pistachios, yellow wax beans, grape leaf vinaigrette

Little Gem Lettuce

Beer Cheese

Banana-Espresso Flip

Alaska Cocktail

Uffizi Cocktail

Green Beans a la Plancha

Moroccan-Spiced Carrots

Stewed Cranberry Beans

Add on green or red zhoug

Crispy Weiser Potatoes

Marinated Feta

Summer Squash

Green Olive Tahini

House Labneh

Tahini

Crudités plate (gf)

Seeded Barbari Bread

Braised Chicken Leg

Malawach Flaky Bread

Autonomy Farms Flat Iron Steak

Stuffed Eggplant

black lentils with tomato, sumac + dried mint

Pan-Roasted Salmon

Shrimps + Shishitos

Marinated Butter Beans

If using brined jarred grape leaves, rinse them under cool water to remove excess salt, then pat dry. If using fresh, blanch leaves by dipping them in 2 tablespoons warm water for 20–30 seconds to soften, then pat dry and finely chop.

Prepare grape leaves

In a small bowl or jar, add the chopped grape leaves, white wine vinegar, lemon juice, Dijon mustard, honey, and minced shallot. Whisk or shake to combine.

Combine vinaigrette base

Slowly whisk in 1/4 cup extra-virgin olive oil until the dressing is emulsified. If too thick, add up to 1 tablespoon warm water to loosen. Season with 1/4 tsp salt and 1/4 tsp black pepper to taste. Set aside at room temperature for 10 minutes to allow flavors to meld.

Emulsify

Bring 6 cups water to a rolling boil in a medium saucepan; add a pinch of salt. Add the yellow wax beans and blanch for 2–3 minutes until bright in color and just tender-crisp.

Prepare an ice bath (4 cups ice water). Using a slotted spoon or strainer, immediately transfer the beans to the ice bath to stop cooking. Let chill 2 minutes, then drain and pat dry with paper towels. Trim ends and, if long, cut beans into 1–1.5 inch pieces.

If pistachios are not already toasted, heat a small dry skillet over medium heat. Add shelled pistachios and toast, stirring frequently, 3–4 minutes until fragrant and lightly browned. Remove from heat and cool. Coarsely chop about half to three-quarters of them and keep the rest whole for garnish.

Prepare the Little Gem lettuce: remove any bruised outer leaves, halve or quarter each head lengthwise (depending on size and presentation). Pat leaves dry thoroughly so dressing adheres.

In a large bowl, combine the blanched yellow wax beans and halved grapes. Add 2 tablespoons of the grape leaf vinaigrette and toss gently to coat. Taste and add a pinch of salt or additional vinegar if needed.

Arrange the Little Gem halves/quarters on individual plates or a serving platter. Spoon the dressed beans and grapes over and between the lettuce leaves.

Scatter the chopped and whole toasted pistachios over the salad. Drizzle the remaining 2 tablespoons extra-virgin olive oil lightly over the lettuce for sheen. Finish with the reserved vinaigrette (if desired) — about 1–2 teaspoons per portion — and season with freshly ground black pepper and a light pinch of kosher salt.

Serve immediately so lettuce remains crisp. Leftover vinaigrette can be refrigerated up to 3 days.

Little Gem lettuce

Yellow wax beans

Seedless grapes (red or green), halved

Pistachios, shelled and lightly toasted

Extra-virgin olive oil (for finishing)

Kosher salt

Freshly ground black pepper

Fresh grape leaves (brined jarred or fresh), rinsed if brined, stems removed

White wine vinegar

Fresh lemon juice

Dijon mustard

Honey

Shallot, peeled and finely minced

Extra-virgin olive oil

Warm water (to soften grape leaves if fresh)

Salt

Black pepper

Ice water (for shocking beans)

Water (for boiling)

Grate the sharp cheddar and the optional smoked cheddar/Monterey Jack and set aside. Softened cream cheese will blend more smoothly; if it is not softened, microwave in 5–7 second bursts until slightly softened but not melted.

Prepare cheese

In a medium saucepan over medium heat, melt the unsalted butter until foaming but not browned (about 1 minute). Sprinkle the all-purpose flour over the butter and whisk continuously for 1 minute to cook the raw flour taste and form a light roux.

Make roux

Slowly whisk in the whole milk until smooth. Continue to cook and whisk until the mixture thickens slightly, about 2–3 minutes. Stir in the dry mustard, garlic powder, onion powder, Worcestershire sauce, hot sauce, kosher salt, and freshly ground black pepper.

Add milk and seasonings

Reduce heat to low. Gradually add the grated cheeses, a handful at a time, stirring or whisking after each addition until each handful is fully melted and the sauce is smooth. Once all cheese is incorporated, add the softened cream cheese and whisk until fully combined and silky. Keep the heat low to avoid graininess.

Add cheeses

Remove the saucepan from heat and whisk in the cold beer 1 tablespoon at a time to achieve desired flavor and consistency. If the spread seems too thick, return to very low heat and whisk in up to an additional 1–2 tablespoons of milk (or beer) to loosen. Taste and adjust seasoning if necessary.

Finish with beer

Transfer the beer cheese to a serving bowl. Sprinkle the top with paprika and the sliced chives or green onions if using. Serve warm or at room temperature with soft pretzel bites, crusty bread, vegetables (carrots, celery), or crackers.

Serve and garnish

To make ahead, cool the cheese spread to room temperature, cover, and refrigerate up to 3 days. Reheat gently over low heat, stirring frequently, and add a splash of milk or beer to restore creamy consistency. Avoid high heat to prevent separation.

Make-ahead and reheating

sharp cheddar cheese, grated

smoked cheddar or Monterey Jack, grated (optional for creaminess)

cream cheese, softened

unsalted butter

all-purpose flour

dry mustard (powder)

Worcestershire sauce

hot sauce (such as Frank's)

cold beer (lager or ale)

whole milk

garlic powder

onion powder

kosher salt

freshly ground black pepper

paprika (smoked or sweet) for garnish

chives or green onions, thinly sliced (optional garnish)

Peel the ripe banana and break it into chunks. Place the banana chunks in a blender or large cocktail shaker suitable for muddling/blending.

Prepare banana

Add the slightly cooled espresso, whole milk, heavy cream, egg yolk, light brown sugar, vanilla extract, ground cinnamon, and salt to the blender or shaker with the banana. If using a shaker and no blender, muddle the banana thoroughly until very soft before proceeding.

Blend base ingredients

If using a blender: blend on medium-high for 20–30 seconds until the mixture is completely smooth and slightly frothy. If using a shaker: shake vigorously for 30–45 seconds (after muddling) to emulsify the egg yolk and cream with the banana and espresso, producing a silky texture.

Combine until smooth

Add the dark rum (or coffee liqueur) to the blended banana-espresso mixture. Add the ice cubes to the blender and pulse 1–2 times for a lightly crushed-ice texture, or transfer mixture and ice to a cocktail shaker and shake 10–12 seconds for a chilled, diluted flip.

Add alcohol and ice

Double-strain the drink into a chilled coupe or rocks glass (use a fine mesh strainer if you used a blender) to remove any large ice shards and banana fiber for a smooth finish.

Strain and serve

Grate a little dark chocolate or dust cocoa powder over the top and float or skewer a thin banana slice on the rim. Optionally sprinkle a tiny pinch of cinnamon.

Garnish

Serve immediately while chilled and frothy. Sip and enjoy the creamy banana and espresso balance.

Serve

ripe banana

freshly brewed espresso (or very strong coffee), cooled slightly

heavy cream

egg yolk (large)

light brown sugar

vanilla extract

ground cinnamon

fine salt

dark rum (or coffee liqueur for sweeter profile)

grated dark chocolate or cocoa powder (for garnish)

banana slice (for garnish)

ice cubes

Place a chilled coupe or martini glass in the freezer for a few minutes, or fill it with ice water while you prepare the cocktail to ensure it is well chilled.

Prepare glass

Add 2 oz gin, 1/2 oz yellow Chartreuse, 1/4 oz dry vermouth, and 1 dash Angostura bitters into a cocktail shaker or mixing glass.

Combine ingredients

Fill the shaker or mixing glass with ice (about 4–6 large cubes).

Add ice and chill

Stir briskly for about 20–30 seconds if using a mixing glass to properly chill and dilute the drink. If you prefer a slightly more aerated texture, shake vigorously for 8–10 seconds, then double-strain into the chilled glass.

Stir or shake

Fine-strain or double-strain the cocktail into the chilled coupe or martini glass, leaving ice behind.

Strain

Express the lemon peel over the drink by holding it skin-side down above the glass and giving it a firm twist to release oils. Rim the glass lightly with the peel and drop it in as a garnish.

gin (preferably Plymouth or London dry)

yellow chartreuse

dry vermouth

angostura bitters

ice (for shaking and chilling)

lemon peel (for garnish)

Place a coupe or martini glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to ensure the drink is served cold.

Chill glass

Fill a cocktail shaker with ice (about 1 cup). Pour in 2 oz gin, 0.75 oz Campari, 0.75 oz sweet vermouth, 0.5 oz elderflower liqueur, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, and add 2 dashes of orange bitters.

Add ingredients to shaker

Secure the shaker and shake vigorously for 12–15 seconds until the outside of the shaker feels very cold. This both chills and slightly dilutes the drink for balance.

Shake

If you chilled the glass with ice water, discard the ice water and dry the glass. Otherwise remove the glass from the freezer.

Using a fine-strain (double) pour if available, strain the cocktail into the chilled coupe or martini glass to remove small ice shards and any pulp from the lemon juice.

Express the oils of a large orange peel over the surface of the drink by holding the peel skin-side down about 3–4 inches above the glass and gently squeezing to spray oils. Rub the peel around the rim and drop it into the cocktail as garnish.

Serve immediately. Recommend tasting and adjusting in future batches: add 0.25 oz simple syrup if you prefer sweeter, or 0.25 oz more lemon for brighter acidity.

gin (London dry)

Campari

sweet vermouth (rosso)

elderflower liqueur (e.g., St-Germain)

fresh lemon juice

simple syrup (1:1)

orange bitters

large orange peel (for garnish)

Trim the stem ends from the green beans and blanch them: bring a large pot of salted water to a rolling boil, add the green beans and cook 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Prep

Heat a large heavy skillet or plancha (cast-iron preferred) over medium-high heat until very hot, about 3–5 minutes.

Brush the green bean surfaces lightly with 1 tablespoon of extra-virgin olive oil and spread in a single layer on the hot plancha or skillet. Let them sear without stirring for 2 minutes to develop char, then toss and sear another 1–2 minutes until they have charred spots and are heated through. Remove to a plate and keep warm.

Wipe the pan briefly with a paper towel if excess oil remains. Add the sliced green tomatoes in a single layer with 1/2 tablespoon olive oil. Cook 2–3 minutes per side until deeply browned and softened but still holding shape. Transfer tomatoes to the plate with green beans.

Add the thinly sliced red onion to the hot pan with the remaining 1/2 tablespoon olive oil and cook 2–3 minutes until softened and slightly caramelized. Remove and combine with the beans and tomatoes.

While beans are cooling slightly, toast the sunflower seeds: in a small skillet over medium heat, warm 1 tablespoon olive oil. Add the raw sunflower seeds and toast, stirring frequently, 4–6 minutes until golden and fragrant. Stir in smoked paprika and 1/4 teaspoon sea salt during the last minute. Transfer to a small bowl to cool.

In a small bowl whisk together 2 tablespoons extra-virgin olive oil, lemon juice, minced garlic, Dijon mustard, honey (or maple syrup), 3/4 teaspoon salt, 1/2 teaspoon black pepper, and red pepper flakes (if using) until emulsified. Taste and adjust seasoning.

Make the dressing

Combine and finish: return the warm green beans, roasted green tomatoes, and caramelized onion to a serving bowl. Pour the dressing over and toss gently to coat. Sprinkle the toasted sunflower seeds over the top and give a final light toss just to distribute.

Serve warm or at room temperature. Optionally garnish with an extra drizzle of olive oil, a squeeze of lemon, or fresh herbs (parsley or basil).

fresh green beans, trimmed

green tomatoes, medium, sliced 1/2" thick

small red onion, thinly sliced

raw sunflower seeds

olive oil (for toasting seeds)

smoked paprika

sea salt (for seeds)

extra-virgin olive oil

garlic, minced

honey or maple syrup

salt

black pepper, freshly ground

red pepper flakes (optional)

Preheat the oven to 425°F (220°C). Peel the carrots and cut them into 1/2-inch rounds or lengthwise halves if they are large so they roast evenly. Pat dry with a towel.

Preheat and prepare carrots

In a small bowl, whisk together the olive oil, cumin, coriander, paprika, cinnamon, ground ginger (or grated fresh ginger), turmeric, black pepper, kosher salt, and honey or maple syrup until combined into a loose paste.

Make spice mix

Place the carrots in a large bowl or on a rimmed baking sheet. Pour the spice-oil mixture over the carrots and toss thoroughly so each piece is evenly coated. Spread the carrots in a single layer on the baking sheet, cut side down where applicable, leaving small gaps between pieces for even browning.

Toss carrots with spices

Roast in the preheated oven for 18–25 minutes, stirring or flipping once halfway through, until the carrots are tender and edges are caramelized. Thinner pieces may be done closer to 18 minutes; larger pieces may take up to 25 minutes.

Roast

If the carrots begin to brown too quickly or look dry before tender, add 1–2 tablespoons of water to the pan and stir to deglaze and keep them moist; return to oven and finish roasting.

Adjust moisture if needed

When carrots are tender and caramelized, remove from oven. Drizzle with the lemon juice, then gently toss or turn carrots to distribute. Sprinkle the chopped cilantro and the optional finely minced fresh ginger over the warm carrots so the ginger aroma remains bright.

Finish with acid and herbs

Scatter the toasted sliced almonds or pistachios over the carrots if using. Taste and adjust seasoning with additional salt, pepper, or a small extra drizzle of honey/maple if you prefer more sweetness. Serve warm or at room temperature.

Add crunch and serve

carrots, peeled and cut into 1/2-inch rounds (or lengthwise halves for large carrots)

ground cumin

ground coriander

sweet paprika (or smoked paprika)

ground ginger (or 1 tbs fresh grated ginger)

ground turmeric

ground black pepper

fresh cilantro leaves, chopped

fresh ginger, finely minced (for garnish; optional)

toasted sliced almonds or pistachios (optional)

water (for deglazing / roasting if needed)

Rinse 2 cups dried cranberry beans. Place in a large bowl and cover with about 6 cups cold water. Soak at least 6 hours or overnight. Drain and rinse before cooking.