1. Mid-May: asparagus
Steamed, blanched, oven roasted or cooked on the grill, we love asparagus when they’ve still got some bite to them. In this recipe, we’ve put them in the spotlight by setting them on a slice of toasted country bread, along with crumbled feta, sour cream and caramelized onion. Sumac and lime juice bring a final tangy touch to this toast that’s just perfect for brunch.
Breakfast and Brunch
Asparagus, Onion and Feta Toasts
2. Mid-May and early June: lettuce
Lettuce isn’t just for salad! And you’re never lacking in choice, as there are so many kinds available: curly endive, Boston, iceberg, romaine, etc. Make the most of these crunchy leaves to add both texture and freshness to your dishes. It also makes a great vehicle for various fillings such as marinated beef grilled on the barbecue, mangoes, carrots and cilantro.
3. Early June: cauliflower
Cauliflower can’t lose when it makes your grill’s acquaintance. Cooked in a foil packet, it softens with the heat from the flames. To make a colourful summer recipe, coat the florets in a butter and curry powder mixture before cooking, and then garnish with a coconut topping, coconut yogurt and pomegranate seeds. It’ll surprise you!
4. Early June: strawberries
Local strawberries need no introduction, as they are a staple of our seasonal desserts. In a jam, cake or pie, they taste both fresh and cooked. Combine them with rhubarb (a classic pair!) in this cozy pudding cake best served warm, along with a big scoop of ice cream on the side.
5. Mid-June: broccoli
You can find broccoli in grocery stores all year long, but local broccoli is ready at the start of summer. Make the most of it by using everything from the tops to the stem. In this bright recipe, serve the broccoli with blood orange slices and quinoa before pouring on a creamy almond butter sauce.
6. End of June: green beans
Green beans always steal the show at dinnertime with their bright colour and crunchy texture. They’re even more delicious in a salad when they’re split in half lengthwise, allowing them to really soak in the flavours of the dressing. In this recipe, coat them in a Vietnamese dipping sauce (nuoc-cham) and some lime juice and serve them with grilled Asian-style duck breast.
7. Early July: raspberries
Each and every year, we can’t help but fall for these red berries. Given that they don’t keep for very long, it’s important to store them in the fridge as quickly as possible in order to give them a little boost. If you want to enjoy them every morning, make a delicious jam that’s ready in 15 minutes and requires just 3 ingredients.
Jam and sweet spreads
Raspberry Jam
8. Mid-July: blueberries
An excellent source of antioxidants even when cooked, there’s no reason to deprive yourself of blueberries. There’s no need to tell us twice! Especially when they’re served with graham crackers, cream cheese and whipped cream in a deconstructed cheesecake.
Cream desserts, mousse and meringues
Blueberry Cheesecake in a Jar
9. End of June: bell peppers
When roasted, peppers gain some flavour and take on a slightly sweet taste. They go particularly well with grilled meats, like this rosemary chicken, and are even better when mixed in an herby dressing.
10. Mid-August: squash
Often associated with fall, many squash are ripe by August. Take advantage of the opportunity and whip up a few original recipes on the grill, such as this spaghetti squash quiche. First, cut the squash in half and cook in a foil packet until soft before shredding the flesh. Then you can pour in a mixture of eggs and cream for the perfect crustless quiche.
Quiches and Savoury Pies
Grilled Spaghetti Squash Quiche with Bacon and Dill
11. Mid-August: apples
The first varieties of apples begin to appear in August, such as Sunrise and Paula Red, for example. Be sure to make the most of the final warm days of summer by adding them to a pasta salad with cranberries and feta cheese that’s ideal for a picnic.