June 2021

The combination of crisp broccoli, dried fruit, nuts, and creamy dressing is a picnic-salad staple, but the sweetened mayonnaise dressing tends to overwhelm the dynamic flavors and textures of the other components. We made a lush but light dressing by replacing the mayonnaise with avocado and olive oil, buzzing them in a food processor with garlic and lemon so that the flavor was clean, bright, and savory. We also added shallot and tarragon to the salad to balance out the sweet tang and rich toasty flavors of the dried fruit and nuts, respectively.

Frozen puff pastry sheets make this elegant and impressive vegetable tart fromBeirut easy to pull together. We use za’atar, a Middle Eastern herb blend, to add a perfect flavor accent for the vegetables. Poking holes in the rolled-out pastry helps it rise evenly, but leave a 1-inch border around the edges so the pastry forms a light, crisp outer crust.

Khatta chana, stewed chickpeas in a tart tamarind sauce, is a popular street food in the Punjab region of northern India. We learned to make it from Meeru Dhalwala, co-owner of Vij’s restaurant in Vancouver, British Columbia. Dhalwala adds heft to the chickpea curry by spooning it over sautéed brown sugar greens, a nontraditional side dish. Our version combines chickpeas and collard greens in a delicious one-pot braise that dials down the sweetness and uses canned chickpeas for convenience. If you prefer kale, it’s a fine substitute for the collards.

Eggah often is referred to as an Egyptian omelet or frittata. It can be basic and egg-centric or dense with vegetables, herbs, or even meat. Spices often are included in the mix, as well as baking powder to give the eggs a little lift. In this vegetarian version, crushed cumin seeds provide contrast in both texture and flavor against the sweetness of the carrots and sweet potato, and ground turmeric accentuates the golden color of the egg yolks and earthiness of the vegetables. As a final flourish, we make a tangy yogurt sauce to round out the dish.