CAGLA: So we're going to make an egg sandwich, seven-minute egg sandwich.

SETH: Well, I've had a lot of egg sandwiches in my day, but never one with this many ingredients.

How do you get started on the sandwich?

CAGLA: So we make our own bread every day, then I'm going to bake it for our sandwiches.

Okay, be careful.

It's hot.

All right, let's turn our attention to our watermelon radish salad.

SETH: Watermelon radishes?

CAGLA: Yes.

SETH: Okay, I'm not familiar with those.

CAGLA: Really?

When you peel it, to me, it's like they're dream.

So we are going to just peel them first and then you're going to see the magic.

Are you ready?

SETH: Yes, I'm ready.

CAGLA: Okay.

SETH: I'm ready for some magic.

CAGLA: All right.

Let's see.

All right, here it is.

SETH: Okay.

CAGLA: Not that much.

SETH: No, that was... CAGLA: I think it's a magic.

Okay, great.

SETH: That is a beautiful, beautiful color.

CAGLA: Now I'm going to slice it.

SETH: So just a nice, little rough chop.

CAGLA: Do you want to try how spicy it is?

SETH: Oh, sure.

CAGLA: Or is it spicy?

It's a spicy one!

Yeah.

SETH: That one has a little bit of a punch.

CAGLA: Yeah.

A lot of dishes that I make, you can see like, lemon peels.

So we peel it and then I do a really thinly sliced lemons.

SETH: Nice little zesting there.

CAGLA: Yeah.

And then we will do red onion.

SETH: So it'll be a little pungent, as well.

CAGLA: Yes.

So now we're going to grab some celery.

So I like the hard parts so it gives you a different variety of colors.

SETH: I think the yellow part's the one that usually ends up in the trash when I'm cooking at home.

I'm sorry.

CAGLA: Really?

This one, are you serious?

SETH: Sorry.

CAGLA: This is the heart part.

You use... We call heart... Yeah, heart as a heart.

SETH: I'm sorry to disappoint you.

CAGLA: Okay, great.

There is so many ways you can use these yellow ones.

You see that I make it some of them big, some of them small.

SETH: You embrace those imperfections.

CAGLA: I do.

I always say, just like your mom is cooking.

Now we are going to get the darker color.

I use local parsley.

Then I'm going to slice these.

And then we have pickled mustard seed.

We are putting hot pepper, black pepper, and now sea salt.

And then I will add some fresh lemon juice and extra virgin olive oil.

SETH: Of course.

It wouldn't be Mediterranean flavors without the extra virgin olive oil.

CAGLA: So you can see the color, how beautiful.

And we didn't do anything.

It's just the vegetables itself is beautiful.

So now this is ready for our egg sandwiches.

So now we're going to cook our eggs.

We are going to cook them in the boiling water for seven minutes and then we are going to put it in an ice bath.

We want to stop the carry over cooking so we shock them with the ice.

After our bread is baked, we are going to cut in half and then we drizzle some olive oil.

Then we put our sliced eggs and now we are going to put our watermelon radish salads on top.

And we will finish it with anchovies and then drizzle with extra virgin olive oil.

And it's ready.

Boom!

SETH: Cagla, this is an absolute open-faced thing of beauty, like no egg sandwich I've ever had before in my life.

CAGLA: Before you start.

This is not a date sandwich.

It's a messy, feels like you are eating barbecue.

You always give extra napkins with this sandwich.

If you want to eat with a fork and knife, you can do it, good luck.

But I think it's hands-on.

SETH: If I should make a mess, I'm going to make a mess.

CAGLA: Yeah, you should make a mess.

SETH: All right, here we go.

CAGLA: Let's make a mess.

(crunching) SETH: Perfect.

Just the right sandwich to make a mess with.

The eggs, they're so creamy.

I mean, did you call those soft boiled?

CAGLA: Yes, they are soft-boil eggs, but we call this jammy eggs.

SETH: Jammy?

CAGLA: Yes.

SETH: Okay, well, it's a great little texture.

CAGLA: Yeah.

SETH: And the brightness, too, of the olive oil and the lemon juice.

Everything comes together so nicely.

CAGLA: Thank you.

SETH: And I actually missed the anchovy on that bite, so I've got to go for another one.

CAGLA: So you have to do another one.

SETH: Let's make another mess.

CAGLA: That's why I want to see it so that's why I didn't take a bite.

(laughing) And then you can go with your fork, whatever's falling apart.

SETH: Well, all that stuff will be there later... CAGLA: Okay, great.

SETH: To enjoy.

So besides the sandwich, too, you've got all these beautiful spreads here.

CAGLA: Yes, I put some of the spreads here for our little table.

But we have a lot of vegan salads at Green Almond.

This dip is very popular, I will say.

People love it.

I love it to pair with anchovy and the crostini.

I put it for you to try it.

SETH: Some more... CAGLA: More anchovies and more like the bread.

SETH: More lemon, more olive oil, more anchovies.

CAGLA: Yes.

When people ask me what is the food about, it's very simple.

The vegetables are beautiful as it is.

When I make soup, too, I keep it very simple ingredients so you can taste the...

If it's a mushroom soup, you taste the mushroom.

It's the potato soup, you taste the potato.

So when they ask us, "Green Almond Pantry, what is it?

It's a Turkish restaurant or is this like, Italian?"

I said, "I am just going to cook what I like to eat."

So here, Green Almond, we you know, support local farmers and the good-quality products and then make the stuff that we like to eat.