- roasted purple asparagus with semi-dried Roma tomatoes
- warm white bean frisée salad with grilled calamari
- Japanese inspired “sea vegetable” salad
- oven-baked sweet potato chips
- weirdcombos-style red lentil dal & olive pilaf
- cold cured gravlax
- carrot, green almond salad à la Joumana
- spicy Indian-style cauliflower with edamame