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

• Slice the tomato about Œ-inch thick and place on a plate. Season with sea salt and cracked pepper.

• Spread the desired amount of mayonnaise on both pieces of bread, then arrange the tomato slices on one piece. Gently place the other piece of bread on top, mayonnaise side-down, being careful not to smash the tomatoes.

PREPARATION

• Prepare an ice bath and boil a pot of water. Peel the garlic cloves and blanch in the boiling water for several seconds before transferring to the ice bath. Repeat this process two more times.

• In a pan over medium heat, combine the summer squash and a splash of neutral oil. Cook until soft, about 10 minutes, then remove from heat and let cool completely.

• In a food processor, combine the squash, blanched garlic, basil, lemon zest, citric acid and ascorbic acid. Slowly add the olive oil to mixture while blending to emulsify. Do not over blend.

• Add salt and lemon juice to taste.

• Serve as a spread for a tomato salad, a sauce for a fish, or toss pasta in it with some grated cheese.

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

• Preheat the oven to 500 degrees. Cut the cauliflower into florets, reserving thick stems for another use.
• In a food processor, pulse the cauliflower until it resembles couscous, about 30 seconds. Add about half the sliced onion, the red bell pepper, parsley, mint, red pepper paste, browned butter, garlic, cumin, Aleppo pepper, paprika, cayenne, and a pinch each of salt and pepper. Pulse until combined, finely chopped and slightly tacky. Season with more salt and pepper, to taste.
• Spread about Œ cup cauliflower mixture over each pita so it thinly and evenly covers the surface all the way to the edge. Arrange pitas on a baking sheet and bake until browned, 7 to 10 minutes.
• In a small bowl, toss the remaining onion with the sumac until tinted red, season lightly with salt and more sumac, to taste.
• Garnish with more fresh herbs and serve alongside the sumac onions, yogurt and lemon wedges. Cauliflower lahmacun can be served hot or at room temperature.

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

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

PREPARATION

• Preheat the oven to 375 degrees. In a medium bowl, toss the bread with about 2 tablespoons oil and 1 teaspoon salt.
• Spread the bread in an even layer on a Œ sheet pan and bake until dried, toasty and browned, about 15 minutes. Let cool, then roughly chop and set aside.
• In a tall mixing cup or blender, combine the tahini, water, lemon juice, anchovy and garlic with an immersion blender or regular blender until well pureed. Stream in Ÿ cup avocado oil to emulsify, then refrigerate until needed.
• To a medium saute pan on high heat, add the drained capers then about 2 tablespoons avocado oil. Fry until browned, puffed and crispy, about 1 minute. Drain on a paper towel-lined plate and set aside.
• Wipe out the pan and return to high heat. Add ¹?³ of the broccoli then about 2 tablespoons avocado oil. Pan roast until slightly charred and barely cooked thought, about 45 seconds. Add salt to taste and transfer to a paper towel-lined, medium-sized bowl. Working in batches, repeat with the remaining broccoli.
• Remove the core and outer white stems of the Napa cabbage, then chop.
• In a large mixing bowl, combine the Napa cabbage, broccoli, capers, croutons and Parmesan. Dress with the tahini-Caesar to taste and toss to combine. Transfer to a serving platter and top with additional capers, croutons, dressing and Parmesan, if desired.

PREPARATION

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