- Yotam’s baharat-seasoned tabbouleh
- faux pho: vegetarian Vietnamese Pho
- grilled zucchini salad with fresh garden herbs
- roasted asparagus and chickpeas with toasted sesame oil, Meyer lemon and fresh mint
- quinoa tabouli
- yellow bell peppers stuffed with mung bean, feta and fresh herbs
- sautéed chickpeas with Swiss chard, spinach and labneh sauce
- fish biryani