Kelly and Waiel Majid, co-owners and co-chefs of Zatar, don’t just have green ethics, they have green thumbs to boot. The couple believes you can own a restaurant and reduce your impact on the environment at the same time. They cook with sustainably raised meats and chicken as well as organic produce. They raise chickens for organic eggs and make yogurt from organic milk. Better yet, they grow much of what you eat in their backyard garden: fruits such as mulberries, plums, and pomegranates, vegetables such as eggplant and carrots, and a profusion of herbs. The Majids turn all of this into simple, subtle Mediterranean cuisine that reflects Waiel’s Iraqi heritage as well as both of their travels. The only downside? The Majids believe in treating themselves ethically, too — which means that they take Sundays through Tuesdays off to maintain the gardens and have a life.