1/2 small fennel bulb

1/4 teaspoon red pepper flakes

1 tablespoon fresh rosemary, minced, or 1 teaspoon dried

2 strips lemon zest

1/2 cup olive oil

1 and 1/4 pounds (565 grams) mixed olives

25 whole Medjool dates

4 tablespoons prepared tahini, from roasted sesame seeds (recommended but not imperative)

flaky sea salt

2 tablespoons sesame seeds

3 medium eggplants (about 2 pounds/1 kilogram)

salt, for sprinkling

1/4 cup tahini paste, such as Mighty Sesame Tahini

1/4 cup lemon juice

1/8 teaspoon cayenne pepper

1/2 teaspoon Gefen Paprika

2 tablespoons parsley, chopped

2 tablespoons pomegranate arils

4 firm Roma tomatoes, diced

4–6 jalapeños, diced

1/2 Vidalia onion, diced

5 teaspoons oil

3–4 tablespoons white vinegar

generous dash of salt

5 cups shredded red cabbage

2 cups shredded green cabbage

1/2 cup golden raisins

1/4 cup toasted, sliced almonds

3 tablespoons olive oil

2 tablespoons mayonnaise (optional)

2 tablespoons Tuscanini Apple Cider Vinegar

3 tablespoons Gefen Maple Syrup

1/2 teaspoon salt

pepper, to taste

1 cup raw quinoa

1 and 3/4 cups water

1/2 teaspoon salt

1 cup chopped fresh parsley

1 cup chopped fresh dill

1/2 cup chopped fresh mint

1/2 cup pine nuts

4 tablespoons freshly squeezed lemon juice

1/4 cup olive oil

1 teaspoon salt

1/4 teaspoon black pepper

4 tablespoons oil

2 pounds (1 kilogram) fresh shallots, peeled, with roots intact

3 tablespoons sugar (I used coconut sugar)

3 tablespoons Tonnelli Red Wine Vinegar

1/2 teaspoon salt