Carne asada, avocado, cilantro rice, charred corn salsa, sesame kale slaw, and pickled red onion. Se…

Gaby's Carne Asada Green Rice Burrito Bowl

Melted Cooper white American, Monterey jack, Tilamook sharp white cheddar, and mozzarella wrapped in…

Kid's Melty Cheese Wrap

Choice of protein with house hummus or tzatziki mast and shirazi salad (cucumber, grape tomato, pick…

Kid's Rice Bowl

Roasted salmon topped with green herb-chili sauce and arugula, fresh herbs, shirazi salad (cucumber,…

MK Mezze Salmon Bowl

Choice of protein with arugula, fresh herbs, shirazi salad (cucumber, tomato, pickled red onion, her…

The MK Mezze Bowl

Fire roasted marinated steak with house hummus and tzatziki mast, choice of family recipe rice or an…

Papa Hov's Steak Plate

Choice of protein with house hummus or tzatziki mast, choice of family recipe rice or ancient grains…

Mamma Alva's Favorite Plate

Seasoned ground beef, Cooper’s white American cheese, pickles, caramelized onion wrapped in a toaste…

Classic Cheeseburger Wrap

Choice of protein, shirazi salad (cucumber, grape tomato, pickled red onion, herbs), and toum aioli …

The Original Mini Kabob Wrap

Little gem, romaine, feta, avocado, cucumber, olives, tomato, watermelon radish, pickled vegetables,…

Katya's Classic Greek Salad

Four homemade crispy falafel. Served with a side of tzatziki mast and chipotle toum aioli.

Crispy Falafel

Family recipe topped with sumac and parsley. Served with shirazi salad (cucumber, grape tomato, pick…

House Hummus

House hummus and tzatziki mast. Served with crispy lavash chips, freshly baked lavash, and a side of…

Dip Duo

333ml Sparkling Mountain Valley

Guava Punch Bambucha

Thai Ginger Bambucha

Oi Ocha Ito-En

A blend of our fresh pressed Farmers Market House Green Juice and House Lemonade. Lightly sweetened …

Garden Party Lemonade

Hydrating and anti-inflammatory. Inspired by our trips to farmers markets across the city. Fresh-pre…

Farmers Market House Green Juice

For 3–5. Choose one pizza, one pasta, and one salad from the following options:

Best Pizza Family Meal

Kid's Butter & Parmesan Pasta

Kid's Pomodoro Pasta

Kid's Pepperoni Pizza (Shareable)

Kid's Cheese Pizza (Shareable)

In a blender or bowl, combine orange juice, lime juice, olive oil, soy sauce, peeled garlic cloves, chopped cilantro, cumin, chili powder, salt and black pepper. Blend or whisk until smooth. Place the steak in a shallow dish or zip-top bag and pour marinade over it, coating both sides. Refrigerate at least 30 minutes and up to 4 hours (30 minutes is fine if short on time).

Marinate the steak

Preheat a grill or cast-iron skillet over high heat until very hot. Remove steak from marinade and pat dry with paper towels (reserve marinade). Grill or sear steak 3-5 minutes per side for medium-rare to medium depending on thickness (internal temp ~130-140°F / 54-60°C). If using skillet, add 1 tsp oil and sear. Transfer steak to a cutting board and let rest 5-10 minutes before slicing thinly across the grain.

Cook the steak

In a blender, combine rinsed rice, cilantro, jalapeño (seeded if desired), lime juice, olive oil and 1/4 cup of the broth. Blend until mostly smooth — a green slurry will form. This adds cilantro flavor and color to the rice.

Blend cilantro mixture

In a medium saucepan, bring the remaining 1 3/4 cups broth to a simmer. Stir in the rice-cilantro slurry and the remaining broth if needed so rice is submerged (total liquid ~2 cups). Add 3/4 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer 15-18 minutes until rice is tender and liquid absorbed. Remove from heat, let sit 5 minutes covered, then fluff with a fork.

Cook the rice

Heat a skillet or grill pan over high heat until smoking. Add corn kernels in a single layer (no oil needed for fresh; 1 tsp olive oil for frozen). Let corn sit undisturbed until charred in spots, about 2-3 minutes, then toss and char an additional 1-2 minutes. Remove to a bowl to cool slightly.

Char the corn

To the slightly cooled charred corn, add finely diced red bell pepper, red onion, chopped cilantro, lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp ground cumin. Stir to combine and adjust salt/lime to taste.

Assemble salsa

Place sliced kale and shredded carrot in a bowl. Whisk together sesame oil, rice vinegar, soy sauce, honey, toasted sesame seeds and 1/4 tsp salt. Pour dressing over kale and massage with your hands for 1-2 minutes until leaves soften and reduce in volume. Let sit 5-10 minutes for flavors to meld.

Massage and dress the kale

Place thinly sliced red onion in a jar or bowl. In a small saucepan, heat apple cider vinegar, water, sugar and 1/2 tsp salt just until sugar dissolves (do not need to boil). Pour hot pickling liquid over onions, pressing them down so submerged. Let cool to room temperature, then refrigerate at least 15 minutes before serving (overnight improves flavor).

Quick-pickle the onion

Slice the avocado just before serving and toss lightly with 1/4 tsp salt to season. Warm the cilantro rice if needed. Thinly slice rested carne asada across the grain. Build bowls: base with cilantro green rice, add a portion of sliced carne asada, a scoop of charred corn salsa, a handful of sesame kale slaw, several pickled red onion slices, and avocado slices. Garnish with fresh cilantro leaves and lime wedges. Offer hot sauce if desired.

Slice avocado and finish bowls

flank steak or skirt steak

orange juice

lime juice

olive oil

soy sauce

garlic

cilantro (packed, chopped)

ground cumin

chili powder

salt

black pepper

long-grain white rice (rinsed)

chicken or vegetable broth

fresh cilantro (packed)

jalapeño (seeded for less heat)

lime (juiced)

fresh corn kernels (from about 2 ears) or frozen thawed

red bell pepper (small, finely diced)

red onion (finely diced)

cilantro (chopped)

kale (stems removed, thinly sliced)

carrot (julienned or shredded)

sesame oil

rice vinegar

honey

toasted sesame seeds

red onion (thinly sliced)

apple cider vinegar

water

sugar

avocado (ripe, sliced)

fresh cilantro leaves

lime wedges

hot sauce (optional)

In a medium bowl combine shredded Monterey Jack (1 cup), shredded Tillamook sharp white cheddar (1/2 cup), and shredded mozzarella (1/2 cup). Toss gently so the three cheeses are evenly mixed. Set the shredded-cheese blend next to the sliced Cooper white American cheese (4 slices) for easy assembly.

Prepare cheese blend

Heat a large nonstick skillet over medium-low heat. While the pan warms, place one large flour tortilla on a clean work surface. Warming the tortilla for 10–15 seconds in the dry skillet (flip once) makes it more pliable and easier to roll; remove and keep warm under a kitchen towel. Repeat briefly for each tortilla as you assemble if desired.

Warm tortilla

Lay one warmed tortilla flat. Place one Cooper white American cheese slice in the center of the tortilla. Spoon about 1/4 of the shredded cheese blend (roughly 1/2 cup) on top of the slice, spreading it into an even layer but keeping a 1-inch border around the edges to avoid spillage when melting. Lightly sprinkle a pinch of freshly ground black pepper and, if using, a pinch of chopped chives. Fold the bottom edge up over the cheese, then fold the two sides in and roll tightly to form a sealed wrap. Repeat for remaining tortillas and cheese.

Assemble wrap

Return the skillet to medium heat and add 1/2 tablespoon unsalted butter and 1/4 teaspoon olive oil (optional) to the pan; swirl to coat. Place 1–2 assembled wraps seam-side down in the skillet (do not overcrowd). Cook 1.5–2 minutes until the bottom is golden and lightly crisp, then carefully flip and cook another 1.5–2 minutes until the second side is golden and the cheeses are fully melted inside. Reduce heat slightly if browning too quickly and the cheese hasn't melted. Add more butter/olive oil between batches as needed and cook remaining wraps.

Melt and crisp

Preheat oven to 375°F (190°C). Place assembled wraps seam-side down on a parchment-lined baking sheet. Lightly brush tops with melted butter. Bake 8–10 minutes, then flip and bake 4–6 minutes more until both sides are golden and the cheese has melted.

Alternative oven method (for multiple servings)

Transfer wraps to a cutting board and let rest 1 minute (this helps the cheese settle). Cut each wrap in half on the diagonal for easier handling for kids. Serve warm with mild salsa or ketchup (1/2 cup) for dipping and optional extra chives sprinkled on top.

Serve

Check the center of a cut wrap to ensure cheese is fully melted and not excessively hot before giving to young children.

Safety note

large flour tortillas

cooper white American cheese, sliced

monterey jack cheese, shredded

tillamook sharp white cheddar, shredded

mozzarella cheese, shredded

unsalted butter

olive oil (optional, for crisping)

mild salsa or ketchup (for serving)

freshly ground black pepper

optional: finely chopped fresh chives (for mild garnish)

Rinse 1 cup rice under cold water until water runs clear to remove excess starch.

In a small saucepan, combine rinsed rice, 1 3/4 cups water, 1/4 tsp salt and 1 tbs olive oil or butter. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork before plating.

Choose one protein: chicken, ground beef, or tofu. Pat protein dry with paper towel so it browns well.

In a small bowl, mix 1 tbs olive oil, 1 tbs lemon juice, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp salt and 1/8 tsp black pepper.

Toss the chosen protein with the seasoning mixture so pieces are evenly coated.

Heat a nonstick skillet over medium heat. Add a light drizzle of oil if needed. For chicken or beef cook 4–6 minutes, stirring/turning occasionally, until cooked through and lightly browned (internal temp 165°F for chicken). For tofu, cook 6–8 minutes until golden on all sides. Drain any excess grease for beef if needed.

Remove from heat and let rest 1–2 minutes. Taste and adjust seasoning (a pinch more salt or pepper) for kid-friendly flavor.

In a small bowl combine 1/4 cup diced cucumber, 1/4 cup quartered grape tomatoes, 1 tbs very finely diced red onion and 1 tbs chopped parsley.

Dress with 1 tsp lemon juice, 1 tsp olive oil, 1/8 tsp salt and a small pinch (1/16 tsp) of black pepper. Toss gently. Taste and reduce onion or lemon if serving to a more sensitive child.

Warm 1/4 cup hummus or 1/4 cup tzatziki briefly in microwave (10–15 seconds) or at room temperature so it's easy to dollop.

Portion ~1 cup cooked rice into a shallow kid-sized bowl.

Arrange seasoned protein (about 3–4 oz) on one side of the rice.

Spoon or dollop the chosen house hummus or tzatziki next to the protein (about 2 tbs).

Add 2–3 tbs shirazi salad on the remaining side of the bowl.

Finish with a light drizzle of olive oil (about 1 tsp) and a sprinkle of chopped parsley or mint. Place a lemon wedge on the side for squeezing if desired.

For younger children, serve components slightly separated so they can pick what they like. Let the lemon wedge be optional.

long-grain white rice (uncooked)

olive oil or butter

chicken breast, thinly sliced or small cubes

ground beef (lean)

firm tofu, pressed and cubed

lemon juice

garlic powder

paprika

house hummus

tzatziki

English cucumber, seeded and diced

grape tomatoes, quartered

red onion, very finely diced

fresh parsley, chopped

lemon wedges

extra parsley or mint, chopped

olive oil (drizzle)

Preheat oven to 425°F (220°C). Pat salmon fillets dry. In a small bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1/2 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Brush mixture over salmon, coating skin and top. Let sit 10–15 minutes at room temperature.

Preheat & season

Place salmon skin-side down on a parchment-lined baking sheet or lightly oiled roasting pan. Roast in the preheated oven 10–14 minutes until the salmon flakes easily with a fork and reaches an internal temperature of about 125–130°F (52–55°C) for medium (cook longer if you prefer well done). Remove from oven and let rest 3–4 minutes.

In a food processor or blender add 1 cup parsley, 1/2 cup cilantro, 1/4 cup mint (if using), 1 green chili (stem removed and seeded for milder), 2 garlic cloves, 2 tbs lemon juice, 1/4 cup olive oil, 1/2 tsp ground cumin and 1/2 tsp salt.

Pulse until coarsely chopped, then scrape sides and blitz until you have a loosely emulsified sauce. If too thick, add up to 1 tablespoon water to loosen. Taste and adjust salt, lemon or chili heat. Transfer to a bowl and set aside.

Combine 1 cup finely diced cucumber, 1 cup diced tomato, 1/4 cup finely diced red onion and 2 tbs chopped parsley in a bowl.

Dress with 1 tbs lemon juice, 1 tsp olive oil, 1/4 tsp dried mint (optional), 1/2 tsp salt and 1/4 tsp black pepper. Toss gently and refrigerate briefly while other components finish so flavors meld.

If not already warm, reheat 1 cup cooked rice or bulgur gently (microwave for 30–60 seconds or warm in a skillet with a teaspoon of olive oil). Divide warm grain between two bowls.

Top each bowl with 1 cup arugula and a sprinkle of the 1/2 cup chopped fresh herbs (divide evenly). Drizzle the arugula lightly with 1 tsp olive oil and a pinch of salt and pepper.

Place a roasted salmon fillet on top of the grains and greens in each bowl.

Spoon 2–3 tbs of the green herb-chili sauce over each salmon fillet (more to taste).

Add 1/2 cup shirazi salad to each bowl alongside the salmon. Scatter toasted pine nuts or chopped pistachios (1 tbs per bowl) over the top.

Finish with extra chopped fresh herbs, a wedge of lemon on the side, and a light drizzle of olive oil. Adjust salt and pepper to taste and serve immediately.

salmon fillets (skin-on, 6–8 oz each)

garlic (finely minced)

smoked paprika

black pepper (freshly ground)

flat-leaf parsley (packed, stems trimmed)

fresh cilantro (packed, stems trimmed)

fresh mint leaves (optional)

green chilies (remove seeds for milder heat, e.g., 1 jalapeño or 1 small serrano)

garlic cloves

water (to loosen)

cucumber (English or Persian, seeded and finely diced)

ripe tomato (seeded and finely diced)

red onion (very finely diced)

fresh parsley (finely chopped)

dried mint (optional)

short-grain rice or bulgur (cooked, warm)

arugula (peppery greens)

fresh herbs (mint, parsley, cilantro mix, roughly chopped)

toasted pine nuts or chopped pistachios

salt (to taste)

black pepper (to taste)

Place thinly sliced red onion in a heatproof bowl or jar.

Bring vinegar, water, sugar and 0.25 tsp salt to a brief simmer in a small saucepan until sugar dissolves (about 1–2 minutes).

Pour hot brine over onions, press down so liquid covers, let cool to room temperature, then refrigerate at least 20 minutes (can be made ahead up to 3 days).

Combine diced cucumber, diced tomato and finely diced red onion in a bowl.

Add 2 tbsp lemon juice, 1 tbsp olive oil, 0.5 tsp dried oregano, 0.5 tsp salt and 0.25 tsp black pepper. Toss to combine and adjust seasoning to taste. Keep chilled until serving.

If pickled onion is used, drain a small amount and fold into the shirazi to add tang, or reserve separately to top the bowl.

In a bowl combine 0.25 cup Greek yogurt, 1 tbsp olive oil, 2 minced garlic cloves, 1 tsp ground cumin, 0.5 tsp ground coriander, 0.5 tsp smoked paprika, 0.5 tsp salt and 0.25 tsp black pepper. Add 12 oz chicken strips and toss to coat. Marinate 15–30 minutes if time allows.

Chicken (if chosen)

Heat a skillet over medium-high heat. Add 1 tsp oil and cook marinated chicken strips 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and edges are golden. Remove and rest 3 minutes, then slice if needed.

Season 12 oz ground lamb with 1 minced garlic clove, 0.5 tsp ground cumin, 0.5 tsp ground coriander, 0.25 tsp smoked paprika, 0.5 tsp salt and 0.25 tsp pepper. Form into 3–4 small patties. Heat a skillet or grill to medium-high, cook 3–4 minutes per side until cooked through and browned, then rest 2–3 minutes.

Lamb Kofta (if chosen)

Toss 1 cup drained chickpeas with 1 tbsp olive oil, 0.5 tsp ground cumin, 0.25 tsp smoked paprika and 0.25 tsp salt. Spread on a skillet or sheet and warm/char 4–6 minutes until slightly blistered. For extra crispiness, roast at 425°F (220°C) for 18–22 minutes, shaking once.

Chickpea Option (if chosen)

Whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 minced garlic clove, 0.5 tsp Dijon, 0.5 tsp honey (optional), 0.25 tsp salt and 0.25 tsp black pepper until emulsified.

Place 4 cups arugula (and optional 1 cup baby spinach) in a large bowl, add chopped fresh herbs. Drizzle about half the dressing and toss lightly to coat greens evenly.

Divide dressed greens between 2 bowls (serves 2).

Place your chosen protein (sliced chicken, 1–2 lamb kofta patties, or warmed chickpeas) on one side of each bowl.