I call this salad tabbouleh, although many of the ingredients are not what you will typically find in a traditional Middle Eastern tabbouleh salad. Middle Eastern tabbouleh is a puckery bulgur salad, tumbled with fresh herbs and chopped vegetables, and laced with garlic, lemon and olive oil. This version takes inspiration from the tabbouleh method but detours south of the U.S. border with ingredients and spices of the Americas. Quinoa replaces the bulgur, while sweet corn, chiles, cilantro and cumin ripple throughout the salad. Shredded kale partakes in the shower of fresh greens, providing hearty flavor and healthy heft, and lime steps in for the citrus.

This is a perfect summer salad to include in your barbecue spread as an accompaniment to grilled meats and fish, or as a vegetarian dish for non-meat eaters. Protein-rich quinoa is a South American plant that produces small seeds that are rich in calcium, phosphorous, magnesium and iron. The seeds may be prepared like rice, and their nutty flavor adds heartiness to salads, pilafs and stews. Quinoa is also gluten-free, providing a nutritious substitute for bulgur, couscous and farro.

The key to making this salad is to taste as you build it. There should be a balance of citrus, spice and heat and a generous amount of greens for flavor and freshness. Quinoa requires a good deal of seasoning, so season the quinoa before adding the remaining salad ingredients. I prefer to use red quinoa for color and flavor, but white quinoa can also be used. This recipe can be prepared in advance of serving and refrigerated for up to 6 hours. Its flavors will meld the longer it sits, so taste again before serving.

Quinoa and Kale Tabbouleh

Active time: 30 minutes

Total time: 30 minutes, plus cooling and refrigerating time

Yield: Serves 6

1 1/2 cups quinoa

1 large garlic clove, minced

1 teaspoon ground cumin

1 teaspoon salt, or to taste

1/2 teaspoon ground coriander

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper, or to taste

1 corn cob, husked, silk removed

2 scallions, white and green parts thinly sliced

1 medium red bell pepper, stemmed and seeded, finely diced

1 medium poblano pepper, stemmed and seeded, finely diced

2 tablespoons fresh lime juice

1 tablespoon extra-virgin olive oil

4 to 6 Tuscan kale leaves, tough ribs removed, leaves shredded

1/2 cup chopped Italian parsley leaves

1/2 cup chopped cilantro leaves and tender stems

Put the quinoa in a fine-mesh sieve and rinse under cold water. Drain and place in a medium saucepan. Add cold water to cover by 2 inches. Bring to a boil and simmer over medium heat until the quinoa releases its tail (germ). Drain again.

Transfer the quinoa to a large bowl. Stir in the garlic, cumin, salt, coriander, black pepper and cayenne and cool to room temperature.

Cut the corn kernels off of the cob. Add the corn, scallions, peppers, lime juice and olive oil and stir to combine. Add the kale, parsley and cilantro and stir well to thoroughly coat the greens and slightly wilt the kale. If too dry, add additional olive oil. Taste for seasoning.

Refrigerate for at least 1 hour or up to 6 hours. Serve cool or at room temperature.

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To be perfectly clear: Having too many strawberries to eat is hardly a problem. But during this season of berry abundance, inventive ways to incorporate the sweet, sun-kissed strawberry into our meals is always welcome. And I’m not just talking smoothies and desserts. Strawberries are delicious in savory preparations, too, where their sweetness and gentle acidity contribute to light dishes such as salads, sauces, toasts and cheese plates.

This bruschetta recipe showcases the best of the strawberry, piled on toasted bread with a few of its favorite savory ingredients. A creamy, lemon-flecked ricotta cheese anchors peppery arugula to the bread, while a tangy, inky balsamic syrup dresses the berries.

Balsamic syrup is easy to make. It’s a simple reduction of balsamic vinegar with a little sugar, spiked with lemon juice and black pepper for extra zing. When making the syrup, save your pricey balsamic vinegar for another use. A modestly priced supermarket version will do the trick. However, don’t skimp on the ricotta in this bruschetta recipe. Choose a high-quality, fresh ricotta for best results. It should be creamy, sweet and slightly tangy -- not grainy or soupy. A mild, fresh goat cheese is an equally delicious alternative to the ricotta.

Strawberry Ricotta Bruschetta

Active Time: 20 minutes

Total Time: 20 minutes, plus cooling time

Yield: Makes 2

Balsamic syrup:

1/2 cup balsamic vinegar

1 tablespoon packed light brown sugar

1 teaspoon lemon juice

Pinch of freshly ground black pepper

2 slices levain or country-style bread, about 1/2-inch thick

Extra-virgin olive oil

1/4 cup fresh ricotta or soft, fresh goat cheese, room temperature

Finely grated lemon zest

Sea salt

1 cup arugula leaves, washed and dried

4 to 6 strawberries, hulled, thickly sliced

Freshly ground black pepper

Combine the syrup ingredients in small saucepan over medium heat. Bring to a simmer, reduce the heat to medium-low, and continue to simmer until the mixture is reduced by half and syrupy in consistency, 6 to 8 minutes. Remove from the heat and cool to room temperature.

Preheat the oven broiler. Lightly brush the bread slices with olive oil. Broil in the oven until golden brown, turning once.

Smear the ricotta or goat cheese over the bread slices. Lightly sprinkle each bruschetta with lemon zest and a pinch of sea salt. Spread the arugula over the bruschetta and arrange the strawberries over the arugula. Lightly brush the berries with the balsamic syrup and drizzle additional syrup over and around the bruschetta. Garnish with additional lemon zest and black pepper. Serve immediately.

CAPTIONS AND CREDITS

I love falafel, but they can be messy and oily to deep-fry. The solution? Pan-frying. Not only does pan-frying require much less oil, but the flattened patties have more surface area to brown. The edges become crumbly and crisp, and the little bits that break off are good enough to eat on their own -- just saying.

When making your own falafel, you must begin with dried chickpeas, which yield the right crumbly and mealy texture. Falafel should not be soggy or mushy, which is what will happen when you use canned chickpeas. So begin your falafel-making process the night before cooking by soaking the chickpeas overnight in water. The next day, the chickpeas will have tripled in size and will be firm yet tender to the bite. Drain, rinse them well, and pat dry. Then simply blitz them with the remaining ingredients until you have a sticky, mealy texture.

Now, I understand that the overnight soaking defeats any cravings demanding instant gratification -- as most cravings do. With this in mind, I recommend soaking more chickpeas than you need. This way, you can refrigerate or freeze any unused chickpeas for later use. Or make a double batch of the falafel mixture and freeze some of that, instead. Then you will be set the next time the craving for falafel strikes -- because you know it will.

Falafel Fritters

Active Time: 30 minutes

Total Time: 30 minutes, plus overnight soaking and 1 hour chilling time

Yield: Makes about 24 patties

1 pound dried chickpeas

1 small onion, chopped, about 1/2 cup

4 garlic cloves, chopped

1 small jalapeno pepper, seeded, chopped

1/2 cup (packed) Italian parsley, leaves and tender stems

1/2 cup (packed) fresh cilantro, leaves and tender stems

1/4 cup (packed) fresh mint leaves

2 teaspoons salt

2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

Grapeseed oil for pan-frying

Yogurt Tahini Sauce:

1 cup whole-milk yogurt

1 tablespoon tahini

1 tablespoon lemon juice

2 teaspoons Sriracha

Pinch of salt

The night before making, place the chickpeas in a large bowl. Cover with 3 inches of cold water and let stand overnight. The next day, drain the chickpeas and rinse well, then spread on a kitchen towel and pat dry.

Place the chickpeas in the bowl of a food processor. Process until finely chopped with a consistency of coarse sand. Transfer half of the chickpeas to a bowl. Add the remaining ingredients to the food processor bowl and process to form a coarse paste. Add the reserved chickpeas and pulse to finely blend. The overall consistency should be slightly sticky but not mushy, with small pieces of the chickpeas evident. Transfer to a bowl and taste for seasoning. Cover and refrigerate for at least 1 hour.

Heat 2 tablespoons oil in a large skillet over medium heat. Gather the falafel mixture, about 2 tablespoons at a time, and gently form into 1 1/2- to 2-inch patties. Add to the skillet and gently press in the center and around the edges with a spatula to compact. Pan-fry until the fritters are deep golden in color on both sides, 6 to 8 minutes, using the spatula to carefully flip. Transfer to a plate lined with a paper towel and repeat with the remaining mixture.

Whisk the Yogurt Tahini Sauce ingredients in a small bowl. Serve the falafel with the sauce, lemon wedges and additional Sriracha if desired.

CAPTIONS AND CREDITS