Fluffy quinoa topped with garlicky kale, crispy spiced chickpeas, avocado, fresh vegetables, and pistachios. Serves 4.
Thin beef strips marinated in yogurt, lemon, and warm spices, seared crisp and rolled in flatbread with garlic sauce. Makes 4.
Toasted croissants filled with pesto, fresh mozzarella, ripe tomato, basil, and arugula. Makes 2.
Herb-packed falafel made from soaked dried chickpeas, wrapped in flatbread with vegetables, pickles, and garlic tahini sauce. Makes 4 wraps.
Shredded cabbage, carrots, and peppers tossed in a creamy sesame-ginger dressing and topped with crispy roasted chickpeas. Serves 4.
A tender semolina and coconut cake soaked in lemon and rose syrup and topped with almonds. Makes 16 pieces.
Flaky cream biscuits split and filled with sugared strawberries and fresh whipped cream. Makes 8.
Cinnamon-spiced apples baked under a crisp, buttery oat crumble topping. Serves 8.
Rich individual chocolate cakes baked briefly at high heat so the centers stay warm and molten. Serves 4.
