The staff at Pearson's Café takes pride in preparing fresh, from-scratch food, and the requests for recipes speaks to our culinary success. Below, some of our most popular menu items and how to recreate these favorites in your own kitchen. Bon appétit!

  • Entrées
    House Recipes
    Special Diets

    Quinoa Stuffed Acorn Squash

    A great staple for fall and winter cooking, this recipe can be modified with different flavors depending on personal preferences.

    Serves 4


    2 acorn squash, bisected and de-seeded
    1 small butternut squash or acorn squash, peeled and cut into ½ inch cubes
    1 c. cooked quinoa, per package instructions (or other grain/rice of your choice)
    1 c. rye berries (or alternative grain)
    ½ c. grated parmesan cheese (vegan cheese used in original recipe) 
    2 celery stalks, diced
    1 large Spanish onion, diced
    1 pint cherry tomatoes, whole
    2 cloves garlic, minced
    1 bunch basil leaves, torn
    1 tsp. sage, dried
    1 tsp. thyme, dried
    ½ c. sherry or other dry, high-proof alcohol (optional)
    Salt and pepper to taste
    Oil as needed

    1. Preheat oven to 350 degrees F.
    2. Toss the cubed squash with oil, salt and pepper, and half the spice mixture. Pour on to a sheet pan. Also rub the halved squash with oil and sprinkle with salt and pepper, placing them skin side down on another sheet pan.
    3. Bake both whole and cubed squash. The cubed squash will be done in about 15–20 minutes. Remove from oven and place in a bowl to cool. The whole squash will be done in about 15–20 minutes more, or at one point a knife can be easily inserted through the squash, but the squash has not lost its shape. Remove and drain liquid.
    4. In the bowl with the squash pieces, add the cooked grains and set aside.
    5. Saute on high celery and onion with a bit of oil until translucent. Remove from heat and add to the bowl with the mixed grains.
    6. Return pan to fire. When the pan begins to smoke add the tomatoes. (Step back, they may splatter!) Stir mixture. Once the tomatoes are heavily browned, add the garlic, turning the heat off and stirring until it smells fragrant. When ready, add to mixed grains bowl. Place bowl in refrigerator to cool, stirring every once in a while to help it cool properly.
    7. Once cool, add alcohol, cheese and remaining spices. Taste for correct seasoning.
    8. Portion mixture into squash halves and top with a sprinkle more cheese if desired.
    9. Cover each squash with tin foil and bake in the oven for about 20–30 minutes or until the interior of the squash reaches 165 degrees F.

    Lightened-Up Holiday Cranberry Stuffing

    Typically, when making a true stuffing, there’s always cream, eggs, and some type of fatty pork product mixed together with seasoned, crusty bread, onion, and celery. This recipe still manages to deliver heavy, rich flavors without using heavy, rich ingredients.

    Serves 4

    Ingredients for the Custard:

    1 small butternut squash, cut into bite-sized cubes (any kind of squash or pumpkin will do)
    ¼ tsp. each of thyme, ground fennel seed, salt and pepper, sage, rosemary or marjoram
    ½ c. soy or almond milk
    ¼ c. (or more) maple syrup
    ¼ c. sherry
    3 eggs
    Oil for greasing pan

    Directions for the Custard:
    1. Preheat oven to 350 degrees F.
    2. Toss the butternut squash with oil and the spice mixture. Roast until they are soft. Allow to cool slightly.
    3. Reserve half the squash for a later. Put the remaining half of the squash in a food processor. On medium speed, slowly add the liquid ingredients and then eggs. Blend until silky and smooth. If it comes out as a paste, slowly add more milk product until it resembles a thin milkshake. Set aside in a large bowl in the refrigerator.

    Ingredients for the Stuffing Mix:

    2 celery ribs, cut into bite-sized cubes
    1 large sweet onion, peeled and cut into bite-sized cubes
    4 cloves of garlic, smashed and sliced
    1 large loaf of whole grain bread, or bread of your choice, cut into half-inch cubes*
    Fresh sage, rosemary, and marjoram to taste
    ¼ c. raisins
    ¼ c. whole cranberries
    ¼ c. apricots, cut into small chunks
    1 c. toasted walnuts
    Reserved roasted squash
    Salt and Pepper
    Custard mixture (see above)

    *If the bread is fresh you may want to toast it slightly or once it is cut put it in the freezer for half an hour to suck out the moisture. It is best to use stale bread.

    Directions for Assembling Stuffing:
    1. Sauté onion, celery, and garlic until translucent. Toss everything in the bowl with the custard until covered. Allow custard to sit for at least 2 hours, or over night.
    2. Put mixture into a lightly greased casserole dish, cover, and bake for 40-50 minutes or until the stuffing has an internal temperature of 165 degrees F. Serve.
    3. OR, for a crunchier stuffing, spread out uncooked mixture on a sheet pan and cook for 20 minutes or less at 350 degrees F. Serve.

    Sweet Potato Casserole

    This isn’t your Grandma’s recipe. There's no butter, flour, walnuts, refined sugar, or gluten. But we’ve added maple syrup, cloves, nutmeg, cinnamon, and our secret weapon: toasted (gluten-free!) oats. With a sweet nuttiness they’ll make you forget about all that butter and brown sugar.

    Serves 4


    4 large sweet potatoes, washed and cut into large cubes (don’t peel)
    ½ c. maple syrup
    1 c. oats, gently toasted in a pan (stir gently until a sweet nutty aroma unlocks from the grain)
    ¼ c. canola oil or other healthy oil
    ¼ c. rice flour
    1/8 tsp. ground cloves
    ¼ tsp. cinnamon
    ¼ tsp. nutmeg 
    Salt and Pepper

    1. Steam the sweet potatoes until fork tender or boil them gently (though you loose more nutrients this way). In a standing mixer on medium, blend until the potatoes are nearly smooth. Add half the maple syrup, spices, and salt and pepper to taste. Preheat oven to 350 degrees F.
    2. Lightly oil a baking dish of your choosing and pour in mixture. If baking right away, keep out; otherwise, cover and place in refrigerator for baking later.
    3. In a separate bowl, take the rest of the ingredients and mix together. If it’s too dry, add a bit more maple syrup and oil.
    4. Pour mixture over the top of the sweet potatoes and spread out with a wooden spoon.
    5. Bake for about 25–30 minutes or until the casserole is warmed through and the top is lightly browned.

    Pasta Genovese


    1 box Cavatappi pasta, or any small pasta
    1 lb. Yukon Gold potato
    1 bunch basil, washed and chopped
    4 cloves garlic, minced
    1/4 c. pine nuts, toasted
    1/4 c. Parmesan cheese
    1/4 c. olive oil
    1 tsp. lemon juice
    1 lb. green beans or your favorite vegetable

    1. Cook your pasta in salted boiling water until al dente (still has a slight bite to the pasta). Lightly coat with olive oil and set aside.
    2. Blanch cubed potato in salted water for 10 minutes or just until fork tender. Set aside.
    3. To make pesto: In a food processor, pulse toasted pine nuts, Parmesan cheese, basil leaves, garlic, olive oil, and lemon juice until combined.
    4. Boil green beans for 3 minutes. Set aside.
    5. In a separate bowl combine hot pasta, potato, green beans, and pesto until all incorporated. Season with salt and pepper, and garnish with more Parmesan cheese and fresh basil.

    Easy Beans

    What makes these beans so easy? Just place the ingredients in a crock pot, set it, and forget it! The dish is done when the beans are heated through.


    1 large can of B&M Beans (Or homemade beans, like Pearson's does!)
    1/4 c. ketchup
    1 tbsp. onion powder
    1 tbsp. garlic powder
    1 can chopped tomatoes
    1/2 c. rendered bacon, chopped

    • Add beans, chopped tomato, onion powder, garlic powder, ketchup, and rendered bacon together in your crock pot and slowly heat it up until mixture is cooked through. Serve when hot.

    Kale Chips


    1 bunch Lacinato kale
    1/4 c. olive oil
    1 tbsp. kosher salt

    1. Preheat oven to 350 degrees F.
    2. Wash kale and strip kale off of its stem, tearing into bite-sized pieces. In a bowl, combine kale, just enough olive oil to coat (up to 1/4 c., but start with less), and kosher salt.
    3. Place on a baking sheet and cook for 10-12 minutes. Kale will look crispy when done.

    Golden Beet Chips


    6 golden beets, peeled
    1 qt. canola oil
    2 tbsp. kosher salt
    1 tsp. fresh rosemary, minced

    1. With a mandolin, slice beets 1/8” thin and set aside.
    2. Heat up canola oil in a dutch oven or pot to 350 degrees F. Drop beet chips in a few at a time for about 2 minutes until golden brown. Take out and drain on a paper towel, repeat until done. Toss in a bowl with salt and rosemary (optional) while still hot before serving.

    Pickled Gherkin Cucumbers

    This is a quick pickled recipe which requires no canning.


    3 lbs. Gherkin or pickling cucumbers
    2 c. white wine veingar
    2 bay leaves
    1 tbsp. fennel seeds
    1 tsp. black peppercorns, whole
    1 tsp. allspice berries
    ½ c. sugar
    2 tbsp. salt

    1. Slice the pickling cucumbers into a 1/2 inch pieces.
    2. Combine remaining ingredients in a pot over high heat and bring to a boil. Add in sliced cucumbers and cook for 2-3 minutes. Take off heat and refrigerate without covering.

    Root Slaw

    Ingredients for Slaw:

    2 purple top turnips
    1 bulb kohlrabi, peeled
    2 carrots, peeled

    Ingredients for Sauce:

    1/2 c. mayonnaise
    1/4 c. apple cider vinegar
    2 tbsp. maple syrup
    1 tbsp. salt


    1. With a mandolin (or very sharp nice) cut turnips, kohlrabi, and carrots into thin strips. Set aside.
    2. In a separate bowl, combine mayo, apple cider vinegar, maple syrup, and salt. Fold into vegetable mix and toss before serving.

    Kohlrabi-Kale Dip


    1 bulb kohlrabi, peeled
    4 leaves Lacinato kale
    2 c. ricotta
    1 c. cream cheese
    1/4 c. mayonnaise
    1 c. grated Parmesan
    1 lemon, squeezed and zested
    1/4 granulated garlic powder
    Salt and pepper to taste

    1. Dice kohlrabi and peel kale off of stem, giving it a rough chop. Boil kohlrabi and kale for at least 30 minutes until tender. Drain and place in a food processor, pureeing the kale and kohlrabi until smooth. Move to a strainer and work mixture through to remove any lumps. Set mixture aside.
    2. In a separate bowl, combine the remaining ingredients and whip with a stand mixer or hand mixer. Fold in kohlrabi and kale. To serve hot, bake for 25 minutes and serve with crackers. (Also makes a great base for vegetable lasagna.)

    Chicken Stock


    4 lbs chicken carcasses, necks and backs too
    1 large onion, quartered
    4 carrots, peeled and cut into ½ inch chunks
    4 ribs of celery, cut into ½ inch chunks
    2 bay leaves
    8 to 10 peppercorns, whole
    2 gallons cold water

    1 leek, white parts only, cut ½ inch lengthwise
    10 springs fresh thyme
    10 springs fresh parsley, with stems
    2 whole cloves garlic, peeled

    1. Place chicken, vegetables, herbs, and spices in a 12 quart stockpot, adding the water on top. Cook on high heat until it begins to bubble.  Turn heat down to medium-low and gently simmer. Simmer for 6-8 hours, adding water to keep the bones submerged.  Skim off the “scum,” which are the impurities that float to the top, with a fine mesh sieve.
    2. When the stock is ready the bones will be brittle. Pour the solids through a fine mesh sieve into another pot surrounded by ice water. Cool the stock quickly to 40 degrees. Keeps for up to seven days, but for optimum flavor use within three. Will keep for up to a month in the freezer.

    Brown Stock (Made with beef, veal, or a combination of both)


    7 lbs. beef or veal bones, sawed into 2 inch chunks
    1, 6 oz. can tomato paste
    2 large onions, cut into ½ inch chunks
    4 carrots, peeled, cut into ½ chunks
    5 bay leaves
    20 peppercorns, whole
    1 tsp. dried thyme
    2 c. good red wine
    2 gallons cold water
    10 springs fresh parsley, with stems
    5 whole cloves garlic, peeled

    1. Preheat the oven to 400 degrees F. Roast the bones in the oven for 1 hour. Remove from oven, and brush with tomato paste. Pour the vegetables over the roasted bones and roast for 30 minutes. Remove the roasting pan from oven and pour on the cup of wine, scraping the bottom with a wooden spoon to deglaze the baking sheet.
    2. Pour the mixture into a stock pot and cover with cold water. Bring to a boil and add spices. Reduce to a simmer and cook for at least 6 hours, adding hot water as needed. Remove from heat and strain. Cool the stock quickly to 40 degrees. Keeps for up to seven days, but for optimum flavor use within three. Will keep for up to a month in the freezer.

    Honey Mustard Dressing


    1 c. yellow mustard
    1/4 c. honey
    2 tbsp. lemon juice
    1 tsp. Worcestershire sauce

    • Whisk all of the ingredients together and chill until ready to use.

    Cranberry Applesauce


    3 lbs. apples, cut into 1/2 inch thick slices (you can use whatever apples you have on hand)
    1 c. fresh or frozen cranberries
    1 cinnamon stick
    2-4 tbsp. sugar
    3/4 c. water
    2 tsp. freshly squeezed lemon juice

    1. In a large saucepan, combine the apples, cranberries, cinnamon stick, sugar, and water. Bring to a boil, reduce heat, and cover. Simmer, stirring occasionally until the apples are tender, about 30-35 minutes.
    2. If the sauce begins to stick to the bottom of the pan, add 2-4 tbsp. of water.
    3. Remove from heat and discard the cinnamon stick. Stir in the lemon juice and cool before enjoying.

    Apple Pie

    Ingredients for the Filling:

    3 lbs mixed apples (6-8 apples)
    2/3 c. sugar
    2 tbsp. fresh lemon juice
    1 tbsp. all-purpose flour
    1/2 tsp. ground cinnamon
    Pinch of ground cloves
    Pinch of freshly grated nutmeg

    Directions for Pie Filling:
    • Prepare the filling: Peel, halve, and core the apples. Cut each half into 6 wedges and toss with the sugar and lemon juice in a bowl. Sprinkle with the flour, cinnamon, cloves, and nutmeg and toss until the juices are incorporated. Leave for 10 minutes, or while making the dough.

    Ingredients for the Dough:

    2 1/2 c. all-purpose flour, plus more for dusting
    1/4 c. sugar, plus more for sprinkling
    1 tsp. salt
    1/4 lb. cold unsalted butter, cut into 1/2-inch pieces
    Up to ½ c. ice water

    Directions for Pie Crust & Assembly:
    1. Combine flour, sugar, and salt. Using pastry cutter or fingers, add cubed butter and work into flour quickly until it resembles coarse meal. Slowly add ice water just until the dough comes together, adding more flour if needed. Divide dough in half. Roll one half of dough into a 12 inch round and ease into baking shell.
    2. Add the filling to the pie dish.
    3. Roll second dough into a 12 inch round and lay over the filling, pressing the 2 crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Brush top with cream and sprinkle with sugar. Pierce the top with a knife a few times to allow steam to escape during cooking. Chill pie for 30 minutes.
    4. Preheat the oven to 375 degrees F. Place the pie on a baking sheet; bake until the crust is golden and the filling is bubbly, 55-60 minutes. (Cover the edges with foil if they brown too quickly.) Transfer to a rack and cool until set, 2 hours.

    Chick Pea Chocolate Chip Cookies


    1 1/4 c. chickpeas (canned will work fine, just dry them off first between paper towels)
    1/2 c. peanut butter
    2 tsp. vanilla
    1/4 c. honey
    Drizzle of olive oil (about 2 tbsp.)
    1 tsp. baking powder
    pinch or two of salt
    2/3 c. dark chocolate chips

    1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with olive oil.
    2. Measure out your chickpeas. (Be sure to dry them off first if using canned.)
    3. Puree in a food processor fitted with a steel blade. Scrape down the edges, and pulse again a few times until the "dough" is completely smooth.
    4. Add all of the remaining ingredients (except the dark chocolate chips) and puree.
    5. Pour the cookie dough into a bowl, and add in the chocolate chips. The dough will be super sticky. Don't worry, this is normal.
    6. Scoop out heaping spoonfuls of dough and drop them onto the parchment paper.
    7. Bake for about 13 minutes and place on a baking rack to cool before enjoying.

    Gluten-free, dairy-free, and egg-free recipes.

    Gluten & Dairy Free Chocolate Cupcakes

    Ingredients for Cupcakes:

    3 eggs
    5 oz. sugar
    1 c. cocoa powder (or more if you desire)
    5 oz. gluten-free rice flour
    1 tbsp. powdered gelatin
    2 tsp. baking powder
    5 oz. canola oil
    1/2 c. water

    Directions for Cupcakes:
    1. Preheat oven to 350 degrees F.
    2. Blend all of the ingredients together until well combined. Scoop into muffin cups or a generously greased cake or loaf pan. Bake until the tops spring back up. Remove from pan and set on baking rack to cool.

    Ingredients for Frosting:

    1 c. shortening
    Confectioner's sugar (to your taste, but add enough to make a thick paste)
    Cocoa powder (to your taste, but add enough to make a thick paste)
    2 c. marshmallow fluff
    Dash of Salt
    1 tbsp. pure vanilla extract
    Water (enough to desired consistency)

    Directions for Frosting & Assembly:
    1. Beat shortening until smooth, then add fluff, beating until well combined.
    2. Add sugar and cocoa powder until desired chocolate sweetness and flavor. Add vanilla and salt, blending well. Add water slowly while mixing to until reaching desired consistency.
    3. After cupcakes (see recipe above) have cooled complete, cover each with desired amount of frosting.