For his pesto, JuanJo used semi-matured goat cheese rather than Parmigiano-Romano (see more in the Healthy Ingredient Spotlight in Newsletter). It was simple, fast, and stunning. He dolloped it on just-roasted tomatoes, and it’s equally delicious on bruschetta, as a sandwich spread, tossed with hot pasta and a splash of pasta water, served with grilled fish or chicken, and stirred into warm white beans.

In the heat of summer, you want a breakfast that’s not only nourishing but also refreshing. This shake delivers on both counts.

Summer’s bounty of cherry tomatoes is ripe (pun intended) for a rich and spicy clam sauce. While clams may seem daunting, they’re no more complicated to steam than a lobster. Just be sure to buy the freshest—and smallest—ones you can find.

These skewers are a refreshing appetizer for summer gatherings and a great finger food—no forks required. It can be prepped a few hours in advance, but wait until you’re ready to serve before drizzling with the oil and vinegar.

Churrascas are a great last-minute homemade bread because the dough needs just a short amount of rest after kneading. While this recipe calls for making them on the stovetop, you can also make them on your grill, cooking as many as will fit all at once. Do enjoy them right away, while they’re still soft and pillowy. Note: Don’t confuse churrasca the bread with churrasco the grilled meat that’s often stuffed into a sandwich—you will find a great recipe for that in the current Chilean Pressing Report.

The variety of lettuces is what makes this salad so special. It features a vinaigrette that combines the sweetness of balsamic with the tartness of red wine vinegar. Remember that true balsamic vinegar must come from Modena, Italy. Turn this salad into a meal by adding cold shrimp or grilled chicken.

Luscious and refreshing with chunks of frosty berries, this fruit- and EVOO-infused dessert is an ice cream lover’s dream. Ice cream isn’t complicated to make with a machine to churn it for you. If you have a KitchenAid stand mixer, buying its ice cream attachment is a cost-effective option; the bowl, as with other brands that don't have a built-it compressor, needs 24 hours in the freezer before use.

Looking for a grain-free wrap to replace pitas or tortillas? This sheet pan hack is so flavorful you may never go back! It gets its goodness from sweet onions and salty Parmigiano-Reggiano. You can also cut the cooked sheet into shapes to top burgers or enjoy on their own as snacks. Bookmark this one for next autumn: Cut into rounds to make delicious toppers for French onion soup (use any sweet onion when Vidalias are out of season).

The classic summer drink in Chile is Melón con Vino, commonly called a Melvin. It’s traditionally made by scooping out the flesh of a honeydew melon and filling the shell with a mix of white wine and confectioner’s sugar. My twist is to purée the honeydew and blend it with the wine, rather than sweetening with sugar. While it’s fun to sip it through straws from the melon, a Melvin tastes just as refreshing served in glasses, with or without ice. Experiment with other sweet melon varieties such as Galia, Canary, and Hami.

Lime is the perfect counterpoint to the richness of heavy cream. This dessert comes together in minutes.

This makes a satisfying lunch and a great appetizer for your next get-together. I love the tangy, fruity taste of sumac, a spice that’s finally getting the attention it deserves. If you’ve got the grill on, drizzle olive oil on the bread and toast over the coals.