Lunch

An early spring salad using the first asparagus, as well as steamed cauliflower, chickpeas, and wild rice.

A summer picnic or potluck salad with yellow potatoes, green beans, dill, and a creamy silken tofu dressing.

This garbanzo salad, good anytime with dried apricots, gets a midsummer upgrade here with chopped, fresh apricots. The chickpeas are mixed with Italian parsley and other herbs, kalamata olives, and extra virgin olive oil.

Saffron flavors the rice and gives it a beautiful yellow color that goes nicely with the yellow-orange mangos, while the macadamia nuts add richness and a little texture.