It’s nearly impossible to miss the adorable, scallop-edged patty pan squash at the farmers’ market. Resembling mini UFOs—or spinning tops, if you prefer—patty pan squash offer a creamy, buttery flavor with a firm texture that lends itself to crispy, caramelized edges when prepared on a grill or grill pan. For this garlicky grilled patty pan squash recipe, choose the smallest flying discs available. Smaller squash won’t require de-seeding or peeling, which leaves you more time to make my family’s secret Lebanese sauce, zeit wa toum, which translates to “oil and garlic.” A cross between chimichurri and chermoula, you can use this sauce on grilled meats, veggies, bread, eggs, or just about anything. I swear it will quickly become your new go-to condiment.

Who really invented falafel? As a long-lost daughter of the soil, I’ve pondered the Great Middle-Eastern Debate with pride. For hundreds of years, Egypt, Syria, Israel, Palestine, and Lebanon—where my roots are planted—have all claimed the famous fritter as theirs. And it’s no surprise since falafel, the humble chickpea snack, is intertwined into each country’s national identity and cuisine.    In Israel, the deep-fried fritters are stuffed into warm pita with lettuce, tomato, onion, and hummus. Egyptians replace the chickpea with fava beans, a beloved staple. The Lebanese and Syrian menus feature falafel in mezze, sampler platters of dips, yogurt, olives, cheese, and more. Today, we’re offering up a lighter version, baked and served over a vegan cucumber tzatziki alongside a silky tahini sauce. We used canned chickpeas for a smooth batter, but authentic preparations use dried chickpeas (soaked overnight) for a grainier texture. Falafel is also naturally gluten-free, so those with celiac or a gluten intolerance can still join the party. We use chickpea flour to thicken the batter, but you can use any gluten-free flour you like.  While one person rolls and pats the falafel, another can prepare the salad (if you have an extra pair of hands). Khyar bi laban, a cucumber-yogurt dip very similar to Greek tzatziki, is one of my aunt Linda’s specialties. It inspired this vegan version. Instead of using a dairy base, we rely on coconut yogurt for creaminess. Persian cucumbers are perfect since they are smaller, sweeter, and 10 times crispier than English cucumbers. And because they have little to no seeds, you can use a vegetable peeler, spiralizer, or mandolin to slice long ribbons for a salad that’s easy on the eyes.

Pumpkin spice meets chocolate: a match made in heaven. The hypnotizing smell that fills your kitchen when these brownies are done baking is unbeatable. If you don't have canned pumpkin puree on hand, you can make it from scratch. If you don't like pumpkin, butternut squash and sweet potato purees will work interchangeably, too. And feel free to store any extra brownies in the fridge for up to 7 days.