Puffed rice isn’t just for breakfast! Here, it’s mixed with fresh thyme to make a tasty crunchy coating for chicken goujons. Served with green beans and sweet potato wedges, you get two ...

Inspired by Sweetgreen’s popular crispy rice bowl with spicy cashew dressing, this hearty salad combines arugula with two types of rice, crunchy vegetables, pan-fried tofu and roasted almonds.

Decorate with some of the blow torched yellow grapes. • Scatter some of the puffed wild rice. • Add a quenelle of the nectarine sorbet on top of the white chocolate crumb on the side of the bowl.