remaining 1/4 cup mozzarella into any bare spots and return for an additional 30–60 seconds so cheese melts evenly. If using sliced pepperoncini or banana peppers, scatter them over the pizza now and give one quick 20–30 second blast under the broiler to warm them slightly.

Finish cheese and optional peppers

Remove the pizza from the oven and let rest on a cutting board for 2 minutes. Scatter fresh basil leaves across the top, sprinkle remaining 1/2 teaspoon grated Parmesan and 1/2 teaspoon red pepper flakes (adjust to taste). Slice into 8 slices and serve immediately.

Rest and garnish

If using a baking steel or stone, always preheat 45–60 minutes. Dusting with cornmeal prevents sticking. Use a peel or inverted sheet to transfer pizza quickly. If you prefer extra-charred pepperoni, crisp a few slices in a dry skillet over medium-high heat for 45–60 seconds per side and drain on paper towel, then place on pizza before the final broil.

pizza dough (store-bought or homemade, 10–12 oz ball)

tomato pizza sauce

whole-milk shredded mozzarella

pepperoni slices

hot pepperoncini or banana peppers, sliced thin (optional)

grated Parmesan cheese

red pepper flakes

fresh basil leaves

cornmeal or semolina (for dusting)

nonstick spray or extra oil for pan/peel

Cut chicken thighs into 1-inch pieces. In a bowl combine Greek yogurt, 2 tbs olive oil, 1 tbs lemon juice, minced garlic, cumin, smoked paprika, oregano, 1 tsp salt and 1/2 tsp black pepper. Add chicken, toss to coat, cover and refrigerate at least 30 minutes and up to 4 hours.

Marinate chicken

If using wooden skewers, soak them 20 minutes. Thread marinated chicken onto skewers leaving small gaps between pieces. Preheat grill or a grill pan to medium-high (about 425°F/220°C). Grill 3–4 minutes per side until charred at edges and internal temperature reaches 165°F (74°C). Alternatively, broil on a sheet pan 6–8 minutes per side. Rest 5 minutes, then remove from skewers and slice into bite-sized pieces.

Skewer and cook

Rinse rice under cold water until water runs clear. In a small saucepan combine rinsed rice, 1.5 cups water (or broth) and 1/2 tsp salt. Bring to a boil, reduce to low, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and let sit covered 5 minutes. Fluff with fork, stir in chopped cilantro, 1 tbs lime juice and 1 tsp olive oil. Keep warm.

In a food processor combine 3/4 cup drained chickpeas, 1 tbs tahini, 1 tbs lemon juice, 1/2 tsp minced garlic, 1 tbs olive oil and 1/4 tsp salt. Process until smooth, adding up to 1 tbs water (or reserved chickpea liquid) to reach a creamy spreadable consistency. Taste and adjust salt or lemon.

Grate cucumber and squeeze out excess moisture with a fine sieve or clean towel. In a small bowl combine 1/2 cup Greek yogurt, 1/2 cup grated cucumber, 1/2 tsp minced garlic, 1 tsp lemon juice, 1 tbs chopped dill, 1/4 tsp salt and 1/4 tsp black pepper. Stir and refrigerate at least 10 minutes to let flavors meld.

Preheat oven to 425°F (220°C). Pat 1 cup chickpeas very dry. Toss with 1 tbs olive oil, 1/2 tsp smoked paprika, 1/4 tsp cumin and 1/4 tsp salt. Spread on a rimmed baking sheet in a single layer. Roast 20–30 minutes, shaking pan every 8–10 minutes, until golden and crispy. Cool slightly; they will crisp further.

Combine 1 cup diced cucumber, 1/4 cup diced red onion and 2 tbs chopped parsley or cilantro in a bowl. Whisk 1 tsp olive oil with 1 tsp red wine vinegar, 1/4 tsp salt and 1/8 tsp black pepper; toss with cucumber mixture. Let sit 5–10 minutes before serving to soften onion and marry flavors.

In a small food processor or by hand finely chop 1/2 cup pitted Kalamata olives with 1 tsp capers, 1/2 tsp minced garlic, 1/2 tsp lemon juice and 1 tsp olive oil until a coarse paste forms. Taste and adjust pepper. Keep at room temperature or chilled.

Divide cilantro rice among two bowls (about 1/2 cup cooked rice per serving). Arrange sliced chicken kebab, a dollop (about 2 tbs) of hummus, 2 tbs tzatziki, 2 tbs cucumber salad, 2 tbs olive tapenade and 2–3 tbs crispy chickpeas around the rice. Sprinkle 2 tbs crumbled feta and 1–2 tbs chopped cilantro over each bowl. Drizzle with 1 tsp olive oil and serve with lemon wedges to squeeze over. Serve immediately so chickpeas remain crispy.

Shrimp & Arugula

Mediterranean Shrimp Salad

Sausage & Kale

Buffalo Chicken

Charred Pepperoni

Chicken Kebab Bowl

Margherita

10" Homemade Pizza Or Chicago Tavern Style

French Fries

Mama B's Chicken Parm

Buffalo Chicken Salad

Barbecue Chicken Salad

Beale Burger*

Dragon Burger*

Kale & Artichoke Dip

Grilled Chicken Salad

Southwestern Omelet*

Cinnamon Soaked Brioche French Toast

Crank Arm Road Hazard

Raleigh Hell Yes Ma'am Athletic Brewing Company Free Wave Non Alcoholic Ipa

Heineken 0.0 Non Alcoholic

Clouds El Jefe

Modelo Especial

Mort's Trophy Lager