from Dining In by Alison Roman

• vinegar-roasted beets with spring onions and yogurt, p. 33
• raw broccoli and basil salad with peanuts and shallot, p. 41
• turmeric-roasted carrots with seeds and labne, p. 52
• cucumbers and kohlrabi in crunchy chili oil, p. 61
• raw and roasted carrots and fennel with feta and pistachios, p. 64
• raw and roasted kale with pistachios and creamy pecorino, p. 84
• apple and endive salad with parsley and salted almonds, p. 90
• persimmons and pears with blue cheese and spicy pecanas, p. 93
• burrata with tangerines, shallots, and watercress, p. 95
• smashed cucumbers and scallions over garlicky yogurt, p. 112

from Zaitoun by Jasmin Khan

• hummus with olives, cucumbers, and tomatoes, p. 22
• hummus with lemon and green chili chickpeas, p. 26
• pickled turnips, cucumbers, and cauliflower and carrots, pp. 65–67
• roast romanesco cauliflower with tahini and pomegranates, p. 78
• everyday Palestinian salad, p. 81
• roast rainbow carrots with herbed yogurt, p. 84
• Gazan salad, p. 85
• fattoush, p. 87
• tabbouleh, p. 88
• red pepper, lentil, and tomato salad, p. 98

from Persiana by Sabrina Ghayour

• cacik, p. 15
• marinated feta, p. 17
• smoked eggplant salad, p. 25
• hummus, p. 28
• spicy tomato and smoked pepper dip, p. 30
• pistachio and feta dip, p. 36
• radish, cucumber and red onion salad with mint and orange blossom dressing, p. 154
• french lentil and quinoa salad with lemon and sumac, p. 157
• turkish white bean salad, p. 163

from Nothing Fancy by Alison Roman

• garlicky beet dip with walnuts, p. 25
• creamy sesame turmeric dip, p. 26
• spicy tomato-marinated feta, p. 48
• creamy goat cheese with lemony za'atar, p. 53
• fancy citrusy olives, p. 59
• tangy roasted mushrooms, p. 60
• spicy, giant crunchy corn, p. 74 (more of a snack)
• little gems with garlicky lemon and pistachio, p. 88
• citrusy cucumbers with red onion and toasted sesame, p. 96
• spicy red cabbage with sweet onion and lime, p. 99
• smashed cucumbers with sizzled turmeric and garlic, p. 107
• grilled carrots with limey hot sauce and cotija, p. 123
• sticky roasted carrots with citrus and tahini, p. 132
• roasted squash with yogurt and spiced, buttered pistachios, p. 148
• long-roasted eggplant with garlic, labne, and tiny chile croutons, p. 158
• garlicky broccoli and greens with hazelnut and coriander, p. 160
• black lentils with crispy garlic and labne, p. 167

from Shelf Love by Noor Murad and Yotam Ottolenghi

• roasted pepper salad with cucumber and herbs, p. 77
• brussels sprout and parmesan salad with lemon dressing, p. 99

from the internet

• marinated mixed beans by Bon Appetit
• grilled mushrooms and carrots with sesame by Bon Appetit
• broccoli spoon salad with warm vinaigrette by Bon Appetit
• salatat jarjeer by Heifa
• herby barley salad with butter basted mushrooms by Bon Appetit