Mitten Cherry Salad

Greek Salad

Antipasto Salad

Stuffed Mushrooms

Beef Empanadas

Meatballs in Marinara

Italian Roast Beef

2 Foot Sub

Shrimp Cocktail

Spanakopita Triangles

Mini Arancinis (Rice Balls)

Chicken Satay w / Peanut Sauce

Soft Drinks

Lemonade

Bottled Water

Cannolis

Chocolate Chip Cookies

Salisbury Steak

Italian Sausage w / Peppers & Onions

Chicken Parmesan

Chicken Piccata

Bone – In Fried Chicken

Includes: Garden salad w/dressing, Cookies or hummus platter

Assorted sandwiches & wraps

Turkey & Cheddar

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Place the dried greens in a large serving bowl and gently toss to loosen.

Prepare Greens

If using fresh cherries, pit and halve them. If using frozen cherries, thaw briefly and drain any excess liquid, then halve if not already halved. Reserve 2 tablespoons of halved cherries for garnish and add the rest to the bowl with greens.

Prepare Cherries

Thinly slice the red onion and separate into rings. Add the sliced onion, crumbled feta, and torn mint leaves (if using) to the bowl with the greens and cherries.

Add Cheese and Onion

If using store-toasted pecans, add 1/2 cup coarsely chopped pecans to the salad. If toasting your own (see next section), add them after toasting and cooling slightly.

Add Pecans

Toast the pecans in a dry skillet over medium heat for 3–5 minutes, shaking or stirring frequently, until fragrant and lightly browned. Alternatively, toss pecan halves with 1/2 teaspoon melted butter or olive oil and a pinch of salt and spread on a baking sheet; toast at 350°F (175°C) for 6–8 minutes, stirring once, until fragrant. Remove from heat and let cool, then coarsely chop. Use immediately in the salad.

Place 1/2 cup pitted cherries in a blender or jar for an immersion blender. Add 3 tablespoons extra-virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey (or maple syrup), 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Blend until smooth. If the dressing is too thick, add up to 1 tablespoon water, 1/2 tablespoon at a time, until it reaches a pourable consistency. Taste and adjust seasoning with salt, pepper, or a touch more honey if needed.

Make the Vinaigrette

For a silkier dressing, pass the blended vinaigrette through a fine-mesh sieve into a bowl, pressing on solids to extract flavor. Discard any remaining solids.

Strain (optional)

Just before serving, drizzle about 3–4 tablespoons of the cherry vinaigrette over the salad (reserve extra dressing to serve on the side). Gently toss to coat the greens evenly, being careful not to bruise the leaves.

Transfer the dressed salad to individual plates or leave in the serving bowl. Sprinkle the toasted pecans, the reserved halved cherries, and additional crumbled feta over the top for garnish. Finish with a couple of torn mint leaves if desired.

Serve immediately so the greens remain crisp. Pass remaining vinaigrette at the table.

mixed salad greens (baby spinach, arugula, and butter lettuce)

fresh or frozen cherries, pitted and halved

crumbled feta cheese

toasted pecans, coarsely chopped

thinly sliced red onion

mint leaves, torn (optional)

fresh or frozen cherries, pitted

extra-virgin olive oil

balsamic vinegar

honey or maple syrup

Dijon mustard

salt

freshly ground black pepper

water (to thin, if needed)

pecan halves

butter or olive oil

pinch of salt

Wash tomatoes, core if needed, and cut into bite-size wedges (about 6–8 wedges per medium tomato). Place in a large mixing bowl.

Prepare tomatoes

Peel the cucumber if skin is thick or waxed; otherwise leave skin on. Slice lengthwise if desired then cut into 1/2-inch thick half-moons or thick coins. Add to the bowl with tomatoes.

Prepare cucumber

Peel the red onion, cut in half pole-to-pole, and slice thinly into half-moons. If raw onion is strong, rinse slices briefly under cold water and drain. Add to bowl.

Prepare red onion

Core, seed, and cut the green bell pepper into thin strips or 1/2-inch pieces. Add to bowl.

Prepare green pepper

Pit the Kalamata olives if needed and add them whole or halved to the bowl. Roughly chop the parsley (if using) and add to the vegetables.

Add olives and parsley

Crumble or cut the feta into large cubes (about 1/2-inch). Reserve some larger pieces for presentation and add the rest to the salad bowl.

Add feta

Make the dressing: In a small bowl or jar, combine extra-virgin olive oil, red wine vinegar, fresh lemon juice, minced garlic, dried oregano, coarse salt, and freshly ground black pepper. Whisk vigorously (or shake in a lidded jar) until emulsified.

Toss salad: Pour about two-thirds of the dressing over the salad and gently toss with tongs or two large spoons to coat vegetables evenly. Taste and add more dressing if needed.

Plate and finish: Transfer the salad to a serving bowl or platter. Arrange reserved larger feta pieces on top, and drizzle any remaining dressing over the salad. Garnish with an extra pinch of dried oregano and a grind of black pepper.

Serve: Serve immediately at room temperature or chill briefly (10–15 minutes) for cooler salad. Greek salad is best eaten within 1–2 hours so vegetables remain crisp.

ripe tomatoes (firm, medium)

English cucumber or Persian cucumber

red onion

green bell pepper

Kalamata olives (pitted)

feta cheese (block or large cubes)

fresh flat-leaf parsley (optional, chopped)

red wine vinegar

fresh lemon juice

dried oregano

fresh garlic (minced, about 1 small clove)

coarse salt

Wash and dry the romaine lettuce thoroughly. Chop or tear into roughly 1–1½-inch pieces and place in a large salad bowl.

Slice the cherry tomatoes in half and add to the bowl.

Peel (if desired) and slice the cucumber into half-moons about 1/4-inch thick; add to the bowl.

Thinly slice the red onion into half-moons. If raw onion is strong, soak slices in cold water for 5 minutes, then drain and pat dry before adding.

Add whole or halved pepperoncini peppers to the bowl according to taste.

Prepare the meats: slice or quarter the salami so pieces are bite-sized. Tear the prosciutto into rustic pieces. Add all prepared meats to the salad bowl, distributing them so they will be mixed evenly.

Prepare the cheeses: cube the provolone into roughly 1/2-inch cubes and halve the bocconcini. Add both cheeses to the bowl.

Add the marinated artichoke hearts (quartered), kalamata olives (pitted/halved), roasted red peppers (julienned), marinated mushrooms (if using), and sliced pepperoncini into the bowl with the salad base and meats/cheeses.

Toss gently to combine the solid antipasto components with the greens, taking care not to crush the mozzarella.

In a medium bowl or jar, combine red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, sugar or honey, salt, black pepper, and red pepper flakes (if using). Whisk briefly to combine.

Make the dressing

Slowly stream in the extra-virgin olive oil while whisking constantly (or shake vigorously in a sealed jar) until the dressing emulsifies and becomes slightly thickened.

Taste and adjust seasoning: add more salt, pepper, or a touch more vinegar/lemon if you prefer brighter acidity.

Reserve about 2–3 tablespoons of the dressing to drizzle over the finished salad for presentation; toss the remaining dressing with the salad to coat evenly (start with half, toss, then add more to taste).

After tossing the salad with dressing, transfer to a serving platter or leave in the bowl. Scatter the torn fresh basil over the top.

Sprinkle the grated Parmesan or Pecorino evenly over the salad.

If desired, add a few extra whole pepperoncini or a drizzle of olive oil for presentation. Serve immediately so greens remain crisp.

romaine lettuce

pepperoncini peppers

cherry tomatoes

English cucumber

sliced salami (quartered)

prosciutto (thinly sliced, torn)

calabrese or Genoa salami (sliced)

provolone cheese (cubed)

fresh mozzarella (small bocconcini or ciliegine, halved)

peppered or marinated artichoke hearts (quartered)

kalamata olives (pitted, halved)

roasted red peppers (julienned)

pepperoncini (sliced)

marinated mushrooms (optional)

garlic (minced)

sugar or honey

black pepper

red pepper flakes (optional)

fresh basil leaves (torn)

grated Parmesan or Pecorino

Preheat oven to 375°F (190°C). Clean mushrooms by wiping caps with a damp paper towel; avoid rinsing. Gently twist or cut out stems and set caps aside on a baking sheet lined with parchment, cavity side up.

Prepare mushrooms

Lightly season the inside of each mushroom cap with a small pinch of kosher salt and a grind of black pepper. Brush the outside of the caps with about 1 tablespoon olive oil to help browning.

Finely chop the reserved mushroom stems. In a medium skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the chopped stems and 1/2 cup finely diced onion. Cook, stirring occasionally, until softened and any released liquid has evaporated, 6–8 minutes.

Cook aromatics and stems

Add 3 minced garlic cloves and 1 tablespoon fresh thyme leaves (or 1/2 tsp dried). Cook 30–60 seconds until fragrant, being careful not to brown the garlic.

Transfer the cooked mixture to a bowl and let cool 2–3 minutes. Add 4 ounces softened cream cheese, 1/2 cup grated Parmesan, 1/2 cup Panko breadcrumbs, 2 tablespoons chopped parsley, 1/4 teaspoon ground black pepper, and optional 1/8 teaspoon crushed red pepper flakes. Mix thoroughly until well combined. Taste and adjust salt (add up to 1/4 tsp kosher salt if needed). The mixture should be moist but hold its shape; if too wet, add up to 1–2 tablespoons more Panko.

Combine filling

Using a small spoon or piping bag, mound about 1 to 1 1/2 tablespoons of filling into each mushroom cap, pressing gently so it stays in place. The caps should be generously filled but not overflowing.

Stuff mushrooms

Place filled mushrooms on the prepared baking sheet. If using the optional topping, combine 2 tablespoons extra Parmesan with 2 tablespoons panko and sprinkle a pinch over each stuffed mushroom.

Bake in the preheated 375°F (190°C) oven until filling is golden and mushrooms are tender, 18–22 minutes. For a browned top, switch to broil on high for 1–2 minutes, watching closely to avoid burning.

Bake

Remove from oven and let rest 3–4 minutes. Garnish with 1 tablespoon chopped parsley. Serve warm.

large white or cremini mushrooms (stems removed)

kosher salt

olive oil (for brushing)

unsalted butter

olive oil

mushroom stems (finely chopped)

yellow onion (finely diced)

fresh thyme leaves (or 0.5 tsp dried thyme)

softened cream cheese

grated Parmesan cheese

finely chopped parsley

Panko breadcrumbs

ground black pepper

optional: crushed red pepper flakes

extra grated Parmesan

panko (for sprinkling)

chopped parsley (for garnish)

Whisk together 3 cups all-purpose flour and 1 tsp salt in a large bowl. Add the cold cubed butter (10 tbsp) and 2 tbsp cold shortening. Use a pastry cutter or your fingertips to cut the fats into the flour until mixture resembles coarse crumbs with some pea-sized pieces.

Make the dough

In a small bowl, whisk together 1 large egg, 3 tbsp ice water and 1 tsp vinegar. Drizzle into the flour-fats mixture a little at a time, stirring gently with a fork until the dough begins to hold together. You may not need all the liquid; add just enough for a shaggy but cohesive dough. Turn dough onto a lightly floured surface and gently knead 4–6 times to bring it together. Form into a disk, wrap in plastic, and refrigerate at least 1 hour (up to 2 days).

Add liquids and chill

When ready, remove dough from fridge for 10 minutes to slightly soften. On a lightly floured surface, roll dough to about 1/8-inch thickness. Use a 4.5–5 inch round cutter (or a bowl) to cut circles. Re-roll scraps as needed. This recipe yields about 12–16 empanadas depending on cutter size.

Roll and cut

Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped yellow onion and sauté 5–6 minutes until softened and translucent. Add 3 minced garlic cloves and cook 30 seconds until fragrant.

Sauté aromatics

Add 1 lb ground beef to the skillet. Break it up with a spoon and cook until no longer pink, about 6–8 minutes. Drain excess fat if the pan contains more than 2 tbsp.

Brown the beef

Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp ground black pepper, and 1 tsp salt. Add 2 tbsp tomato paste and cook 1–2 minutes to remove raw flavor. Pour in 1 cup beef broth (or water), scrape up browned bits, and simmer gently until mixture is thickened and most liquid has evaporated, about 6–8 minutes.

Season and simmer

Remove from heat and stir in 1 tbsp chopped green olives (optional), 2 tbsp raisins (optional), 2 chopped hard-boiled eggs (optional), and 2 tbsp chopped cilantro or parsley. Taste and adjust seasoning. Let filling cool to room temperature (at least 20 minutes) before assembling so dough doesn’t get soggy.

Finish filling

Preheat oven to 400°F (200°C) if baking. Whisk 1 large egg with 1 tsp water to make an egg wash and set aside. Line a baking sheet with parchment paper or lightly oil if frying.

Preheat and prepare egg wash

Place a dough circle on your work surface. Spoon about 2 tbsp of cooled beef filling into the center of each circle, leaving a 1/2-inch border. Don’t overfill to avoid bursting.

Fill empanadas

Brush the edge with a little egg wash or water. Fold the dough over to form a half-moon and gently press the edges to seal. Crimp edges with a fork or fold and roll the edge to create a rope-like seal. Place finished empanadas on the prepared baking sheet, seam side down.

Seal and crimp

To bake: brush tops with egg wash and optionally brush with 1–2 tsp vegetable oil for extra color. Bake in the preheated oven 18–22 minutes until golden brown. To fry: heat 1–2 inches of vegetable oil in a heavy skillet to 350°F (175°C). Fry empanadas 2–3 minutes per side until golden, turning carefully, then drain on paper towels.

Bake or fry

Let empanadas rest 5 minutes after cooking. Serve warm with chimichurri, salsa, or hot sauce.

Cool and serve

all-purpose flour

unsalted butter, cold, cut into cubes

vegetable shortening or lard, cold

ice water

large egg (for dough)

white vinegar or apple cider vinegar

yellow onion, finely chopped

garlic cloves, minced

ground beef (80/20)

ground cumin

sweet smoked paprika

tomato paste

beef broth or water

green olives, pitted and chopped (optional)

raisins (optional, for sweet note)

hard-boiled eggs, chopped (optional)

fresh cilantro or parsley, chopped

large egg (for egg wash)

water (for egg wash)

vegetable oil (for baking brush or frying)

In a small bowl, combine the plain breadcrumbs and whole milk. Let soak 5 minutes until the milk is absorbed and mixture is soft.

Soak breadcrumbs

In a large bowl, combine ground beef and ground pork. Add the soaked breadcrumbs, beaten egg, grated Parmesan, minced garlic (2 cloves), chopped parsley, dried oregano, 1 1/2 tsp Kosher salt, and 3/4 tsp pepper. Using clean hands, gently mix until just combined — avoid overworking to keep meatballs tender.