August 17


  • Wild shiso

  • Garlic

  • Serrano peppers


  • Heirloom tomatoes

  • Sweet red bell peppers

  • Yard long beans


  • Raspberries


From Our House-Made menu; modified for shiso (Shiso oil recipe care of


Gazpacho with Shiso oil 

Serves 4

Ingredients for Gazpacho:

4 medium tomatoes (For best results, use 2 hanover/red slicer tomatoes AND 2 heirloom tomatoes), coarsely chopped

1 small red onion, finely chopped

2 clove garlic, finely chopped

1 cucumber, coarsely chopped

1 medium red bell pepper, coarsely chopped

2 jalapenos OR 1-2 Serrano peppers, seeded and finely chopped

4 shiso leaves

4 tbsp rice vinegar

salt and pepper to taste

2 cups of vegetable juice


Ingredients for Shiso Oil:

2 garlic cloves

Remaining bunch of shiso, stems removed

1/2 cup of extra virgin olive oil

Dash of water, if needed



In a food processor or blender, puree tomatoes, onion and garlic, until smooth. Add cucumbers, bell pepper and jalapeno (or Serrano) to processor/blender and puree until smooth. Finally, add vinegar, basil, salt and pepper, veggie juice and half of the shiso oil to processor/blender and puree until smooth. Distribute into four chilled bowls and drizzle with remaining shiso oil. 

For Shiso Oil:

Add all ingredients to a food processor OR blender and blend until smooth. 


From Bon Appetit


Long Bean Salad



  • ½ cup unsweetened coconut flakes
  • 1 bunch watercress, tough stems removed, cut into 2” lengths (about 5 cups) (Substitute with arugula for a spicy kick!)
  • Kosher salt
  • ¾ pound Chinese long beans or green beans, trimmed, cut into 1” pieces
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon coconut sugar or brown sugar
  • ½ small red onion, thinly sliced
  • 1 tablespoon thinly sliced kaffir lime leaves or 1 tsp. finely grated lime zest
  • ¼ cup coarsely chopped roasted peanuts, preferably unsalted




  • Preheat oven to 350°. Toast coconut flakes on a rimmed baking sheet, tossing once, until golden brown, about 5 minutes. Let cool.

  • Meanwhile, cook watercress in a large saucepan of boiling salted water until just wilted, about 10 seconds; using a slotted spoon, transfer to a colander set in a large bowl of ice water. Drain, then gently squeeze out excess water.

  • Return water in saucepan to a boil. Cook beans until crisp-tender, about 4 minutes; transfer to ice water. Drain, then pat dry.

  • Whisk fish sauce, lime juice, and coconut sugar in a large bowl until sugar dissolves. Add watercress, beans, onion, and kaffir lime leaves and toss to coat. Serve topped with coconut and peanuts.