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I’m talking lemony labneh swirled with cilantro-chili oil.

One of my favorite ways to serve raw vegetables is by embracing this interplay of texture and flavor: labneh with dukkah, bagna cauda with a chilled vegetable platter or a specialty vinegar paired with a dusting of za’atar.

Danny's Jimmy Nardellos and harissa relish with labneh and mint sounded amazing, and I got a kick out of the notion of going from a Chateaubriand to bologna and canned corned beef.

I usually load up on labneh while I wait for my huge grilled salmon and vegetable plate.

I'm a sucker for tahini, brown butter, labneh and miso in any context, so I'm quite optimistic about many of these terrific-sounding options.