Allergen-conscious American plates built around an AIP teriyaki, a bison stir fry and cassava pancakes

Potato fries never see a fryer here. I parboil them first, drain them until the surface goes chalky, then roast them hot on a bare sheet so the outside sets before the inside turns to paste. Maple seared broccoli works on the opposite clock: dry hot pan first for colour, maple only in the last thirty seconds, because sugar in early means burnt florets and raw stems.

Peaches are worth buying right now, so the arugula salad gets them cut thick alongside avocado and cucumber rather than anything cooked down. Fruit at this point in the season carries enough sugar on its own that I add none to either dish.

Bison is the one thing in this menu that punishes a second cooking. It is lean enough to go grey and tight the moment it is pushed, so I pull the stir fry while the zucchini and carrots still have bite, and it wants 3 minutes at 350°F covered, no more. The lemon basil chicken patties are far more forgiving at 10 minutes, 375°F, uncovered, which brings the seared face back. Potato fries go in an air fryer for 5 minutes or they will be limp.