Bon Appétit Management Company

Inspired by her mother’s expansive backyard garden, Chef Mayet plants her own small patio garden and shares some tales and recipes

If you never thought about grilling your fruit it’s time to start. When fruit is placed on the grill it caramelizes and its flavor intensifies. The recipe calls for apricots but can easily be swapped out for another seasonal fruit such as peaches.

Forget boring salads. Fresh figs, bright mint, spicy watercress, and walnuts come together to form a gorgeous salad that takes under 10 minutes to make.

Have you met muesli? It’s similar to granola but rather than mixing in oil and honey prior to baking, you toast the grains plain and add your own honey upon serving (yes, you control the sugar!).

Forget what you know about soup. This watermelon gazpacho is a little sweet, a little savory, served cold — and is extremely refreshing. The watermelon makes it perfect for keeping hydrated on a hot summer day.

Although readily available year-round, seasonal green beans really take the spotlight. For a quick and easy lunch or side dish, fresh green beans are blanched to retain their beautiful vibrant color and are paired with chopped hard-boiled eggs and briny olives.

Beautifully flavored with garlic, spicy red pepper flakes, and a splash of vinegar, these greens prove you don’t need to add more salt in order to create more flavor.

Many energy bars come with a long list of ingredients and high dose of sugar. Skip the uncertainty and make your own.

Upcycling, or using materials that might otherwise be discarded to create something of higher value than the original product, has been happening in the fashion industry for a long time. Now, food is getting its turn.

Oats aren’t the only breakfast-friendly grain. Wheat berries add a sweet, nutty, and satisfying bite to your otherwise average oatmeal.