Appetizers

Samin Nosrat’s Grilled Artichokes

Heidi Swanson’s Turmeric Cashews

Oysters with Pickled Ginger Granita

In the Kantine Kitchen: Swedish Rye Crispbread

In the Kantine Kitchen: Citrus-cured Wild Salmon

Dukka-Spiced Salmon Patties

Smashed Peas on Toast

Broccoli Rabe and Sausage Tartine

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Dessert

Grilled Peaches with Balsamic Fudge and Vanilla Ice Cream

In the Kantine Kitchen: Royal Party Cake

Cooking with San Francisco Cooking School: Roasted Nectarine Sundae with Caramel Sauce and Toasted Pecans

Berry Fool

Fresh Fruit Pie

Cooking with San Francisco Cooking School: Fresh Fruit Crisp

Fresh Peach Ice Cream

Grilled Fig Sundaes with Balsamic Fudge

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Drinks

Todd Richard’s Watermelon Lemonade

Irish Coffee Redux

Summer Peach Smash Cocktail

Dungeness Crab

In the Kantine Kitchen: Dungeness Crab Buns

The Signal Things of San Francisco: Cioppino

Mae’s Crab Cioppino

Bucatini With Crab, Pepperoncini and Crème Fraiche

Oven-Roasted Dungeness Crab With a Kick

Dungeness Crab Cakes

Kantine Kitchen

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Meats

Nopalito’s Tostadas de Tinga Poblana

NY Steak with Black Peppercorns

Shio-koji Grilled Chicken

In the Kantine Kitchen: Chicken and Green Bean Open-faced Sandwich (smørrebrød)

Fujian Pork Noodle Soup

Braised Pork Tacos with Spicy Peach Relish

Ragù Finto Meat Sauce

The Flintstone Chop: Bone-in-Ribeye with Ancho and Kaffir

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Salads

Summer Garden Salad with Farro

Ice Cold Tomato Salad with Savory Yogurt Dressing

Sam’s Spring Fattoush Salad

Todd Richard’s Heirloom Tomato Salad

Cooking with San Francisco Cooking School: Wedge Salad

Cooking with San Francisco Cooking School: Escarole Salad with Concord Grapes

Radish Leaf Salad

Heidi Swanson’s Farro Salad

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Seafood

Roasted Halibut Tail with Miso Chili Butter and Salsa

Oysters with Pickled Ginger Granita

Cooking with San Francisco Cooking School: Shrimp on the Barbie

In the Kantine Kitchen: Dungeness Crab Buns

In the Kantine Kitchen: Citrus-cured Wild Salmon

Pan-Seared Halibut with Roasted Ratatouille

Dukka-Spiced Salmon Patties

The Signal Things of San Francisco: Cioppino

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Soups

Cooking with San Francisco Cooking School: Fresh Tomato Soup with Basil Oil and Garlic Crouton

Savory Porridge with Blood Orange Olive Oil

Cooking with San Francisco Cooking School: Seafood Chowder

Cooking with San Francisco Cooking School: White Gazpacho

Fujian Pork Noodle Soup

Cooking with San Francisco Cooking School – Minestrone: One Pot Perfection

Asparagus Soup

Cauliflower soup with toasted almond gremolata

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SF Cooking School

Cooking with San Francisco Cooking School: Seafood Chowder

Cooking with San Francisco Cooking School: White Gazpacho

Cooking with San Francisco Cooking School: Wedge Salad

Cooking with San Francisco Cooking School: Escarole Salad with Concord Grapes

Cooking with San Francisco Cooking School – Fried Quinoa: The Salad Savior

Cooking with San Francisco Cooking School: Brussels Sprouts with Brown Butter

Cooking with San Francisco Cooking School: Roasted Nectarine Sundae with Caramel Sauce and Toasted Pecans

Cooking with San Francisco Cooking School: Sure-Fire Roasted Chicken Every Time

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Vegetable Dishes

Summer Garden Salad with Farro

Roasted Eggplant with Savory Yogurt

Torta di Verdure

Smashed Peas on Toast

Roasted Broccoli Salad with Charred Lemon and Kale

Cracked Freekeh Salad with Peas

Cooking with San Francisco Cooking School – Roasted baby carrots with honeyed pimenton yogurt and toasted almonds

Savory Vegetable Pancakes with Poached Eggs

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