Escabeche was so essential to banquets in the Spanish Middle Ages that it was known as “the father of hospitality.” Introduced to the Iberian Peninsula by the Muslim Moors after their conquest of the region, this dish of vinegar-pickled meat was later reimagined as a seafood supper to accommodate the dietary restrictions of Spanish Catholics during Lent. The wild-caught salmon in our version is marinated in champagne vinegar, olive oil, and salt prior to cooking, for a dinner that’s rich in protein, omega-3s, polyphenols, and probiotics. A colorful harmony of vegetables including asparagus, gold-bar squash, and baby carrots provides gut-healthy fiber and antioxidant carotenoids.

Dating back to 14th-century Ukraine, borscht was originally prepared with hogweed, with beetroot versions first appearing in the late 17th century. This nutritious soup—at once sweet, tangy, earthy, and savory—is traditionally associated with unity, family, and, in the case of Ukraine, national pride. To make our interpretation, we stew grated organic beetroot—a superfood rich in magnesium, folate, and phytochemical compounds—with potatoes and red cabbage in a smoky, garlic-infused beef broth. We suggest garnishing the borscht with a dollop of our sour cream blended with dill and sumac, an astringent Levantine spice packed with tannins, anthocyanins, and flavonoids.

Traditional meals in Ethiopia, one of the most arable countries in Africa, center around a selection of spicy meat stews and vegetable sides, served over a crepelike flatbread called injera. One of those vegetable dishes is gomen wat, or braised collard greens and kale seasoned with aromatics like berbere. Laroot’s version of gomen, named in homage to the Ethiopian capital, keeps these traditional ingredients while incorporating teff, a supergrain native to Ethiopia which rivals quinoa in its protein, calcium, and iron content. Local tomatoes add lycopene, roasted squash lends vitamin C, and farmer’s cheese provides a tangy hit of creaminess.

This hearty Native American stew is based on a sacred trio of crops—squash, corn, and beans—known as the Three Sisters, which certain tribes traditionally planted side by side so that they could grow in symbiosis. Our vegan and gluten-free interpretation of the dish includes locally grown acorn squash, providing beta-carotene and potassium; white hominy, lending B vitamins and fiber; and creamy tiger-eye beans, for protein and essential minerals. Turmeric and Aleppo flakes, two of Laroot’s cornerstone spices, are added for antibacterial and immune-boosting properties.

Developed in the 17th century by African and Taino Jamaicans, “jerk” traditionally refers to slow-smoked meat that has been seasoned with a marinade including, but not limited to, Scotch bonnet peppers, allspice, garlic, and vinegar. Prior to smoking our Kingston Chicken, named after the Jamaican capital city, we rub local free-range chicken breast in a proprietary jerk sauce of molasses, for sweetness; traditional Scotch bonnet peppers, for capsaicin-rich heat; and cinnamon, ginger, and the classic allspice, for antioxidant and antibacterial compounds. We complete the meal with turmeric-seasoned braised cabbage, coconut rice, callaloo-style collard greens, and sweet plantains sauteed in olive oil. 

The locally grown jumbo Korean carrots (“KC”) in this sweet-spicy-umami soup are roasted prior to pureeing so that their cell walls are compromised for optimal release of carotenoids, which include beta-carotene, long known to improve memory and cognitive function. (This roasting step also eliminates the need for added sugars in the recipe.) Our ochre-hued soup includes coconut oil for dairy-free creaminess, turmeric for anti-inflammatory compounds, orange juice for vitamin C, and a dash of Aleppo pepper for immunity-boosting. We serve it alongside a gluten-free kelp-noodle japchae (a Korean stir-fry) with bok choy, chili oil, and nigella seeds.