greens, cabbage, bean sprouts, herbs, sesame

Side Salad

with spicy palm sugar peanuts, sweet soy reduction, green onion, jasmine rice

Rice Bowl: Chicken, Pork or Fried Tofu

GRILLED VEGETABLES

CHILI PALM SUGAR PEANUTS

CAULIFLOWER

BÁNH MÌ

Kombucha

Daily yerba mate

Hot tea

Coldbrew coffee

Seasonal shrub

Mint apple lemonade

TIETON CIDER WORKS

yerba mate, passionfruit, almond orgeat, lemon

JALABAMA MAGIC

Pathfinder Hemp & Root, hibiscus, mint, lime

IBISCUS ERBAL

PLUMFOOLERY

cucumber, lemongrass, lime, mint, soda, bitters

THAI KONDO

2022 La Manarine Grenache

2023 Yama Pinot Noir

2022 Prunus White

2023 Prisma, Sauvignon Blanc

ROTATING

FIRST UPP HAZY IPA

CHEAP BEER

Rinse the mixed salad greens, cabbage, bean sprouts, and carrot under cold water. Spin or pat dry thoroughly so dressing will adhere and salad won't become soggy.

Wash and dry

Shred the cabbage finely if not already shredded. Julienne the carrot if using. Trim and thinly slice the scallion. Roughly chop cilantro and tear the mint leaves.

In a small bowl or jar, add 1 tsp toasted sesame oil, 1 tsp neutral oil, 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp lime juice, 1 tsp honey, 1/2 tsp grated ginger, 1/4 tsp minced garlic, 1 tsp toasted sesame seeds, 1/4 tsp chili flake (optional), 1/4 tsp salt and 1/8 tsp black pepper.

Combine dressing ingredients

Whisk vigorously (or shake if using a jar) until honey is dissolved and the dressing is emulsified. Taste and adjust: add a few drops of lime for brightness, more honey for sweetness, or more soy for saltiness.

In a large bowl, combine 3 cups mixed salad greens, 1 cup shredded cabbage, 1 cup bean sprouts, and 1/2 cup julienned carrot. Add the chopped cilantro, torn mint leaves and sliced scallion.

Toss vegetables

Pour about half of the prepared dressing over the salad (reserve the rest to taste). Gently toss with salad tongs or clean hands until vegetables are evenly coated. Add more dressing sparingly if needed — the goal is a light coating so it serves as a side salad.

Transfer the salad to individual plates or a serving bowl. Sprinkle the extra 1/2 tsp toasted sesame seeds and a small pinch of cracked black pepper over the top.

Serve immediately. Leftover dressing can be refrigerated up to 3 days; salad should be dressed just before serving to retain crispness.

mixed salad greens (baby lettuce, spinach, arugula)

green cabbage, thinly shredded

bean sprouts, rinsed and drained

carrot, julienned (optional for color and crunch)

fresh cilantro, roughly chopped

fresh mint, leaves torn

scallion (green onion), thinly sliced

toasted sesame oil

neutral oil (canola or grapeseed)

soy sauce (or tamari)

rice vinegar

fresh lime juice

honey or agave syrup

grated fresh ginger

garlic, minced

sesame seeds, toasted

chili flake (optional)

salt

black pepper

toasted sesame seeds (extra)

cracked black pepper (optional)

Rinse the jasmine rice under cold water until the water runs mostly clear to remove excess starch.

Combine the rinsed rice, 2.5 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender.

Remove from heat and let rice rest, covered, 10 minutes. Fluff with a fork before serving.

In a bowl, whisk together 4 tbsp light soy sauce, 2 tbsp sweet soy (kecap manis), 1 tbsp rice vinegar, 2 tbsp palm sugar, 1 tsp fish sauce, 3 minced garlic cloves, 1 tsp grated ginger and 2 tbsp water. Taste and adjust sweetness or salt – this mixture will serve as both marinade and base sauce.

Reserve about 3 tbsp of the sauce for finishing. Use the remainder to marinate your chosen protein for at least 15 minutes (up to 1 hour). If using tofu, toss cubes gently so they absorb the sauce but remain intact.

If you prefer a thicker sweet soy reduction: pour the reserved 3 tbsp sauce into a small saucepan and simmer over low heat 3–5 minutes until slightly reduced and glossy. Remove from heat and set aside.

Pat protein dry with paper towels and season lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

Prepare protein

Heat a large skillet or cast-iron pan over medium-high heat and add 3 tbsp vegetable oil.

For chicken or pork: When oil is shimmering, add the marinated slices in a single layer (work in batches if necessary). Sear without moving 2–3 minutes to brown, then toss and continue cooking until cooked through (chicken: internal 165°F/74°C, pork: no pink), about 4–6 minutes total per batch depending on thickness. Toward the last minute, spoon 1–2 tbsp of the reserved sauce over the meat to glaze.

For tofu: heat the oil until hot, then add tofu cubes in a single layer. Fry, turning occasionally, until all sides are golden and crisp, about 6–8 minutes. In the last 1–2 minutes toss with 1–2 tbsp of the reserved sauce so cubes become slightly glazed.

If using raw peanuts, toast them in a dry skillet over medium heat, stirring, 4–6 minutes until fragrant and lightly golden. If using already roasted peanuts, proceed to next step.

In a small saucepan or skillet, warm 1 tsp neutral oil over medium-low. Add 2 tbsp palm sugar, 1 tsp soy sauce, 1/2 tsp rice vinegar and 1/2 tsp red chili flakes. Stir until sugar melts into a syrup, 1–2 minutes. Remove from heat.

Quickly add the peanuts and toss to coat. Spread the coated peanuts on parchment and let cool. As they cool the sugar will set into a sticky, spicy-sweet coating. Break apart any large clusters and season with 1/4 tsp salt if needed.

Divide the fluffed jasmine rice among four bowls (about 1/2 cup cooked rice per serving if serving 4; adjust per servings below).

Top each bowl with an even portion of the cooked protein (about 4–5 oz cooked chicken, pork, or tofu per bowl). Spoon any pan juices and a drizzle of the sweet soy reduction over the protein and rice.

Scatter the spicy palm sugar peanuts over each bowl (about 2–3 tbsp per bowl), then add sliced cucumber, a sprinkle of sliced green onions and cilantro if using.

Finish with a tiny drizzle (1/8–1/4 tsp) of sesame oil and a sprinkle of toasted sesame seeds if desired. Serve with lime wedges to squeeze over just before eating.

jasmine rice

water

boneless skinless chicken thighs, thinly sliced

or boneless pork shoulder or pork loin, thinly sliced

or extra-firm tofu, pressed and cut into 1/2-inch cubes

vegetable oil (for cooking protein)

kosher salt

freshly ground black pepper

light soy sauce

sweet soy sauce (kecap manis) or reduced-sugar soy reduction

palm sugar or packed brown sugar

fish sauce (omit for strict vegetarian; use extra soy for tofu)

ginger, grated

water (to loosen sauce)

raw or roasted peanuts (unsalted)

palm sugar (or brown sugar)

soy sauce

red chili flakes (adjust to taste)

neutral oil

green onions (scallions), thinly sliced

cucumber, thinly sliced or pickled

fresh cilantro leaves (optional)

lime wedges

sesame oil (finish, optional)

toasted sesame seeds (optional)

Wash all vegetables thoroughly. Trim ends of zucchini and yellow squash; slice lengthwise into 1/4-inch to 1/3-inch thick planks. Core and seed the bell peppers, then cut into large flat pieces or 1/2-inch strips. Peel the red onion and cut into 1/2-inch thick rings or wedges. Slice the eggplant into 1/2-inch rounds. Remove stems from portobello caps and wipe clean with a damp cloth. Leave cherry tomatoes whole or halve if large.

Wash and trim

Dry all cut vegetables on a clean towel or paper towel to remove excess moisture (this helps them char rather than steam).

In a medium bowl, whisk together the extra-virgin olive oil, balsamic vinegar, lemon juice, minced garlic (finely chopped or grated), dried oregano, dried thyme, red pepper flakes, salt, and black pepper until emulsified.

Place the prepared vegetables in a large shallow dish or rimmed baking sheet in a single layer if possible. Pour about two-thirds of the marinade over the vegetables and toss gently with tongs or your hands to coat evenly. Reserve the remaining marinade to brush during grilling and for finishing.

Let vegetables marinate at room temperature for 15–30 minutes (no longer than 1 hour) to absorb flavor. If marinating longer, refrigerate and bring back to room temperature for 15 minutes before grilling.

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet, heat over medium-high on the stovetop until very hot. For broiler method, position the oven rack 4–6 inches from the broiler element and preheat broiler.

Preheat grill

Oil the grill grates or brush the grill pan with a thin layer of oil to prevent sticking. Use tongs to place vegetables on the grill in a single layer, leaving small gaps for heat circulation.

Grill vegetables until tender and nicely charred: bell peppers 6–8 minutes (skin side down first), zucchini and yellow squash 3–4 minutes per side, eggplant 4–5 minutes per side, portobello caps 4–6 minutes per side, red onion 3–4 minutes per side, cherry tomatoes 2–3 minutes (use a grill basket or skewer to keep them from falling through). Turn once or twice for even charring. Brush with reserved marinade midway through grilling.

Use a spatula or tongs to transfer the grilled vegetables to a large serving platter as they are done.

Once vegetables are all grilled, spoon any remaining marinade over the warm vegetables (do not pour raw marinade that touched raw vegetables; use only the reserved portion). Toss gently to combine.

Scatter halved or torn fresh basil leaves and chopped parsley over the vegetables. Sprinkle crumbled feta or grated Parmesan if using, and finish with a light sprinkle of lemon zest for brightness.

Adjust seasoning to taste with additional salt and pepper. Serve warm or at room temperature as a side dish, antipasto, or on top of salads, sandwiches, or grain bowls.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat briefly on the grill or at 350°F (175°C) oven for 8–10 minutes, or serve cold.

zucchini

yellow squash

red bell pepper

yellow bell pepper

red onion

eggplant

portobello mushrooms

cherry tomatoes

extra-virgin olive oil

balsamic vinegar

lemon juice

garlic

dried oregano

dried thyme

red pepper flakes

fresh basil leaves

fresh parsley (optional)

crumbled feta or grated Parmesan (optional)

lemon zest (optional)

Preheat oven to 350°F (175°C). Spread 3 cups raw peanuts in a single layer on a rimmed baking sheet. Toss with 3 tablespoons vegetable oil and 1 teaspoon fine sea salt until evenly coated. Roast for 12–15 minutes, stirring once at the 8-minute mark, until fragrant and lightly golden. Remove from oven and let cool slightly.

Roast peanuts

Alternatively, if using stovetop: heat a large skillet over medium heat, add the oiled peanuts and toast, stirring frequently, 10–12 minutes until golden and aromatic. Transfer to a bowl to cool.

While peanuts roast, combine 1 cup grated palm sugar and 3 tablespoons water in a small heavy-bottomed saucepan over medium heat. Stir until sugar dissolves and mixture begins to simmer.

Prepare palm sugar syrup

Reduce heat to medium-low and continue to cook, stirring occasionally, until the syrup reaches a thick, glossy consistency (soft-ball-ish, roughly 225–235°F / 107–113°C if using a thermometer) — about 6–8 minutes. Watch closely so it doesn't overcaramelize.

Stir in 2 tablespoons finely minced fresh red chilies and 2 teaspoons minced garlic into the syrup. Then add 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon fish sauce, 1 teaspoon ground white pepper and 1 teaspoon kaffir lime (or lime) zest. Stir for 30–45 seconds to integrate. The mixture should be thick but pourable and glossy.

Add aromatics and seasoning

If the syrup crystallizes or becomes grainy, add 1–2 teaspoons hot water and stir to smooth, keeping heat very low.

Add the warm roasted peanuts to the saucepan. Using a heatproof spatula, quickly toss the peanuts in the chili-palm sugar syrup until every nut is evenly coated. Work briskly — the syrup will set as it cools.

Coat peanuts

Transfer the coated peanuts onto a large sheet of parchment paper or a silicone mat, spreading them into a single layer using two forks to separate and prevent clumping. Sprinkle 2 teaspoons toasted sesame seeds and the optional 2 tablespoons thinly sliced cilantro over the nuts, tossing gently to distribute. If desired, finish with a light sprinkle of flaky sea salt to taste immediately while coating is still tacky.

Allow peanuts to cool completely at room temperature, about 20–30 minutes; the coating will crisp as it cools. If any clusters form, gently break them apart once set.

Store cooled Chili Palm Sugar Peanuts in an airtight container at room temperature for up to 2 weeks. For maximum crunch, add a small paper towel to the container to absorb any residual moisture.

raw peanuts (with skin)

vegetable oil

fine sea salt

palm sugar (finely chopped or grated)

fresh red chilies (finely minced, seeds optional)

garlic (minced)

fish sauce

ground white pepper

kaffir lime zest (or lime zest)

toasted sesame seeds

thinly sliced fresh cilantro (optional)

extra flaky sea salt (to taste)

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly oil it.

Preheat and prepare

Remove outer leaves from the cauliflower and trim the stem so the head sits flat. Rinse and pat dry.

Mince garlic finely. Zest half the lemon and cut the rest into wedges for serving.

Place the whole cauliflower on the baking sheet. In a small bowl, combine olive oil, melted butter, minced garlic, lemon zest, smoked paprika, sea salt and black pepper. Brush or spoon the mixture over the entire surface of the cauliflower, getting into the crevices. Reserve about 1 tbs for finishing. Roast in the preheated oven for 35–50 minutes, depending on size, until a knife inserted into the center meets little resistance and the exterior is golden brown. If the top browns too quickly, tent loosely with foil after 25 minutes.

Season and roast

About 10 minutes before the cauliflower is done, sprinkle 3/4 cup of the grated parmesan evenly across the top, return to oven and finish roasting so cheese melts and forms a crust.

Remove cauliflower from oven and let rest 5 minutes. Drizzle the reserved oil-butter mixture over the head and squeeze the lemon wedges over it to taste.

Sprinkle remaining 1/4 cup parmesan and chopped parsley over the top. If using, scatter toasted pine nuts or walnuts and a pinch of red pepper flakes.

Transfer to a serving platter. To serve, slice the cauliflower into wedges or break into florets with a knife. Serve warm with extra lemon on the side.

cauliflower head

olive oil

unsalted butter

lemon

parmesan cheese

fresh parsley

smoked paprika

sea salt

toasted pine nuts or chopped walnuts

Combine julienned daikon and carrot in a bowl. Sprinkle with kosher salt, toss, and let sit 10 minutes. Rinse briefly and squeeze out excess liquid into a clean towel or paper towels.

In a small bowl, whisk together sugar, rice vinegar, and water until sugar dissolves. Add the squeezed vegetables, toss to coat, and let sit at least 15 minutes while preparing other components (can refrigerate up to 1 day).

Place ground pork in a bowl. Add minced shallot, garlic, fish sauce, soy sauce, sugar, white pepper, and chopped cilantro. Using your hands or a spatula, mix until just combined and slightly sticky, about 1–2 minutes. Do not overwork.

Divide mixture into 8 even portions and form into flattened patties roughly 2–3 inches across (so they fit the bread). Heat vegetable oil in a skillet over medium-high heat. When shimmering, add patties (do not overcrowd) and cook 3–4 minutes per side until browned and cooked through (internal temp 160°F / 71°C). Transfer to a paper towel-lined plate to rest. If making ahead, keep warm in a low oven (200°F/95°C).

Form & Cook

In a small bowl, mix mayonnaise, hoisin sauce, and Sriracha until smooth. Taste and adjust heat or sweetness if desired. Spread softened butter on cut sides of the bread if you like a richer sandwich, and toast lightly in a skillet or oven (optional).

If toasting bread: preheat broiler or skillet. Buttered bread cut-side up under broiler 1–2 minutes or toast in skillet until lightly golden. Remove and open the roll.

Spread a generous layer of the mayo-hoisin sauce on both cut sides of the baguette. Place 3–4 pork patties along the bottom half of the roll (or as many as fit), then top with a handful of quick-pickled carrots and daikon, cucumber slices, cilantro sprigs, and sliced chile if using.

Close the sandwich, press gently, slice in half if desired, and serve immediately. Provide extra Sriracha or hoisin at the table.

Side Salad

Rice Bowl: Chicken, Pork Or Fried Tofu

Grilled Vegetables

Chili Palm Sugar Peanuts

Cauliflower

Bánh Mì

Kombucha

Daily Yerba Mate

Hot Tea

Coldbrew Coffee

Seasonal Shrub

Mint Apple Lemonade

Tieton Cider Works

Jalabama Magic

Ibiscus Erbal

Plumfoolery

Thai Kondo

2022 La Manarine Grenache

2023 Yama Pinot Noir

2022 Prunus White

2023 Prisma, Sauvignon Blanc

Rotating

First Upp Hazy Ipa

Cheap Beer