Summer Salad

Heirloom Tomato, Lemon Cucumbers Macerated Onions and Shiso Leaves

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By Chef Mario


  • 1 large heirloom tomato, sliced horizontally
  • 2 medium sized lemon cucumber, peeled and sliced thin
  • 1 small onion, peeled, sliced in half moon and macerated in vinegar and salt for 5 minutes
  • 12 small shiso leaves
  • 2 tbs. of sesame oil
  • Red wine vinegar to taste
  • Kosher salt and freshly ground black pepper to taste
  • Sugar to taste


In a small mixing bowl, combine sesame oil, vinegar, sugar and season to taste. Mix until the sugar dissolves completely.

Place the sliced tomatoes, cucumber, shiso leaves and onions on a chilled serving dish. With a spoon, drizzle the dressing and season to taste. Serve at once.

Cold Soba Noodle & Marinated Vegetable Salad

By Chef Anna




  • 2 Tbsp high heat vegetable or canola oil
  • 1 cup cherry tomatoes, quartered
  • ¼ lb of shiitake mushrooms, stemmed
  • ½ lb green beans, blanched
  • 1-2 lemon cucumbers, peeled and cut into small pieces
  • 1- 2 Tbsp of sesame seeds



  • 1 tsp minced ginger
  • 1 tsp kosher salt
  • 3 Tbsp champagne vinegar
  • 3 Tbsp tamari
  • 1 Tbsp Agave
  • 3 tbsp sesame oil


Soba noodles, cook to instructions



Bring water to a boil in a small sauce pan. Add green beans and cook for about 3 minutes, until tender but still hold their shape. Submerge beans in an ice bath for 5 minutes and then dry them on a towel.


Heat vegetable oil in saute pan at high heat. Once the pan is hot, add mushrooms and cook until mushrooms are golden brown on one side and then flip. I left them for about 2 minutes on each side. Remove mushrooms from pan and let cool.


Cook soba noodles according to the instructions, drain and run cool water over the noodles.


For the marinade

Add salt to the minced ginger. Then add the vinegar and let the ginger macerate for about 3 minutes. Add the tamari, agave, and sesame oil. Toss veggies in the marinade and then add the soba noodles. Combine ingredients together in a mixing bowl and them pile them onto a serving plate. Garnish w/ sesame seeds. Serve cold.



Blistered Shishitos with Garlic Tamari Sauce and Yuzu Togarashi

By Chef Mario (@fat_tongue)


  • 1 lbs. of Shishito peppers
  • 1 tbs. of high heat neutral flavored oil
  • Kosher salt and black pepper to taste
  • 3 cloves of garlic thinly sliced
  • 2 tbs. of olive oil
  • 1 cup of low sodium tamari sauce
  • 1 ½ tbs. of unsalted butter
  • Lime juice to taste


  • Yuzu togarashi to taste
  • Toasted Sesame seeds to taste 


In a medium saucepan, heat the olive oil. Add the garlic and cook over low heat, stirring constantly, until golden, 3 to 5 minutes.  Remove the garlic form the oil and add the tamari sauce.

Return the garlic oil-tamari mixture to the pan and bring to a boil. Reduce the heat to low. Remove the pan from the heat and whisk in the chilled butter, 1 tablespoon at a time, until it is incorporated and the sauce is smooth. Return the pan to the heat now and then to keep the sauce hot enough to melt the butter but do not let it boil. Season generously with pepper.

Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Cook peppers, turning occasionally, until they begin to blister on all sides. At the last minute, add garlic sauce to taste and toss in the pan to coat the peppers (you’ll have a leftover sauce to use on noodle, rice and even on meat dishes.) Squeeze some lime juice over the pepper and transfer to plate. Top with yuzu togarshi and toasted sesame seeds. Serve at once.