Diala Canelo

It’s time to ditch the sad desk snack for a proper power-up meal.

Enjoy them on their own, or pair them with soup or salad.

Travelling in Rome made me fall in love with burrata, especially when it’s dressed simply with good olive oil and a bit of salt and pepper. I like adding roasted vine-ripened tomatoes and placing it all on a thick slice of crusty sourdough. Perfect for lunch under the sun.—Diala Canelo

The amount of veg in this recipe is just a guide. Roast as many of your favourite vegetables as you like on Sunday, and you'll have the base for a week’s worth of sandwiches. Topped with pesto and creamy mozzarella, they make for a hearty and refreshing filling that has been on heavy rotation at my home lately.—Diala Canelo

If you haven’t tried kimchi paired with scrambled eggs, you’re in for a treat. The creaminess of the soft scramble goes so well with the spiciness and umami flavour of the kimchi. With this sandwich, you get texture and vibrancy in every single bite—and a filling, protein-packed lunch to boot.—Diala Canelo

I love a good open-faced sandwich for lunch or dinner, and this mushroom tartine is by far one of my favourites. It’s simple to make, but the flavour of all the mushrooms together is so complex and rich. Adding the creamy ricotta makes it a great appetizer as well—double or triple the recipe and cut into finger-food portions.—Diala Canelo

They can be eaten warm or cold, and a big batch will last in your fridge for a few days—a great option for make-ahead meals.

Farro is a highly versatile grain, and for all the right reasons: You can use it in soups and risotto, and in hearty bowls and grain salads. This recipe packs a lot of flavour and texture, despite how simple it is to make. Enjoy on its own or with grilled tofu, shrimp or fish on the side. —Diala Canelo

Years of living in Mexico City left me with a profound appreciation for elotes and esquites—street corn and a corn-based dish with kernels and melted cheese. This chowder is inspired by those flavours. It’s perfect for dinner and a great way to use up the bounty of corn season. —Diala Canelo

Freekeh is a staple of Middle Eastern cuisine. The flavour is earthy and nutty—and the perfect grain for this highly delicious salad. —Diala Canelo

This is one of my favourite salads to eat, and it’s absolutely perfect on its own as a meal. Nutrition-wise, quinoa covers your protein, and many of the ingredients are seasonless, so you can enjoy it year-round. —Diala Canelo

Joyful and laid-back, a make-it-yourself taco bar is ideal any night of the week. We asked food writer Diala Canelo to build a menu to soak up the last few weekends of summer.