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Sweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.

A hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.

Golden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.

Radish leaves give this light soup a fresh, peppery flavour. Lemon brightens it up, while green herb oil and crisp toasted bread add extra aroma and texture.

Blackened blisters on tender green peppers, golden-brown corn kernels and bright lemon yogurt: this side dish brings smoky, sweet-and-sour and crunchy flavors together on one plate.

Tender orzo and sweet roasted fennel get a fresh lift from lemon and parsley. Crispy chickpeas and a thin tahini-yogurt sauce add contrast and make this a substantial main course.

Charred edges of broccoli, hearty lentils and a fresh tahini sauce make this vegetable-forward main course complete. Lemon and mint keep it lively; toasted sunflower seeds add a crunchy finish.

A wide potato cake with a golden-brown crust, soft center and fresh herb yogurt. The chili oil adds a kick; lemon keeps everything light.

A crispy base of rice noodles, briefly stir-fried bok choy and a creamy lime sauce: fresh, savory and with just enough heat from chili oil.

Soft, deeply roasted eggplant makes a hearty base for freekeh with parsley, mint and pine nuts. A fresh sauce of yogurt, tahini and lemon brings it all together.

Tender cabbage leaves, spiced bulgur and a creamy, fresh sauce come together in this vegetable-forward main course. You can prepare the rolls ahead and gently reheat them later.

This smooth, chilled soup combines the gentle sweetness of peas with fresh mint and lemon yogurt. Toasted buckwheat adds a hearty, nutty crunch to every spoonful.

Golden-brown mushrooms, crunchy cabbage and a fresh sauce made with coriander, lime and tahini make these corn tortillas a satisfying lunch. Cook the mushrooms in batches so they brown nicely instead of steaming.

Caramelized parsnips, spiced chickpeas and a bright lemon-tahini sauce come together in a standout side dish. Keep the sauce separate from the chickpeas until serving, so their crispy coating stays intact for as long as possible.

Roughly mashed avocado, thin slices of radish and creamy yogurt with chili oil turn crisp sourdough toast into a fresh, zesty lunch. The toppings come together quickly; toast the bread just before serving so it stays firm.

Roasted Brussels sprouts with browned, crispy edges get a fresh counterpoint from creamy tahini yogurt and juicy pomegranate seeds. Mint keeps everything light and herby; serve this colorful side dish warm.

Small turnips develop golden-brown edges in the pan while staying firm inside. A creamy sauce of tahini, orange and lemon brings bright acidity and a slightly bitter note; dill and chilli flakes finish the dish.

Fresh mint and lemon bring out the sweetness of the peas, while creamy chili yogurt and toasted buckwheat add coolness and crunch. A colorful side dish that’s ready in about twenty minutes.

Sweet, tender leeks with dark, roasted edges are balanced by bright lemon-tahini yogurt and crunchy buckwheat. A distinctive side dish alongside grains, legumes or pan-fried fish.

Ripe tomatoes and red bell peppers develop deep, sweet edges in the oven before becoming a smooth soup. Yogurt with lemon, green herb oil and crunchy pita croutons add freshness and bite.

Roasting makes radishes tender inside, with lightly browned edges, while preserving their mild peppery bite. Served with fresh lemon yogurt, dill and crunchy buckwheat, they make a simple side dish with a variety of textures.

Soft rice noodles and crunchy white cabbage, cucumber and carrot come together with a creamy, fresh dressing of tahini, lime and ginger. Coriander, mint and sesame make it fragrant and nutty, with chili oil for a little warming kick.

Tender potatoes and cauliflower soak up a spiced tomato sauce; lime and coriander add freshness just before serving. Delicious with rice or warm flatbread and a spoonful of yogurt.

Soft, smoky peppers get a fresh lift from lemon yogurt and parsley, with golden-browned corn for a sweet crunch. A colorful side dish that goes well with grilled vegetables, chicken or a bowl of grains.