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.

Tuna packed in olive oil is so much better than water-packed, and this recipe will show you why. Instead of dry tuna that needs a lot of mayo or dressing, oil-packed tuna is soaking in flavorful fat and only needs a little tartness and seasoning.