- cardoon with garlic, caper, green olive and anchovy
- spaghetti with salt cod and tomato sauce
- Yotam’s baharat-seasoned tabbouleh
- “Brazilian” salt cod brandade
- Ottolenghi-inspired baba ghanoush
- halibut in horseradish panko crust
- oven roasted zucchini fingers
- Shiitake mushrooms & fromage blanc on toast