Maranda Engelbrecht

The crisped prosciutto adds salty and savory notes, not unlike what Parmesan brings to a Caesar dressing.

Okay, fine, you've never heard of baobab—but that's about to change. (Remember when no one knew how to pronounce quinoa?) You'll find the powder from the tangy superfruit stocked at the health food store.

The dates act as both a sweetener and an emulsifier in this citrusy, mustardy vinaigrette.

The colorcoded salad is one of Babylonstoren's signature dishes and always features a mix of fruits and vegetables on the same plate. Engelbrecht says produce that looks good together tastes great together, too, and she's developed specific vinaigrettes to complement the red, yellow, and green options.

I love the way the sweet-and-sour rhubarb butter adds flavor to this chicken as it cooks—I think you will too!

Babylonstoren's chef Maranda Engelbrecht uses exotic tamarillos. If you can get them, great. If not, tomatoes are your best swap.