BUILD OUR
CULINARY CREATIONS
AT HOME

Create some of your Bluebird favorites right in your at-home kitchen.

RECIPES

CAPRESE BURGER

Ingredients:

  • 8 oz of Marksbury Farms grass-finished beef
  • Brioche bun
  • Heirloom tomato
  • Fresh mozzarella
  • Fresh basil
  • Pesto
  • Mayo

Directions:

  1. Hand pat ground beef into 4 oz burgers and season with salt and pepper, and chargrill.
  2. Mix pesto with mayonnaise.
  3. Toast brioche bun on the grill with butter and top with pesto-mayo on both sides.
  4. Slice heirloom tomato and mozzarella.
  5. Put the burger on the bun and top with tomato, sliced mozzarella, and fresh basil.
  6. Add your favorite side and enjoy!

SMOKEHOUSE PASTA

Ingredients:

  • 4 oz chicken breast
  • 4 sprigs asparagus
  • 2 strips bacon
  • 1 cup shredded gouda cheese
  • 4 oz heavy cream
  • 4 oz chicken stock
  • 4 halved cherry tomatoes
  • 8 oz of bowtie pasta

Directions:

  1. Cook pasta in salted water until al dente.
  2. While pasta is cooking, reduce the chicken stock and heavy cream in a pan.
  3. Add in the shredded gouda cheese and salt to taste.
  4. Season and grill the chicken breast. Slice and set aside.
  5. Sautee the cherry tomatoes with the chopped bacon.
  6. Toss the drained bowtie pasta with chicken, tomatoes, bacon, and gouda cheese sauce until coated evenly.
  7. Place in a bowl and top with grilled asparagus.

CAJUN CHICKEN PASTA

Ingredients:
Cajun Cream Sauce:

  • 2 oz Cajun-style blackening spice
  • 2 oz butter
  • 4 oz all-purpose flour
  • 1 C chicken broth
  • 1/2 C heavy cream, 40%

Chicken and Pasta:

  • 2 (8 oz) chicken breasts, split
  • 2 tsp Cajun-style blackening spice
  • 1 Tbsp canola oil
  • 1 C dry penne pasta
  • 1/4 C or 2 oz julienned sun-dried tomatoes
  • 2 chopped scallions
  • Fresh Parmesan curls

Directions:

  1. In a large skillet, cook spice in butter on medium heat for 1 minute.
  2. Add flour to make a roux, stirring for about 2 minutes.
  3. Add chicken stock and whisk in cream.
  4. Reduce to desired thickness; add more stock to thin, as needed.
  5. Add additional Cajun seasoning to taste, to desired heat and salt level.
  6. In a separate skillet, preferably cast iron, sear chicken in spice with canola oil or other high-flame-point oil.
  7. Cook about 3 minutes per side until done; remove to plate to rest.
  8. Meanwhile, cook pasta according to package directions. Drain water and toss the pasta in a large skillet with the sauce, adding sundried tomato.
  9. Julienne the chicken and place it on top of the pasta with scallions and Parmesan curls.

ORDER ONLINE

We are so excited to announce that Online Ordering is here! Ordering our all-natural, Southern-inspired classics can now be done with just a few clicks!

It’s easy! Follow these simple instructions!

With just a few steps, we’ll start preparing your order for curbside pick-up.

  • Simply click your menu favorites and add them to your cart.
  • To remove items, click the “edit” link under the item in your cart and then click “Remove Item”.
  • If you have modifications or requests on how your item is prepared, add a comment in the “Special Instructions” area. (ie: no lettuce)
  • Once you’re satisfied with the items in your cart, click “Check Out” and enter your contact info, payment info, and other preferences.
ORDER ONLINE

Monday-Saturday

 7:30am to 3:00pm