Our Jetsetter’s mezze salad takes us on a trip through the diverse flavors of the Eastern Mediterranean. First, we arrive in Tunisia to experience an original Harissa sauce for a spicy dose of vitamin A. Next, crispy falafel inspired by Palestinian chef Joudie Kalla meets protein and fiber needs. And finally, we top it off with a staple of Lebanese cuisine, creamy tahini dressing.

Health in a bowl. This dish was inspired by a daikon radish broth from the home of a Japanese friend. Lemongrass, turmeric, and ginger are medicinal remedies full of anti-inflammatory properties, and daikon radish is a vitamin C and folate powerhouse. Striped bass is low in calories and high in protein and Omega 3’s. We round everything out with a green superstar, bok choy, packed full of nutrients to fuel your day.

Ingredients: Daikon Broth (Water, Onions, Celery, Carrots, Thyme, Garlic, Lemon Grass, Ginger Root, Radish, Turmeric, Kosher Salt), Wild Caught Sea Bass, Edamame, Bok Choy, Spring Onions, Sushi Nori, Jalapeno

Simple, colorful, and brimming with seasonal flavors and textures, the Cabana Pasta is Laroot's homage to Italian cuisine, design, craftsmanship, and hospitality. This vegan recipe was passed down from the grandmother of Martina Mondadori, co-founder and editor-in-chief of Cabana Magazine, the collectible interiors, decorative-arts, and entertaining periodical with which Laroot has collaborated on several projects. Martina prefers to serve this easy-to-prepare pasta to lunchtime guests at Casa Cabana, her family's lushly appointed Milanese apartment (designed by Renzo Mongiardino) that serves as her magazine's ultimate inspiration. In our slightly tweaked version of the original recipe, gluten-free brown-rice fusilli (high in fiber and B vitamins), holds court with fresh arugula (vitamin K and folate), chopped cherry tomatoes (vitamins A and C), toasted almonds (vitamin E and calcium), and garlic-infused olive oil. Hints of chili flakes and lemon juice add soupçons of heat and tartness, respectively, to the mellow sweetness of the vegetables.

Simple, colorful, and brimming with seasonal flavors and textures, the Cabana Pasta is Laroot's homage to Italian cuisine, craftsmanship, and hospitality. This vegan recipe was passed down from the grandmother of Martina Mondadori, co-founder and editor-in-chief of Cabana Magazine, the collectible interior-design periodical with which Laroot has collaborated on several projects. In our slightly tweaked version, gluten-free brown-rice fusilli (high in fiber and B vitamins), holds court with fresh arugula (vitamin K and folate), chopped cherry tomatoes (vitamins A and C), toasted almonds (vitamin E and calcium), and garlic-infused olive oil.

Teeming with dosha-balancing flavors from the Ayurvedic kitchen, Laroot’s vegan kala chana masala, based on a traditional North Indian recipe, is a glocal take on a dish with 5,000 years of resetting power behind it. This daal features black chickpeas and split red lentils for protein, fiber, iron, and manganese; local acorn squash for an autumnal source of vitamin C; and a tactfully blended Muchi curry, which features all five Ayurvedic tastes, or rasas. Turmeric, cumin, ginger, and cayenne pepper are its standout spices, providing potent antioxidant and anti-inflammatory compounds.

According to popular legend, King Charles XII of Sweden brought the protorecipe for these meatballs back to his native country following an exile in Istanbul. Our nutritious version of this classic comfort-food plate—which we’ve named after Akvavit, the Scandinavian herbal spirit—incorporates many of its traditional components, like egg, onion, allspice, salt, and pepper. However, we replace the usual ground beef and pork with locally raised turkey, for a leaner protein source rich in B vitamins. Similarly, our gravy hits the nostalgic notes—thyme, nutmeg, and Worcestershire sauce—of traditional versions, but we forgo the beef stock and swap out the plain flour with a gluten-free buckwheat variety, which provides plant-based protein, magnesium, copper, and heart-healthy compounds like rutin.

A heritage dish in Colombia, Peru, and Colombia, ajiaco is a comforting chicken-and-potato soup with Tainan roots which the residents of Bogotá embrace as their signature cure-all. There, it’s typically prepared with three varieties of potatoes indigenous to the Andes—the birthplace of potato cultivation. Laroot’s cumin-spiced version, inspired by a friend from Bogotá who introduced us to the soup, is a medley of organic free-range chicken, potato medallions, spinach, corn, and guascas, a flowering Andean herb with a chardlike texture and a slightly minty taste. In true Bogotan style, we serve our ajiaco with crème fraiche and capers, as optional garnishes.