This icy pleasure will awake nostalgic memories of that good old slush from the summers of our youth. First, make cherry juice, adding a good quantity of lemon juice, then dump everything into the ice cream maker to turn it into slush. Divide among glasses and top with a scoop of ice cream. Drink it with a large straw, a long spoon, and try to avoid brain freeze!

To use your leftover rhubarb, turn it into a slightly sweet compote that you can add to plain yogurt or, better yet, to top a bostock. This French pastry is made with brioche bread coated with maple simple syrup and garnished with a mixture of marzipan and eggs. A few minutes in the oven and you’ve got a gourmet dessert.

This type of cake is called a “poke cake,” or in other words, cake with holes. The secret? After taking it out of the oven, you poke several holes in the cake’s surface and pour in a lemon cream that will infuse the whole dessert. For even more freshness, spread some basil-flavoured whipped cream on top.

Grilled Asparagus and Peach Salad

Salmon and Vegetables Farfalle

Eggplant is delicious grilled, which makes it a star of your barbecues. This recipe calls for smothering it generously with curry oil. Prepare a papillote of chickpeas, garlic and sultanas, and cook it next to your star veggie. Some of the chickpeas will be nicely roasted while others will be more confit. Inspired by Indian cuisine, this dish owes its deep flavours to the spices, the creamy and tangy yogurt, as well as cherry tomatoes which add a splash of colour. Mint leaves and naan bread complete the dish. Simple and generous.

The famously bold flavours of Portuguese chicken come into play in this veggie dish which should be included on your menu more often! Break firm tofu into pieces and soak them in piri-piri sauce. This way, the plant-based protein absorbs seasonings better and the jagged shapes yield random caramelization, like meat. A hybrid between ranch dressing and coleslaw vinaigrette, the sauce balances out the spiciness.

For this recipe made with store-bought hummus, use the green part of the leek as a garnish. The leek is softened with garlic and chickpeas, then sprinkled with curry powder and lemon juice. The strong flavour gives a lot of charm to this gourmet spread, served with bread. A green recipe in every sense of the word.