Vegan

Pera learned the art of arepas from his sister-in-law. Now, they're his easy Sunday meal of choice, packed with leftovers or farm-fresh produce. "My wife is a surgeon and works even longer hours than I do," he says, "so brunch is now my favorite meal to cook for her." These are some of Pera's go-to fillings—but anything tastes good in an arepa.

"At home I cook quick, healthy, and vegetarian," the chef says. Cue this soy-and-ginger-marinated tofu (no cooking required!) that tastes way better than takeout.

Let colorful, sweet heirloom tomatoes shine in a simple side salad.

This super simple dough comes together in a food processor. For best gluten development and flavor, let the dough rest overnight in the fridge.

If you can't find flat runner beans, use any color snap, wax, or French beans and reduce the cooking time.

Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.

This fresh and filling salad gets gently tossed with a creamy, garlicky tahini dressing and topped with fresh herbs and crunchy walnuts.

The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.

"Cool and bright, this herb-laced corn salad is my new summer staple." —Alfia Muzio, recipe developer

Yes, you can treat parsley as a salad green, as long as your bunch isn't woody. Sweet molasses and tart sumac make it vibrant.

Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.

A grown-up shaved ice, with a welcome hit of spice from the pepper.

Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.

A great way to make use of a glut of summer herbs, this mix suits any grilled meat.