The Nature Conservation Center at the American University of Beirut encourages the study of local biodiversity and its sustainable use. One of our projects has been to collect Lebanese takes on recipes using indigenous plants. Many of these recipes are classic dishes with a twist, such as the quintessential tabbouleh salad where we replced burghul with protein-rich lentils that add a comforting element to its classic zing, vegetable soup common in the winter time due to the warming and refreshing qualities of its sweet aroma and its anti-oxidant-rich herbs and legumes. In addition, we have incorporated many highly nutritious ingredients such as kishk, a calcium-rich powder prepared from burghul soaked in sour goat's milk. Finally, all of the recipes in our collection cater to vegetarians, diabetics and health-conscious people in general, as well as some of them even being gluten-free.null.