tenderbelly Ham

brunson Bacon

Hot Honey Sweet Potato Fries

Home Fries

GF Toast

Half Avocado

2 Eggs*

Sunny Egg, Black Beans, Mozzarella, Pepita Pesto, Pico de Gallo & Achiote Hollandaise

GF Breakfast Arepa*

GF Standard Breakfast

English Muffin, Soufflé Egg, tillamook Cheddar, Ham, Green Chile Aioli & Home Fries

GF Denver Omelette Sammy

Black Lentil Curry, Farro, Snow Pea, Tomato & Jalapeño-Cilantro Chutney

V GF Country Fried Tofu

Croissant, Almond Romesco, brunson Bacon, tillamook Cheddar, Avocado Mash & Home Fries

GF Fried Egg Sandwich*

Scrambled Eggs, Pickled Red Onion, Cabbage Slaw & Tamarind-Habanero Salsa

GF Breakfast Carnitas Tacos

Scrambled Eggs, Chorizo, Mozzarella, Black Beans & Home Fries

GF Green Chile Breakfast Burrito

Goat Cheese, Jalapeño Jam & Whipped Honey Butter

Green Chili Cornbread Bites

Cream Cheese Whip, Pineapple Jam & Cocoa Nibs

Churro French Toast

Vanilla Mascarpone, Macerated Strawberries, Blueberry Maple & Superseeds

GF Lemon Poppyseed Pancakes

mountain high Yogurt, Blueberries, Almond Power Butter & Superseeds

GF Yogurt Parfait

Aperol Spritz

Jet Setter

Vodka, the real dill Bloody Mary Mix & Tajin Rim

Bloody Mary

Blood Orange Mimosa

Classic Mimosa

Preheat the oven to 325°F (165°C). Remove the ham from its packaging and discard any netting. Place the ham fat-side up on a rack in a shallow roasting pan. If the ham has a thick rind, score the surface in a diamond pattern about 1/4 inch deep, spacing cuts about 1 inch apart. Stud the intersections (or spaced along the surface) with whole cloves.

Prepare oven and ham

Pour 1 cup water or low-sodium chicken broth into the bottom of the roasting pan to keep the ham moist while roasting. Tightly tent the ham with foil (shiny side in), sealed at the edges to trap steam, or cover with a lid if the pan has one.

Add liquid and cover

Place the ham in the preheated oven. Heat until the internal temperature reaches 135–140°F (57–60°C), roughly 10–12 minutes per pound for a pre-cooked smoked ham. For a 6-lb ham this will take about 60–75 minutes. Check temperature with an instant-read thermometer inserted into the thickest part without touching bone.

Roast

While the ham roasts, combine 1 cup packed light brown sugar, 1 tablespoon Dijon mustard, 1 tablespoon whole-grain mustard, 2 tablespoons apple cider vinegar, 2 tablespoons maple syrup or honey, 2 tablespoons unsalted butter, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon ground cinnamon (if using) in a small saucepan. Warm over medium-low heat, stirring until the butter melts and sugar dissolves and the mixture is glossy, about 4–6 minutes. Remove from heat and keep warm.

Make the glaze

About 20–25 minutes before the ham reaches 135–140°F, remove the foil and brush a generous layer of glaze over the ham, covering scored surfaces and exposed edges. Return ham to the oven uncovered. Repeat glazing every 7–10 minutes until the ham reaches 140°F and the glaze is caramelized and sticky, about 2–3 applications. Watch closely to prevent burning; if glaze darkens too quickly, reduce oven temperature to 300°F (150°C).

Glaze the ham

Once the internal temperature hits 140°F and the glaze is nicely caramelized, remove the ham from the oven. Transfer to a cutting board and tent loosely with foil. Let rest for 10–15 minutes; resting allows juices to redistribute and makes carving easier.

Rest and finish

While the ham rests, pour the pan juices through a fine-mesh strainer into a small saucepan or bowl, discarding solids. If desired, simmer the strained pan juices with 1–2 tablespoons of the reserved glaze for 2–3 minutes to make a light sauce. Carve the ham against the grain into 1/4- to 1/2-inch slices for serving. Arrange on a platter and spoon a little pan jus over the slices.

Collect pan juices and carve

Sprinkle chopped fresh parsley over the carved ham for color. Serve warm with remaining glaze or pan jus on the side.

Garnish and serve

bone-in smoked ham (ready-to-eat), about

whole cloves

water or low-sodium chicken broth

light brown sugar, packed

Dijon mustard

whole-grain mustard

apple cider vinegar

maple syrup or honey

unsalted butter

freshly ground black pepper

ground cinnamon (optional)

fresh parsley, chopped

pan juices (strained)

Remove bacon from refrigerator and lay slices flat on a sheet of paper towel. Pat dry lightly to remove excess moisture so bacon will crisp evenly. If slices are very long, cut in half crosswise for easier handling and serving.

Prepare bacon

In a small bowl combine maple syrup, dark brown sugar, freshly ground black pepper, smoked paprika, apple cider vinegar, and red pepper flakes (if using). Stir until sugar dissolves and set aside.

Make glaze

Preheat a large heavy skillet (cast iron preferred) over medium heat for about 2 minutes. Add the bacon in a single layer without overlapping slices. Work in batches if necessary. Start with a cold skillet is optional, but adding to a preheated pan helps render fat evenly.

Cook bacon uncovered, turning every 2–3 minutes with tongs so it browns evenly. Render the fat and continue until bacon is about 50–60% cooked (edges browned but centers still slightly flexible), about 8–10 minutes depending on thickness.

Drain off excess rendered fat to about 1 tablespoon in the pan (tilt pan and spoon out or pour carefully into a heatproof container). Keep the remaining fat in the pan to help crisp and flavor the bacon.

Reduce heat to medium-low. Brush or spoon a thin layer of the maple glaze over one side of each bacon slice in the skillet. Cook 1–2 minutes, then flip slices and brush glaze on the other side. Continue to cook, flipping as needed and basting occasionally, until glaze is sticky and bacon reaches desired crispness, about 3–5 more minutes. Watch carefully so sugar in glaze doesn't burn.

Transfer glazed bacon to a wire rack set over a baking sheet or plate lined with paper towel to rest for 2 minutes; glaze will set slightly and bacon will crisp further as it cools.

Sprinkle chopped parsley over the bacon and finish with a light grind of black pepper to taste. If you like more shine, spoon any remaining warm glaze from the pan over the bacon just before serving.

Serve warm as a side for breakfast, brunch, sandwiches, or salads. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat in a skillet or oven at 350°F (175°C) until warmed and crisp.

thick-cut bacon

pure maple syrup

dark brown sugar

smoked paprika

red pepper flakes (optional)

fresh parsley, finely chopped

freshly ground black pepper (to taste)

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly oil them; place a wire rack on one sheet if you have one for extra crisping.

Preheat & prepare

Trim ends of the sweet potatoes and cut into 1/4–1/2-inch thick fries (aim for uniform thickness so they cook evenly). Pat fries dry thoroughly with paper towels to remove surface moisture.

Cut the potatoes

In a large bowl, toss the dried sweet potato sticks with 1 tablespoon cornstarch until evenly dusted. Add 2 tbsp olive oil and toss to coat.

Coat with cornstarch and oil

Add smoked paprika, ground cumin, garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper to the bowl. Toss until evenly distributed.

Season

Spread fries in a single layer on the prepared baking sheets. Avoid overcrowding; use both sheets if necessary so fries are not touching.

Arrange on baking sheets

Bake at 425°F (220°C) for 20 minutes. Remove sheets, flip fries using a spatula, rotate sheets between racks if using two, and bake an additional 12–15 minutes until edges are browned and fries are crisp. If using a rack, crisping may be faster — check earlier.

Bake and flip

For extra crispiness, switch oven to broil for 1–2 minutes watching closely to avoid burning. Remove when golden-brown and crisp.

Finish under broiler (optional)

While fries bake, combine 1/2 cup honey, 1 tbsp apple cider vinegar, 1 tsp red pepper flakes, 1 tsp sriracha (if using), and 0.25 tsp salt in a small saucepan.

Combine ingredients

Place saucepan over low–medium heat and warm gently, stirring, until honey thins and ingredients are combined (about 2–3 minutes). Do not boil — just simmer lightly. Remove from heat and stir in 1 tbsp unsalted butter until melted for a glossy finish.

Warm and meld flavors

Taste carefully: add more red pepper flakes (1/4 tsp at a time) or more sriracha if you want hotter, or add 1–2 tsp more vinegar to brighten if too sweet. Keep sauce warm or at room temperature until ready to use.

Adjust heat level

Place hot sweet potato fries in a large serving bowl or on a platter. Drizzle 3–4 tablespoons of the hot honey over the fries and toss gently to coat. Reserve remaining hot honey for guests to add more at the table.

Toss or drizzle

Sprinkle chopped cilantro (or parsley) over the fries and finish with a light sprinkle of flaky salt or the 1/2 tsp fine sea salt to taste. Serve immediately with lime wedges on the side for squeezing.

Garnish & season

If making ahead, keep sauce refrigerated and rewarm gently. Re-crisp fries in a 425°F oven for 5–8 minutes before tossing with warm sauce.

Leftover tips

large sweet potatoes (peeled)

olive oil

cornstarch

ground cumin

garlic powder

kosher salt

black pepper

honey

red pepper flakes

sriracha (optional)

salt

fresh cilantro (chopped) or parsley

lime wedges

fine sea salt or flaky salt

Wash the potatoes under cold water. Peel if desired (peels may be left on for texture). Cut potatoes into 1/2-inch dice so pieces cook evenly; you should end up with about 2 cups diced potatoes from 2 medium russets. Place diced potatoes in a bowl of cold water to remove excess starch and prevent browning; let sit 5 minutes.

Wash, peel, and dice

While potatoes soak, peel and finely dice enough onion to yield 1/2 cup. Core, seed, and dice the green bell pepper (if using) to yield 1/2 cup.

Prep vegetables

Drain the potatoes and rinse briefly. Spread them on a clean kitchen towel or paper towels and pat thoroughly dry. Removing surface moisture helps achieve a crisp exterior.

Drain and dry

For faster, fluffier interiors, place the diced potatoes in a pot, cover with cold water, add a pinch of salt, bring to a gentle boil, and simmer 4 minutes until just tender but not falling apart. Drain well and dry on towels. (If you prefer to skip this step, you can cook them fully in the skillet; expect a longer pan time.)

Optional: quick boil

Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot, about 2 minutes. Add 2 tablespoons vegetable oil and 1 tablespoon butter (if using) and swirl to coat. The fat should shimmer but not smoke.

Heat the pan

Add the dried diced potatoes in an even layer. Let them cook undisturbed for 4–6 minutes to develop a golden-brown crust. Using a spatula, flip and toss to brown other sides, continuing to cook for another 4–6 minutes until most sides are golden and crisp. If the pan seems dry, add up to 1 teaspoon oil at a time.

Sear potatoes

Push potatoes to the side or create small wells and add the diced onion and bell pepper to the pan. Cook, stirring occasionally, 3–5 minutes until the onion softens and becomes translucent and edges caramelize slightly. Then combine with the potatoes and spread into an even layer again to crisp for another 1–2 minutes.

Add onions and peppers

Sprinkle 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon dried thyme or oregano (if using) over the potatoes and vegetables. Toss thoroughly so seasonings are evenly distributed. Taste a small piece and adjust salt and pepper as needed.

Remove the skillet from heat. If desired, stir in chopped fresh parsley and sliced green onions for brightness. Transfer the home fries to a serving dish and serve hot.

Finish and garnish

Leftovers: cool completely, then refrigerate in an airtight container up to 3 days. Re-crisp in a skillet over medium heat with a little oil before serving.

russet potatoes (medium)

yellow onion (medium)

green bell pepper (optional)

vegetable oil or canola oil

unsalted butter (optional)

dried thyme or oregano (optional)

fresh parsley (chopped, optional)

green onions (sliced, optional)

If using a toaster or oven, preheat/toast: set the toaster to medium-high or preheat the oven to 200°C (400°F) and line a baking sheet. Lightly brush both sides of each gluten-free bread slice with olive oil (about 1 tsp total) to promote even browning and crispness.

Preheat & Prepare

Toast the bread in a toaster for 2–3 cycles or bake in the oven for 6–8 minutes on the first side, flip, and bake 4–6 minutes more until edges are crisp and the surface is golden-brown. Timing varies by bread brand—goal is a firm, slightly crisp surface but not burnt.

Toast

Remove toast and immediately spread 1/2 tablespoon softened unsalted butter onto each slice so it melts into the warm bread. Sprinkle a light pinch (about 1/16 tsp) of coarse sea salt across the four slices (total ~0.25 tsp).

Butter

Halve, pit and scoop the avocado into a bowl. Mash with a fork until slightly chunky. Add 1 tsp lemon juice and 1/8 tsp cracked black pepper (use about half of the pepper called for in ingredients if you prefer milder). Taste and adjust seasoning.

Prepare Avocado

Spread the mashed avocado evenly over the four buttered toast slices. Scatter halved cherry tomatoes (about 2 tablespoons per slice) on top, then sprinkle microgreens or torn fresh basil. Finish with the remaining cracked black pepper if desired.

Assemble Savory Toast

Spread buttered toast with a thin layer of mashed banana (or arrange banana slices) across each slice. Drizzle about 1/4 tablespoon honey or maple syrup per slice (total 1 tablespoon). Lightly dust ground cinnamon over the banana and sprinkle toasted chopped nuts evenly across slices (about 1/2 tablespoon nuts per slice).

Assemble Sweet Toast

gluten-free bread slices

unsalted butter, softened

coarse sea salt

ripe avocado

lemon juice

cherry tomatoes, halved

microgreens or fresh basil

cracked black pepper

ripe banana, sliced

honey or maple syrup

ground cinnamon

toasted chopped nuts (almonds or walnuts)

If your avocado is not already halved, cut the avocado lengthwise around the pit, twist the two halves to separate, and remove the pit by gently tapping the pit with a knife and twisting, or scoop it out with a spoon. Use one half for this recipe and reserve the other half for another use; keep its pit in and coat with lemon juice and plastic wrap to reduce browning.

Halve and pit

Using a small paring knife, score the avocado flesh in a crosshatch or lengthwise pattern without cutting through the skin if you want bite-sized pieces for easier eating. Alternatively, leave the flesh intact and eat with a spoon.

Score the flesh (optional)

Squeeze about 1/2 tablespoon fresh lemon or lime juice evenly over the exposed avocado flesh to add brightness and slow oxidation. Drizzle about 1/2 teaspoon extra-virgin olive oil over the flesh.

Dress

Sprinkle a pinch of coarse sea salt and a pinch of freshly ground black pepper over the avocado. If using, add about 1/4 teaspoon red pepper flakes for heat and 1 teaspoon chopped fresh cilantro or parsley for herbal freshness.

Serve the half avocado immediately as a side on its own or with a slice of toasted bread or crackers. If you scored the flesh, you can scoop pieces out with a spoon or lift the skin to slide the pieces onto toast. Enjoy right away for best texture and flavor.

Serve

If you must store the prepared half for a short time, press plastic wrap directly onto the avocado flesh or keep the pit in the unused half; refrigerate and consume within 24 hours. A squeeze more of lemon or lime will help slow browning but some discoloration may occur.

Storage note

ripe Hass avocado

fresh lemon or lime juice

extra-virgin olive oil

coarse sea salt or kosher salt

chopped fresh cilantro or parsley (optional)

toasted bread or crackers (for serving, optional)

Heat a nonstick or well-seasoned small skillet over low–medium heat until warm, about 1 minute. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan. Heat should be low enough that butter foams gently but does not brown.

Prepare pan

Crack two Vital Farms pasture-raised eggs into a small bowl or ramekin (this prevents shells and lets you gently slide them into the pan). Season the eggs in the bowl with 1/8–1/4 tsp fine sea salt and a small pinch (about 1/8 tsp) of freshly ground black pepper.

Crack eggs

Gently slide the eggs from the bowl into the melted butter in the skillet, keeping the yolks intact and spaced slightly apart. Reduce heat to low. Cook undisturbed for 3–4 minutes until the whites are fully set but the yolks remain runny. If the edges begin to crisp before whites are set, tilt the pan and spoon some of the foaming butter over the whites to help them set.

Cook eggs

If you prefer the yolks slightly more set on top, cover the skillet with a lid for the final 30–60 seconds. Remove lid carefully to avoid steam burns.

Optional cover

Use a thin spatula to gently transfer the eggs to a plate. Taste and adjust seasoning with an extra pinch of salt and pepper if desired. Sprinkle optional garnish such as 1 tsp chopped chives or 1 tsp grated parmesan, or add 1 tsp hot sauce to taste. Serve immediately as a side.

Tenderbelly Ham

Brunson Bacon

Hot Honey Sweet Potato Fries

Home Fries

Gf Toast

Half Avocado

2 Eggs*

Gf Breakfast Arepa*

Gf Standard Breakfast

Gf Denver Omelette Sammy

V Gf Country Fried Tofu

Gf Fried Egg Sandwich*

Gf Breakfast Carnitas Tacos

Gf Green Chile Breakfast Burrito