The ever-popular flavor of dill pickles gives this marinade and sauce a tart kick, which is balanced by creamy mayonnaise. Save some to use as a sauce for the finished chicken, so make sure to reserve what you need and keep it away from the raw chicken.

Roasting chickpeas makes them dense and crunchy, providing a lively texture to this colorful pasta salad. The dressing is easy to stir up and pairs tangy lemon and creamy tahini for a satisfyingly thick drizzle over the pasta and veggies.

The Buddha bowl may be named for the shape of the Buddha’s belly or for the practice of Buddhist Monks walking from house to house with a bowl, receiving rice and other food from the community. Either way, the bowl is a wonderful, flexible way to enjoy hearty grains topped with everything you need for a meal in one bowl.

The Buddha bowl may be named for the shape of the Buddha’s belly or for the practice of Buddhist Monks walking from house to house with a bowl, receiving rice and other food from the community. Either way, the bowl is a wonderful, flexible way to enjoy hearty grains topped with everything you need for a meal in one bowl.

Halloumi, paneer and “bread” cheeses have the quality of being able to stand up to a good sear in a hot pan without melting. The inside of each slice softens, while the outside becomes crispy and browned. Here it tops a salad of nutty French lentils and sautéed sweet peppers, for a mix of textures and flavors.

The Mediterranean harvest was undoubtedly the inspiration for ratatouille, where eggplant, zucchini and other late-summer favorites come together so deliciously. In this version, your grill will give the veggies a kiss of fire and smoke before you chop and dress them.