avocado, buttermilk vinaigrette, everything spice

Little Gem Salad

Endive Salad

Grilled Branzino

jerk spice, cilantro aioli, pickled habanadas

Grilled Chayote

lemongrass tofu, chili crisp, pickled coriander

Charred Caulilini

Grilled Broccolini

Scallops

Flanken Short Ribs

French Fries

Fried Chicken

Chocolate Cake

Cheesecake

Grilled Swordfish

Pappardelle

Crab Orecchiette

roasted sunchokes, bacon-mustard vinaigrette

Half Chicken

chorizo, roasted garlic aioli, castelvetrano olives

Yukon Potatoes

Roasted Carrots

bitter greens, currants, banyuls vinaigrette

Duck Confit

Butternut Squash Sformato

Focaccia

celery root, rapini, golden raisin salmoriglio

Pork Chop

Golden Beets

jicama, ginger-lime vinaigrette, hazelnuts

Halloumi

Rinse the Little Gem lettuce under cold water and gently pat dry. Slice the heads in half lengthwise and place them on a serving platter.

Prepare the Salad Base

Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Slice the avocado into thin slices and arrange on top of the lettuce.

Slice the Avocado

In a bowl, whisk together the buttermilk, mayonnaise, apple cider vinegar, honey, salt, and black pepper until well combined.

Make the Buttermilk Vinaigrette

Drizzle the buttermilk vinaigrette over the lettuce and avocado. Sprinkle the everything bagel seasoning on top.

Assemble the Salad

Serve immediately and enjoy your refreshing Little Gem Salad!

Serve

Little Gem Lettuce

Avocado

Everything Bagel Seasoning

Wash the endive leaves thoroughly and chop them into bite-sized pieces. Place in a large salad bowl.

Prepare the Endive

Core and slice the pears into thin wedges. Add them to the salad bowl with the endive.

Slice the Pears

Roughly chop the pistachios and sprinkle them over the salad.

Add the Pistachios

In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and black pepper until well combined.

Prepare the Feta Vinaigrette

Drizzle the vinaigrette over the salad and toss gently to combine. Crumble feta cheese over the top before serving.

Endive

Pears

Pistachios

Feta cheese

Olive oil

Red wine vinegar

Honey

Salt

Black pepper

Rinse the branzino under cold water and pat dry with paper towels. Make 3-4 diagonal slashes on each side of the fish to help it cook evenly.

Prepare the Branzino

Rub the olive oil all over the fish, including inside the cavity. Season generously with salt and black pepper, including inside the cavity. Place lemon slices and fresh herbs inside the fish.

Season the Fish

Preheat the grill to medium-high heat (about 400°F or 200°C).

Preheat the Grill

Place the branzino on the grill and cook for about 6-8 minutes on each side, or until the fish is cooked through and flakes easily with a fork.

Grill the Fish

Once cooked, carefully remove the branzino from the grill and let it rest for a few minutes before serving.

Remove from Grill

Branzino fish, whole, cleaned and scaled

Lemon, sliced

Fresh herbs (such as thyme or parsley)

Preheat the grill to medium-high heat. Cut the chayotes in half lengthwise and remove the pit. Brush the cut sides with olive oil and sprinkle with jerk spice.

Prepare the Chayote

Place the chayote halves cut-side down on the grill. Grill for about 5-7 minutes until charred and tender. Flip and grill for an additional 3-5 minutes.

Grill the Chayote

In a food processor, combine cilantro, garlic, mayonnaise, and lime juice. Blend until smooth and creamy. Season with salt and pepper to taste.

Make the Cilantro Aioli

Once the chayotes are grilled, remove them from the grill. Serve with cilantro aioli drizzled on top and pickled habanadas on the side.

Chayote

Jerk spice

Cilantro

Garlic

Mayonnaise

Lime juice

Pickled habanadas

Begin by pressing the lemongrass tofu to remove excess moisture. Once pressed, cut it into cubes.

Prepare the Tofu

In a bowl, combine the tofu cubes with chili crisp, olive oil, salt, and black pepper. Let it marinate for at least 15 minutes.

Marinate the Tofu

Preheat a grill or grill pan over medium-high heat. Toss the caulilini with olive oil, salt, and pepper. Grill for about 3-4 minutes on each side until charred and tender.

Char the Caulilini

In a separate non-stick skillet, cook the marinated tofu over medium heat until golden brown and crispy, approximately 8-10 minutes, turning occasionally.

Cook the Tofu

On a serving plate, arrange the charred caulilini, top with the crispy lemongrass tofu, and garnish with pickled coriander.

Assemble the Dish

Caulilini

Lemongrass Tofu

Chili Crisp

Pickled Coriander

Olive Oil

Black Pepper

Preheat your grill to medium-high heat. Toss the broccolini with olive oil, salt, and pepper in a bowl until evenly coated.

Prepare the Broccolini

Place the broccolini on the grill and cook for about 5-7 minutes, turning occasionally, until tender and slightly charred.

Grill the Broccolini

In a blender, combine the avocado, tahini, lemon juice, and water. Blend until smooth and creamy. Adjust seasoning with salt if desired.

Make the Avocado Tahini Sauce

In a small pan, combine the peanuts, brown sugar, and soy sauce over medium heat. Stir continuously until the sugar has melted and the peanuts are coated and slightly caramelized. Allow to cool.

Candy the Peanuts

Arrange the grilled broccolini on a serving platter, drizzle with avocado tahini sauce, and sprinkle the candied peanuts on top.

Broccolini

Tahini

Lemon juice

Water

Peanuts

Brown sugar

Soy sauce

Heat olive oil in a skillet over medium-high heat. Season the scallops with salt and pepper. Add scallops to the skillet and sear for about 2-3 minutes on each side until golden brown and cooked through. Drizzle with lemon juice before serving.

Sear the Scallops

In a pot, boil the chopped carrots until tender, about 10 minutes. Drain and cool slightly. In a food processor, combine the carrots, tahini, garlic, lemon juice, olive oil, salt, and water. Blend until smooth and creamy.

Prepare the Carrot Hummus

In a bowl, pour boiling water over bulgur wheat and let it stand for about 15 minutes until softened. Fluff with a fork. Add walnuts, parsley, tomato, green onion, lemon juice, olive oil, and salt. Mix well and let it chill before serving.

Make the Walnut Tabouli

Fresh scallops

Carrots, peeled and chopped

Garlic, minced

Bulgur wheat

Boiling water

Walnuts, chopped

Parley, chopped

Tomato, diced

Green onion, chopped

Place dried shiitake mushrooms in a bowl and cover with hot water. Let them soak for about 30 minutes until they are fully hydrated. Drain and slice them.

Rehydrate the Mushrooms

In a saucepan, combine soy sauce, rice vinegar, sugar, water, salt, and red pepper flakes. Bring to a gentle simmer until the sugar dissolves.

Prepare the Pickling Liquid

Add the sliced shiitake mushrooms to the pickling liquid. Remove from heat and allow to cool. Once cooled, transfer to a jar and refrigerate for at least 2 hours before serving.

Pickle the Mushrooms

Dried shiitake mushrooms

Rice vinegar

Sugar

Red pepper flakes

Wash and peel the russet potatoes. Cut them into thin strips (about 1/4 inch thick) to create fries.

Prepare the Potatoes

Soak the potato strips in cold water for at least 30 minutes to remove excess starch. Drain and pat dry.

Soak the Potatoes

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Carefully add the dried potato strips to the hot oil in batches. Fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.

Fry the Potatoes

While still hot, sprinkle the fries with salt to taste.

Season the Fries

Russet potatoes

Vegetable oil

In a large bowl, combine the buttermilk and chicken pieces. Ensure the chicken is fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Chicken

In a mixing bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper until well combined.

Prepare the Flour Mixture

Remove the chicken from the buttermilk and allow excess to drip off. Dredge each piece in the flour mixture, pressing gently to adhere. Shake off excess flour and set aside.

Coat the Chicken

In a deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully add the coated chicken pieces to the hot oil in batches, avoiding overcrowding. Fry for 10-15 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).

Fry the Chicken

Remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil.

Drain the Chicken

Serve the fried chicken hot, drizzled with harissa honey or on the side for dipping.

Serve with Harissa Honey

chicken pieces (legs, thighs, wings)

buttermilk

all-purpose flour

garlic powder

onion powder

paprika

salt

black pepper

cayenne pepper

vegetable oil

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Prepare the Cake Batter

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes. Stir in the boiling water until well combined; the batter will be thin.

Mix Wet Ingredients

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from pans to cool completely on a wire rack.

Bake the Cakes

In a medium bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar, mixing on low until combined. Add the heavy cream and vanilla extract. Beat on high for 2-3 minutes until fluffy. Gently fold in the sumac.

Prepare the Buttercream

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of buttercream on top, then place the second layer on top. Frost the top and sides of the cake with the remaining buttercream.

Assemble the Cake

All-purpose flour

Granulated sugar

Cocoa powder

Baking powder

Baking soda

Eggs

Whole milk

Vanilla extract

Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until crumbly. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool.