Combine rice vinegar, sugar, and salt in a small bowl; stir until sugar and salt dissolve. Add thinly sliced radish, press to submerge, and let sit at room temperature for at least 20 minutes (or refrigerate for up to 24 hours). Drain before plating.

Black Vinegar Reduction

Combine black vinegar, soy sauce, maple syrup, and water in a small saucepan. Bring to a gentle simmer over medium heat and reduce until syrupy, about 6–8 minutes. Watch carefully; remove from heat when it coats the back of a spoon. Cool slightly — will thicken more as it cools.

Confit Garlic Cashew Butter

Make confit garlic

Preheat oven to 275°F (135°C). In an ovenproof dish, combine peeled garlic cloves and neutral oil to just cover the cloves. Bake 45–60 minutes until garlic is very soft and lightly golden. Let cool slightly.

Toast cashews

While garlic cools, toast cashews in a dry skillet over medium heat for 3–4 minutes until fragrant and lightly golden. Let cool.

In a food processor, combine toasted cashews, confit garlic (use all cloves), 0.75 tsp salt, lemon juice, and 2 tablespoons of the confit oil. Process until smooth, scraping down sides and adding up to 2 tablespoons water to reach a spreadable consistency. Adjust seasoning. Keep warm or at room temperature.

Black Turtle Beans

Heat 1 tablespoon olive oil in a skillet over medium heat. Add cooked black beans, cumin, smoked paprika, and 0.5 tsp salt. Cook, stirring, until beans are warmed and begin to soften and slightly break down, about 4–5 minutes. Mash gently with the back of a spoon or fork to create a loose, saucy mixture. Finish with 1 tablespoon lime juice and adjust seasoning.

Smoked Maitake Mushrooms

Preheat a grill or grill pan over medium-high heat. Toss maitake clusters with 1 tablespoon olive oil, soy sauce, and smoked salt. Grill the clusters, pressing lightly, until edges are crisp and charred in spots, about 3–5 minutes per side depending on size. Alternatively, smoke briefly on a stovetop smoker or add a drop of liquid smoke to the marinade if no grill is available. Keep warm.

Fennel Pepper Relish

In a small bowl, combine finely diced fennel, red pepper, minced shallot, parsley, champagne vinegar, 1 tsp olive oil, 0.25 tsp salt, and 0.25 tsp black pepper. Toss and let sit 10–15 minutes to meld flavors. Taste and adjust acidity/salt.

Grilled Zucchini & Assembly

Slice each zucchini lengthwise into 1/4-inch thick planks. Brush both sides lightly with 2 tablespoons olive oil and season with 1 tsp salt and 1/2 tsp black pepper.

Grill zucchini over medium-high heat 2–3 minutes per side until tender and marked. Remove and keep warm.

To plate (serves 2): Spoon a smear of confit garlic cashew butter onto each plate. Arrange 3–4 zucchini slices per person over the smear. Spoon warmed black turtle beans beside or partially under the zucchini. Arrange smoked maitake clusters attractively on top or alongside. Dot fennel pepper relish over the mushrooms and zucchini. Place a few pickled radish slices for brightness. Drizzle black vinegar reduction sparingly around the plate. Finish with a squeeze of lemon, a sprinkle of toasted sesame seeds, and microgreens.

Serve immediately while warm. Leftover components (beans, cashew butter, relish) keep refrigerated up to 3 days; reheat gently.