Light, but filling - that’s how I’m liking my meals this time of year. So, Martha Shulman’s collection of summer dishes with grains and beans, recently published in the NY Times, is a perfect set for the coming weeks.

Most of these vegetarian and vegan recipes can be made in one pot, and they all keep well in the fridge for a few days - so make a few extra portions for lunch.

Get the recipes:

Simple Vegetable Paella

Barley and Farro Risotto With Red Peppers

Lentil and Bulgur Pilaf

Lemon Risotto With Summer Squash