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Roasted Salmon

(1)

Preheat oven to 275 degrees 

Let Salmon and peas come to room temperature, about 30 min 

For two portions, cut the fish in half 


(2)

Line a baking sheet with aluminum foil and brush with extra virgin olive oil 

Season fish with salt and a light drizzle of olive oil 

Set fish on tray, skin-side down, and place in oven 


(3)

While the fish cooks, prepare your salad by combining lettuces, radish and snap peas in your favorite salad bowl 

Season with a pinch of salt and toss with vinaigrette 


(4)

After 12 min, check doneness by pressing lightly on the fish. Its ready when the flesh starts to flake 

Serve Salmon over the minty peas with the salad on the side 


Lasagna

(1) 

Preheat oven to 400


(2) 

Bake for 35 minutes uncovered


(3) 

Rest for 5 min

Spatchcock Chicken Kit

(1)

Preheat oven to 375. 

Let all ingredients come to room temperature, about 30 minutes.


(2)

Rub a skillet with olive oil. Heat over medium high until lightly smoking

Put the chicken in the pan, skin down. Place in oven for 10 min

Flip the bird. Cook another 30 min

Remove from pan and rest at least 5 min


(3)

Warm olive oil in a hot pan and add the broccolini

Season with a pinch of salt, toss lightly, and put in the oven for 7 min


(4)

Slather the chicken with romesco

Split the lemon in two and squeeze over everything


Feast!

Steak Dinner

(1)

Preheat oven to 400°

Let all ingredients come to room temperature

Place hashbrown on a foil lined sheet tray

Season steak heavily with salt and pepper


(2)

Heat an oven-safe skillet until its lightly smoking. Place steak into dry pan and DO NOT TOUCH for 2 min

Flip and cook 2 more min undisturbed

Flip to first side and place in hot oven at the same time as hashbrown


(3)

For medium rare, set timer for 8 min

Remove hashbrown and steak from oven

Return steak to med heat on the stove top. Add 1 generous tablespoon of butter to pan and continuously spoon over steak, 2 min


(4)

Remove steak from heat and let rest for 8 min

While resting, warm spinach in a saucepan with a splash of water

Slice steak against the grain and top generously with herb butter

Fresser Platter

(1)

If you’re feeding the whole family, toast the bagels en masse in your oven


(2)

Set out all the fixin’s for the crew to assemble their own, or make the perfect stack. . . 


Our favorites:


The Classic

 

caper 

tomato

red onion 

smoked salmon 

cream cheese 

------------

(   bagel   ) 

----------


 

Whitefish Stack


fresh lemon 

red onion 

cucumber 

white fish 

------------

(   bagel   ) 

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Grain Bowl

(1)

Add farro, chickpeas, cauliflower, baby kale and broccolini to a medium size mixing bowl


Fold ingredients together


Add lemon vinaigrette and salt to taste, stirring to incorporate



(2)

Scoop two heaping spoonfuls of herb yogurt at the bottom of each serving bowl and spread into a wide circle


Heap a serving of grains and greens into each bowl



(3)

Slice eggs


Cut avocado in half and remove pit. Slice it in its skin and scoop it out with a spoon


Crush pistachios



(4)

Top each bowl with avocado, egg and pistachios


Season with another pinch of salt and cracked black pepper


Avocado Toast

(1)

Toast the bread


(2)

Halve avocados, remove pits. slice them in their skins and spoon into a small mixing bowl


Season to taste with salt, a pinch of paprika and the juice of half a lemon

Mix gently


(3)

Spread pesto on the toasted bread, about 1 tbl per slice


Fork avocado onto toasts and mash lightly


(4)

Drizzle with more pesto


Garnish with salt and smoked paprika

"BAR SARDINE" BURGER KIT

(1)

Season burger heavily on both sides with salt and black pepper


(2)

Cook your burger as you please


At bar Sardine, they’re pressed on the griddle until medium rare


After you flip the patty, top with smoked cheddar


(3)

Potato rolls are perfect at room temp, but if you have room on your range, give both sides a good griddle in a oiled pan


Secret! We smash the buns with the back of a spatula to flatten and crisp ‘em


(4)

The Burger Build


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(    roll    )

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bbq mayo 

shoestring fries 

red onion 

pickled cucumber 

bbq mayo 

smoked cheddar 

burger 

-----------

(    roll    )


TURKEY SANDWICH

(1)

Layout sliced bread, two pieces per sammy


If it’s your style, toast ‘em 


Paint each slice with aioli


(2)

From bottom to top, layer: olive relish, smoked turkey, sliced Manchego and arugula


(3)

The Stack

 

[    bread    ] 

------------

red pepper aioli 

arugula 

smoked turkey 

olive relish 

red pepper aioli

------------

[    bread    ]

BABY KALE CAESAR

(1)

Place baby kale and croutons in a medium size mixing bowl


Finely grate Parmesan into its own bowl


Halve lemon and remove seeds


(2)

Spoon dressing over kale, starting with 2 tbl


Add grated Parmesan and lemon to taste


(3)

Use a wooden spoon, tongs, or a gloved hand to toss until greens are well coated


Taste and adjust


(4)

Finish with more grated- Parmesan, anchovy filets and generous grindings of black pepper

Spanakopita

(1)

Preheat oven to 375°


(2)

Place spanakopita in the oven for 25 min, uncovered


(3)

Let rest for 5 min