We have your summer dishes covered from sunrise to sunset

• 1 cup boiling hot water
• 1–2 tablespoons matcha powder
• ½ cup chia seeds, or more as needed
• 1 cup steel-cut oats
• 2 cups coconut milk, reduced or full-fat
• 4 teaspoons lucuma powder
• 6 tablespoons honey or to taste

• assorted berries & fruit
• toasted coconut
• raw almonds
• edible flowers
• hemp seeds
• honey

Notes: Steel-cut oats will be firm and chewy. For a softer texture, blend pudding in a food processor and spoon into breakfast bowls. Lucuma powder can be found online or at specialty markets; it is used to add sweetness. Using 2 tablespoons of matcha powder will give a heavy matcha flavor.

• pizza dough (use recipe provided or store-bought pizza dough or even flatbread)
• garlic butter
• fresh grated Parmesan or Romano cheese
• mozzarella cheese
• fresh assorted tomatoes
• fresh herbs: basil, oregano, thyme
• garlic herb oil drizzle
• balsamic crème vinegar

Add herbs, herb oil, balsamic crème vinegar and extra fresh tomato and just before serving.

• ½ stick unsalted butter

• 1 tablespoon olive oil

• 2 cloves fresh garlic, minced

• ¼ cup olive oil
• 2 cloves fresh garlic, minced

• juice from ½ lemon
• fresh herbs

• ¾ teaspoon instant yeast
• 1/3 cup water (70° to 95°)

• pinch sugar
• 1 cup Anna Napoletana Tipo “00” extra- fine unbleached flour
• ¾ teaspoon granulated sugar

• ¾ teaspoon salt
• 2 tablespoons olive oil

Mix flour, sugar and salt thoroughly in a mixing bowl. (Salt kills yeast, so mixing the dry ingredients before adding the yeast is a critical step.) Create a well in the center of the flour. Pour in proofed yeast/water and slowly work into the flour. Start by using a wooden spoon or fork to move the outer flour to the center well of water. The dough will begin to look rugged. Use your hands to press and turn the dough upon itself a few times. Add more water, a tablespoon at a time, if there is still unincorporated flour. Don’t overwork or overwater the dough. The dough will be somewhat smooth in texture.

Tuck the edges under the dough while creating a 5-inch disc shape. Place olive oil in a narrow container that will hug the dough disc and support the rising action. Coat dough with oil and place the smoothest side facing up in the container. Cover with plastic wrap, place in a warm, draft-free area and let rise until double in size, about two hours.

Notes: Pizza dough can be made one day before using and refrigerated. Let dough rest for 30 minutes before forming, if using chilled dough. Dough can be par-cooked one day before. Cook until pale and cooked through but not brown. Let cool. Wrap tightly and then use within a day. When ready to use, layer with toppings and heat until the cheese melts and the edges are brown. Buy flour online or at specialty markets. Use a thermometer to check temperature of water before adding to recipe. Preferred brand of yeast is Saf-Instant.

• 1 container baba ganoush, purchased
• 1 container hummus, purchased

• 1 container tzatziki, purchased
• Roasted Beet Dip

• zucchini
• bell peppers
• carrots

• red & white onions
• hearts of palm, 1 jar, drained

• cherry tomatoes
• mini-eggplant

• diced cucumber & tomatoes, seasoned & drizzled with olive oil & vinegar, chop & toss

• feta cheese, cubed
• farmers cheese
• stuffed grape leaves, purchased

• large caper berries, pickled, purchased
• Middle Eastern pickled cucumbers, purchased

• fresh figs, sliced

• pomegranate, displayed open

• medjool dates, deseeded

• assorted herbs
• fresh mint

• pine nuts or pistachios

• honey, to drizzle on fruit

• 4–5 red beets, roasted
  (or ready-cooked, pre-packaged)
• 3 tablespoons Greek yogurt

• 1 garlic clove, minced
• 2 sprigs fresh thyme, stems removed
• juice of 1 small lemon
• ½ jalapeño chile, seeded and minced

• 2 Medjool dates, deseeded
• 1 tablespoon honey
• salt and pepper to taste
• 2 tablespoons olive oil

• 1–2 green onions, sliced

• 1 tablespoon Za’atar
  olive oil, to drizzle on top

• farmers cheese, crumbled
• pine nuts

• 1 can jackfruit packed in brine
  or water (not sweetened or in syrup, preferably Aroy-D)
• Jerk Paste

• flatbread or tortillas
• juice from a navel orange
• Mango Slaw

Heat flatbread or tortillas on a grill or over an open stove top flame using a fork or tongs to flip over. Cook both sides. Reserve.

Grill marinated jackfruit pieces on an oiled grill. If using an outdoor grill, use a vegetable basket or topper to keep the pieces from falling through.

Cook until the edges darken and nice grill marks appear. Flip over and continue to cook the other side. (The key to a nice jerk flavor and texture is getting a decent amount of char on each side without overcooking.) Remove from the grill and squeeze orange juice over jackfruit. Shred or smash pieces with a fork to break up.

Build the flatbread or tacos. Top with jerk jackfruit, Mango Slaw, hot sauce and garnishes.

• 1 tablespoon fresh thyme
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• ½ teaspoon cayenne
• 2 teaspoons coarse salt
• 2 teaspoons granulated sugar

• ½ teaspoon smoked paprika
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1½ teaspoons allspice
• ½ teaspoon black pepper, ground
• ½ teaspoon white pepper, ground

• 6 garlic cloves, minced
• 1 cup chopped green onions
• 2 tablespoons red vinegar
• 2 tablespoons unsalted butter
• 1 tablespoon ketchup
• 1 whole star anise

• 1 firm ripe mango, small dice
• 1 red bell pepper, small dice
• 2 cloves garlic, minced

• ¼ cup 100% pure coconut water (unsweetened, unflavored)
• 1 tablespoon vegetable oil
• 4 green onions, sliced

• ½ cups purple cabbage, diced
• 3 tablespoons red wine vinegar
• 1 tablespoon honey, mild flavor
• ½–1 jalapeño pepper, minced

• sliced cherry tomatoes
• fresh cilantro leaves
• fresh lime wedges

• navel orange, cut into wedges
• microgreens
• avocado, sliced

• jarred peri peri peppers
• Caribbean or peri peri hot sauce

• 1 box Simple Mills vanilla cupcake & cake almond flour mix
• 1 medium pineapple
• Pineapple Syrup

• zest and juice of 1 lime
• 1/3 cup unsweetened applesauce
• 1/3 cup unsalted butter, melted
• 1/3 cup water
• 3 eggs
• 2 tablespoons vanilla

• 1 tablespoon ground cinnamon
• ½ teaspoon fresh ground nutmeg
• 1 teaspoon baking powder
• 1 can sweetened condensed coconut milk
• mint and/or fresh cherries, optional

Trim off pineapple exterior and top. Slice into 1/8-inch thick rounds. Pare down pine-apple rounds and remove core with a small, circular cookie-cutter or a knife. Slice pineapple into wedges.

Add sliced pineapple to Pineapple Syrup and cook over medium heat until tender. Carefully turn pineapple to coat with syrup. Add water to the syrup if needed to prevent burning. Remove from heat and let steep, covered, for 5 minutes. Carefully remove pineapple and reserve. Reduce syrup until it begins to thicken. Remove from heat and add lime juice and zest. Reserve.

Artfully layer pineapple wedges in the bottom to the pan. Drizzle with 2 tablespoon of Pineapple Syrup. Reserve remaining syrup.

Pour dry box mix into a mixing bowl. Add applesauce, melted butter, water, eggs, vanilla, cinnamon, nutmeg and baking powder; stir completely.

Carefully pour mixture into the prepared pan on top of the pineapple.

Bake at 350˚ per package instructions. If cake is uncooked in the center, cook another 10–15 minutes until a tester comes out clean. Remove from oven and slide a knife around the edge of the cake. Let cake rest in pan 5 minutes.

Carefully unmold and serve warm, or chill and bring to room temp before serving. Top cake with remaining pineapple syrup, warmed sweetened condensed coconut milk, mint and cherries. Cake will last for three days under refrigeration tightly wrapped in plastic.

• ½ cup Lyle’s simple syrup

• 3 tablespoons rum

• 3 tablespoons unsalted butter

Notes: Save any leftover pineapple for fruit salad or add to the Grilled Jerk Jackfruit Flatbread recipe. The almond flour mix, coconut milk and simple syrup can be found online or at specialty markets.