Combine peanut butter with vanilla protein plant-based yogurt for a surprisingly delicious flavour and texture. Simply mix the two together and then add some natural peanut butter and berries on top for a unique dip that’s ready in just minutes.

As a starter, marrow bones delicately seasoned with chives are both surprising and interesting to serve, especially since they are easier to make than you might think. In this recipe, they are drained overnight before grilling on the barbecue. When done, the marrow is removed from the bones. Known for its subtle nutty and grilled meaty taste, it’s great when spread on toasted sourdough bread.

Kids will adore this delightful chocolate pudding. It contains only five ingredients, including a generous amount of chocolate milk instead of regular milk, making it all the more chocolatey.

To quickly satisfy your sweet tooth, prepare this chocolate pudding cake in a cup, ready in under two minutes. It’s made with simple pantry ingredients and chocolate milk for an even richer chocolate taste.

Grilled Salmon with Honey and Cilantro

At our Café RICARDO restaurants, we enjoy highlighting seasonal ingredients. With the prolific zucchini brimming in your garden, why not combine it with feta cheese and spicy honey sunflower seeds to make this creamy dip?

Make the most of fall strawberries by preparing this cocktail, where the fresh berries are muddled to capture both their flavour and colour. With a bright-red hue, this gin smash also includes thyme and honey. Even in the fall, it tastes like summer in a glass!

These clusters, made of coconut flakes, seeds and maple syrup, are both nut- and dairy-free, making them the perfect choice for school snacks. Sweet and crunchy with just a hint of salt, they’ll win over everyone, not just the kids.

Make the whole family happy by serving them pizza mid-week! To save time, swap the pizza crust for naan. Top with a quick and easy sauce made from cherry tomatoes and garlic cooked in a cast-iron skillet on the grill. Add slices of bocconcini and prosciutto, and then warm on the grill.

Autumn is the perfect season to cook a pot of minestrone. There’s no official version of the classic Italian soup, given that the ingredients can vary with the seasons, but all variations have one thing in common: They’re generously loaded with vegetables and beans in a rich, flavourful broth.