Rykse's Blog

Fresh Blueberries from Leduc’s are here! We are featuring several special breakfast, lunch, and dinner entrees throughout the summer to celebrate!

Breakfast: Mini Lemon Blueberry Whole Wheat Pancakes and Mini Cake & Egger with Blueberry Cakes.

Lunch/Dinner: Rykse’s Lemon Blueberry Salad, Blueberry Pecan Chicken Salad Wrap, and Rykse’s Salad Sampler featuring Lemon Blueberry Salad, Blueberry Pecan Chicken Salad, Cherry Chicken Salad, Waldorf Chicken Salad, and our Original Chicken Salad.

You can’t leave without a slice of our famous Blueberry Cream Pie!!!

Stop in today for all of our Blueberry favorites!

Saturday July 3
8 am – 1 pm
Breakfast Only

Normal hours the rest of the weekend.
Happy 4th of July!

combine:
1  1/2 cups shredded mozzarella
16oz container low fat cottage cheese
10 0z. pkg. frozen chopped spinach thawed and squeezed dry
1/4 cup shredded parmesan
1 1/2 tsp oregano
1/4 tsp salt
1/4 tsp pepper
1 (8oz) pkg. manicotti
1 (26 oz) jar meatless pasta sauce
(I like the Newman’s Bombolina)
1 cup water
1/2 cup additional shredded mozzarella

Spoon or use pastry bag to put about 3 TB mixture into each uncooked manicotti. Pour half the jar of sauce into a lightly sprayed  13 x 9 inch baking dish. Arrange stuffed shells in a single layer over sauce and top with remaining sauce. Pour the water into the dish and sprinkle with 1/2 cup shredded mozzarella, cover tightly with foil. Bake at 375 degrees for 1 hour until shells are tender. Let stand 10 minutes before serving.

Yields: 7 servings.

This is a vegetarian favorite of our head baker, Sue.  She has been with Rykse’s for 20 years!  She has contributed a lot to our bakery and our menu over the years.  A big thanks to Sue for the yummy recipe!

Give the recipe a shot, and let us know how it turned out for you.  Come in to the restaurant, tell one of our host staff, and receive a free baked good!

Saturday May 29

8:00 AM – 1:00 PM (Breakfast Only)

Monday May 31

8:00 AM – 12:00 PM (Breakfast Only)

We will be offering several of our signature salads and delicious baked goods all day Saturday.  Perfect for all your picnic/BBQ needs! Call and speak to one of our host staff today to place your order! 269-372-3838

1 (6 oz) can Albacore tuna in water, drained

½ cup drained canned artichoke hearts, diced

¼ cup sliced green onion

1 tablespoon fresh lemon juice

1 ½ teaspoon olive oil

½ teaspoon dried oregano

1/8 teaspoon fresh ground black pepper

1/8 teaspoon ground red pepper

2 whole wheat English muffins, split and toasted

4 thin slices provolone cheese

Preheat broiler. Combine tuna, artichoke hearts, onion, lemon juice, olive oil, oregano, black pepper, and red pepper.  Lightly stir to combine.  Divide among toasted muffin halves.  Top each with a slice of provolone.  Broil until just browned and bubbly. 

Yield: two servings.

A special thanks to Sarah for being the first to submit a recipe to share with all of you!  Sarah has been a very important part of the “Rykse family” for nearly 9 years.  She has played a major role in a lot of our newer creations over the past years.  We hope you enjoy her recipe as much as we enjoy her!

We are currently accepting applications for the following jobs:

Full-time morning Line Cook (filled)

Part-time evening Line Cook (filled)

Part-time Baker (filled)

Part-time Server/Host (filled)

Part-time Caterer/Prep Cook

At Rykse’s we make all our daily decisions to all “big picture” decisions based on our 4 Core Values.

Integrity & Trust are Cornerstones

Grow or Die Together

Consistent Attention to Detail

Do Whatever It Takes to Exceed Our Customer’s Expectations

If you can see yourself living by these core values as a Rykse team member, please come in and fill out an application!

Over the next few weeks we will be featuring some favorite recipes of different employees throughout our company that we don’t feature on our menu.  With their recipes, there will also be a little bio of the employee so you can learn a little bit about some of our “behind the scenes” workers!  Try these recipes at home, come in to the restaurant and give us feedback, and receive a goodie!

Stay tuned!!!

Come celebrate Valentine’s Day during our “Sweetheart Week”.  We will have a special Valentine’s Day inspired dinner for you and your loved one Tuesday February 9 through Friday February 12 from 4-8 pm. 

You will choose either Rykse’s Cordon Blue or Roasted Pork Loin topped with Marsala Cherry Sauce.  Each entree is served with herb baked dinner rolls, our cherry pecan house salad, spinach artichoke mashed potatoes, fresh sauteed vegetables, and finished with our home made mini chocolate truffle cake. 

All other menu items will also be available for dinner during “Sweetheart Week”.

Created by the American Pie Council, National Pie Day is dedicated to the celebration of pie.

Pie is a much-loved tradition in our family. Some of our family members prefer birthday pie instead of the traditional cake.  It is most certainly the dessert of choice for us.

If anything, National Pie Day gives everyone an excuse to have that piece of pie after lunch or dinner, because after all, it is a hoiday that must be celebrated!

Check this blog to keep up on the latest happenings at Rykse’s. You might also find some great recipes to try, too!