Alexandra Utter updates the wedge salad by charring cabbage wedges, then topping them with a tangy chipotle dressing, pickled red onions, corn and Cotija cheese.
Chefs Anne Burrell and Cliff Crooks play up Middle Eastern flavors and include lots of fresh green herbs in the tabbouleh and falafel. Adding pomegranate molasses to the tahini lightens up the fat content.