PREPARATION

• Preheat the oven to 350 degrees. Place the cubed sourdough in a single layer on a baking sheet and toast until golden brown, about 15 minutes.
• In a pan over high heat, brown the zucchini with the olive oil, salt and pepper, about 2 to 3 minutes. Add the tomatoes and continue to cook until they are blistered and release juice. Remove from heat.
• In a large bowl, combine the vegetable mixture and sourdough croutons. Top with the basil, chicken broth, lemon juice, basil and Parmesan and gently stir to combine.

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

• Prepare a grill for high heat. Shuck the corn, brush lightly with olive oil and grill over high heat until charred on all sides, about 4 minutes. Let sit until cool enough to handle.
• Prepare the dressing by combining the apple cider vinegar, Dijon mustard, mayonnaise, sugar, lime juice, salt and pepper in a bowl. Whisk to combine, then slowly stream in 2 tablespoons olive oil while whisking constantly. Set aside.
• Cut the corn off the cob and add to a large bowl.
• Add the avocado, red onion, cherry tomatoes, red bell pepper and parsley to the bowl, then drizzle with the desired amount of dressing. Toss to combine.

PREPARATION

Combine all ingredients, tossing well. Chill at least 1 hour before serving.

PREPARATION

For the pickled onions:
• Place the sliced onions in a glass jar or bowl.
• In a saucepan, combine the vinegar, water, sugar, salt, garlic and allspice over medium-high heat, stirring occasionally until the salt and sugar dissolve. Remove from heat and let cool slightly.
• Pour the brine over the onions. Let cool to room temperature, then cover and refrigerate overnight.

For the tostones:
• Trim the ends off each plantain, cut through the tough outer peels lengthwise top-to-bottom and remove. Slice into 1-inch rounds.
• Add the oil to a large, heavy-bottomed skillet (it should fill about ¹?³ the skillet), and place over medium heat. When the oil is hot, add the plantains and fry until softened and golden brown, about 4 minutes per side.
• Place the fried plantains on a cutting board or plate and gently smash and flatten each piece with the bottom of a glass or plate.
• Increase the heat to medium-high and return the smashed plantains to the oil, frying until crispy, about 1 minute per side. Place on a paper towel-lined plate or cooling rack and sprinkle with sea salt.
• Prepare the avocados by cutting them in half, removing the pits, scoring the flesh into cubes and scooping into a small bowl. Add the lime juice and salt and slightly smash with a fork until the avocado mixture is chunky but combined.
• Plate the plantains, top each with 1 to 2 tablespoons avocado mixture and 2 to 3 slices of red onion. Garnish with cilantro and lime wedges.

PREPARATION

For the filling:

• In a large colander, combine the Napa cabbage and/or bok choy with 1 teaspoon salt and mix thoroughly with your hands, rubbing the salt into the vegetables. Let rest about 10 minutes, then squeeze the water out of the vegetables, move to a large bowl and set aside.

• In a large skillet over medium-high heat, combine the mushrooms, vegetable oil and garlic. Cook until mushrooms release moisture and become browned and tender, about 10 to 20 minutes. Transfer to the large colander and let drain.

• Stir the mushrooms into the Napa cabbage and/or bok choy. Add the Lona Q Sauce, soy sauce and spice mixture. Stir until combined, then taste for seasoning and add more salt, sauces or spices to taste.

For the dough:

• Combine all ingredients in a large bowl. Stir with a fork to incorporate, then knead with your hands until the dough comes together and becomes smooth and tacky. Wrap in plastic and let rest 15 to 20 minutes (you can prepare the filling during this time).

• Roll the dough into a long snake and divide into about œ-ounce portions, roll each into a small ball of dough. Sprinkle your work surface with flour and roll out each ball into about a 2-inch circle.

Assembly:

• Place a spoonful of filling into the center of a circle of dough and fold in half. Seal by pressing the dough tightly together or folding in your preferred pattern. Repeat with remaining filling and dough.

• Cook the dumplings in your preferred method. Boil dumplings in a large pot of water until tender, about 4 minutes. Steam dumplings in a steamer until tender, about 8 to 10 minutes. Pan-fry dumplings with a drizzle of oil in a nonstick skillet over medium-high heat, add a few tablespoons of water and cover until tender, about 4 minutes.

• Serve dumplings with Lona Q Sauce or sesame-chili oil for dipping.

PREPARATION

• In a large bowl, combine the green and red cabbage, carrot and onion and toss with a large pinch of kosher salt. Set aside.

• Whisk together the buttermilk, mayonnaise, mustard, vinegar and sugar. Pour over cabbage mixture and season generously with black pepper. Toss to combine and season with more salt and pepper as desired.

• Transfer to refrigerator and let rest 30 minutes or up to 3 days before serving.

PREPARATION

• Preheat oven to 425 degrees.
• In a medium roasting pan or a sheet pan, toss the potatoes with olive oil and season with salt and pepper, to taste. Roast, tossing occasionally, until tender and browned, about 30 minutes. Let potatoes cool completely.
• Combine the mayonnaise, shallots, mustard, vinegar and garlic in a small bowl. Add to potatoes and toss to mix well. Season with salt and pepper, to taste.

PREPARATION

• Whisk together the vinegar, garlic, mustard, salt and pepper, then stream in the olive oil until combined. Set aside.

• Prepare a charcoal grill for medium-high, direct heat or heat a gas grill to medium-high.

• Brush the baguette with olive oil and season with salt and pepper. Place on grill and cook just until grill marks appear and the bread is toasted. Cut into 1-inch pieces and set aside.

• In a large bowl, mix the tomatoes, cucumber, bell peppers, red onion, basil and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit 15 to 30 minutes for the flavors to blend.

PREPARATION

• Place all ingredients in a high speed blender and blend until smooth, up to 3 to 4 minutes, depending on your blender.