Salad Platters

Comfort Food Platters

Handheld Platters

Premium Burger Platter

Junior Mac 'N Cheese

Junior Cheeseburger

Grilled Chicken Sandwich

Ford's Famous Fish Planks

Kid's Grilled Cheese

Chicken Tenders

Stemmari

Pessimist

Imagery

J. Lohr

Freakshow

Cupcake Prosecco

Sangria - White

Mustang Mary

BYOM

Aperol Spritz

Citrus Cooler

No Octane Guava Fizz

No Octane Margarita

No Octane Michelada

Rinse the mixed greens under cold water to remove any dirt. Spin dry in a salad spinner or pat dry with paper towels.

Wash and Prepare the Greens

Slice the cherry tomatoes in half, peel and slice the cucumber into thin rounds, and peel and julienne the carrots into thin strips.

Chop the Vegetables

In a large serving bowl, combine the mixed greens, cherry tomatoes, cucumber, and carrots. Toss gently to mix.

Combine the Salad Base

Sprinkle feta cheese, olives, diced red onion, and avocado slices over the salad base.

Add the Toppings

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined.

Mix the Dressing Ingredients

Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.

Dress the Salad

Serve the salad immediately on individual plates or on a large platter for sharing. Enjoy!

Serve Immediately

Mixed Greens

Cherry Tomatoes

Cucumber

Carrots

Feta Cheese

Olives (Kalamata or Green)

Red Onion

Avocado

Olive Oil

Balsamic Vinegar

Dijon Mustard

Honey

Salt

Black Pepper

Preheat the oven to 400°F (200°C). In a shallow dish, place the flour. In another dish, beat the egg. In a third dish, place the breadcrumbs mixed with salt and pepper.

Prepare the Chicken Tenders

Dip each chicken tender in flour, then the beaten egg, and finally coat with breadcrumbs. Make sure each piece is well coated.

Coat the Chicken

Heat the cooking oil in a large skillet over medium heat. Fry the chicken tenders for about 4-5 minutes on each side or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.

Fry the Chicken

While frying the chicken, cook the frozen French fries according to package instructions, either by baking or frying until golden and crispy.

Cook the French Fries

Once the fries are cooked, sprinkle shredded cheddar cheese and chopped green onions on top.

Prepare Cheese and Green Onions

In small bowls, serve ketchup and ranch dressing for dipping the chicken tenders and fries.

Prepare Dips

Breadcrumbs

Flour

Pepper

Cooking Oil

Frozen French Fries

Cheddar Cheese

Green Onions

Ketchup

Ranch Dressing

Begin by spreading a generous layer of hummus on each piece of pita bread.

Prepare the Base

Dice the cucumber and slice the mini bell peppers into halves or quarters, depending on their size.

Cook the grilled chicken, falafel, or shrimp as per your preference and cut into bite-sized pieces.

Prepare the Proteins

On each pita, add a portion of your chosen protein over the hummus layer.

Layer the Ingredients

Top the protein with diced cucumber, sliced mini bell peppers, and sliced radishes.

Add Vegetables

Sprinkle feta cheese, olives, and fresh parsley on top of the assembled ingredients.

Garnish

Drizzle tzatziki sauce over the top and add sriracha to taste for a spicy kick.

Add Sauces

Cut the pita into quarters or serve whole, allowing for easy handheld consumption.

Serve the Handheld Platters

Serve immediately and enjoy the fresh, vibrant flavors of your handheld platters.

Enjoy

Pita Bread

Hummus

Mini Bell Peppers

Grilled Chicken

Falafel

Shrimp

Olives

Fresh Parsley

Sliced Radishes

Tzatziki Sauce

Sriracha

In a large bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix until thoroughly combined.

Mix the Ingredients

Divide the meat mixture into 8 equal portions and form each into a patty about 3/4 inch thick.

Form the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness. In the last minute of cooking, place a slice of cheddar cheese on each patty to melt.

Cook the Patties

While the patties are cooking, cut the burger buns in half and toast them on the grill or in a toaster until golden brown.

Toast the Buns

On the bottom half of each toasted bun, place a lettuce leaf, followed by the cooked patty with melted cheddar cheese.

Top each burger with a slice of tomato, pickles, and your choice of ketchup, mustard, and mayonnaise.

Add Toppings

Cover with the top half of the bun and set aside while you prepare the sides.

Complete the Burger

Fry or bake the French fries according to package instructions until crispy and golden.

In a large bowl, combine coleslaw mix with your favorite dressing. Toss well to coat.

Prepare the Coleslaw

Arrange the burgers on a platter alongside a serving of French fries and coleslaw.

Plate the Meal

Ground Beef

Garlic Powder

Onion Powder

Cheddar Cheese Slices

Burger Buns

Lettuce Leaves

Tomato

Pickles

Mustard

Mayonnaise

French Fries

Coleslaw

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Stir occasionally to prevent sticking.

Prepare the Pasta

Once the macaroni is cooked, drain it in a colander and set aside.

Drain the Pasta

In the same pot used for the pasta, melt 2 tablespoons of butter over medium heat.

Melt the Butter

Once the butter is melted, add 2 tablespoons of all-purpose flour. Whisk continuously for about 1-2 minutes until the mixture is golden and bubbly.

Add Flour

Gradually whisk in 2 cups of milk, ensuring there are no lumps. Continue to whisk until the mixture thickens, about 3-5 minutes.

Add Milk

Remove the pot from heat and stir in 2 cups of shredded cheddar cheese, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, 0.5 teaspoon of garlic powder, and 0.5 teaspoon of onion powder until the cheese is fully melted and the sauce is smooth.

Add Cheese and Seasoning

Add the drained macaroni back into the pot with the cheese sauce. Stir well to coat all the pasta with the cheese sauce.

Combine Pasta and Sauce

If you wish to add a topping, mix together 0.5 cup of breadcrumbs, 0.25 cup of grated Parmesan cheese, and 0.25 teaspoon of paprika in a small bowl.

Prepare Topping (optional)

You can serve the mac 'n cheese directly from the pot or transfer it to a baking dish. If baking, preheat the oven to 350°F (175°C), sprinkle the topping over the mac 'n cheese, and bake for 20 minutes until golden and bubbly.

Serve or Bake

Elbow macaroni

Butter

All-purpose flour

Milk

Cheddar cheese, shredded

Black pepper

Garlic powder

Onion powder

Parmesan cheese, grated

Paprika

In a medium bowl, combine the ground beef, salt, and black pepper. Mix gently until just combined.

Prepare the Beef Patty

Shape the beef mixture into one uniform patty, about 4 inches in diameter and 0.5 inches thick.

Form the Patty

Preheat a skillet or grill over medium-high heat. Once hot, place the beef patty on the skillet or grill. Cook for about 3-4 minutes on each side, or until the internal temperature reaches 160°F (71°C).

Cook the Patty

In the last minute of cooking, place a slice of cheddar cheese on top of the patty. Cover to melt the cheese.

Add Cheese

While the cheese melts, lightly toast the hamburger buns in a separate pan or on the grill until golden brown.

On the bottom half of each bun, layer the lettuce leaves, followed by the tomato slices. Place the cooked beef patty with melted cheese on top, then add ketchup and mustard to taste. Finally, top with the other half of the bun.

Build the Cheeseburger

Hamburger Buns

In a bowl, combine olive oil, garlic powder, paprika, salt, and black pepper. Mix well to create a marinade.

Marinate the Chicken

Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.

Preheat your grill to medium-high heat (about 375°F to 400°F).

Preheat the Grill

Remove the chicken from the marinade and place on the hot grill. Grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.

Grill the Chicken

Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.

Rest the Chicken

Toast the slices of whole wheat bread on the grill or a toaster until lightly golden.

Prepare the Bread

Spread 1 tablespoon of mayonnaise on each slice of toasted bread. On two slices, layer the sliced grilled chicken, lettuce leaves, and tomato slices. Top with the remaining slices of bread.

Build the Sandwich

Cut the sandwich in half if desired and serve immediately while warm.

Serve

Boneless, skinless chicken breasts

Olive oil

Whole wheat sandwich bread

Lettuce leaves

Tomato, sliced

Rinse the fish fillets under cold water and pat them dry with paper towels. Cut each fillet into strips about 1 inch wide.

Prepare the Fish

In a shallow dish, combine the flour, salt, black pepper, and paprika. In another shallow dish, whisk together the egg and milk. In a third shallow dish, pour the cornmeal.

Set Up Breading Station

Dredge each fish strip in the flour mixture, shaking off the excess. Then dip it in the egg and milk mixture, allowing any excess to drip off. Finally, coat it in the cornmeal, pressing gently to adhere.

Coat the Fish

In a large skillet, heat the vegetable oil over medium-high heat until it shimmers. You can test if the oil is ready by dropping a small pinch of cornmeal into the oil; if it sizzles, it’s hot enough.

Heat the Oil

Carefully add the coated fish strips to the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy. Use a slotted spoon to remove the fish and place it on paper towels to drain excess oil.