In a large bowl, toss the onion with the lemon juice and a pinch of salt. Let marinate for at least 10 minutes.

Remove the tough outer layer of the fennel bulbs. Using a mandoline or a sharp knife, thinly slice the bulbs crosswise.

Add the fennel, cabbage, carrot, parsley, and dill to the bowl of marinated onion. Sprinkle with 1 teaspoon salt and lightly massage the mixture with your hands for about a minute to wilt the cabbage a bit. Let the slaw rest for 15 minutes, discarding any liquid that collects in the bowl.

In a small bowl, whisk together the horseradish and vinegar, then whisk in the olive oil. Toss the slaw with the vinaigrette and the mayonnaise and serve.

Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Arrange the carrots in one layer, then brush them with 1-1/2 tablespoons of the olive oil. Season with 1/2 teaspoon salt, and pepper to taste. Roast until tender when pierced with a knife, 35 to 45 minutes.

Meanwhile, in a small bowl, combine the remaining 2 tablespoons olive oil and the tahini, lemon juice, 1/2 teaspoon salt, and pepper to taste. Whisk with a fork until the sauce is the consistency of extra thick yogurt, adding 1 to 3 tablespoons of water, to thin, if needed.

Transfer the carrots to a platter. Drizzle half the tahini sauce over the carrots, then garnish with the smoked paprika, fresh mint, and lemon zest. Serve with the remaining tahini sauce on the side.

Preheat the oven to 400°F. Place the beets in a large baking dish, cover tightly with foil, and roast until the beets are easily pierced with a knife, about 1 hour. Let cool.

In a sauté pan over medium heat, warm 2 tablespoons of the oil and sauté the curry leaves, shallot, and chile, stirring occasionally, until the curry leaves are crispy, 3 to 4 minutes. Add the coconut milk, bring to a simmer, then cook until reduced by one-quarter, about 10 minutes. Add 4 tablespoons of the vinegar and season with salt. Let cool.

Keeping the red and gold beets separate, peel and cut them into 1-inch pieces.

Add two-thirds of the coconut milk marinade to the red beets and toss. Add the remaining marinade to the gold beets and toss. Let both marinate for at least 30 minutes.

In a small pot, combine the remaining 2 tablespoons oil and the cumin, nigella, and yellow and black mustard seeds and cook over low heat until the cumin is lightly browned, about 3 minutes. Remove from the heat and let cool to room temperature.

To serve, place the red beets on a platter and top with the gold beets. Spoon the seed mixture over the beets and garnish with the cilantro.

In a large sauté pan with a lid or a Dutch oven, warm the oil over medium heat. Add the onion, garlic, celery, carrot, and chard stems. Cook, stirring frequently, for 10 minutes. Stir in the red pepper flakes, cook for 30 seconds, then stir in the tomato paste and 1 cup water. Bring to a boil, then lower the heat to medium-low and simmer, uncovered, for 10 minutes. Stir in the chard leaves by the handful, letting each addition cook down a bit before adding the next. Stir in the beans. Cover and cook until the greens are very soft, about 10 minutes more. Season to taste with salt and pepper and serve.

In a small bowl, stir together the cumin, turmeric, paprika, and salt.

In a large sauté pan with a lid or a Dutch oven, heat the oil over medium-high heat. Stir in the ginger and serrano and cook, stirring, until fragrant, about 30 seconds. Stir in the garlic and the spice mixture and stir until fragrant, about 10 seconds. Add the cauliflower and potatoes and stir to coat everything with the spices. Pour in 3⁄4 cup water while stirring. Bring to a boil, then reduce the heat to medium-low, cover, and cook until the vegetables are tender, about 25 minutes, checking the pan once or twice to be sure the liquid is bubbling, not steaming. (If the pan becomes dry, add 1⁄4 cup water.)

Remove from the heat, stir in the peas, cover, and let stand 5 minutes until the peas are hot and most of the liquid in the pan has been absorbed. If liquid remains, stir the vegetables lightly over medium heat until it’s absorbed. Garnish with cilantro and serve.