BON A PIT MENU RECIPES

Steps:

• Melt butter in a medium skillet over medium heat. Add panko, ¼ tsp. salt, and a few grinds of pepper. Cook panko, stirring often but being careful not to crush, until golden brown, 5–8 minutes. Carefully stir in half of the lemon zest and set aside.
• Place kale in a large bowl and drizzle 2 Tbsp. oil over. Massage kale with your hands until dark green and very soft, about 3 minutes.
• Using the flat side of a chef’s knife, smash anchovy fillets on a cutting board to a coarse paste; transfer paste to a medium bowl. Whisk in lemon juice, mayonnaise, mustard, Worcestershire sauce, garlic, ½ oz. Parmesan, and remaining ¼ tsp. salt. Gradually stream in remaining ¼ cup oil, whisking constantly until dressing is smooth and creamy.
• Add half of dressing to bowl with kale and toss to evenly coat. Taste and add more dressing by the tablespoonful until salad is well-dressed. Taste salad and season with more salt and pepper if needed.
• Mound salad onto a platter or divide among plates. Drizzle any remaining dressing over and top with more Parmesan, reserved panko, and remaining lemon zest. Do ahead: Panko topping can be made 3 days ahead. Store airtight at room temperature.

Steps:

• Grind 1 cup (100 g) oats in a food processor until finely ground but with some texture remaining (think coarse sawdust), about 1 minute.
• Peel 1 banana and tear into large pieces. Add to ground oats along with dairy-free milk, baking powder, cinnamon, salt, vanilla, and 3 Tbsp. oil. Process, stopping to scrape down sides as needed, until well combined. Remove bowl from base and stir chocolate chips (if using) and remaining ¼ cup (29 g) oats into batter. Let sit 15 minutes; it should be slightly thickened.
• Meanwhile, thinly slice remaining banana and set aside.
• Heat 1 tsp. oil in a 10" or 12" nonstick skillet over medium-high, swirling to coat bottom of pan. Working in batches of 2 or 3, depending on the size of your pan and the confidence you have in flipping, scoop in about ¼ cup batter per pancake and flatten slightly with a spatula. Arrange a few reserved banana slices on top, then reduce heat to medium, and cook until set and golden brown underneath, 2–3 minutes. Flip pancakes over and cook on other side until golden brown, 1–2 minutes. Transfer to a large plate. Repeat with remaining batter, adding more oil to pan between batches as needed.
• Serve pancakes topped with yogurt (if using) and maple syrup.