1/2 cup regular yogurt
1/2 cup vanilla yogurt
2 to 3 tablespoons Ginger Syrup, recipe follows
1 tablespoon cilantro, chopped
1 tablespoon sushi ginger, finely chopped, plus 2 teaspoons liquid
10 to 15 cardamom pods, seeds removed and finely crushed
Zest and juice of 1 lime, plus more juice to taste
Kosher salt and freshly ground black pepper
4 to 6 medium beets (or 2 to 3 large)
1/2 cup sugar
1/2 cup cider vinegar
2 tablespoons ginger, peeled and finely chopped
1/4 cup apple or cranberry juice
1 tablespoon corn starch
Zest and juice of 1/2 orange
1/4 cup olive oil
1/8 cup balsamic vinegar
Kosher salt and freshly ground black pepper
8 small summer squash (or 4 large), such as zucchini, yellow zucchini, paddy pan or zephyr, sliced in half or thirds depending on size
Four to six 6-ounce fillets wild Chinook salmon (or other wild salmon)
Salt and freshly ground black pepper
Olive oil
1 1/2 cups coarsely ground shelled pistachios
Juice of 2 limes
4 tablespoons cold butter, broken into pea-size pieces
Candied Ginger, for serving, recipe follows
1/2 cup sugar, plus more for candying
One 1-inch piece ginger, peeled and thinly sliced into coins
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