Gearing up for lunch? Here’s a spruced up tuna sandwich, loaded with pickled veggies and white bean spread. All on pan-fried ciabatta.

A simple batch cocktail to whip up: Grapefruit Negroni

Sink your teeth into these Sweet Potato, Black Bean + Quinoa Burgers

You won’t be able to just have one of these- Trader Vic’s Mai Tai

Dessert burrata with roasted peaches and cherries and a crumble topping.

Golden Beet, Vodka, and Rosemary Cocktail – bright, refreshing, and boozy.

Buttery New Potatoes with Garlic and Herbs

Heirloom Tomatoes with Garlic Scape and Basil Vinaigrette

Berry + Quinoa Salad with Fresh Herbs and Feta

Smokey Shrimp Burgers with Fried Oysters, Avocado, and Spicy Mayo

A sushi bowl of ahi tuna, shredded carrot, radish, and sliced avocado.

Granola loaded with dried fruit (cherries and cranberries), sunflower seeds, pepitas, chopped walnuts, and maple syrup.

Creamy and lemony pasta carbonara topped with asparagus and peas

Smooth, creamy and vegan chocolate mousse.

Shiitake Mushroom and Broccoli Soba Noodles.

Crispy Ginger Snaps

Shrimp Fritters with Chipotle Tzatziki

Chard and Roasted Garlic Pesto

The Cider Mill Cocktail – Scotch, Cider Syrup, Amaro, Grapefruit Bitters.

Lentils + Roasted Acorn Squash + Poached Egg – It’s a hearty bowl, ideal for these chilly nights, and can be adapted based on your crew.

Roasting whole is the best way to prepare fish, especially branzino: Baked Branzino with Brown Butter Green Beans + Sweet Potatoes.

Jamaican Jerk Tempeh Tacos – may change the way you think about tempeh