Maria Speck

Earthy barley gets a refreshing makeover in this summer salad, with crunchy chunks of apples, crisp celery, and an herbal citrus-dressing. Don’t get hung up on the ingredients — swap in soft dried Turkish apricots for the figs and experiment with other fresh herbs, such as basil or marjoram. The grain can also be exchanged; try an ancient wheat variety, such as farro (emmer), spelt, or Kamut.

Cubes of sweet watermelon, chunks of crunchy celery, and savory feta cheese — this hybrid between fruit salad and savory salad has lazy lunch written all over it. Whole wheat couscous provides a nourishing base — it needs no cooking, just a few minutes of steaming. What’s not to love? To make this salad into a full meal, grilled chicken or shrimp are a perfect match. Or add a plate of dry-cured prosciutto and a bowl of olives alongside your bowl, and call it a day.

Roasting eggplants when they are in season brings out their lush silkiness and natural sweetness. Here they shine in a simple yet aromatic salad with plump kernels of farro. Fresh as well as dried mint add layers of flavor. Don’t let the few steps deter you — this creation comes together seamlessly. The salad is fabulous next to any grilled meat, such as steak, chicken, or lamb. Vegetarians can top it with crumbled ricotta salata or feta.

This crowd-pleasing lunch with quick-cooking quinoa is a cross between a comforting rice pilaf and a refreshing grain salad. Best of all, it comes together effortlessly. While your grain simmers, prep the other ingredients — then stir it all together. Done! Pan-seared shrimp and salmon pair well with this quinoa salad, as does sautéed chicken breast. Or just top with a handful of crumbled feta to make it a light vegetarian meal. Use golden raisins if you can’t find currants.

Adjust spiciness and the amount of raw garlic (there is a fair amount!) in the sauce to your liking. Grilled lamb chops or steak are exquisite next to this pasta, or simply enjoy it with a plate of summer-ripe tomatoes, drizzled with a bit of olive oil. I was very intrigued by this pasta sauce, which has a blended base of milk, sour cream, tahini, and lemon juice. It tasted like a very nutty and bright version of a classic cream sauce, and it worked well when mixed with the whole-grain pasta.