Limoncello brings an Italian touch to the classic gin and tonic, making it tangy and bright. Combining gin and tonic soda, without forgetting fresh lemon wedges, this cocktail promises to prolong your summer.

Quebec’s strawberry season now lasts until early autumn. So you can whip up some muffins that’ll let you enjoy summer even as back-to-school season begins. With the addition of Greek yogurt, you’ll get tender, protein-rich muffins that are perfect for your kids’ lunchboxes.

This Japanese barbecue sauce is a great balance of salty, sweet and umami flavours. This personality-laden sauce pairs well with grilled meats, such as a strip loin steak. Made from soy sauce, mirin and sesame, it’ll tantalize your taste buds and feed your wanderlust.

In this recipe, soak leftover chicken in an Asian-inspired marinade before cooking. Serve it Vietnamese-style, with carrot ribbons and wrapped in a lettuce leaf.

Salad is the perfect side dish to fish in summer. Whip up this recipe with roasted fennel, mixed greens, red grapes and a creamy dressing. It’s the ideal marriage of flavours alongside the new RICARDO lemon and herb salmon fillets.

Much like garlic flowers and those of other fresh herbs, chive blossoms are edible. Pick them when they’ve opened, in the spring or early summer, before they have the chance to dry up on the plant. Simply wash and dry them before cooking. Make this fragrant vinegar that’ll give a boost to any vinaigrette.

Prepare this aromatic butter that’s not only pretty, but delicious. Much like garlic flowers and those of other fresh herbs, chive blossoms are edible. Pick them when they’ve opened, in the spring or early summer, before they have the chance to dry up on the plant. Simply wash and dry them before cooking.

To make this cake, you must soak it with three milks: sweetened condensed milk, evaporated milk and cow’s milk. What you get is a soft and moist cake that’s then topped with a creamy combination of whipped cream and rich 5% Greek yogurt. Create a marbled effect with the addition of dulce de leche and then sprinkle with cinnamon.

To adapt Mexican al pastor tacos into a burger version, replace the roasted pork with ground pork patties drenched in a syrupy sauce made of brown sugar, ketchup, chipotle pepper and spices before cooking it on the grill. Garnish with a creamy cilantro-lime yogurt sauce, and don’t forget the slice of grilled pineapple.

This seasonal dessert is simply delicious. A strawberry purée topped with whipped cream and dried meringue is the perfect reason to stuff your face! A quick and easy recipe the kids will love.