This Mediterranean lamb dish is delicious as is, but for another dimension of flavor, serve with tzatziki sauce.

Also known as Patagonian toothfish, Chilean sea bass is one of the most popular seafood options in the US. Flaky and buttery, this deep-sea fish is typically fished off the coast of southern Chile. Cod fillets are a good substitute. The mango salsa is also great with chicken or pork. Feel free to sub with the Peach Pebre recipe from page 11 if you wish.

This rich dish can be served as a light main course or as an appetizer. Popular in Santiago, it’s traditionally baked in a ceramic vessel from the nearby town of Pomaire, famous for its burgundy-colored clay.

A specialty of Chilean sandwich shops called fuentes de soda, this improbable mash-up of seasonal ingredients is unbelievably good. Eligible cuts of beef include top round, sirloin, ribeye, beef tenderloin, and hanger steak. Enjoy this “orchard sandwich” with your fresh-pressed olive oil!

Chile’s beloved “Queen’s Avocado” gets a contem- porary reboot. All the classic flavors — creamy avocado, savory chicken salad, and a bright vinaigrette — are here, layered on a bed of greens instead of mounded onto the fruit. Tuna or shrimp salad works beautifully here, too.

Add zest to mozzarella with this flavorful marinade. Pearls are cheese balls about the size of cherry tomatoes. Serve them as a finger food or pair with tomatoes for a first course.

This ancient grain, often available in heirloom varieties such as emmer farro, has a nutty taste and is a great source of fiber and protein. Because it takes 45 minutes to cook, you might double the amount and save half for breakfast or lunch the next day. Notes: If you don’t want to light up the grill, dice the veggies and add them raw. The balsamic should be a thick, naturally aged vinegar from Modena, Italy.

Pebre is the delicious Chilean spin on salsa. This recipe brings in sweetness from peaches and makes a terrific summer accompaniment to grilled chicken or fish.

Whether you have a busy or leisurely day ahead, this healthy berry bowl will sustain you.

This dessert features strawberries in the mousse and in the topping. The berries are first macerated — tossed with sugar and allowed to sit — to draw out and intensify the fruit’s flavors.

Besides its great taste, halloumi holds its shape well under high heat and, unlike beef, chicken, and other proteins, it takes only as long as the vegetables to grill so all the ingredients on your skewers will be done at the same time.