Breakfast and Lunch Menu for Kimo’s Lunch Wagon

Breakfast

Breakfast Burrito: A warm flour tortilla filled with scrambled eggs, cheese, bacon, potatoes, salsa, and sour cream. Served with a side of fresh fruit. $8.00
Smoothie Bowl: A thick and creamy smoothie made with yogurt, banana, berries, and honey. Topped with granola, coconut, and more fresh fruit. $7.00
Oatmeal: A hearty bowl of oatmeal cooked with milk, cinnamon, and brown sugar. Topped with nuts, raisins, and more fresh fruit. $6.00

Lunch

Fish Tacos: Two soft corn tortillas filled with crispy fried fish, cabbage slaw, avocado, cilantro, and lime crema. Served with a side of black beans and rice. $10.00
Baby Back Ribs: A half rack of tender and juicy baby back ribs smothered in barbecue sauce. Served with a side of coleslaw and cornbread. $12.00
Jerk Chicken: A quarter of a chicken marinated in jerk spices and grilled to perfection. Served with a side of plantains and rice and peas. $11.00
Wraps: A choice of turkey, ham, tuna, or veggie wrap with lettuce, tomato, cheese, and mayo or mustard. Served with a side of chips and pickle. $9.00
Salads: A choice of Caesar, Cobb, Greek, or garden salad with romaine lettuce, croutons, cheese, and dressing. Served with a slice of bread. $8.00
Sandwiches: A choice of BLT, club, grilled cheese, or PB&J sandwich on white or wheat bread. Served with a side of chips and pickle. $7.00

Recipes and Preparations

Breakfast Burrito Recipe and Preparation Instructions

Ingredients

8 large eggs
1/4 cup of milk
Salt and pepper to taste
2 tablespoons of butter
8 slices of bacon
2 cups of frozen diced potatoes
Vegetable oil for frying
8 flour tortillas
2 cups of shredded cheddar cheese
1 cup of salsa
1/2 cup of sour cream
2 cups of fresh fruit (such as pineapple, melon, berries, or banana)

Instructions

In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
In a large skillet over medium-high heat, cook the bacon until crisp, turning occasionally. Transfer to a paper towel-lined plate to drain. Crumble or chop the bacon and set aside.
In the same skillet over medium-high heat, add enough oil to cover the bottom of the pan. Fry the potatoes until golden and crisp, stirring occasionally. Season with salt and pepper and transfer to a paper towel-lined plate to drain. Set aside.
In another large skillet over medium-low heat, melt the butter. Add the egg mixture and cook, stirring gently, until scrambled and cooked through. Set aside.
In a small skillet over low heat, warm the tortillas one by one, flipping once, until soft and pliable. Keep them warm by wrapping them in a clean kitchen towel or foil.
To assemble the burritos, lay a tortilla on a flat surface. Sprinkle 1/4 cup of cheese on one half of the tortilla. Top with 1/4 cup of scrambled eggs, 1/4 cup of potatoes, and 1/8 cup of bacon. Fold the other half of the tortilla over the filling and press lightly to seal. Repeat with the remaining tortillas and fillings.
To serve, cut each burrito in half and place on a large platter. Spoon some salsa and sour cream over each burrito or serve on the side. Serve with a side of fresh fruit. Enjoy!

Smoothie Bowl Recipe and Preparation Instructions

Ingredients

1 cup of plain or vanilla yogurt
1 banana, peeled and sliced
1/2 cup of mixed berries (such as strawberries, blueberries, raspberries, or blackberries)
2 tablespoons of honey
1/4 cup of granola
2 tablespoons of shredded coconut
1/4 cup of more fresh fruit (such as kiwi, mango, peach, or pineapple)

Instructions

In a blender, combine the yogurt, banana, berries, and honey. Blend until smooth and creamy. You may need to add some water or ice to adjust the consistency.
Pour the smoothie into a large bowl. Sprinkle the granola and coconut over the smoothie. Top with more fresh fruit as desired.
Enjoy with a spoon!

Oatmeal Recipe and Preparation Instructions

Ingredients

2 cups of water
1 cup of old-fashioned rolled oats
1/4 teaspoon of salt
1/4 teaspoon of cinnamon
2 tablespoons of brown sugar
2 tablespoons of chopped nuts (such as walnuts, almonds, or pecans)
2 tablespoons of raisins
1/4 cup of more fresh fruit (such as apple, pear, banana, or berries)

Instructions

In a small saucepan over high heat, bring the water to a boil. Add the oats and salt and reduce the heat to medium-low. Simmer, stirring occasionally, until the oats are tender and the water is absorbed, about 15 minutes.
Stir in the cinnamon and brown sugar. Spoon the oatmeal into two bowls. Sprinkle the nuts and raisins over the oatmeal. Top with more fresh fruit as desired.
Enjoy with a splash of milk or cream if desired.

Fish Tacos Recipe and Preparation Instructions

Ingredients

1 pound of white fish fillets (such as cod, tilapia, or halibut)
2 tablespoons of vegetable oil
Salt and pepper to taste
1/4 cup of all-purpose flour
Vegetable oil for frying
8 corn tortillas
2 cups of shredded cabbage
1/4 cup of chopped cilantro
1 avocado, peeled and sliced
1/4 cup of lime crema (see below)
Lime wedges for serving

Lime Crema

1/2 cup of sour cream
2 tablespoons of mayonnaise
2 tablespoons of lime juice
Salt and pepper to taste

Instructions

To make the lime crema, whisk together the sour cream, mayonnaise, lime juice, salt, and pepper in a small bowl. Refrigerate until ready to use.
To make the fish tacos, heat the oil in a large skillet over medium-high heat. Season the fish with salt and pepper and coat with flour, shaking off any excess. Fry the fish until golden and crisp, turning once, about 10 minutes. Transfer to a paper towel-lined plate to drain. Cut into bite-sized pieces and keep warm.
In a small skillet over low heat, warm the tortillas one by one, flipping once, until soft and pliable. Keep them warm by wrapping them in a clean kitchen towel or foil.
To assemble the tacos, lay a tortilla on a flat surface. Top with some cabbage, cilantro, avocado, and fish. Drizzle some lime crema over the filling. Fold the tortilla in half and press lightly to seal. Repeat with the remaining tortillas and fillings.
To serve, place two tacos on each plate. Serve with lime wedges and more lime crema on the side. Enjoy!

Baby Back Ribs Recipe and Preparation Instructions

Ingredients

2 racks of baby back ribs (about 4 pounds)
Salt and pepper to taste
1/4 cup of barbecue rub (see below)
2 cups of barbecue sauce (see below)
1/4 cup of apple cider vinegar
2 tablespoons of honey

Barbecue Rub

1/4 cup of brown sugar
2 tablespoons of paprika
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 teaspoon of salt
1 teaspoon of pepper
1/2 teaspoon of cumin
1/2 teaspoon of chili powder

Barbecue Sauce

1 cup of ketchup
1/4 cup of apple cider vinegar
1/4 cup of brown sugar
2 tablespoons of Worcestershire sauce
2 tablespoons of molasses
1 tablespoon of mustard
1 teaspoon of garlic powder
1/2 teaspoon of smoked paprika
Salt and pepper to taste

Instructions

To make the barbecue rub, combine the brown sugar, paprika, garlic powder, onion powder, salt, pepper, cumin, and chili powder in a small bowl. Mix well and set aside.
To make the barbecue sauce, combine the ketchup, vinegar, brown sugar, Worcestershire sauce, molasses, mustard, garlic powder, smoked paprika, salt, and pepper in a small saucepan over medium heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Set aside.
To make the baby back ribs, preheat the oven to 300°F. Line a baking sheet with foil and spray with cooking spray. Cut the ribs into individual pieces and season with salt and pepper. Rub the barbecue rub all over the ribs and arrange them on the prepared baking sheet. Cover with another sheet of foil and bake for 2 hours or until the meat is tender and falling off the bones.
In a small bowl, whisk together the vinegar and honey. Set aside.
Preheat the grill to medium-high heat. Transfer the ribs to the grill and brush with some of the barbecue sauce. Grill for about 15 minutes, turning and basting frequently with more sauce and vinegar mixture, until charred and sticky.
To serve, place the ribs on a large platter. Serve with more barbecue sauce on the side. Enjoy!

Jerk Chicken Recipe and Preparation Instructions

Ingredients

1/4 cup of chopped scallions
2 tablespoons of chopped thyme
2 tablespoons of chopped ginger
4 cloves of garlic, peeled and chopped
2 Scotch bonnet peppers, stemmed and chopped
2 tablespoons of soy sauce
2 tablespoons of lime juice
2 tablespoons of brown sugar
1 tablespoon of allspice
1 teaspoon of salt
1/2 teaspoon of pepper
1/4 teaspoon of nutmeg
1/4 teaspoon of cinnamon
1/4 cup of vegetable oil
4 pounds of chicken pieces (such as legs, thighs, breasts, or wings)
Lime wedges for serving

Instructions

To make the jerk marinade, combine the scallions, thyme, ginger, garlic, peppers, soy sauce, lime juice, brown sugar, allspice, salt, pepper, nutmeg, cinnamon, and oil in a blender or food processor. Blend until smooth and well combined.
To make the jerk chicken, place the chicken pieces in a large ziplock bag or a baking dish. Pour the jerk marinade over the chicken and toss to coat well. Seal the bag or cover the dish and refrigerate for at least 4 hours or up to overnight.
Preheat the oven to 375°F. Line a baking sheet with foil and spray with cooking spray. Arrange the chicken pieces on the prepared baking sheet and discard the excess marinade. Bake for 45 minutes or until the chicken is cooked through and golden.
To serve, place the chicken on a large platter. Serve with lime wedges and more jerk sauce if desired. Enjoy!

Wraps Recipe and Preparation Instructions

Ingredients

8 whole wheat tortillas
1/4 cup of mayonnaise or mustard
2 cups of shredded lettuce
1 cup of sliced tomato
1/4 cup of shredded cheese
8 slices of turkey, ham, tuna, or veggie deli meat
Salt and pepper to taste

Instructions

To make the wraps, lay a tortilla on a flat surface. Spread some mayonnaise or mustard over the tortilla. Top with some lettuce, tomato, cheese, and deli meat. Season with salt and pepper as desired.
Fold the bottom edge of the tortilla over the filling and tuck it under. Fold the left and right edges of the tortilla over the filling. Roll the tortilla up from the bottom to the top, enclosing the filling. Cut the wrap in half and secure with a toothpick if needed. Repeat with the remaining tortillas and fillings.
To serve, place two wraps on each plate. Serve with a side of chips and pickle. Enjoy!

Salads Recipe and Preparation Instructions

Ingredients

8 cups of romaine lettuce, chopped
1/4 cup of croutons
1/4 cup of shredded parmesan cheese
1/4 cup of Caesar dressing
OR
8 cups of mixed greens, chopped
1/4 cup of diced chicken, bacon, avocado, egg, and blue cheese
1/4 cup of ranch dressing
OR
8 cups of romaine lettuce, chopped
1/4 cup of sliced cucumber, tomato, olives, feta cheese, and red onion
1/4 cup of Greek dressing
OR
8 cups of mixed greens, chopped
1/4 cup of sliced carrot, radish, celery, and green onion
1/4 cup of your favorite dressing

Instructions

To make the salads, toss the lettuce or greens with the croutons, cheese, and dressing in a large bowl. Or arrange the lettuce or greens on a large platter and top with the other ingredients and dressing.
To serve, divide the salad among four plates. Serve with a slice of bread. Enjoy!