PREPARATION

• Cut the watermelon into large cubes and place in a large bowl. Sprinkle lightly with salt, then add the red onion, lime zest, honey and vinegar.
• Destem and tear the mint into the bowl. Gently stir ingredients to combine.
• Prepare an ice bath and boil a pot of water. Blanch the basil a few seconds in the boiling water, then move to the ice bath. Dry then destem the basil.
• In a blender, combine the basil leaves and grapeseed oil. Blend on high until the outside of the blender is slightly warm. Strain the basil oil through a fine mesh strainer lined with a coffee filter.
• Place the salad on a plate or in a bowl and finish with the basil oil. Garnish with additional herbs and/or fresh summer greens.

PREPARATION

• In a medium bowl, stir together all ingredients. Top with crushed peanuts, if desired.

PREPARATION

• Cook the vermicelli according to the package instructions. Set aside.
• Fill a large bowl with warm water. Dip 1 rice paper wrapper into the water 1 second to soften, then lay the wrapper flat on a work surface.
• Place a handful of mixed greens and mint across the center of the wrapper, leaving about 2 inches uncovered on 2 opposite sides. Top the greens with a neat row of 4 shrimp halves. Fold the 2 uncovered sides inward, then tightly roll the wrapper from a side covered with greens. Repeat with remaining rice paper wrappers.
• Serve with peanut dipping sauce.

PREPARATION

• Place potatoes in large glass or ceramic dish and add water until filled about Œ inch.
• Cover and microwave on high 7 minutes.
• Heat a large skillet over medium-high, then add the neutral oil and potatoes to the skillet. Using the bottom of a glass, press each potato flat to about œ-inch thick and cook until a crust forms, about 5 minutes.
• Flip the potatoes and cook until a crust forms on the other side, about 5 more minutes. Sprinkle with the kosher salt and garlic, and remove the skillet from heat. Let cool to room temperature.
• In a large bowl, whisk together the mayo, miso and seasoned rice vinegar. Fold in the potatoes and Œ cup scallions. Chill 1 hour. Drizzle with the sesame oil and top with additional scallions to serve.

*Any miso will work well, but Bulrush uses a house-made roasted potato miso available for purchase on its curbside carryout menu. bulrushstl.com

PREPARATION

• In a large serving bowl, add the heirloom tomatoes and lightly season with the salt. Set aside to allow the salt to draw out some juice. 

• In a small bowl, make a vinaigrette by whisking the olive oil, orange juice and vinegar. Season to taste and set aside.

• Scatter the peaches and cantaloupe atop the salted tomatoes.

• In another bowl, add the cherry tomatoes, cherries and ginger and toss with the vinaigrette. Wrap the thyme and lemongrass in cheesecloth and tie with a string. Submerge the cheesecloth in the bowl of fruit with vinaigrette and marinate 30 minutes. Discard the cheesecloth pouch. 

• To serve, add the marinated cherry tomatoes and cherries atop the heirloom tomatoes. Spoon some of the vinaigrette on top. Sprinkle with the basil and feta.

PREPARATION

• On 4 salad plates, arrange the cucumbers, radishes and tomatoes, alternating the three in a circle, a line or a serpentine pattern. 

• Garnish with the olive oil, everything spice, sea salt and herbs.

* Lemon cucumbers are available at local farmers markets and from Such and Such Farm. If you cannot find them, substitute any cucumber.

PREPARATION

For the vinaigrette:
• In a food processor, add the garlic, onion greens and water and pulse until blended. 

• Add the vinegar and mustard, pulse, and then slowly add the oil in a steady stream with the food processor running until the oil is just emulsified. Add the pepper and salt and incorporate.

For the salad: 
• Thinly slice the onions. Reserve Ÿ of the green tops and set aside for the vinaigrette.

• In a large bowl, combine the sliced onion, tomatoes, cucumbers, green beans, pepper and salt. Toss with vinaigrette to taste.

• Refrigerate 1 to 4 hours before serving, or up to 24 hours.

• Place in serving bowl and top with the feta.

PREPARATION

For the meatballs: 

• In a small bowl, cover the apricots with boiling water. Let sit at least 10 minutes to rehydrate, then drain and coarsely chop. 

• In a large bowl, combine the ground chuck, ground lamb, cilantro, onion, egg, preserved lemon, ras el hanout, salt, pepper and reserved apricots. Using your hands, mix just until the ingredients are evenly distributed. Be careful not to overwork the mixture or the meatballs will be tough. 

• Form into 16 1-ounce balls, place on a lined baking sheet and refrigerate 1 hour.

• Preheat the oven to 400 degrees. 

• Bake the meatballs until the internal temperature is 160 degrees, about 20 minutes. Remove from the oven and cover with foil to keep warm before serving.

• To serve, spread the herbed yogurt on a platter and place the meatballs on top.

For the herbed yogurt: 

• Combine all ingredients in a food processor and pulse until combined. Add additional oil until it reaches the desired consistency.

PREPARATION

• Slice half the tomatoes in half. Set aside.

• Heat 2 tablespoons oil in a medium saucepan over medium heat. Saute the shallot, stirring often, until softened, about 3 to 4 minutes.

• Add all the tomatoes and saute, stirring occasionally, until the whole tomatoes begin to pop, 4 to 6 minutes. Mash some tomatoes with the back of a wooden spoon.

• Remove from heat, and stir in the vinegar and remaining 1 tablespoon oil. Season with salt and pepper. Add herbs just before serving.

PREPARATION

• In a large zip-top bag, mix together the prunes, olive oil, red wine vinegar, olives, capers, oregano, garlic powder and pepper. Add the salmon, seal and refrigerate 1 hour.

• Preheat the oven to 350 degrees. Remove salmon from refrigerator and let sit 15 minutes. Coat a baking dish with cooking spray.

• Pour the contents of the bag into the baking dish. Add the wine to the dish and sprinkle the salmon with brown sugar. Bake 30 to 35 minutes and serve.