cold-pressed coffee, banana, choice of milk (iced only)

Banana Milk Cold Brew

romaine, parmesan, grilled chicken, cucumbers, croutons, caesar dressing

Caesar Salad

romaine, tomatoes, cucumber, crisp bacon, cheddar cheese, ham, sliced hard-boiled egg, choice of dressing

Cobb Salad

baby spinach, roasted root vegetable blend, feta cheese, cranberries, candied pecans, balsamic dressing

Fall Harvest Salad

Daily Soup

quinoa purple rice blend, roasted root vegetable blend, candied pecans, cranberries, feta cheese, balsamic dressing

Harvest Grain Bowl

Kid's Grilled Cheese

toasted sourdough, baby spinach, roasted red peppers, white cheddar, feta cheese

Spinach & Feta Grilled Cheese

apple, white cheddar cheese, feta, balsamic onion jam, sourdough

Apple & Caramelized Onion Grilled Cheese

elbow macaroni with three cheeses topped with everything seasoning

Mac & Cheese

sourdough with your choice of meat, cheddar cheese, lettuce, tomato, mayo

Turkey or Ham Sandwich

toasted sourdough with ham, salami, bacon, turkey, mayo, tomatoes, cucumbers, cheddar cheese, lettuce

Club Sandwich

flour tortilla, sliced turkey, pimento cheese, romaine lettuce, roasted red pepper, black bean salsa, shredded cheddar

Spicy Southwest Wrap

flour tortilla, romaine lettuce, cucumber, parmesan cheese, chicken, caesar dressing

Caesar Wrap

flour tortilla, topped with hummus, cucumbers, tomatoes, lettuce, feta, pickled veggies

Hummus Wrap

scrambled egg, bacon, monterey jack (2 per order)

Egg Bites

english muffin with turkey bacon, egg white, white cheddar

Turkey Bacon & Egg White Sandwich

buttermilk biscuit topped with bacon, egg, cheese

McHope Sandwich

two belgian waffles, strawberries, whipped cream, with maple cream cheese syrup

Strawberries & Cream Waffle

Pink Raspberry Passion Lemonade

Lemonade

brewed locally by true stone coffee roasters

Nitro Cold Brew

Drip Coffee

one scrambled egg, seasoned hash browns, toast, and a slice of bacon

MINI HOPE BREAKFAST

If you already have cold-pressed coffee concentrate, measure 1 cup. If not, make a quick cold brew concentrate by coarsely grinding 3/4 cup coffee beans, combining with 1 cup cold filtered water in a jar, stirring, and steeping in the refrigerator for 12–18 hours. Strain through a fine mesh or coffee filter to yield roughly 1 cup concentrate. (If your concentrate is very strong, you can dilute with the additional 1 cup water to taste.)

Prepare cold-pressed coffee

If using concentrate, dilute with up to 1 cup filtered water to reach desired strength for drinking cold (use less water for stronger flavor). Chill in the refrigerator until cold.

In a blender, place 1 peeled medium ripe banana and 1 cup choice of milk. Add 1 tablespoon simple syrup or honey if you want sweetness and 1 teaspoon vanilla extract if using. Blend on medium-high for 20–30 seconds until very smooth and slightly frothy. Taste and adjust sweetness; add up to 1 more tablespoon sweetener if needed.

Blend banana and milk

If you prefer a thinner banana milk, add 1–2 tablespoons additional milk and pulse once more. Chill briefly if the blend has warmed in the blender.

Fill a tall glass with about 1 cup ice cubes. Pour 3/4 cup of the chilled diluted cold brew over the ice (adjust quantity to taste). Slowly pour 3/4 cup of the banana milk blend over the cold brew to create a layered look, or stir to combine for a uniform drink. (Proportions can be adjusted; aim for roughly equal parts cold brew and banana milk.)

Assemble the drink

Top with a banana slice on the rim or a light dusting of cinnamon. Taste and, if desired, add a splash more milk or a teaspoon more sweetener. Serve immediately with a straw.

Garnish and final adjustments

cold-pressed coffee (concentrate)

filtered water

ripe banana (medium, peeled)

choice of milk (dairy or plant)

simple syrup or honey (optional, adjust to taste)

vanilla extract (optional)

ice cubes

banana slice or dusting of cinnamon (optional garnish)

If starting with raw chicken breasts, pound to an even thickness (about 3/4 inch) for even cooking. Pat dry, rub with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Let rest 10 minutes at room temperature.

Prep chicken

Preheat grill or grill pan to medium-high heat. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove from heat and rest 5 minutes, then slice thinly across the grain. If using pre-cooked or rotisserie chicken, simply slice to yield about 2 breasts worth.

Grill

In a medium bowl, mash the anchovy fillets with the minced garlic and a pinch of salt to make a paste. Add the mayonnaise, Greek yogurt, Dijon mustard, and Worcestershire sauce; whisk to combine.

Combine base

Whisk in the lemon juice. Then slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify the dressing.

Add acid and oil

Stir in 1/4 cup freshly grated Parmesan and 1/2 tsp salt (adjust to taste). Taste and add more lemon, salt, or pepper if needed. Refrigerate for at least 15 minutes to let flavors meld. The dressing should be creamy and pourable; if too thick, thin with 1–2 tsp water or more lemon juice.

Finish dressing

Wash and thoroughly dry the romaine lettuce (use a salad spinner if available). Chop into bite-sized pieces. Slice the cucumber into thin rounds or half-moons.

Prep greens and vegetables

In a large bowl, combine the chopped romaine (3 cups) and sliced cucumber. Add about 3/4 of the dressing (you can reserve a little to serve on the side) — start with roughly 1/2 cup and toss gently to coat evenly. Add more dressing as desired; Caesar should lightly coat leaves without drowning them.

Toss salad

Toss in the croutons (1 cup) and about 3/4 cup of the grated Parmesan. Arrange the sliced grilled chicken over the top of the salad.

Add toppings

Sprinkle remaining Parmesan on top, grind about 1 tsp fresh black pepper over the salad, and serve immediately with any extra dressing on the side.

Finish and serve

Romaine lettuce (large hearts), trimmed and chopped

Cooked grilled chicken breast, sliced

Cucumber, peeled, seeded if desired, and thinly sliced or half-moons

Parmesan cheese, freshly grated

Croutons (store-bought or homemade)

Freshly ground black pepper

Mayonnaise

Plain Greek yogurt (or additional mayo if preferred)

Fresh lemon juice

Anchovy fillets, mashed (about 2 fillets) or 1 tsp anchovy paste

Dijon mustard

Worcestershire sauce

Garlic, finely minced (about 1 medium clove)

Extra-virgin olive oil

Freshly grated Parmesan (for dressing)

Salt

Boneless skinless chicken breasts (about 6–8 oz each)

Olive oil

Black pepper

Wash the romaine lettuce thoroughly. Pat dry with paper towels or use a salad spinner. Chop or tear into bite-sized pieces to yield about 6 cups and transfer to a large shallow serving bowl or platter.

Prepare lettuce

Core and seed the tomatoes, then dice into 1/2-inch pieces. Peel (if desired) and slice the cucumber into 1/4-inch rounds or half-moons. Arrange the tomatoes and cucumber in separate rows or sections on top of the lettuce so the salad has distinct components.

Prepare vegetables

Preheat oven to 400°F (200°C) or heat a skillet over medium heat. For oven method: arrange bacon slices on a rimmed baking sheet lined with foil and bake 12–16 minutes until crisp. For skillet: cook 3–4 minutes per side until crisp. Transfer cooked bacon to paper towels to drain, then chop into bite-sized pieces.

Cook bacon

Place 3 eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then immediately remove from heat and cover the pan. Let sit 10–12 minutes for firm hard-boiled yolks. Transfer eggs to an ice bath for 5 minutes, then peel and slice each egg into 6 wedges or thin rounds.

Cook eggs

Slice or dice the cooked ham into 1/2-inch pieces. Arrange the chopped bacon, diced ham, egg slices, and shredded cheddar in separate rows or clusters on the bed of lettuce and vegetables so the salad displays classic Cobb presentation.

Assemble proteins

In a small bowl or jar, whisk together 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon honey until emulsified. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper to taste (from the total salt/pepper listed). Taste and adjust acidity or sweetness as desired. (If you prefer a prepared dressing—ranch, blue cheese, or store-bought vinaigrette—omit this step and reserve 1/2 cup of that dressing.)

Make quick vinaigrette

Lightly drizzle dressing over the arranged salad (or pass dressing on the side) — about 3–4 tablespoons for the whole salad depending on preference. Sprinkle remaining salt and pepper evenly if needed. Toss gently if you want a mixed Cobb, or leave arranged and let diners portion and toss on their plates. Serve immediately.

Season and serve

Romaine lettuce

Tomatoes (medium), seeded and diced

English cucumber, peeled (optional) and sliced

Bacon strips

Cooked ham, thinly sliced or diced

Eggs, large

Sharp cheddar cheese, shredded or finely diced

Red wine vinegar

Honey or maple syrup

Black pepper, freshly ground

Optional: your choice of prepared dressing (ranch, blue cheese, or vinaigrette)

Preheat the oven to 425°F (220°C). Peel (if desired) and cut root vegetables into 3/4-inch pieces so they roast evenly — aim for about 4 cups total (for example: 1 medium sweet potato, 2 medium carrots, 1 large parsnip, 1 small beet). Toss the cut vegetables with 2 tbs extra-virgin olive oil, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment, leaving space between pieces. Roast for 25–30 minutes, stirring or flipping once halfway through, until vegetables are tender and edges are caramelized. Remove from oven and let cool to warm (about 10 minutes).

Prep and roast root vegetables

Place 6 cups of baby spinach in a large shallow salad bowl or on a platter and set aside while the roasted vegetables cool slightly.

In a medium nonstick skillet over medium heat, add 2 tbs granulated sugar and 1 tsp unsalted butter. When the sugar begins to melt (about 1–2 minutes), add 1 cup pecan halves and 1/8 tsp kosher salt. Stir continuously so the sugar coats the nuts and melts evenly — about 3–4 minutes — until the nuts become glossy and the sugar has caramelized slightly. Transfer the pecans to a sheet of parchment to cool and separate any pieces while warm. Let cool completely; they will crisp as they cool.

Make candied pecans

In a small bowl or jar, combine 3 tbs balsamic vinegar, 3 tbs extra-virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp minced garlic, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper. Whisk vigorously or shake in a lidded jar until emulsified and slightly thickened. Taste and adjust seasoning — add more honey for sweetness or a pinch more salt if needed.

Whisk the dressing

When roasted vegetables are warm but not piping hot, scatter them over the bed of baby spinach. Sprinkle 3/4 cup crumbled feta evenly over the salad, followed by 1/2 cup dried cranberries.

Roughly break the cooled candied pecans and sprinkle them evenly over the salad.

Drizzle the prepared balsamic dressing over the salad — start with about half the dressing and toss gently to combine, then add more to taste (typically all of it for a well-dressed salad). Use salad tongs or two large spoons to toss gently so the spinach wilts slightly from the residual warmth of the roasted vegetables but remains fresh.

Serve immediately on individual plates or family-style. Leftover dressing can be stored separately in the refrigerator for up to 5 days; assembled salad is best served immediately.

baby spinach

roasted root vegetable blend (see note: carrots, parsnips, sweet potatoes, beets)

extra-virgin olive oil (for roasting)

kosher salt (for roasting)

freshly ground black pepper (for roasting)

feta cheese, crumbled

dried cranberries

pecan halves

granulated sugar

unsalted butter

kosher salt

balsamic vinegar

extra-virgin olive oil

honey

garlic, minced

salt

freshly ground black pepper

In a large pot (4–6 quart), combine 6 cups vegetable broth, 1 cup water, 1 bay leaf, and 1 tsp dried thyme. Bring to a gentle simmer over medium heat while you prepare the aromatics.

Prepare broth

Heat 2 tbs olive oil in a sauté pan or the same pot over medium heat. Add the finely diced onion, 2 diced carrots, and 2 diced celery stalks. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add 3 minced garlic cloves and cook for 30–45 seconds until fragrant, taking care not to brown the garlic.

Transfer the softened aromatics to the simmering broth. Increase heat slightly to maintain a gentle simmer.

Add the 2 diced potatoes to the simmering broth and cook for 8–10 minutes until they begin to soften.

Add 1 diced zucchini, 1 cup frozen peas, 1 cup corn kernels, and 1 cup canned diced tomatoes (including juices). Continue simmering for another 6–8 minutes, or until all vegetables are tender but not falling apart.

If using shredded chicken or chickpeas, add 1 cup to the pot now and simmer for 2–3 minutes just to heat through and meld flavors.

If adding dry small pasta (1 cup), cook it directly in the simmering soup for the time recommended on the package (usually 7–10 minutes) until al dente. If using pre-cooked rice or pasta, add 1 cup during the last 2–3 minutes to warm through.

Remove and discard the bay leaf. Taste the soup and season with 1 tsp kosher salt and 1 tsp freshly ground black pepper, adjusting more or less to taste. If you added canned tomatoes and the soup tastes flat, add up to 1 additional tsp of salt as needed.

Stir in 2 tbs chopped fresh parsley, 1 tbs fresh lemon juice, and 1 tsp red pepper flakes if you want a little heat. Simmer for 1 minute more to marry flavors.

Ladle the soup into bowls and serve hot. Offer additional chopped parsley, lemon wedges, crusty bread, or grated Parmesan at the table as desired.

vegetable broth (low sodium)

water

bay leaf

dried thyme

yellow onion, medium, finely diced

carrots, peeled and diced (about 1/2-inch)

celery stalks, diced

garlic cloves, minced

gold potatoes, peeled and diced (1/2-inch)

zucchini, diced

frozen peas

corn kernels (fresh or frozen)

canned diced tomatoes, undrained

cooked shredded rotisserie chicken (or chickpeas for vegetarian)

small pasta (orzo, ditalini) or cooked rice

black pepper, freshly ground

fresh parsley, chopped

fresh lemon juice

red pepper flakes (optional)

Rinse 1 cup quinoa and purple rice blend under cold water until water runs clear. Combine rinsed grains, 2 cups water, 1 tsp kosher salt, and 1 tbsp olive oil in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook 18–20 minutes or until liquid is absorbed and grains are tender.

Rinse and cook

Remove from heat, keep covered and let rest 5 minutes. Fluff with a fork and transfer to a wide dish to cool slightly while you roast the vegetables so the grains are warm but not steaming when assembled.

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Preheat and prepare

In a large bowl, combine 1 cup carrots, 1 cup diced sweet potato, 1 cup diced beet, 1/2 cup red onion, and 2 smashed garlic cloves. Add 2 tbsp olive oil, 1 tsp fresh thyme, 1 tsp maple syrup, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat evenly.

Toss vegetables

Spread vegetables in a single layer on the prepared sheet. Roast for 25–30 minutes, flipping once halfway, until vegetables are tender and edges are caramelized. Remove garlic cloves after roasting if desired. Let cool slightly.

Roast

In a small skillet over medium heat, melt 1/2 tbsp butter. Add 1 tbsp granulated sugar and 1/2 cup pecan halves. Stir continuously for 2–3 minutes until sugar dissolves and coats the pecans and they smell toasty. Transfer pecans to parchment to cool and separate. Tip: watch closely to avoid burning.

Candy the pecans

Measure 1/2 cup dried cranberries and 1/2 cup crumbled feta. When grains and vegetables are warm, have toppings ready for assembly.

Prep toppings

In a small bowl or jar, combine 3 tbsp balsamic vinegar, 2 tbsp extra-virgin olive oil, 1 tsp Dijon mustard, 1 tsp maple syrup (or honey), 1/4 tsp salt, and 1/8 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust sweetness or acidity as desired.

Whisk dressing

Divide the warm quinoa–purple rice blend between 2 bowls (about 1/2 cup cooked grains per bowl or as desired to reach 2 servings).

Top each bowl evenly with the roasted root vegetable blend (about half of the roasted vegetables per bowl).

Scatter candied pecans, 1/4 cup dried cranberries, and 1/4 cup crumbled feta over each bowl.

Drizzle dressing over each bowl (about 1.5 tbsp per bowl) or serve on the side. Finish with 1 tbsp chopped parsley or microgreens and a light sprinkle of lemon zest if using.