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 filling salad 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.

Joyful and laid-back, a make-it-yourself taco bar is ideal any night of the week.