Local chef Karl Benko created this Asian- and Mediterranean-inspired meal with ingredients found at Saraga International Grocery, a supermarket located at 3605 Commercial Drive, near 38th Street and Lafayette Road. Because the dishes need marinating time, begin preparing them one day ahead.

Asian Calamari Salad

Serves 4

1 cup ponzu sauce (such as Kikkoman brand)

2 teaspoons mango and green chili chutney

4 small squids, cleaned and tentacles trimmed

1 lotus root, very thinly sliced

11/4 teaspoons minced ginger

1 teaspoon mango and green chili chutney

5 tablespoons salad oil

12 ounces spinach, washed and chopped

2 tablespoons shaved fresh lilly bulb

Pickled garlic for garnish

1. Combine ponzu sauce and 2 teaspoons chutney; place squid in covered container or heavy resealable plastic bag and marinate in ponzu sauce mixture overnight. (Tentacles may be used as well, if desired, or reserve for another use.)

2. Spray lotus root slices with cooking spray. Roast in a 325- degree oven for 8 to 10 minutes, turning once, until slices are crisp; set aside.

3. Spray both sides of squid with cooking spray. Place squid in a heated skillet (darker side of squid down). Sear squid 1 to 11/2 minutes on each side. Set aside and keep warm.

4. For vinaigrette, combine minced ginger, chutney and salad oil, whisking well to combine. Reserve a small amount; drizzle the rest over spinach, tossing to evenly coat.

5. Divide spinach among four salad plates. Arrange squid next to spinach. Drizzle each serving with a small amount of remaining vinaigrette. Garnish spinach with shaved lilly bulb and crisp lotus root slices. Garnish squid with pieces of pickled garlic.

Cook’s note: Use a mandoline to slice lotus root very thin, to less than 1/8 inch thick.

Fresh Turmeric-Rubbed Goat

Serves 4

1/4 cup extra-virgin olive oil

4 small pieces fresh turmeric, peeled and sliced

4 cloves garlic, crushed

12 fresh sage leaves

4 large sprigs fresh oregano

Freshly ground black pepper

3 to 4 pounds goat loin, boned

1 cup uncooked couscous (or a 4-serving packaged mix)

Smoked salt blend

4 small round tatume squash, cut in quarters

2 (8-ounce) packages beech mushrooms, cleaned, trimmed

1. Combine olive oil, fresh turmeric, garlic, sage leaves, oregano and pepper. Rub mixture over boned goat loin; cover and marinate overnight.

2. Prepare couscous according to package directions.

3. Allow meat to come to room temperature; wipe off excess marinade. Season with smoked salt blend. In a large skillet over medium-high heat, sear meat in a small amount of olive oil until browned on all sides. Remove from skillet, place in roasting pan, cover.

4. In same skillet over medium-high heat, sear squash and mushrooms just until lightly browned, adding more oil if necessary. Add squash and mushrooms to roasting pan.

5. In a preheated 375-degree oven, roast goat and vegetables for 5 to 10 minutes, or to desired degree of doneness. Allow meat to rest briefly before slicing.

6. To serve, place portions of couscous on each plate. Top with mushrooms. Arrange slices of goat loin with squash around couscous. Season, if desired, with a sprinkle of smoked salt.

Apple and Apricot “Sushi”

Serves 4

6 ounces lemongrass, cut into small, thin pieces

8 ounces cream cheese

2 sheets apricot paste

5 large apples, peeled and julienned

Small pieces of fresh honeycomb

1/4 cup toasted almonds

Honey and pomegranate molasses, for drizzling

1. Using a mortar and pestle, crush pieces of lemongrass. Add to cream cheese, stirring well to combine; place in covered container and refrigerate 24 hours to allow flavors to blend. Bring to room temperature before using.

2. To assemble, cut packaged sheets of apricot paste in half. Working with a half sheet, spread about one-fourth of the julienned apples lengthwise on half of the sheet. On the other half, spread about one-fourth of the cream cheese mixture, leaving about 1/4 inch of the long side of the sheet uncovered. Starting with the apple side, roll up the sheet, allowing uncovered edge to overlap. Repeat to create four rolls.

3. To serve, cut each roll into four even segments. Place segments on small plate. Garnish with a small piece of honeycomb and a sprinkling of toasted almonds. Decorate plates with a drizzle of honey and pomegranate molasses.

Cook’s note: Apricot paste, a Syrian product also known as amardine, resembles fruit leather.