Quinoa Stuffed Turkey Roulade with Squash Sauce

Make this zero-waste crumble using corn pulp left over from Maxime Lizotte’s corn mousse cups. Once dehydrated, combine the corn fibre with maple sugar, butter and flour. It’s a naturally sweet bit of crunch that allows you to use the whole ingredient in a single dessert.

Go all out for your guests with this dessert at the centre of the table. Even though its appearance looks imposing, it’s actually easy to make. Simply roast some strawberries in the oven and collect their cooking juices, which have been transformed into a strawberry syrup. Mix the cooked fruit with whipped cream, and layer with store-bought meringues, pistachios and fresh strawberries. It’s a great way to enjoy the first berries of the season.

Come lobster season, allow yourself to indulge in this copious dish consisting of pasta in a rich and creamy bisque-inspired sauce. In this recipe, prepared over a span of two days, we didn’t skimp on any detail in order to ensure a maximum of flavours.

For a quick lunch that’s simple, fresh and tasty, prepare this salmon tartare on toast. Combine avocado, lime, diced raw salmon and some sesame dressing, that brings flavour to the fish, as well as Sriracha. Spread the mixture on a slice of toast with avocado and hit the patio for a light and delicious meal.

Cheeseburgers can immediately put a smile on anyone’s face. In the world of smash burgers, these are the great classics. In this recipe in collaboration with Heinz, we chose a medium-lean ground meat in order to have a fat ratio high enough to ensure caramelization. After flipping the patties, place a slice of cheese (orange, of course!), which will melt for a few seconds before you place the patties in the burger buns with a sauce made from ketchup, mustard and relish for a revisited taste of nostalgia.

For a quick weeknight meal the whole family will love, try this warm salad. Cook the merguez sausages, tomatoes and onions together in the air fryer basket and then combine with kale, golden raisins and pita chips. Instead of a dressing, just mix plain yogurt with oil and lemon zest. It’s colourful and easy to make!

A recipe that’ll be on the table in just 25 minutes? Believe it! The chicken thighs cook rather quickly on the grill, making them the perfect choice for a weeknight recipe. After they’ve been grilled, drizzle on a dressing bursting with Asian flavours and serve with grilled asparagus and tomato slices.

«This is a great recipe to discover the Huron-Wendat First Nation, shared with me by a great hunter friend. Start by rubbing a piece of game meat with butter, yellow mustard, Dijon mustard and salted herbs from the Lower St. Lawrence before letting it rest in the refrigerator. It’s a simple dish that can be prepared one of two ways: either directly over a fire, or in the oven, depending on the season. A crust is formed on the surface of the meat, developing the flavours and allowing for the taste of the meat to shine through.» — Chef Anora Lia Collier

This spaghetti recipe is sure to become a summer staple. Instead of slowly simmering the sauce to coat the pasta, cook whole cherry tomatoes with garlic, tomato paste and a bit of hot pepper in a foil packet on the grill. Then toss the pasta with the confit tomatoes and their juices. For added wow factor, prepare a fresh, crunchy gremolata with parsley and pumpkin seeds that will hold up well against the heat of the dish.