This glorious recipe is a combination of sunflower butter, sunflower sprouts, and Jerusalem artichokes (a relative of the sunflower). It is a delicious light lunch or dinner that will put a smile on everyone’s face.

Koshari is the national dish of Egypt. Brown rice, thin noodles, and elbow macaroni are combined in a dish, to which a lightly spiced tomato broth is added. We top it with sprouted beans, lentils, and fried onions.

Asparagus are the harbingers of spring, just like the west wind Zephyr, who attacks Chloris and transforms her into Flora in Botticelli’s masterpiece La Primavera. Instead of butter-rich hollandaise, we broil these asparagus with a heavy goat cheese- thickened vinaigrette. The sauce here is thick and lemony, and is lightly aromatic with the spring herb tarragon.

This type of kubba is typical of Mosul, where wheat is the common ingredient. This is an easy dish to make, plus it can last for a few days. Make it for a party, and serve a slice for an appetizer, or eat it a few nights in a row.

These mung bean balls have plenty of green herbs for the coming of spring, and eggs that symbolize fertility for the New Year. Mung beans are originally from China and India, but were spread to Central Asia because of the Silk Road.