Our Secret Recipes

Ok, we'll tell you. But keep this between us.

Often, customers will ask us "How do you make everything taste so great?" Well, we can't give away ALL our secrets, but here are a couple of popular recipes that we are happy to share with you.

Make a reservation with us to try these and many other wonderful dishes.

Chilled Sweet Potato Soup

3 lbs. organic sweet potatoes, steamed, peeled and puréed
white pepper to taste
curry to taste
black pepper to taste
soy milk to desired thickness
1/2 cup maple syrup or to taste
dash of cinnamon
dash of turmeric

Blend all ingredients with a whisk. Chill well. Serve cold. Garnish with toasted sunflower seeds or drizzle with soy sour cream.

Chicken with Raisin Relish

To Prepare the Raisin Relish - Make this first so the flavors can blend.

Combine the following ingredients in a medium sized bowl and toss to coat well. Provides enough for two chicken breasts.

1/4 cup organic raisins
1/4 cup fresh organic fennel, finely diced
1/4 cup organic apple, finely diced, sprinkled with the juice of one half organic lemon
1/4 cup organic celery, finely diced
2 tablespoons pine nuts, toasted
1/2 jalapeño, seeded and finely diced
1 tablespoon extra virgin olive oil
1 tablespoon aged balsamic vinegar
sea salt and freshly ground black pepper to taste

To Prepare the Chicken

Pound to flatten each four ounce chicken breast (skinless, boneless, free range) you will be serving. Wrap each chicken breast in one half cup raw spinach and wrap again inside parchment paper. Steam for approximately 10 minutes. Serve with Raisin Relish.

Zesty Pink Penne

Yield: 6 servings

1 tablespoon sea salt, plus additional for seasoning
2 tablespoons extra virgin olive oil, divided
3 cloves garlic, finely sliced
1/2 cups chopped onions
5 julienned fresh basil leaves
1/4 teaspoon red pepper flakes
6 tablespoons vodka
1 28-ounce can whole plum tomatoes, drained and crushed or fresh equivalent
1 cup plain soymilk
Fresh-ground black pepper to taste
12 ounces penne
Soy-parmesan cheese for topping
Basil leaves for garnish

In a medium stainless steel stock pot, bring 5 quarts of water with 1 tablespoon sea salt and 1 tablespoon extra virgin olive oil to a boil. Meanwhile, heat 1 tablespoon olive oil in medium stainless steel skillet. Add the garlic and onions, and cook, stirring, until the onions are translucent, about 3 minutes.

Add the basil, pepper flakes and vodka, and cook for 2 minutes more. Add the tomatoes bring to a simmer, reduce heat to low and simmer for 15 minutes. Transfer the contents of the skillet to a deep storage container and mix with an electric handheld blender (or use a food processor), adding the soymilk slowly.

Season with salt and pepper to taste. Add the penne to boiling water and cook until al dente, 7 to 8 minutes. Drain and toss with sauce. Serve in bowls with basil leaves and soy-parmesan cheese on top.