Broiled Hanger Steak

Pan-Seared Hanger Steak

Grilled Hanger Steak


Sous Vide Hanger Steak

“Bacon” Chimichurri

Hanger Steak Crostini

Mushroom Onion Dip

Grilled Hanger Steak with Sweet Potatoes

Steak Salad

Burika (Tunisian Stuffed Filo Pastry)

Coconut Surimi Shrimp with Cocktail Sauce

Cocktail Sauce

Sweet and Spicy Surimi Green Beans

Surimi Matchstick Salad

Sushi Bake

Surimi Rangoons

Pollo Alla Romana Con I Peperoni  Chicken with Tomatoes and Peppers

Zucchini Pea Soup with Roasted Peas

Roasted Peas

Market Arugula Salad with Charred Lemon Vinaigrette

Braised Herbed Chicken

Market Allium Rice

Frenched Baby Lamb Chops with Mint Chimichurri

Mint Chimichurri

Roasted Asparagus

Tuna Crudo

Citrus Aioli

Scallion Oil

Crispy Duck with Celery Root Purée and Cherry Balsamic Gastrique

Celery Root Purée

Cherry Gastrique

Torta Caprese with Macerated Strawberries

Honeycomb Crunch

Fennel and Apple Salad

Overnight Chicken Congee

Roasted Mushrooms

Soft-Boiled Eggs

Sweet and Salty Muddy Buddies

Chocolate “Babe Ruth” Bars

Classic Peanut Butter Cups

Halva Date Turtles

Cauliflower Meatball “Parmesan”

Furikake

Nori Powder

The joy of visiting the farmers' market and discovering fresh produce inspires cooking ideas, leading to a celebration of the season with produce-driven recipes in this issue. With contributions from chefs and experts, including tips on utilizing market-fresh ingredients for Shabbos feasts and highlighting hanger steak for grilling season, the issue aims to enhance the summer experience and encourage exploration in cooking.

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