Grilled Salmon and Sticky Rice

Hamburger and French Fries

Cheeseburger and French Fries

Pasta with Red Sauce or Butter

Mac 'n Cheese

Chicken Fingers and French Fries

Harney & Sons Herbal Teas

Lavazza Cappuccino

Lavazza Espresso

Guatemalan Dark Roast

caramel buttercream, sea salt chocolate ganache

Chocolate Fudge Torte

Vanilla Bean Crème Brûlée

cream cheese icing, toasted coconut, vanilla ice cream, caramel sauce

Waffled Carrot Cake

apples & pears, crumb topping, vanilla ice cream, pecans

Fruit Crisp a la Mode

Compost Cookie Sundae

Corn Fritters

Garlic Parmesan Wings

Korean BBQ Ribs

parmesan bread bites, caramelized onions, gruyere, bread crumbs

French Onion Queso

Mocktail Mint Lemonade Blueberry

Brewtus Maximus

bourbon black walnut bitters cinnamon-brown sugar syrup

Cinna-Bour-Bon

tequila ⚫ triple sec⚫ fresh sour (classic always available)

Spicy Pineapple Margarita

vodka ⚫ cranberry juice triple sec • lime

Cosmo

In a bowl, mix together olive oil, garlic powder, lemon juice, salt, and black pepper. Coat the salmon fillets in this marinade and let them sit for at least 15 minutes.

Marinate the Salmon

Preheat your grill to medium-high heat while the salmon marinates.

Preheat the Grill

Place the marinated salmon fillets on the grill, skin side down. Grill for about 6-8 minutes on each side, or until the salmon flakes easily with a fork.

Grill the Salmon

Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight for best results.

Soak the Rice

After soaking, drain the rice and add it to a pot with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes until the rice is tender and water is absorbed.

Cook the Rice

In a separate saucepan, combine coconut milk, sugar, and salt. Heat gently until the sugar is dissolved, but do not boil.

Prepare Coconut Mixture

Once the rice is cooked, fluff it with a fork, then stir in the coconut mixture. Serve the sticky rice alongside the grilled salmon.

Combine and Serve

salmon fillets

olive oil

garlic powder

lemon juice

salt

black pepper

glutinous rice

water

coconut milk

sugar

In a mixing bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix until well combined, being careful not to overwork the meat.

Prepare the Beef Patties

Divide the beef mixture into two equal portions and shape each portion into a patty, about 3/4 inch thick.

Form Patties

Heat a skillet or grill over medium-high heat. Cook the patties for 4-5 minutes on each side, or until they reach your desired doneness.

Cook the Patties

If using cheese, place a slice on each patty during the last minute of cooking to let it melt.

Add Cheese (optional)

On each burger bun, layer lettuce, a cooked patty, tomato slices, pickles, ketchup, and mustard. Top with the other half of the bun and set aside.

Assemble the Burgers

Peel the potatoes and cut them into thin strips, about 1/4 inch thick.

Prepare the Potatoes

Soak the potato strips in cold water for at least 30 minutes to remove excess starch. Drain and pat dry with paper towels.

Soak the Fries

In a large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the potato strips to the hot oil in batches, frying for about 5-7 minutes until golden brown and crispy. Remove and drain on paper towels.

Fry the Potatoes

While the fries are still hot, sprinkle with salt to taste.

Season the Fries

Ground Beef

Salt

Black Pepper

Garlic Powder

Onion Powder

Cheddar Cheese (optional)

Burger Buns

Lettuce

Tomato

Pickles

Ketchup

Mustard

Potatoes

Vegetable Oil

In a large bowl, mix the ground beef with salt and black pepper. Divide the mixture into 4 equal portions and shape them into patties.

Prepare the beef patties

Preheat a grill or skillet over medium-high heat. Cook each patty for about 4-5 minutes on one side, then flip and place a slice of cheddar cheese on top of each patty. Cook for an additional 4-5 minutes until the cheese is melted and the patties are cooked to your desired doneness.

Cook the beef patties

While the patties are cooking, wash and dry the lettuce leaves. Slice the tomato and onion into thin rounds.

Prepare the toppings

On the bottom half of each burger bun, layer a lettuce leaf, a cooked patty with melted cheese, tomato slices, onion slices, and a tablespoon of ketchup and mustard. Top with the other half of the bun.

Assemble the cheeseburgers

Wash and peel the potatoes. Cut them into thin strips, about 1/4 inch thick.

Prepare the potatoes

Place the cut potatoes in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch. This will help them become crispier when cooked.

Soak the fries

In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the oil

Carefully add a handful of soaked potatoes to the hot oil. Fry in batches to avoid overcrowding. Cook for about 5-7 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the potatoes

Season the fries

Ground beef

Cheddar cheese

Burger buns

Onion

Black pepper

Vegetable oil

In a large pot, bring water to a boil and add 1 tablespoon of salt. Once boiling, add the pasta and cook according to package instructions until al dente. This usually takes about 8-10 minutes.

Boil the Pasta

Once cooked, drain the pasta in a colander and set aside, reserving a cup of pasta water if needed for the sauce.

Drain and Set Aside

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

Sauté the Aromatics

Pour in the canned crushed tomatoes, and add the dried oregano, dried basil, salt, black pepper, and sugar. Stir well to combine.

Add the Tomatoes and Seasoning

Let the sauce simmer for about 15-20 minutes, stirring occasionally, until it thickens. If it gets too thick, you can add a bit of the reserved pasta water.

Simmer the Sauce

Taste the sauce and adjust the seasoning if necessary. Remove from heat and set aside.

Finish the Sauce

Once the sauce is ready, add the drained pasta to the skillet with the sauce. Toss to coat the pasta evenly with the sauce.

Combine Pasta and Sauce

Serve immediately, garnished with fresh basil leaves.

Serve with Red Sauce

For a butter option, melt 2 tablespoons of butter in the skillet after removing the sauce. Add the cooked pasta and toss until well coated. Top with grated Parmesan cheese and chopped parsley before serving.

Butter Option

Pasta (spaghetti or penne)

Olive oil

Onion, finely chopped

Garlic cloves, minced

Canned crushed tomatoes

Dried oregano

Dried basil

Sugar

Fresh basil leaves, for garnish

Butter

Grated Parmesan cheese

Fresh parsley, chopped, for garnish

In a large pot, bring salted water to a boil. Add 2 cups of elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes.

Once cooked, drain the macaroni in a colander and set aside. Do not rinse.

Drain the Pasta

In the same pot over medium heat, melt 4 tablespoons of butter. Once melted, add 1 tablespoon of all-purpose flour and whisk constantly for about 1-2 minutes until it turns a light golden color.

Make the Roux

Gradually whisk in 2 cups of milk, ensuring there are no lumps. Continue to whisk until the mixture starts to thicken, about 5-7 minutes.

Add Milk

Once thickened, reduce heat to low and add 2 cups of shredded cheddar cheese, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika. Stir until the cheese is fully melted and the sauce is smooth.

Add Cheese and Seasonings

Add the drained macaroni to the cheese sauce and stir until the pasta is completely coated.

If desired, transfer the mac and cheese to a baking dish. In a small bowl, mix 1 cup of breadcrumbs and 1 cup of grated Parmesan cheese, then sprinkle evenly over the top.

Prepare for Baking

Preheat the oven to 350°F (175°C) and bake for 20-25 minutes until the top is golden and crispy.

Bake

Remove from oven, let cool for a few minutes, and serve hot. Enjoy your homemade mac 'n cheese!

Serve

Elbow Macaroni

All-purpose Flour

Milk

Cheddar Cheese, shredded

Paprika

Breadcrumbs

Parmesan Cheese, grated

Cut the chicken breast into strips, approximately 1 inch wide.

Prepare the Chicken

In three separate bowls, place flour in the first, beaten eggs in the second, and bread crumbs mixed with garlic powder, onion powder, paprika, salt, and black pepper in the third.

Set up Breading Station

Dip each chicken strip first in the flour, shaking off excess, then in the egg, and finally into the breadcrumb mixture, pressing the crumbs onto the chicken to adhere.

Bread the Chicken Strips

In a large skillet or frying pan, heat 2 cups of cooking oil over medium-high heat until hot but not smoking.

Carefully add the breaded chicken strips to the hot oil in batches, frying for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken Fingers

Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.

Soak the Potatoes

After soaking, drain the water and thoroughly pat the potatoes dry with paper towels.

Dry the Potatoes

In a separate large pot or deep fryer, heat 2 cups of cooking oil over medium-high heat until it reaches 350°F (175°C).

Carefully add the dried potato strips to the hot oil in batches, frying for about 4-5 minutes or until golden and crispy. Remove and drain on paper towels, then season with salt to taste.

Fry the French Fries

Chicken breast

All-purpose flour

Eggs

Bread crumbs

Garlic powder

Onion powder

Cooking oil

In a large mixing bowl, combine the dried chamomile flowers, dried peppermint leaves, dried hibiscus petals, and sliced dried ginger root. Mix well to ensure even distribution of the herbs.

Prepare the Herbal Blend

Transfer the herbal blend into an airtight container and store in a cool, dry place until ready to use.

Store the Blend

Bring 4 cups of water to a rolling boil in a kettle.

Boil Water

Once the water is boiling, remove it from heat and add 1/4 cup of the herbal blend to the water.

Add the Herbal Blend

Cover the kettle and let the tea steep for 5-10 minutes, depending on your desired strength.

Steep the Tea

After steeping, strain the tea into a teapot or directly into cups using a fine mesh sieve or tea strainer.

Strain the Tea

Stir in honey and lemon juice to taste. Add cinnamon sticks for additional flavor if desired.

Grilled Salmon And Sticky Rice

Hamburger And French Fries

Cheeseburger And French Fries

Pasta With Red Sauce Or Butter