Carrots, chickpeas, lettuce and bagel slices make an oddly mismatched salad, but one that is totally enjoyable. Carrots are included, both raw and marinated, as well as cooked with garlic and honey, creating a warm salad. It’s punctuated with pieces of crispy bagel, creamy garlic and curry chickpeas.

Winter may be devoid of greenery, but it’s no excuse to not fill your plate with it. In this case, green beans, asparagus and watercress are put to good use, but any green vegetable in your fridge will do. Just lay them on a bed of dried tarragon yogurt dressing (surprisingly fresh!). Simply blanch the veggies to retain their crunchiness and sprinkle with toasted almonds.

For brunch or lunch, make stuffed crepes with a creamy béchamel sauce, golden-brown mushrooms and gooey Gruyère. A gorgeous way of serving salty crepes.

This wonderfully Italian classic combines two ingredients: Campari and orange juice. The juice is freshly pressed, preferably, and well mixed in a cocktail shaker. The frothy texture and sweet flavour soften the typical bitterness of the spirit. A cocktail light in alcohol that adds sunshine to a winter day.

As with an ice cream sandwich, this recipe calls for inserting mousse between two cookies, which become tender and moist after refrigeration. To get a firm mousse, make a crème diplomate, which is a mixture of pastry cream, whipped cream and gelatin, replacing the milk with clementine juice. To make things easier, use store-bought ginger cookies. A delightful dessert.

Yogurt and Berry Squares

Pork Tenderloins with Mushroom Sauce

This pie gets its bright pink colour from raspberry purée mixed with gelatin. Then whipped cream is incorporated into it, creating a dense mousse called bavarois that stays standing even when cut. Spread it in a simple crust of graham cracker crumbs and chopped pistachios. As a garnish, use the jellified fruit purée to create a mirror glaze.

On weekdays, you always need convenient lunches you can just grab before going to work or school. This barley salad stays fresh for several days in the fridge and will be your ally this winter. Roast bell peppers and shallots in the oven (they’ll give a sweet taste to the dish) and add a good bunch of chopped arugula, which is used more as an aromatic than a lettuce.

Cassoulet is a copious dish made of white beans, pork and duck—and is absolutely delicious. Its long cooking time allows all the aromas to develop and create a wonderful marriage of flavours. This is a classic that’s not afraid of rich and complex flavours. Bonus: It leaves a sublime smell wafting through the house.