Food

This no-churn ice cream slice is inspired by halva, a sweet Middle Eastern confection that sings with bittersweet sesame flavour. Top slices with summer fruit to contrast this dessert’s richness and add a pop of colour.

If you like the store-bought version, you’ll go bananas for these peanut butter “nice” cream sandwiches that are big on nostalgia but with a modern nutritional appeal. No ice cream maker required. If desired, you can replace peanuts and peanut butter with almonds and almond butter. For a dairy-free centre, whipping cream can be swapped out for coconut cream. And for a lower calorie treat, you can simply scoop some ice cream on a single cookie base for a cool twist on an open-faced sandwich.

Call it part cooling effect, part nostalgia, who doesn’t love an ice-cold popsicle when temperatures are soaring? (Hint: nobody.) In this fanciful version, seasonal peaches add just the right amount of natural sweetness, while ricotta makes each lick seem extra indulgent. Delicious, fruity, and creamy—it’s like summer on a stick. And these pops come together super-fast so you can spend less time sweating in the kitchen.

Inspired by the flavours of your local deli, this quick and easy salmon wrap is a hearty, no-cook, economical lunchtime option when it’s just too hot to cook.

Meaning “half cold” in Italian, think of semifreddo as sliceable ice cream. This lime-forward riff on the elegant cold treat teams up with coconut cream and trendy avocado to keep it dairy free but still oh-so-rich tasting. And since you don’t need an ice cream maker or any other fancy equipment to make it, it’s easy to whip up when the heat is on.

Embrace Nordic cuisine’s healthy prepared and preserved food culture, and create a gourmet plate without turning on the stovetop. In this Scandinavian summer recipe, a beet and preserved lemon yogurt acts as a flavour-packed anchor to smoked fish like salmon, mackerel, or trout; shaved fennel; and roasted sunflower seeds.

Forget boiling a pot of water. Strips of thinly shaved cucumber are a refreshing, no-cook base for a lean, green pasta salad alternative. Salty halloumi (or you could use feta), creamy avocado, and a vibrant miso-lemon dressing add heft and assertive flavour to this summery side dish.

The Sicilian icy delight known as granita is the ultimate summer refresher. This one uses sun-kissed blueberries that are now at their flavour peak and trendy kombucha for a little fizzy tang. If using a flavoured kombucha, choose one that will complement the berry mint flavour, so maybe not turmeric. It’s important not to skip stirring the granita every hour or so while it’s freezing or you’ll end up with a huge blueberry popsicle.

Lightly sweetened velvety Greek yogurt is studded with a crunchy topping reminiscent of trail mix and then frozen so you can break it into chunks just like chocolate bark (but healthier!). Crisp, creamy, and barely sweet, this colourful and whimsical snack (or healthy dessert) is perfect for kids and adults alike and sure to become a summer staple. For the creamiest bark possible, with fewer ice crystals, avoid using fat-free yogurt. Acting as a blank canvas, this yogurt bark can take on any flavour profiles you fancy. Choose to use whatever nuts and dried fruit you please. Sun-splashed fresh berries also work as a topping, and you can swap out the honey for maple syrup.

Steel-cut oatmeal fans turn to this grain for its pleasingly chewy texture, but during a heat wave, no one wants to stand and stir a hot pot of porridge. Skip the stovetop and turn to your refrigerator instead. Here, oats are slightly ground to soak up honeyed milk and marry with a variety of textural mix-ins.

This healthy baked tempura will be sure to jazz up any dinner party! Garlic scapes are similar to asparagus in texture but pack a distinct garlic taste that’s slightly milder than the bulbs. They’re great pickled, on the grill, or turned into this wonderful pesto. Chives (especially garlic chives) will also work if you’re not able to get garlic scapes.

Most café muffins are really just sugary cupcakes, so I figured I might as well create a luscious chocolate cupcake that is really a healthy muffin in disguise! Cocoa is an anti-inflammatory, after all. With flavonoid-rich cocoa and high-protein almond flour forming the base of this cupcake, it’s safe to say that this might be the first cupcake this dietitian has ever advocated eating on a daily basis. Tahini is the perfect substitute for buttercream; it is rich, thick, and luscious—you will want to eat this fudge-like frosting with a spoon! That is okay because tahini is rich in minerals such as anti-inflammatory magnesium, calcium, and iron.

Grilling flatbread on the barbecue adds a delicious smoky flavor. For the topping, we’ve combined strawberries with tomatoes. Imagine! The sweetness of both, coupled with tart green apple, is spectacular.

These tacos not only pack a flavor punch, but are also composed of plant-based powerhouse nutritional stars. Carrot tops add a fresh, herb-like taste to enhance the carrot flavor in the miso salsa. But be careful: Don’t use the tops if they’re very large, as they will be bitter.15

You’ve heard all about MCT oil by now—the product of coconut oil that’s much easier to remember when you use the acronym instead of the whole name (medium-chain triglyceride) that can give your health a mighty boost. Available in both oil and powder, MCT oil is also found in solid coconut oil form. But the oil version has a low smoke point and is not suitable for cooking. It can be added to smoothies or stirred into raw nut bars for optimal nutrition, as shown in our delicious energy-packed recipe. These quick and simple-to-make bars are the perfect pack-me-up for a quick pick-me-up at the office, at the gym, or on the road. The addition of MCT oil gives this recipe an added boost of goodness.

Roasted chickpeas are officially our snack of the summer. Crunchy, healthy, and satisfying, they’re super light to pack when you’re headed to the beach or the trails. They’re a great alternative to popcorn; they have less fat than roasted nuts. And here’s the best kept secret about them: You can toss them with different seasonings to suit anyone’s tastes. In addition to the ultimate snack, this recipe gives you aquafaba: the thickened-up water that’s left over after cooking chickpeas. Aquafaba is a fab vegan substitute for eggs. Save some to make these cupcakes or this tempura!

This riff on a classic Provençal dish of simmered vegetables gets an upgrade by imparting the veggies with a slightly smoky flavour from the grill and then tossing them into a salad with nutritious lentils and a refreshing minty dressing. A perfect vegetarian main dish for the summer season, the lentils and dressing can be made up to three days in advance, while the vegetables can be grilled the day before your gathering. But dress the salad only before serving.

A beautiful and delicious compilation of roasted vegetables marinated in a flavourful dressing is perfect for a picnic. This recipe complements many different dishes. Whether served on crusty bread or in a big lettuce leaf, or tucked into a bun with grilled meat or fish, it’s the quintessential side dish. It’s especially ideal for a picnic, as it won’t spoil as quickly as other dishes.

Sun-kissed tomatoes are roasted to ultra-sweet perfection in this appetizer—a tip-off that more great things are to come. Be sure to serve with chunks of good quality crusty bread. Or toast pitas on the grill and break into chunks. If desired, you can swap out the bocconcini with chunks of mozzarella or burrata. The dish can be made ahead, without adding the cheese, and simply warmed up in the oven.

A fabulous mouth-quenching cold soup is perfect picnic food—especially when the days are sultry. Our gazpacho is the perfect cold and savoury dish for sipping. Portion it into individual little Mason jars for an easy, portable picnic meal.

This fresh and satisfying salad has many variations, making it amazingly versatile. No couscous? Substitute with cooked orzo pasta or rice and ground cumin. No walnuts? Scatter sliced toasted almonds or pine nuts over top. Shy on mint? Or cilantro? Add basil and dill.  

This dish doubles as an appetizer or a main. Whip up the aioli ahead and refrigerate until ready to pack for your picnic. Slip marinated and skewered prawns into a tightly sealed container and pack on ice to grill on location. It’s a delicious and easy midday snack.

Consider this swoon-worthy dessert hybrid of cookie and tart your secret weapon for entertaining, since it easily feeds a crowd. A tender crust is bejewelled with a fruity, creamy fool (a traditional English dessert) that will send your guests home on a high note. Both the crust and fool can be made in advance, but it’s best to assemble everything shortly before serving to prevent the cookie base from turning too soft.

Here’s a gluten-free cake that’s light and fluffy. Cut into wedges with fresh fruit salsa, it’s delicious served at any event. Serve with a dollop of yogurt or a scoop of ice cream.