Chicken Liver + Onions

Razor Clams

Chicories

Piquant Rock Shrimp Smørbrød

Quiche

Winter Radishes

Fromage Plat du Jour

Razor Clams w/Fioretto, Olives + Thyme

Chicories w/Beets, Blue Cheese, Hazelnut Lemonette

Piquant Rock Shrimp Smørbrød w/Fennel + Apple

Chicken Liver + Onions, Mustard Greens

Quiche w/Cup of Turnip Soup

Oregon Albacore Tataki

Winter Radishes w/Fancy Butter + Salt

Tumblekin Petite Oysters

Rinse the chicken livers under cold water and pat them dry with paper towels. Trim any connective tissue or fat.

Prepare the Chicken Livers

Peel and slice the onions thinly. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and cook until they are soft and caramelized, about 10-15 minutes, stirring occasionally.

Cook the Onions

While the onions are cooking, peel and mince the garlic cloves. Once the onions are caramelized, add the minced garlic to the skillet and cook for another 2-3 minutes until fragrant.

Add Garlic

Push the onion and garlic mixture to one side of the skillet and add the remaining 1 tablespoon of olive oil. Increase the heat to medium-high. Add the chicken livers in a single layer and sear for about 3-4 minutes per side until browned but still slightly pink inside.

Sear the Chicken Livers

Season the chicken livers with salt and black pepper. Drizzle balsamic vinegar over the top and gently mix everything together to combine.

Season the Dish

While the chicken livers are cooking, rinse the mustard greens under cold water and chop them coarsely. In a separate pot, bring water to a boil and blanch the mustard greens for 2-3 minutes. Drain and set aside.

Prepare the Mustard Greens

Serve the chicken livers and onions hot, alongside the blanched mustard greens. Enjoy your meal!

Serve

chicken livers

onion

garlic

olive oil

mustard greens

salt

black pepper

balsamic vinegar

Rinse the razor clams under cold running water to remove any sand. Soak them in a bowl of salted water for about 30 minutes to further clean them. After soaking, drain and set aside.

Prepare the Razor Clams

In a large pot, bring salted water to a boil. Blanch the Fioretto for about 2-3 minutes until tender yet still crisp. Drain and immediately transfer to ice water to stop the cooking process. Once cooled, drain again and set aside.

Cook the Fioretto

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Then add the chopped green olives and fresh thyme, cooking for another 2 minutes.

Sauté the Aromatics

Increase the heat to medium-high and add the cleaned razor clams to the skillet. Stir well to combine with the garlic, olives, and thyme. Cook for about 3-5 minutes until the clams open. Discard any clams that do not open.

Cook the Razor Clams

Once the razor clams are cooked, gently fold in the blanched Fioretto into the skillet and squeeze the juice of one lemon over the mixture. Season with salt and black pepper to taste. Cook for an additional 2 minutes to heat through.

Add the Fioretto

Remove from heat and serve immediately, garnished with additional fresh thyme if desired.

Razor clams

Fioretto (or thinly sliced cauliflower)

Green olives (pitted and chopped)

Fresh thyme (leaves only)

Garlic (minced)

Olive oil

Lemon (juiced)

Salt

Black pepper

If using raw beets, wash and peel them. Wrap them in aluminum foil and roast in a preheated oven at 400°F (200°C) for about 45-50 minutes or until tender. Once done, let them cool, then slice into small cubes.

Prepare the Beets

Wash the chicory thoroughly under cold water. Remove any wilted leaves and chop the chicory into bite-sized pieces. Place in a large salad bowl.

Prepare the Chicory

In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well combined.

Make the Lemonette

Add the roasted beet cubes to the salad bowl with the chicory. Sprinkle the crumbled blue cheese and toasted hazelnuts over the top.

Combine the Ingredients

Drizzle the lemonette over the salad ingredients. Toss gently to combine, ensuring all components are coated with the dressing.

Dress the Salad

Taste and adjust seasoning if necessary. Serve immediately as a fresh side salad or light meal.

Chicory (endive or radicchio)

Beets, roasted

Blue cheese, crumbled

Hazelnuts, toasted and chopped

Lemon juice

Honey

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.

Prepare the Shrimp

Add the rock shrimp to the skillet and season with salt and black pepper. Cook for 3-4 minutes, stirring occasionally, until the shrimp are pink and opaque. Remove from heat.

Cook the Shrimp

In a bowl, combine the sliced fennel and apple. Drizzle with lemon juice and sprinkle with fresh dill. Toss gently to combine.

Prepare the Fennel and Apple

In a separate pan, melt the butter over medium heat. Add the slices of crusty bread and toast until golden brown on both sides.

Toast the Bread

On each slice of toasted bread, layer the fennel and apple mixture, followed by the cooked rock shrimp. Garnish with additional dill if desired.

Assemble the Smørbrød

Serve immediately while the bread is warm and the shrimp are cooked. Enjoy your Piquant Rock Shrimp Smørbrød!

Rock Shrimp

Olive Oil

Garlic Cloves, minced

Fennel Bulb, thinly sliced

Apple, thinly sliced

Lemon Juice

Fresh Dill, chopped

Black Pepper

Crusty Bread, sliced

Butter

In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

Add spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat.

In a mixing bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined.

Spread the sautéed spinach and onions evenly over the pie crust.

Sprinkle the cheddar cheese over the spinach mixture.

Pour the egg mixture over the cheese and vegetables in the pie crust.

Bake the quiche in the preheated oven for 30-35 minutes, or until the center is set and the top is golden brown.

Allow the quiche to cool for 10 minutes before slicing and serving.

In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until onion is translucent.

Add diced turnips and potato to the pot, cook for about 5 minutes, stirring occasionally.

Pour in vegetable broth and add salt, pepper, and thyme. Bring to a boil.

Reduce heat and let the soup simmer for about 20 minutes, or until the turnips and potato are tender.

Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.

Taste and adjust seasoning if necessary. Serve hot with a cup of the soup alongside the quiche.

Pie crust

Eggs

Heavy cream

Milk

Cheddar cheese

Spinach

Nutmeg

Onion

Turnips

Potato

Garlic

Vegetable broth

Thyme

Wash the winter radishes thoroughly under cold water to remove any dirt. Pat them dry with a clean kitchen towel.

Prepare the Radishes

Using a sharp knife, slice the radishes into thin rounds or wedges, depending on your preference. Aim for uniform thickness to ensure even seasoning.

Slice the Radishes

In a mixing bowl, soften the unsalted butter at room temperature. Add the chopped fresh herbs and lemon zest to the butter, mixing well until fully incorporated.

Make the Fancy Butter

Arrange the sliced radishes on a serving platter. Sprinkle sea salt over the radish slices to enhance their natural flavor.

Season Radishes

Serve the sliced radishes with a dollop of the fancy herb butter on the side. Enjoy as an elegant appetizer or side dish.

Unsalted Butter

Sea Salt

Fresh Herbs (such as chives, dill, or parsley)

Lemon Zest

Leave the cheeses out for approximately 30-45 minutes before serving.

Prepare the Cheese

Arrange the cheeses on a large serving platter or cheese board, ensuring there is space between each type for easy serving.

Cut and Arrange the Cheese

Brie

Gorgonzola

Cheddar

Goat Cheese

Start by cleaning the razor clams under cold running water. Use a brush to scrub the shells to remove any dirt or sand. Then, soak them in a bowl of salted water for about 30 minutes to help expel any sand trapped inside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the fioretto and sauté for about 5-7 minutes, until tender but still crisp. Season with salt and pepper. Remove from the skillet and set aside.

In the same skillet, add another tablespoon of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn it. Add the sliced black olives and cook for an additional 2 minutes.

Sauté the Garlic and Olives

Add the soaked and drained razor clams to the skillet. Pour in the lemon juice, add the fresh thyme, and stir gently to combine. Cover the skillet and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that do not open.

Once the razor clams are cooked, gently fold in the sautéed fioretto. Drizzle with the remaining tablespoon of olive oil and adjust seasoning with salt and pepper to taste.

Combine Ingredients

Transfer the clams and fioretto to a serving platter. Optionally, garnish with additional thyme or a squeeze of lemon. Serve immediately.

Fioretto (or Broccolini)

Black Olives (pitted and sliced)

Fresh Thyme

Rinse the chicories under cold water and pat them dry. Chop them into bite-sized pieces and place them in a large salad bowl.

Prepare the Chicories

Peel the cooked beets and slice them into thin rounds. Arrange them over the chopped chicories in the salad bowl.

Sprinkle the crumbled blue cheese evenly over the chicories and beets.

Add Blue Cheese

Add the toasted and chopped hazelnuts to the salad, distributing them evenly.

Add Hazelnuts

Chicories (such as radicchio, frisée, or endive)

Beets (cooked and sliced)

Blue cheese (crumbled)

Hazelnuts (toasted and chopped)

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the rock shrimp, red chili flakes, salt, and black pepper. Cook for about 3-4 minutes until the shrimp are pink and opaque.

Sauté the Shrimp

While the shrimp are cooking, thinly slice the fennel bulb and apple. Set aside.

In a small bowl, combine the cream cheese with lemon juice and mix well until smooth.

Mix Cream Cheese

Spread a generous layer of the cream cheese mixture on each slice of rye bread. Top with the sautéed rock shrimp, followed by the sliced fennel and apple. Sprinkle chopped fresh dill on top for garnish.

Serve the smørbrød immediately while the shrimp are warm, and enjoy!

Rock shrimp

Garlic cloves, minced

Red chili flakes

Black pepper, freshly ground

Fennel bulb, thinly sliced

Fresh dill, chopped

Rye bread, sliced

Cream cheese

Peel and thinly slice the onions. Wash the mustard greens thoroughly, removing any tough stems, and chop them into bite-sized pieces. Mince the garlic cloves.

Prepare the Ingredients

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 10-15 minutes.

Once the onions are caramelized, add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.

Add the Garlic

Push the onions to one side of the skillet and add the remaining tablespoon of olive oil to the empty side. Increase the heat to medium-high and add the chicken livers. Season with salt and black pepper. Cook for about 3-4 minutes on each side until browned but slightly pink in the center.

Cook the Chicken Livers

Add the chopped mustard greens to the skillet, and stir everything together. Cook for an additional 3-4 minutes until the greens are wilted and tender.

Combine with Mustard Greens

Drizzle the balsamic vinegar over the chicken liver and greens mixture. Stir well to combine and cook for another minute to heat through.

Finish with Balsamic Vinegar

Remove from heat and transfer to a serving plate. Enjoy your chicken liver and mustard greens warm, optionally with crusty bread or over rice.

onions

Preheat the Oven

Roll out the pie crust and place it into a 9-inch pie dish. Prick the bottom with a fork to prevent bubbling.

Prepare the Pie Crust

In a skillet, heat a little oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Cook Onions

In a large bowl, whisk together eggs, heavy cream, salt, black pepper, and nutmeg. Stir in the cooked onions, spinach, cheese, and optional bacon or ham.

Mix Filling

Pour the egg mixture into the prepared pie crust, spreading it evenly.

Chicken Liver + Onions

Razor Clams

Chicories

Piquant Rock Shrimp Smørbrød

Quiche

Winter Radishes

Fromage Plat Du Jour

Razor Clams W/fioretto, Olives + Thyme

Chicories W/beets, Blue Cheese, Hazelnut Lemonette

Piquant Rock Shrimp Smørbrød W/fennel + Apple

Chicken Liver + Onions, Mustard Greens

Quiche W/cup Of Turnip Soup

Oregon Albacore Tataki

Winter Radishes W/fancy Butter + Salt

Tumblekin Petite Oysters