Veggies, nuts and herbs pair perfectly with yogurt.

Simple, refreshing and tasty, this combination is delicious when served with warm pita bread or alongside a Greek salad. It’s also a perfect accompaniment to dips like hummus or baba ganoush. Keeping the cucumber and radish paper-thin makes it easy to mix and enjoy.

You can’t go wrong with the winning combination of tangy and earthy-sweet marinated beets, buttery avocado and the bright flavor of fresh mint. To make marinated beets, simply simmer beets until cooked through and slip off their skins (or purchase cooked beets). Slice them into small wedges and toss with equal parts apple cider vinegar and olive oil, then season with sea salt to taste.

The sweet flavor of roasted carrots pairs perfectly with spicy harissa and juicy, tart pomegranate. Cut carrots in small wedges and toss with olive oil and a pinch of salt; roast at 400 degrees F for about 20 minutes or until cooked through and browning around the edges. Shower the bowl in lots of fresh parsley for a colorful and delicious final dish.