Weekly Specials

Our mackerel is carefully sourced and expertly smoked to deliver a rich, smoky flavor that will tantalize your taste buds. Packed with protein and omega-3 fatty acids, it's not only delicious, but also a great addition to a healthy diet.

WE E K LY SPEC IAL S

WARM GOAT CHEESE SALAD WITH MAPLE VINAIGRETTE

A classic starter in French bistros, this warm goat cheese salad is chock full of flavors and textures to brighten up your meal.

Ingredients:

3-4 cups chopped Romaine lettuce or Spring Mix

¾ cup grape tomatoes, sliced in halves

1 ripe avocado, thinly sliced into ‘fans’

½ cup sliced black olives

½ purple onion, thinly sliced

2 mini logs Natural & Kosher Herbed Goat Cheese

½ cup flour

2 eggs, whisked

1 cup Taanug Panko-Style Corn Flakes Crumbs or breadcrumbs

Oil, for frying

Maple Vinaigrette

½ cup olive oil

3 tablespoons vinegar of choice (balsamic, red wine, or white wine vinegar)

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

2 tablespoons maple syrup or honey

2 medium cloves garlic, crushed

¼ teaspoon salt

Freshly ground black pepper, to taste

Directions:

1. Vinaigrette: In a small jar or container, add all the ingredients and shake the mixture until emulsified. Refrigerate until ready to use.

2. Goat Cheese Croutons: Place the flour, whisked egg, and panko crumbs in 3 separate shallow plates. Slice the goat cheese into 1” slices. Dip each slice into the flour, then egg, then panko crumbs.

3. Heat oil in a frying pan or Betty Crocker. Fry the breaded goat cheese on both sides until golden brown. Pat dry with a paper towel.

4. Salad Assembly: In a large serving bowl, or in individual plates, layer the lettuce, tomatoes, black olives, purple onion, and sliced avocado. Top with the goat cheese croutons and drizzle with the vinaigrette. Serve while the croutons are warm.

SAVORY CREAM CHEESE TARTLETS

The savory cream cheese filling on these tartlets make the perfect canvas for any topping you like.

Yield: 16 Tartlets

Ingredients:

16 small puff pastry squares

1 egg, whisked for the wash

1 cup cream cheese

¼ cup shredded mozzarella cheese

1 tablespoon parmesan cheese

1 teaspoon dijon mustard- optional

1 tablespoon mayonnaise

1 clove fresh garlic, crushed

¼ teaspoon freshly ground black pepper

1 teaspoon parsley flakes

4 tablespoons black olives

4 Tuscannini sundried tomato, chopped

3 tablespoons olive oil

Directions:

1. Preheat your oven to 425° and line a baking sheet with parchment paper.

2. Lay the puff pastry on the sheet. Using a sharp knife, score a light square inside each pastry (½’ in from the corners), don’t cut down to the bottom. Brush the pastries with egg wash and set aside.

3. In a small bowl, combine the cheeses, dijon mustard, mayonnaise, garlic powder, black pepper, and parsley. Mix with a fork until smooth.

4. Using a teaspoon, place a dollop of the cream cheese mixture in the center of each tart. Flatten into a square shape.

5. Top with black olives and sundried tomatoes, or any other topping of your choice. Drizzle with olive oil.

6. Bake for 15 min until golden brown. Serve warm.

Other topping ideas:

• Caramelized onions

• Sauteed mushrooms

• Sauteed peppers

OOZING MAPLE & WALNUT BRIE

Brie is not your typical cheese. With an interesting taste and aroma, you’ll either love it or push it aside. So, for the Brie-lovers out there, here is a delicious and simple recipe to add to your brunch repertoire.

Ingredient:

1 sheet puff pastry

1 rind of Natural & Kosher Brie Cheese

1 cube frozen sauteed onion

2 tablespoons chopped walnuts

1 tablespoon maple syrup

1 teaspoon dijon mustard

Garlic powder

½ teaspoon salt

Directions:

1. Preheat your oven to 400° and line a baking sheet with parchment paper.

2. Thaw the puff pastry on a lightly floured surface. Using a rolling pin, flatten the dough into a square or circle.

3. In a small bowl, combine the rest of the ingredients, except the brie cheese.

4. Transfer the rolled puff pastry to the lined baking sheet.

5. Place the brie in the center of the pastry square. Spoon the walnut mixture on top of the brie. Fold the ends of the puff pastry towards the top of the brie, to create a packet. Make sure it’s well sealed so the cheese doesn't melt out. If the dough is too large, you can snip it at the ends.

6. Bake for 25-30 minutes, until golden brown. Let cool for about 5-10 minutes so the cheese doesn’t completely ooze out. Garnish with a fresh sprig of thyme.

7. To serve, cut open a slit of the puff pastry and place crackers alongside for easy dipping.