Kick off your summer with these meal ideas perfect for the warmer months and beyond.
I want to make it…
9 wines perfect for summer
Fresh summer dishes you can make without cooking
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Crispy Crushed Potato Salad with Asparagus and Gribiche SauceJulie van Rosendaal/The Globe and Mail
Sauce Gribiche is a traditional French sauce made by emulsifying boiled eggs with oil, mustard, capers and cornichons. It’s great with crispy potatoes or asparagus. Toss the vegetables in the sauce as a dressing or spoon it on top. (Do this just before serving to keep the potatoes crisp.) Adding boiled eggs makes it a Gribiche, but it’s just as delicious without the eggs, like tartar sauce.
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Fire-grilled baba ghanoushJulie van Rosendaal/The Globe and Mail
The amount of tahini, lemon juice, and olive oil you use will depend on how much eggplant and onion you slow roasted first and your personal preferences. Adjust each to achieve the flavors and textures you desire. If you want to serve it with naan bread, you can also toast it on the grill or in a cast iron skillet over an open flame.
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Main
How we eat it – Leek cakeJulie van Rosendaal/The Globe and Mail
There are many ways to make scallion cake. You can roll the dough thinly, roll it into coils, or flatten it out to create crispy layers like a paratha. If you don’t want to bake four cakes at once, you can freeze the raw flattened dough between wax or parchment paper and cook it frozen. (You can also freeze them after cooking, but they’re best eaten warm and crispy straight out of the pan.)
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Kimchi Bacon Smash BurgerRichard Wong/Courtesy
The street hawker’s umami-packed kimchi burger is served with lightly fried onions, bacon and cheese, while for vegetarians, the fresh, herb-filled grilled paneer and watermelon sandwich with coriander pesto is a new twist on the classic sandwich.
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Wilted green tartJulie van Rosendaal/The Globe and Mail
This stunning tart is perfect for the first harvest of spring. The fragile phyllo dough is easier to work with than you might think and gives it a rustic look. This tart can be served warm, at room temperature, or cold; perfect for breakfast in bed or for a large gathering. This recipe only uses 6 to 8 sheets of phyllo dough, but don’t worry; you don’t have to use up the rest right away. Wrap it tightly and return it to the freezer.
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dessert
Berry Upside Down CakeJulie van Rosendaal/The Globe and Mail
This cake can be made with any berry, or even plums or peaches when they’re in season. The fruit will caramelize on the bottom or top (depending on which side you look at), resulting in a flavorful, tender, moist cake.
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Rhubarb GaletteJulie van Rosendaal/The Globe and Mail
Rhubarb pie doesn’t have to be complicated. This free-form galette can be made with regular or frozen pie crust. If you like, scatter crushed cookies on top after baking (shortbread or gingersnaps are great) for extra crunch. You can wait for strawberries, but you don’t have to. Rhubarb is delicious on its own or with readily available seasonal fruits like berries, stone fruits like peaches, plums, and cherries, and apples and pears in the fall. If you have an air fryer (actually a small convection oven), you can bake a pie for one or two people using one sheet of pastry and reduced proportions of rhubarb, sugar, and cornstarch.
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