1. Preheat the oven to 350F and start warming up 2 tbsp of olive oil in your skillet.
2. Add 1 medium yellow onion (finely chopped) to the skillet and cook until translucent.
3. Add 6 minced garlic cloves & 2 tsp of smoked paprika, along with 15 ounces of diced tomatoes (canned), and cook for a couple of minutes before stirring in 2 cups of brown rice.
4. Stir everything together and add 15 ounces of canned chickpeas (drained and rinsed), 3 cups of vegetable broth, ⅓ cup of dry white wine, ½ tsp of saffron (for even better results, you could also use ready-made paella seasoning), and salt to taste. Bring to a boil, cover the skillet and transfer it to your oven (lower rack). Leave in until the rice is cooked (approximately 55 minutes).
5. Line a baking sheet with parchment paper and combine 14 ounces of artichokes, 2 red bell peppers cut into strips, ½ cup of olives (preferably Kalamata) pitted & halved, with 1 tbsp of olive oil and salt & pepper to taste. Bake for 45 minutes. Toss in ¼ cup of parsley and 2 tbsp of lemon juice once the roasted veggies have cooled down.

When the rice is ready, add roasted vegetables and ½ cup of frozen peas on top, cover the skillet and let everything sit for a few minutes. Garnish with lemon wedges and some additional parsley if needed & enjoy!

1. Start by making a dough for the crust - combine 1 ¼ cups of AP flour (Italian 00) with ¼ tsp of salt & cut in a ½ cup of cold butter till you get a texture that resembles breadcrumbs. Slowly add 3-5 tbsp of icy water, shape the dough into a disk, wrap it in cling film and refrigerate for an hour.
2. Preheat your oven to 400F and roll out the dough to a circle with ⅛ inch thickness. Transfer to a 9-inch pie dish, letting the crust fall beyond the rim (about half an inch).
3. Add ½ pound of canned tomatoes & ⅛ cup of chopped onions to the crust. Combine ½ cup of mayonnaise, ½ cup of shredded cheddar cheese, 2 tbsp of minced basil ¼ tsp of salt & pepper each, and add the mix on top of your filling. Top with an additional ½ pound of tomatoes and ⅛ cup of chopped onions, sprinkle 2 crumbled bacon strips and 2 tbsp of parmesan cheese on top.
4. Bake for 30-35 minutes on a lower rack. Let everything chill for around 10 minutes and dig in! Optionally you can top each serving with a basil leaf for some extra pizzazz!

1. Start by melting 3 tbsp of unsalted butter in a large pot over medium heat. Add 4 large leeks (chopped, without the dark parts) along with 3 cloves of smashed garlic and let cook till soft.
2. Add 2 pounds of gold potatoes (peeled and chopped), 7 cups of vegetable broth, 2 dried Calabrian bay leaves, 3 sprigs of fresh thyme, Guerande sea salt & pepper to taste, cover the pot, and let everything simmer for 15 minutes.
3. Fish out the bay leaves and sprigs of thyme. Blend the soup till smooth, return to the pot, add 1 cup of heavy cream. Simmer till thickened.
4. Let the soup cool down (refrigerate if desired), optionally, top with some croutons before serving, and enjoy with your whole family!

1. In a large pan, heat a tbsp of olive oil and add 2-2.5 tbsp of curry paste, cook for around a minute. Add 5 thinly sliced scallions (sans the dark green parts), 3 thinly sliced garlic cloves, 1 piece of ginger (about an inch sized) peeled and thinly sliced, stir everything together, and cook till softened.
2. Add 6 cups of mixed vegetables of choice - we recommend long beans, bell peppers, squash, eggplant, zucchini, and whatever seasonal additions you can find in your fridge!
3. Add bottom halves of 2 lemongrass stalks, without the tougher outer layer (bruise with the back of a knife beforehand) - Cook for about 10 minutes, or until vegetables soften.

Add 2 cups of vegetable broth and 13 ounces of coconut milk. Bring to a simmer and add 2 chopped, skinless, boneless chicken breasts if desired. Stir in 2 sprigs of basil and simmer for 10 more minutes. Add Swiss salt and pepper to taste along with a tbsp of fish sauce and garnish with remaining parts of chopped scallions. Serve on top of rice, quinoa, couscous, or a side of your choice, and enjoy!

1. Preheat the oven to 325F and grease a 9 1/2-by-5-inch loaf pan.
2. In a mixing bowl, combine 2 cups of cake flour with ¼ cup of lemon zest, 1 tsp of baking powder, and ½ tsp of salt.
3. In a separate bowl, beat 2 sticks of unsalted butter and 2 cups of sugar together for a couple of minutes or till pale and fluffy. Add 6 large eggs one at a time while mixing and beat in the flour mixture just until incorporated.
4. Mix in ¼ cup of almond milk and ¼ cup of lemon juice, 1 tsp of pure Madagascar vanilla extract, and transfer the mixture to a pan. Bake for 1 hour 30 min. And cool for 3 hours.  
5. Once cooled, cut the pound cake into 10 slices, bring out the best summer essential - your trusty grill - oil up the grate, and grill the slices for about 2 minutes per side. Once done, slice and grill 4 large peaches as well.
6. Spoon over some grilled peaches on top of each cake slice, and finish it all off with a generous scoop of vanilla bean ice cream! Voila - your decadent dessert is ready!

1. Bring 6 cups of water to a boil and pour in ⅓ cup of tapioca pearls. Lower the heat & let everything simmer for 15 minutes. Stir frequently.
2. Empty the pot into a sieve to drain the tapioca and run it under some cold water.
3. Pour 13.5 ounces of coconut milk into the same pot and add 2 tbsp of maple syrup, ½ tsp of vanilla extract, and ⅛ tsp of kosher salt. Bring to a boil.
4. Turn of the heat and mix in the tapioca. Transfer everything to a sealable container, cover, and chill for at least 2 hours.

Once cooled, and serve in a dish of your choice. Top with some mango slices and some shaved coconut for extra touches of decadence. Once you’re done, we can guarantee that no amount of summer’s heat will ever manage to disturb you again!