- Eggplant and bell peppers on charcoal.
The charred skin is discarded, fragrant oil and salt sprinkled on top.
You can use the oven, but crank the temperature up to the maximum.

- Zucchini and summer squash as the base for breakfast fritters.
Add an egg, but skip the flour. Ground flaxseed and herbs work perfectly.

- Cold salads with roasted potatoes.
Bitter chicory, sun-dried olives, and fresh garlic make a great combo.
The key is dressing it with vinegar and mustard.

- Spinach and leafy salad mixed with thinly sliced beetroot.
Fresh beetroot! Add blackberries or grapefruit. Dress with salt and tahini.

- Make a pasta dish with overripe seasonal tomatoes.
Here, the pasta is lentil-based, and the tomato passata sauce is slow-cooked for three hours, homemade. Add olives and lemon zest, if you trust it)

- Bake eggplants one more time.
Use them to make a vegan burger with cooked millet and wild mushrooms sautéed with onions. Mmm, perfection.

- Gather friends and throw fish or properly raised poultry or meat on the coals.
Seasonal vegetables too! I use cauliflower and green beans, tossed with sesame.

Remember, we don’t always choose the situations we find ourselves in. But how we respond to them—that’s entirely our choice. Our actions shape us into who we are. And that is truly amazing.