Two Hands is probably up there for our #1 recommendation in NYC. It’s super chill, has bomb food, everything is blue inside, and it’s run by two young Aussie BFF’s. The adorable owners are passionate about community and you feel that nurturance immediately upon walking in — a bit of a haven amidst the intensity of the city. Behind the scenes, Frankie Cox is killing it as the Executive Chef (she’s 26 years old, FYI). She left Australia for NYC at just 21, and was quickly swooped up by Two Hands’ founders. Frankie lays out the infamous Brassicas Bowl (my go-to order) below so that you can bring the magic to your own kitchen. But if you’re in NYC, try the OG version at Two Hands… it’s worth it.
4 large Eggs
1 bunch Broccolini, trimmed
5 tablespoons Olive Oil, divided
1 small Shallot, finely chopped
2 tablespoons Apple Cider Vinegar
1 tablespoon Whole Grain Mustard
½ bunch Curly Kale, ribs and stems removed, leaves torn into 2-inch pieces (about 8 cups)
8 ounces Brussels Sprouts, trimmed, thinly sliced lengthwise
Black Pepper, freshly ground
½ cup Roasted Sunflower Seeds, divided and unsalted
½ cup Hummus
1 Avocado, quartered lengthwise
2 tablespoons Chives, finely chopped
1 tablespoon Sesame Seeds, toasted
Red Pepper Flakes, crushed (for serving)
1 | Cook eggs in a large saucepan of boiling water for 7 minutes (whites will be set and yolks still slightly soft).
2 | Drain and transfer to a bowl of ice water and let sit until cool.
3 | Drain and peel the eggs, cutting in half lengthwise. Set aside.
4 | Preheat oven to 500°. Toss broccolini with 1 tablespoon oil on a rimmed baking sheet and season with salt.
5 | Roast, turning occasionally, until crisp-tender and charred in spots for 8 to 10 minutes. Let cool, then coarsely chop.
6 | Whisk shallot, vinegar, mustard, and remaining 4 tablespoons of oil in a large bowl until emulsified; season with salt.
7 | Add kale and brussels sprouts, tossing to coat. Then season with salt and pepper.
8 | Massage kale until slightly softened, (about 5 minutes).
9 | Add roasted broccolini and 2 tablespoons of sunflower seeds, then toss again.
10 | Swipe some hummus along the inside of each bowl with a spoon. Divide salad among bowls and add an avocado wedge and 2 reserved egg halves to each.
11 | Top with chives, sesame seeds and remaining sunflower seeds, then sprinkle with red pepper flakes.
*Makes 4 servings.