Make the most of fall strawberries by preparing this cocktail, where the fresh berries are muddled to capture both their flavour and colour. With a bright-red hue, this gin smash also includes thyme and honey. Even in the fall, it tastes like summer in a glass!

These clusters, made of coconut flakes, seeds and maple syrup, are both nut- and dairy-free, making them the perfect choice for school snacks. Sweet and crunchy with just a hint of salt, they’ll win over everyone, not just the kids.

Perfect for lunch, this recipe is great for using up leftover cooked salmon from the night before. Let the flaked fish marinate in the spicy sauce until mealtime nears. And given that only the rice requires reheating, you won’t have to worry about the fishy smell bothering your colleagues near the microwave station.

At our Café RICARDO restaurants, we enjoy highlighting seasonal ingredients. With the prolific zucchini brimming in your garden, why not combine it with feta cheese and spicy honey sunflower seeds to make this creamy dip?

You’ll find the flavours of cacio e pepe pasta in this scrambled egg recipe. First, mix the eggs with cream for a rich texture and a good dose of pepper, and then cook the eggs in our egg cooker. Cook the eggs until they’re just set and still wet. Place them on toasted bread and sprinkle generously with pecorino cheese. Serve with asparagus for freshness and store-bought fried onions for extra flavour.

Make the whole family happy by serving them pizza mid-week! To save time, swap the pizza crust for naan. Top with a quick and easy sauce made from cherry tomatoes and garlic cooked in a cast-iron skillet on the grill. Add slices of bocconcini and prosciutto, and then warm on the grill.

In this recipe, coat the chicken breasts in a mayonnaise-lemon sauce before placing them in the air fryer, which keeps the meat tender and juicy. Serve along with romaine lettuce, avocado, cheese curds and the leftover sauce, which also doubles as a dressing.

Autumn is the perfect season to cook a pot of minestrone. There’s no official version of the classic Italian soup, given that the ingredients can vary with the seasons, but all variations have one thing in common: They’re generously loaded with vegetables and beans in a rich, flavourful broth.

Pan-Seared Swordfish with Tomato Sauce and Spaghetti Squash

This creamy, Mediterranean-inspired sauce is perfect for pairing with grilled meats, marinating chicken or as a topping for shish taouk. Made with garlic, egg whites, lemon juice and canola oil, it’s known for its versatility, light texture and intense garlic flavour.