treating mushrooms like they're scallops
even though they're oysters

the subtle taste of the sea
in a zucchini
cut thin like grass
arugula like kelp
tahini like sand
speckled with cardamom
capers
like small briny sea urchins
chopped and fried
fennel shaved

and gems of blood oranges
their juice mixed into a dress

what if each part of the plate is a treasure?
and what if
you don't have to take from the sea
to show your diners that you love it

and couscous
made into pearls
to celebrate
the birth of a country