A warm, autumnal farro salad that satisfies without sitting heavy — sweet-tart apple, dried fruit, cilantro, pickled onion and toasted pepitas against crisp-skinned Seatopia King Salmon and the slow, raisin-dark heat of Urfa pepper.

A Mediterranean salmon salad built around blue zone ingredients — Okinawan sweet potatoes, roasted chickpeas, jammy pasture-raised eggs and a honeyed dill tzatziki.

Rich, smoky trout and zesty spreads layered on fresh sourdough, by Jason Pabst. A tasty, picnic-ready sandwich to sub in the classic lox bagel.