This recipe celebrates summer. With ripe tomatoes, sweet red strawberries, grilled kale and a simple dressing, it’ll transport you straight to sunshine. Served with bread croutons and fresh mozzarella, it’s transformed into the perfect meal salad for a weeknight.

For this family-friendly poutine, top oven-baked fries with ground pork in a barbecue glaze, pickle relish and a classic poutine sauce. The finishing touch? Crushed barbecue chips for an extra-crunchy garnish. It’s the ultimate way to jump-start your summer vacation!

Affordable and easy to make, pork tenderloin is always a favourite during the week, even in summer. Coat it with a spice-based dry marinade before tossing it on the grill, along with corn on the cob, whose kernels are used to make a tasty slaw to go on the side.

The Southern United States is known for its grilling mastery. For this recipe, we drew inspiration from North Carolina, where a distinctive style of barbecue sauce was invented. Made with a generous amount of vinegar to help preserve the meat, it’s a far cry from the thick, smoky and sweet sauces more typical of Texas-style barbecue. In true North Carolina fashion, the tangy sauce is brushed onto the chicken as it cooks, and served on the side for extra punch. To ensure tender, flavourful meat, brine the chicken beforehand with salt and spices. It’s a Southern classic worth discovering… or rediscovering.

To prepare this vibrant green curry, mix a good amount of cilantro with green onions, ginger and coconut milk. Add shrimp and peanuts, and you’ve got a creamy and refreshingly light weeknight meal.

Lunch in the park and pasta salad go very well together. In this recipe, make a lightly sweet and tangy dressing from lemons, raisins, maple syrup and cinnamon. Then pour it over some orzo and feta cheese. Pack everything in a sealed container and, before serving, add baby spinach, walnuts and a blend of herbs for a burst of freshness. It’ll be a guaranteed crowd-pleaser around the table.

To capture the freshness of summer, try this antipasto recipe made with your garden harvest. To prepare this Italian condiment, simply chop the vegetables and let them marinate in a mixture of water and seasoned vinegar. Your dishes will taste like sunshine, even weeks later.

Roasted Carrots with Mint

This sweet and savoury salsa combines flavours from here and beyond to titillate your taste buds. Corn and local cheese curds go well with the cilantro, jalapeño pepper, lime juice and avocado pieces. Serve cold with corn chips and enjoy in a quiet and shady corner.

We’re used to baking chicken wings in the oven, but during summer they come into their own on the grill, especially when coated with baking powder before cooking. Why? This raises the pH level of the chicken’s skin, helping the proteins break down to form a crisp, golden coating. At the end of cooking, toss the wings in a rich sauce made with habanero pepper, lemon, pepper and butter, and then use it for dipping, too.