To instantly bring flavour to the tofu, brush it with a ginger, lime and miso dressing before cooking. It’ll then be extremely tasty with a nice caramelization. Prepare the shiitake mushrooms by boiling them in water with soy sauce to amp up the flavour. Place everything on brown rice along with bok choy, half an avocado and a drizzle of the dressing.

To make this bowl, first you need to quickly marinate pork tenderloin in a Greek cucumber dressing. In the bowl, place some lemon and mint quinoa, and then add grilled zucchini, romaine lettuce, cherry tomatoes and kalamata olives. Then drizzle some dressing and add the slices of meat. It’s like a classic Greek salad but completely reinvented.

When creating a dazzling power bowl, it’s all in the details. Marinate carrot ribbons and radishes for a few minutes in vinegar and honey. These crunchy veggies will gain a nice acidity, which pairs wonderfully with the zaatar and pomegranate dressing. Enhance the couscous with lots of parsley, chives and pomegranate seeds, as well as the soft-boiled eggs for protein. An impressive dish that comes together in mere minutes.

Mimosas are a brunch staple. This version featuring raspberries is fruity, invigorating and makes a splash thanks to its vibrant colour. Raspberry and rose syrup, combined with raspberry liqueur and sparkling wine, creates a refreshing delight that’s wonderfully sippable.

It’s time for a coffee break under the sun, reminiscent of a morning in Tuscany thanks to this affogato, a coffee drink traditionally served with ice cream. We reinvented this classic by replacing the ice cream with homemade granita made with plant-based coconut drink, lemon and sugar, over which espresso is then poured. It’s a recipe that’ll make you want to savour your glass slowly with a spoon.

Glazed fish is always a winning idea with the kids, so on a warm summer evening, be sure to cook dinner in the pizza oven. After all, this recipe only requires six minutes of cooking time! The umami glaze coats the flaky fish so perfectly, you’ll want to add this recipe to your regular seasonal rotation.

Butterflied (or spatchcocked or flattened) chicken is already a quick way to cook a whole bird. By removing the backbone and spine and then pressing down until flat, you’ve already shaved off quite a few minutes of cooking. And baking the chicken in the pizza oven cuts that down even further, to 35 minutes! With tender, juicy meat and a crispy skin, you won’t want to cook chicken any other way!

These generous sandwiches loaded with chicken salad are perfect for a picnic. Crisp celery and pear combined with basil, 11% plain yogurt and whole-grain mustard pairs wonderfully with pieces of cooked chicken. The ciabatta rolls are just brimming with summery flavour.

This unpretentious and easy-to-carry dessert is best enjoyed underneath a shady tree. The cake is made with 0% plain Greek yogurt, giving it a moist texture, along with fresh blueberries and a cinnamon crumble. The icing sugar and yogurt glaze adds the perfect final touch to this tasty treat.

This potato salad is sure to be a hit. Reminiscent of a Caesar salad, it boasts a mayonnaise, lemon and Parmesan dressing. Garnish with croutons that were browned in a skillet with anchovies and garlic. For even more fun, sprinkle with some crushed chips. It’s the perfect recipe for a summertime potluck.