Feta

The chef and restaurateur shares his version of the classic salad.

Don't be afraid of okra. Fried until it's crisp, it's a revelation in this salad by chef Sean Moran.

Crisp tortillas, creamy feta and avocado, green leaves and dainty edible flowers all dressed up with coriander and lime. Think nachos, but spring-salad style.

Think of it as spanakopita, in baked pasta form.

Fritters are a weeknight staple, and any leftovers make for a great sandwich filling the next day.