Recipe's

---

Breakfast

Farm Omelette
Lorem ipsum dolor sit amet consectetur


Greek Omelette
Lorem ipsum dolor sit amet consectetur


Eggs Your Way
Lorem ipsum dolor sit amet consectetur 
 

Salads

Cucumber Salad
Lorem ipsum dolor sit amet consectetur


Tomato and Feta Salad
Lorem ipsum dolor sit amet consectetur


Fruit Salad
Lorem ipsum dolor sit amet consectetur 

Dinner

Grilled Chicken with Sides
Lorem ipsum dolor sit amet consectetur


Steak and Frites
Lorem ipsum dolor sit amet consectetur


Wild Salmon
Lorem ipsum dolor sit amet consectetur 

Deserts

INGREDIENTS

• 1 1/2 qt. cookies n' cream ice cream, softened
• 2 pt. chocolate ice cream, softened
• 1 1/2 pt. caramel ice cream, softened
• 24 oreos
• 4 tbsp. melted butter
• pinch of salt

DIRECTIONS Freeze an 8” bowl until cold. Scoop the cookies n’ cream ice cream in the bowl and press it against the sides to come all the way up to the top of the bowl. Cover the bottom of a similarly-shaped smaller bowl (about 6 1/2”) in plastic wrap and press it into the ice cream to make the layer even. Freeze until firm, about 1 hour.

Remove the 6 1/2”bowl. Spread an even layer of softened chocolate ice cream on top of the cookies and cream. Cover the bottom of a small bowl (about 4 1/2”) in plastic wrap and press it into the chocolate layer. Freeze until firm, about 1 hour more.

While the second layer is freezing, make Oreo crust. Combine Oreos, butter and salt in a food processor. Pulse until you have fine crumbs. Remove the 4 1/2” bowl and create the final layer. Scoop enough caramel ice cream to fill the bowl. Press Oreo crust into the top layer of ice cream. Freeze until hard, about 2 hours.

When ready to serve, dip the bowl up to the rim in warm water. Loosen the edges of the bombe by running a knife around the edges of the bowl. Invert onto serving platter. Slice and serve immeditately.