Peanut Butter and Caramel-Almond Chocolate Truffle Chunk Cookies

Golden Turmeric Yogurt with Tahini and Preserved Lemons, topped with Smoked Chili Flakes on Sprouted Rye

White Eggplant with Sweet Potato Skordalia, Fried Capers and Garlic Confit

Sweet Potato and Dill Gemista – Stuffed Peppers and Tomatoes

Peaches and Whole Wheat-Coconut Crumble

Feta with Herbs and Olive Oil

Mercimek Koftesi (red lentil and bulgur wheat kofte)

Marinated Olives

Yogurt with Fruit and Nuts, and ‘Terra Creta Balsamic Cream’ which can be substituted with balsamic reduction + honey.

Spring Pasta Bake with Greens and a Savory Crunch

Granola Bark adapted from Tartine Bakery

Vegan ‘Fesenjan’ with Roasted Butternut Squash and Brown Rice Pilaf

Eggplant with cilantro tahini sauce, tahina, pomegranate, toasted buckwheat groats, and za’atar.

Fully Loaded Fatteh – Herbed Flatbreads with Yogurt, Chickpeas, Pine Nuts and Brown Butter

Sesame Cake with Blood Orange and Pomegranate Glaze

Banana, Vanilla, and Cashew Smoothie Bowl with Pomegranate, Blood Orange, and Dried Strawberries

Savory Oats with Fried Onions and Soy Egg

Date, Halvah, and Chocolate Chunk Cookies

Vegetable Rolls with ‘Chickpea Sticks’ and Date-Tahini Sauce

Butternut Squash Brown Rice Porridge

Herb Omelette with Yogurt Two Ways, Ginger Garlic Roasted Vegetables and Sumac

Carrot, Coriander and Sun-dried Tomato Salad