Cook 1 minced shallot in 2 tablespoons butter in a saucepan. Add 1 cup basmati rice, 2 strips lemon zest, ½ teaspoon each ground coriander, cumin and kosher salt and ¼ teaspoon ground turmeric; cook 2 minutes. Add ¾ cup water and one 15-ounce can chickpeas (undrained). Bring to a boil, then reduce the heat and cook 15 minutes. Let sit, 10 minutes. Stir in the juice of ½ lemon.
Blend ½ cup plain Greek yogurt, 3 tablespoons chopped chives, 2 tablespoons red wine vinegar, 1 tablespoon water and 1 teaspoon honey in a mini food processor. Toss 8 cups chopped Tuscan kale with the dressing, 2 ounces crumbled goat cheese, 4 sliced radishes and ¼ cup chopped pickled banana peppers. Season with salt and pepper.
Peel 1¾ pounds beets and cut into ¾-inch chunks. Toss with olive oil, salt and pepper on a rimmed baking sheet. Bake at 450˚, tossing once, until tender, about 35 minutes. Stir together 3 tablespoons each tahini and hot water, 2 tablespoons lemon juice, 1 tablespoon olive oil and a pinch of salt. Drizzle over the beets and sprinkle with chopped dill and sliced scallions.
Whisk 1 cup each whole-wheat flour and cornmeal, ¼ cup sugar, 3½ teaspoons baking powder and ½ teaspoon salt. Stir in 1 cup each buttermilk, thawed frozen spinach (squeezed dry) and corn, ⅓ cup olive oil and 1 egg. Line a 9-inch square baking dish with parchment and butter the parchment. Add the batter and sprinkle with more corn and salt. Bake at 400˚, 25 minutes. Let cool.