Serves 4

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INGREDIENTS



GREENS:

• ½ cup extra- virgin olive oil
• 1 carrot, chopped into ½ inch pieces.
• 1 small yellow onion, chopped into ½ inch pieces.
• 1 celery rib, chopped into ½ inch pieces.
• Kosher salt
• Freshly ground pepper
• 3 anchovy fillets in oil, drained and chopped
• ½ cup tomato paste
• 1 pound beet greens, coarsely chopped

MEATBALLS (16 TOTAL):

• 4 ounces day old bread (one 1 inch thick slice)
• 1/2 cup whole milk
• 2 pounds ground beef (25 percent fat)
• 1 cup fresh ricotta cheese
• 2/3 cup freshly grated parmigiana- reggiano cheese, plus more for garnish
• 2 large eggs
• 2 teaspoon finely grated lemon zest
• 2 teaspoon crushed red pepper
• 2 tablespoon finely chopped parsley
• 1 tablespoon ground fennel seed
• 2 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• 1/2 cup canola oil
• Chopped oregano and flaky sea salt for garnish
• 8 slices provolone cheese
• 4 sourdough rolls

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PROCEDURE

GREENS

• In a pot, heat the oil.
• Add the carrot, onion and celery, season with salt and pepper and cook over moderately low heat, stirring, until the vegetables are very tender and caramelized, 20 minutes.
• Add the anchovies and tomato paste and cook, stirring, until the anchovies dissolve and the tomato paste is deep red, 5 minutes.
• Add the beet greens, season with salt and pepper, and cook, tossing occasionally, until wilted, 7 minutes.

MEATBALLS

1. In a bowl, soak the bread in the milk until the milk is absorbed, about 5 minutes.
2. In a large bowl, combine the beef, ricotta, parmigiano, egg, lemon zest, crushed red pepper, parsley, fennel, kosher salt and black pepper. Squeeze any excess milk from the bread and add the bread to the bowl. Mix the meat mixture well, then roll it into sixteen 1 1/2-inch balls; transfer to a baking sheet.
3. In a cast-iron skillet, heat 2 tablespoons of the canola oil. Cook half of the meatballs over moderate heat, turning, until golden brown and no longer pink within, about 15 minutes. Repeat with the remaining 2 tablespoons of canola oil and meatballs.
4. Rewarm the beet greens and transfer to a platter; top with the meatballs. Serve garnished
with Parmigiano, chopped oregano and sea salt.
5. Toast sourdough bread.
6. Assemble four meatballs in each sandwich with greens and provolone cheese.
7. In a pot, heat the oil.
8. Add the carrot, onion and celery, season with salt and pepper and cook over moderately low heat, stirring, until the vegetables are very tender and caramelized, 20 minutes.
9. Add the anchovies and tomato paste and cook, stirring, until the anchovies dissolve and the tomato paste is deep red, 5 minutes.
10. Add the beet greens, season with salt and pepper, and cook, tossing occasionally, until wilted, 7 minutes.

Recipe courtesy of Co-Owner and Pastry Chef Genevieve Gergis.

Serves 4

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INGREDIENTS

• 4 ounces butter
• 4 ½ ounces chocolate (70%)
• 1 ounce milk
• 1 cup + 1 ½ tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 1/3 ounces all purpose flour
• ¾ cup walnut halves and pieces
• ½ teaspoon salt

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PROCEDURE

• Melt chocolate and butter in a pot.  Whisk in sugar and eggs, one at a time. Add vanilla extract and flour into pot.  Whisk until shiny and the batter pulls away from the sides of the pot.
• Mix walnuts and salt into pot.
• Pour batter onto a buttered pan (8×8).
• Bake at 350 degrees for 18-20 minutes, or until crust forms on the sides of the pan.