Grilled Cheese

Kids Pizza

Cavatappi pasta, Choice of Sauce Toppings.5 (sub gluten free Penne 1.5)

Kids Pasta

Flank Steak

garlic parmesan butter sauce / spaghetti / spinach

Shrimp Scampi

spaghetti / tomato sauce / fresh mozzarella / parmesan

Chicken Parmesan

crispy eggplant / fresh mozzarella / ricotta / parmesan / basil

Eggplant Parmesan

Steak & Pesto Spaghetti

chicken / bacon / peas / spinach / parmesan garlic cream sauce

Smoked Chicken Penne

tomato sauce / italian sausage / roasted peppers / onions / mozzarella / provolone

Baked Penne

artichoke / olive / red pepper / capers/marinated tomato / fresh basil/parmesan

Gnocchi Siciliana

CRISPY BRUSSELS

ANTIPASTO

VEGGIES & DIP

CRAB DIP

BUFFALO CHICKEN DIP

BEEF SLIDERS

LAMB MEATBALLS

CAPRESE SKEWERS

CHIVAS REGAL 12

OBAN 14YR

WRITERS' TEARS COPPER POT

FOUR ROSES

FILIBUSTER DUAL CASK BOURBON

Lay out the two slices of white bread on a clean cutting board. If using blocks of cheese, slice the cheddar into even thin slices (or measure 1 cup shredded). Measure 1/2 cup of the house blend shredded cheese. Having the cheeses similar thickness helps even melting.

Prepare bread and cheese

Butter one side of each slice of bread with about 1/2 tablespoon of softened butter (total 1 tablespoon). The buttered sides will be the exterior that contacts the skillet. If you prefer less butter, spread very thinly; for a crisper brown exterior, use the full amount.

Place one slice of bread butter-side down. On its unbuttered side, evenly layer the cheddar cheese to cover most of the slice, leaving a small border. Top with the house blend cheese, spreading it evenly so both cheeses overlap and will melt together. Sprinkle a pinch of black pepper over the cheese if using.

Place the second slice of bread on top with the buttered side facing up, creating a sandwich with butter on the outside surfaces.

Set a nonstick or cast-iron skillet over medium-low to medium heat. Add 1/2 teaspoon oil to the pan and swirl to coat if desired; this helps prevent sticking and promotes even browning. Allow the pan to heat for 1–2 minutes until warm but not smoking.

Preheat skillet

Place the assembled sandwich in the skillet. Cook for 3–4 minutes on the first side without pressing, until the bottom is golden brown and the cheese inside begins to melt.

Carefully flip the sandwich using a spatula. Reduce heat slightly if the first side browned very quickly. Cook the second side for another 2–4 minutes until golden brown and the cheese is fully melted. If the bread is browning too fast before the cheese melts, lower the heat and cover the skillet with a lid for 1–2 minutes to trap heat and encourage melting.

Optional: For extra even melting, after flipping, press gently with the spatula for 10–15 seconds to ensure contact between cheese and bread, then continue cooking until done.

When the sandwich is golden and the cheeses are gooey, remove it from the skillet and transfer to a cutting board. Let rest 1 minute to avoid hot cheese spillage, then cut in half diagonally or down the middle and serve immediately.

white bread slices

mild cheddar cheese, sliced or shredded

house blend cheese (a mix such as mozzarella + gouda + monterey jack), shredded

unsalted butter, softened

olive oil or neutral oil (optional, for pan)

black pepper (optional)

In a medium bowl, combine 1 cup all-purpose flour, 1/2 tsp instant yeast, and 1/4 tsp salt. Stir to distribute the yeast and salt evenly.

Mix dough

Add 1/3 cup warm water (about 100–110°F / 38–43°C) and 1/2 tablespoon olive oil to the flour mixture. Stir with a spoon until a shaggy dough forms.

Add liquids

Turn the dough onto a lightly floured surface and knead for 3–4 minutes until smooth and slightly elastic. If dough is sticky, sprinkle up to 1 tablespoon extra flour while kneading.

Knead

Shape dough into a small ball, place in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rest at room temperature for 20–30 minutes until slightly puffy.

Rest

While dough rests, make the sauce. In a small bowl mix 1/4 cup crushed tomatoes, 1/2 tsp tomato paste, 1/4 tsp minced garlic, 1/8 tsp dried oregano, 1/8 tsp sugar, 1/8 tsp salt, a pinch (1/16 tsp) black pepper, and 1/4 tsp olive oil. Taste and adjust seasoning. Keep sauce slightly chunky and not too watery so it doesn’t make the crust soggy.

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating. Alternatively, use a rimmed baking sheet turned upside down and preheated.

Preheat oven

On a lightly floured surface, press or roll the rested dough into a 7–8 inch round, about 1/4 inch thick for a kids-size pizza. Don’t overstretch; leave a slightly thicker edge for the crust.

Shape crust

Place the shaped dough on a piece of parchment or the preheated baking surface. Spoon 2–3 tablespoons of the red sauce onto the center and spread evenly, leaving about 1/2 inch border around the edge.

Add sauce

Combine 3/4 cup shredded mozzarella, 1/4 cup shredded mild cheddar, and 1/16 cup grated Parmesan (about 1 tablespoon) to form the house blend. Evenly sprinkle the cheese blend over the sauced dough.

Add cheese (house blend)

If using, arrange up to 10 mini pepperoni slices or 2 tablespoons combined of sliced olives/diced bell pepper evenly over the cheese. Keep toppings light for a kids pizza.

Add optional toppings

Lightly brush the exposed crust with 1/2 teaspoon melted unsalted butter to help it brown and taste buttery.

Brush crust

Bake in the preheated oven on the pizza stone or inverted baking sheet for 7–10 minutes, until the cheese is melted and bubbling and the crust is golden. Watch closely — small pizzas cook fast.

Bake

Remove pizza from oven and let rest 2 minutes. Slice into 4 small slices appropriate for a child and serve warm.

Rest and serve

all-purpose flour

instant yeast

salt

warm water

olive oil

canned crushed tomatoes

tomato paste

garlic, minced

dried oregano

granulated sugar

black pepper

mozzarella (house blend), shredded

mild cheddar, shredded (part of house blend)

grated parmesan (part of house blend)

unsalted butter, melted (brush crust)

optional: mini pepperoni slices

optional: sliced olives or diced bell pepper

Pour 2 liters of water into a large pot and bring to a rolling boil over high heat. Add 1 tablespoon kosher salt once boiling.

Boil water

Add 3 cups cavatappi (or 3 cups gluten-free penne if substituting) and 1 teaspoon olive oil to the boiling water. Stir immediately to prevent sticking. Cook uncovered, stirring occasionally, for 8–10 minutes for al dente cavatappi (follow package directions for exact time). For gluten-free penne, cook 9–11 minutes or per package.

Cook pasta

Reserve 1/4 cup (60 ml) of the pasta cooking water, then drain the pasta in a colander. Return pasta to the pot off the heat. Add 1 teaspoon butter and toss to coat so pasta doesn’t stick while you prepare sauce.

Drain and finish

Heat 1 cup marinara sauce in a small saucepan over medium heat until simmering, about 3–4 minutes, stirring occasionally. Pour the warmed marinara over the drained pasta and toss gently. If the sauce seems thick, add up to 2 tablespoons of reserved pasta water to loosen.

Marinara

With the drained pasta still warm, add 2 tablespoons butter & parmesan mixture (or 2 tbsp melted butter plus 2 tsp grated Parmesan) and toss until evenly coated. Add a tablespoon of reserved pasta water if needed to create a silky finish.

Butter & Parmesan

Heat 1 cup cream-based cheese sauce over low-medium heat until warm, about 2–3 minutes. If too thick, whisk in 1–2 tablespoons reserved pasta water. Pour over pasta and toss until evenly coated.

Creamy Cheese Sauce

Select desired toppings: place 3 mini cooked meatballs or 2 oz sliced cooked chicken on top of pasta if using. Sprinkle 2 tsp grated Parmesan and 1 oz shredded mozzarella over the pasta. For vegetables, stir in 1 tablespoon steamed peas. Season with 1/4 teaspoon salt and up to 1 teaspoon black pepper to taste.

Optional garnish: chiffonade 1 fresh basil leaf and sprinkle over the finished dish for color and aroma.

Serve: transfer to kid-sized bowl or plate, let cool until warm (not hot) and serve immediately. Estimated single serving size is about 1 full plate (serves 1 kid).

cavatappi pasta

water

kosher salt

gluten-free penne (optional substitute)

marinara sauce

butter & parmesan (white sauce option)

cream-based cheese sauce (alfredo-style)

grated Parmesan

shredded mozzarella

meatballs (mini, cooked)

sliced cooked chicken

steamed peas

butter (for finishing)

fresh basil (optional, chiffonade)

Combine 2 tbs olive oil, soy sauce, lemon juice, minced garlic (crushed or finely minced), brown sugar, 1 tsp pepper and 1 tsp kosher salt in a shallow bowl or zip-top bag. Add the flank steak and turn to coat. Marinate at room temperature for 20–30 minutes or refrigerate up to 4 hours. Remove from fridge 20 minutes before cooking to come closer to room temperature.

Marinate

Heat a heavy skillet (cast iron preferred) or grill over high heat until very hot (about 5–7 minutes). Pat the steak dry with paper towels, reserve the marinade. Brush or rub a little oil on the steak surface if the pan is dry.

Preheat and Sear

Place steak in the hot pan or on the grill. Sear 3–4 minutes without moving until a deep brown crust forms. Flip and cook 3–4 minutes more for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust time for desired doneness.

Cook

Transfer steak to a cutting board and let rest 8–10 minutes. While resting, warm the reserved marinade in a small saucepan to a simmer for 1–2 minutes and spoon over steak if desired. Slice thinly across the grain into 1/4-inch slices. Sprinkle chopped parsley over sliced steak and serve.

Rest and Slice

Preheat oven to 425°F (220°C). Meanwhile, wash and dry the fingerling potatoes. Halve them lengthwise if larger; leave small ones whole.

Toss potatoes with 1 tbs olive oil, chopped rosemary (or thyme), garlic powder, 3/4 tsp kosher salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer cut-side down.

Roast in the preheated oven for 20–25 minutes, turning once halfway, until golden and tender when pierced with a fork. If steak requires less cook time, keep potatoes warm in the oven at low heat (200°F / 95°C).

Remove from oven, taste and adjust seasoning. Serve alongside sliced flank steak.

Trim ends of broccolini (about 1/2 inch) and rinse. Pat dry.

Heat a large skillet over medium-high heat with 1 tsp olive oil. When shimmering, add broccolini in a single layer and cook, tossing occasionally, 3–5 minutes until stems are bright and tender-crisp and florets have light char.

Lower heat to medium, add lemon zest and juice from half a lemon, red pepper flakes, 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss to coat and cook 30–60 seconds more until fragrant. Remove from heat and transfer to a serving dish.

Taste and adjust seasoning. Serve alongside steak and potatoes.

flank steak

soy sauce

fresh lemon juice

garlic

brown sugar

freshly ground black pepper

fresh parsley (chopped)

fingerling potatoes

fresh rosemary (finely chopped) or thyme

garlic powder

broccolini

lemon (zest and juice)

red pepper flakes

Fill a large pot with 4-5 quarts of water and bring to a rolling boil. Add 1 tablespoon kosher salt.

Bring water to a boil

Add 12 oz spaghetti and cook until al dente according to package instructions (usually 8-10 minutes). Reserve 1 cup of pasta cooking water before draining. Do not rinse. Set drained pasta aside while finishing the sauce.

Cook spaghetti

Pat shrimp dry with paper towels. Toss with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1/4 tsp smoked paprika (if using), and 1 tablespoon olive oil until evenly coated.

Season shrimp

Heat a large skillet over medium-high heat until hot. Add shrimp in a single layer and cook 1.5-2 minutes per side until pink and just cooked through. Transfer shrimp to a plate and loosely cover to keep warm. Do not overcook.

Sear shrimp

Reduce heat to medium. In the same skillet, add 1 tablespoon extra-virgin olive oil and 4 tablespoons unsalted butter. Once butter melts, add 6 cloves garlic (sliced or minced) and sauté 30-45 seconds until fragrant but not browned.

Begin the sauce

Pour in 1/2 cup dry white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom. Simmer 1-2 minutes to reduce slightly.

Deglaze

Stir in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1/4 teaspoon red pepper flakes, and 1/2 cup grated Parmesan. Reduce heat to low and whisk until cheese melts into a smooth sauce. If sauce seems too thick, add up to 1/2 cup reserved pasta water a few tablespoons at a time to reach desired consistency. Taste and adjust seasoning with salt and pepper.

Finish sauce

Add 4 cups baby spinach to the sauce and toss for 1-2 minutes until wilted and incorporated. If needed, add a splash of reserved pasta water to loosen the sauce.

Wilt spinach

Add drained spaghetti to the skillet. Toss gently to coat pasta with the sauce, adding reserved pasta water a few tablespoons at a time until sauce clings to the noodles (about 1/4 to 1/2 cup used). Return cooked shrimp to the skillet and toss gently to distribute without breaking the shrimp.

Combine pasta, shrimp, and sauce

Stir in 2 tablespoons chopped fresh parsley. Divide pasta among plates or bowls. Top with extra grated Parmesan (about 1/4 cup) and serve with lemon wedges. Serve immediately.

Garnish and serve

Leftovers: store in an airtight container in the refrigerator up to 2 days. Reheat gently in a skillet with a splash of water or broth to restore sauce consistency.

Storage

spaghetti

kosher salt (for pasta water)

reserved pasta cooking water

large shrimp, peeled and deveined (16-20 count)

smoked paprika (optional)

unsalted butter

extra-virgin olive oil

garlic, thinly sliced or minced

dry white wine or low-sodium chicken broth

lemon zest

grated Parmesan cheese

salt (to taste)

freshly ground black pepper (to taste)

baby spinach, washed and tough stems removed

fresh parsley, chopped

extra grated Parmesan (for serving)

fresh lemon wedges

If breasts are thick, slice horizontally to make 4 evenly sized cutlets (about 1/2-inch thick). If already thin, leave whole. Pat each piece dry with paper towels and season both sides lightly with 1/2 tsp salt and 1/4 tsp pepper (from breading salt/pepper).

Prepare chicken

Place flour in a shallow dish. In a second dish whisk eggs and milk until combined. In a third dish combine breadcrumbs, 1/4 cup grated Parmesan, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.

Set up breading station

Dredge each chicken piece in flour (shake off excess), dip into egg mixture, then press into breadcrumb mixture to coat completely. Place breaded cutlets on a rack or baking sheet.

Bread the chicken

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F or when a breadcrumb sizzles). Fry cutlets in batches, 3–4 minutes per side, until golden brown (they will finish cooking in the oven). Transfer to a paper-towel-lined plate to drain. Wipe skillet clean if needed.

Pan-fry the cutlets

In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add chopped onion and cook until translucent, 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in tomato paste and cook 1 minute, then add crushed tomatoes, dried oregano, dried basil, 1 tsp salt, 1/2 tsp pepper and 1/2 tsp sugar (optional). Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 15–20 minutes, stirring occasionally. Taste and adjust seasoning.

Bring a large pot of water to a boil and add 1 tbsp salt. Cook 12 oz spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.

Toss drained spaghetti with 1–1.5 cups of the finished tomato sauce and up to 1/4 cup reserved pasta water to loosen, so spaghetti is lightly coated. Keep warm.

Preheat oven to 425°F (220°C). Spread about 1/2 cup of sauce in the bottom of a 9x13-inch baking dish (or similar shallow ovenproof dish). Place fried chicken cutlets in a single layer over the sauce.

Spoon about 2–3 tbsp sauce over each cutlet (enough to cover top but not drown). Place sliced fresh mozzarella evenly over each piece (about 2 oz per cutlet). Sprinkle 1/2 cup grated Parmesan evenly over all cutlets.

Grilled Cheese

Kids Pizza

Kids Pasta

Flank Steak

Shrimp Scampi

Chicken Parmesan

Eggplant Parmesan

Steak & Pesto Spaghetti

Smoked Chicken Penne

Baked Penne

Gnocchi Siciliana

Crispy Brussels

Antipasto

Veggies & Dip

Crab Dip

Buffalo Chicken Dip

Beef Sliders

Lamb Meatballs

Caprese Skewers

Chivas Regal 12

Oban 14yr

Writers' Tears Copper Pot

Four Roses

Filibuster Dual Cask Bourbon