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This starter or salad is no mess, no fuss, big flavours, with the savoury crunch of smoked al­monds and salti­ness of ca­pers. Adapted from

by Tess Ward (Ten Speed Press, 2016).

Serves 4 to 6 510g mixed-va­ri­ety

small toma­toes 3 ta­ble­spoons ex­travir­gin olive oil 1 ta­ble­spoon maple

syrup 1 ta­ble­spoon fresh

le­mon juice ½ tea­spoon hot

smoked pa­prika 1 small shal­lot, finely

chopped 2 ta­ble­spoons small ca­pers, rinsed, drained and coarsely chopped 1/3 cup smoked al­monds, coarsely chopped This mix based on fresh toma­toes is meant to be com­bined with prosecco, mak­ing for an es­pe­cially light, easy-sip­ping vari­a­tion on a Bloody Mary.


small hand­ful flat-leaf pars­ley leaves, chopped sea salt freshly ground black

pep­per Cut the toma­toes into a mix­ture of disks and wedges, dif­fer­ent shapes and sizes are nice for vari­a­tion.

Whisk to­gether the oil, maple syrup, le­mon juice and smoked pa­prika in a mix­ing bowl.

Add the shal­lot, ca­pers, toma­toes, half of the al­monds and three-quar­ters of the pars­ley, toss to in­cor­po­rate.

Sea­son lightly with salt and pep­per.

Just be­fore serv­ing, sprin­kle the re­main­ing al­monds and pars­ley on top. About 900g toma­toes (a mix of in-sea­son heir­looms), cut in chunks 1/2 English (seed­less) cu­cum­ber,

cut in chunks 1 cup wa­ter­melon chunks

(op­tional) Kosher salt 1/3 to ½ cup pickle juice (see

head­note) 3 ta­ble­spoons fresh lime juice

(from 1 lime) 2 to 4 ta­ble­spoons hot sauce

(see head­note) ½ tea­spoon Span­ish smoked

pa­prika ¼ to ½ tea­spoon ground

cayenne pep­per ¼ tea­spoon freshly ground

black pep­per


2 tea­spoons smoked salt, such as hick­ory- or cher­ryflavoured wood smoke ½ tea­spoon coarse or flaky sea

salt 2 tea­spoons horse­rad­ish pow­der, sifted to re­move any clumps ½ tea­spoon sweet pa­prika juice of 2 limes ice Prosecco


Com­bine the tomato, cu­cum­ber and wa­ter­melon chunks with a large pinch of salt in a blender; purée un­til smooth. Strain through a fine-mesh strainer into a large liq­uid mea­sur­ing cup or mix­ing bowl, us­ing the back of a spoon to ex­tract and push through as much liq­uid as pos­si­ble. You may need to purée and strain in batches.

Dis­card the solids. You should have about 4 cups of thick juice.

Whisk in 1/3 cup of the pickle juice, the lime juice, 2 ta­ble­spoons of the hot sauce, the Span­ish smoked pa­prika, ¼ tea­spoon of the cayenne pep­per and the black pep­per. Taste; add more pickle juice, hot sauce, cayenne pep­per and/or Kosher salt as needed.

Whisk to­gether the smoked salt, sea salt, horse­rad­ish pow­der and sweet pa­prika in a shal­low bowl.

Pour the lime juice into a small plate, then dip the rim of a high ball glass first into the lime juice and then into the salt mix­ture to coat the rim. Re­peat with more high ball glasses as needed.

Fill the glasses al­most all the way with ice. Fill each glass about two-thirds with Bloody Mosa mix, then top each por­tion with Prosecco. Stir un­til well blended be­fore sip­ping.


This is the brunch cock­tail for those who pre­fer beer over vodka in their Bloody Marys. Some peo­ple will claim that beer + hot sauce + tomato juice = a michelada. Here, steak sauce adds savoury flavours while thick­en­ing the body of the drink. Make Ahead: The tomato mix­ture can be re­frig­er­ated for up to 3 days.


71ml steak sauce 71ml fresh lime juice (from about 1½ limes) 71ml hot sauce, plus

more for gar­nish 60ml Worces­ter­shire

sauce 1½ tea­spoons herbs and spices, mixed ½ tea­spoon freshly ground black pep­per fresh horse­rad­ish root about 3 cups pure tomato juice


470ml canned beer lime wedge, for gar­nish


com­bine the steak sauce, lime juice, hot sauce, Worces­ter­shire sauce, salt and spice mix, and black pep­per in a large pitcher, and stir un­til well blended.

Grate a small amount of horse­rad­ish on top (to taste) and stir again, then add the tomato juice and stir un­til well in­cor­po­rated.

The yield is about a litre; you’ll need 120ml for this drink.

Re­frig­er­ate the rest in an air­tight con­tainer for up to 3 days.


Pour the 120ml of the tomato mix­ture into a pint glass. Top with some of the beer.

Squeeze the lime wedge into the drink, then drop it in.

Gar­nish with a dash of hot sauce; while you’re drink­ing, oc­ca­sion­ally re­fresh the glass with more beer from the can. These are served as a starter, but could be en­joyed at al­most any time of day. They are es­pe­cially good with a scoop of cot­tage cheese. Ume­boshi (salted plum) paste, Korean chilli pow­der and fu­rikake, a Ja­panese rice sea­son­ing blend, are avail­able at Asian su­per­mar­kets and spe­cial­ity stores. To make the fu­rikake, see the NOTE be­low. MAKE AHEAD: The toma­toes need to mar­i­nate for 30 min­utes at room tem­per­a­ture and can be re­frig­er­ated for up to one day in ad­vance. Sprin­kle with the fu­rikake just be­fore serv­ing. If you make the fu­rikake sea­son­ing blend, re­frig­er­ate it in an air­tight con­tainer for up to 1 month. Adapted from Rob Rubba, chef at Washington D.C. restau­rant, Hazel. Serves 4 finely grated zest and

juice of 1 lime ½ medium shal­lot, minced 1 clove gar­lic, minced 5 basil leaves, torn or coarsely

chopped 1 ta­ble­spoon ume­boshi paste

(salted plum; see head­note) ¼ cup ex­tra-vir­gin olive oil 450g mixed heir­loom cherry

toma­toes, cut as you like 4 ta­ble­spoons fu­rikake Com­bine the lime zest and juice, shal­lot, gar­lic, basil and ume­boshi paste in a mix­ing bowl. Grad­u­ally add the oil, whisk­ing con­stantly to form an emul­si­fied dress­ing.

Add the toma­toes and toss to coat. Di­vide among in­di­vid­ual plates; top each por­tion with some of the fu­rikake. Serve right away.

To make Hazel’s fu­rikake blend, whisk to­gether 4 ta­ble­spoons of chopped toasted nori, 1 ta­ble­spoon of white or roasted se­same seeds, 1 ta­ble­spoon of flaxseeds, 1 ta­ble­spoon of puffed sorghum or puffled rice (crushed), 1½ tea­spoons of de­hy­drated onion flakes and 1 ta­ble­spoon of Korean red chili pow­der. Sea­son lightly with kosher salt. Re­frig­er­ate in an air­tight con­tainer for up to one month.


The sig­na­ture dish of Span­ish-Amer­i­can chef, José An­drés’s fast-ca­sual Beef­steak restau­rant is a fresh-tast­ing, no-cook veg­gie burger that ev­ery­one loves. Olive oil buns are used at the restau­rant; here, we’ve sub­sti­tuted brioche buns, so the recipe’s no longer ve­gan. MAKE AHEAD: You may have some herb Di­jon may­on­naise left over; it can be re­frig­er­ated in an air­tight con­tainer for up to five days. Serves 3


½ medium red onion, cut in half and then into thin half-moons (juli­enne) 3 ta­ble­spoons red wine

vine­gar ¼ cup wa­ter 1 ta­ble­spoon gran­u­lated sugar pinch kosher salt 1 tea­spoon fresh thyme leaves 1 tea­spoon whole black



1 cup plain plant-based

may­on­naise 1½ ta­ble­spoons Di­jon mus­tard 1½ tea­spoons ca­pers, rinsed

and drained ½ ta­ble­spoon finely chopped

flat-leaf pars­ley ½ ta­ble­spoon chopped

fresh dill ¼ to ½ cup fresh le­mon juice

(from 2 to 4 lemons) Kosher salt, as needed


3 brioche ham­burger buns,

toasted (see head­note) 1 large beef­steak tomato,

peeled (see NOTE) Kosher salt, as needed freshly ground black pep­per, as

needed ex­tra-vir­gin olive oil flesh of 1 fairly firm av­o­cado,

cut into thin slices al­falfa sprouts


Place the onion in a medium-size heat­proof bowl. Com­bine the vine­gar, wa­ter, sugar, salt, thyme and black pep­per­corns in a small saucepan over high heat.

Bring just to a boil, then pour over the onion, mak­ing sure it is sub­merged. Let it sit for 1 hour, then drain, re­serv­ing the liq­uid for an­other use, if de­sired.

Whisk to­gether the plant-based mayo, Di­jon mus­tard, ca­pers, pars­ley, dill and le­mon juice in a medium bowl.

Taste; sea­son with salt as needed. You’ll need a to­tal of 6 ta­ble­spoons for the sand­wiches; the rest can be re­frig­er­ated in an air­tight con­tainer for up to 5 days.


Spread each half of the bun with 1 ta­ble­spoon of the herb Di­jon may­on­naise.

Cut three 2cm slices from mid­dle of the peeled tomato.

Place a slice of tomato on each bot­tom bun half. Sea­son the tomato lightly with salt and pep­per, then driz­zle with a lit­tle oil.

Top each por­tion with av­o­cado slices, 2 ta­ble­spoons of the pick­led onion and some al­falfa sprouts.

Top with the re­main­ing brioche bun halves.

To peel the tomato, score a shal­low X in the bot­tom. Place in a pot of boil­ing wa­ter for 20 to 30 sec­onds, then im­me­di­ately drain and trans­fer to an ice-wa­ter bath. When cool enough to han­dle, dis­card the tomato skin.


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