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These "lobster" rolls were a viral sensation on Instagram. They're that good.

Introduction

These "lobster" rolls were a viral sensation on Instagram. They're that good. According to my food photographer, Natalie, they taste so similar to real lobster that you "wouldn't question it." Now I'm not here to make everything taste like the real deal, but I find it interesting that we have the ability to imitate meat or fish using other foods from nature.

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A wonderful way to use all those fresh greens from your garden.

Introduction

Another wonderful way to use all those fresh greens from your garden. For those of you hesitant to make pastry, phyllo is your friend! I always have a box in the freezer for a variety of uses, but this tart shell is one of my favorites. Not only does it save tons of time, but there is also something rather lovely about the randomness of the folds and edges of the finished tart. If pie crust had a laid-back, easygoing cousin, this would be it.

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Be warned: once you make fresh pasta, it’s really difficult to go back to store-bought.

Introduction

Be warned: once you make fresh pasta, it’s really difficult to go back to store-bought. It’s incredibly easy, extremely satisfying and absolutely delicious. This flower pasta in particular is beautiful, and I encourage you to experiment with other edible flower petals. If the petals are large, chop them up or the two layers of pasta won’t stick together. Note that you’ll need a pasta machine for this recipe.

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Simple, fun, and perfect for summer. This one is for the kids—or the adults who want to pretend they’re still kids!

Introduction

Simple, fun, and perfect for summer. This one is for the kids—or the adults who want to pretend they’re still kids!

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This recipe does have several components and may seem a little high maintenance, but you will not regret it as soon as you take that first bite.

Introduction

S’mores is a popular and much requested flavour combination in the summer. We had a killer s’mores whoopie pie on the menu, but it was messy to eat and we felt that our sandwich cookie lineup was in desperate need of this roasty, toasty chocolate graham mallow masterpiece. In fact, Nickey strongly felt that this gap needed to be filled immediately! She will request a s’mores version of anything—cheesecakes, a marshmallow flavour, on and inside cakes, all over Pop Tarts. When you are the boss, you get your cravings met. It is a fantastic bonus to owning a bakery. This recipe does have several components and may seem a little high maintenance, but you will not regret it as soon as you take that first bite.

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Nothing says summer quite like a toasted tomato sandwich.

Introduction

To me, nothing says summer quite like a toasted tomato sandwich. I included this in the Classics chapter because it was a staple in our house growing up. I grew up in Windsor located at the very southern tip of Ontario and right across the river from Detroit. Nearby is Leamington, the tomato capital of Canada (there’s even a giant tomato by the side of the highway and it’s where most of the ketchup in Canada is bottled!). So, you see, we take our tomatoes and toasted tomato sandwiches seriously. I’ve casually surveyed my friends and, shockingly, a toasted tomato sandwich is not as classic as I thought. But it remains here, forever a classic to me.

The smell and taste of an excellent toasted tomato sandwich will always remind me of my childhood. Growing up, my mom and dad had a big garden in the backyard, and the crop they grew the most was tomatoes. Lunch for us, during the long, hot summer months, was almost always toasted tomato sandwiches—sandwiches slathered with tangy mayo (which almost melted on the hot, toasty bread) and layered with thick-cut tomatoes, almost always just freshly picked from the garden. My brothers and I would be out in our backyard climbing trees, making forts, and playing with our pet rabbits when we would hear our mom call out: “LUNCHTIME!” We would run toward the house with anticipation, our stomachs growling with hunger. Feeding four growing boys daily is not easy, but luckily for my mom, she found a sandwich that we all agreed was perfect.

This iteration amps up the tomato quotient by adding a good amount of sun-dried tomatoes to the mayo. This adds a bit of salt and a bit of tang, and I think it’s just right. This super-simple yet delicious sandwich comes together in minutes. I hope you enjoy it.

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Papaya and cilantro are perfect partners. Together they make one sweet and refreshingly harmonious drink.

Introduction

Papaya and cilantro are perfect partners. Papaya is so rich and creamy, with a little tropical funk and astringency that stands up to cilantro’s fresh peppery bite. Together they make one sweet and refreshingly harmonious drink.

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It’s a delicious treat on its own but go ahead and add a scoop of dairy-free ice cream if you want something more.

Introduction

I feel like such a dietitian when I say that fruit is the ultimate dessert, but I don’t think we appreciate what a treat it can be in all its fragrant, sweet, and juicy decadence. This grilled pineapple leans on the simplest of preparation to coax out another dimension of flavour, which is helpful when you don’t live in Hawaii where you can get these beauties just down the road. It’s a delicious treat on its own but go ahead and add a scoop of dairy-free ice cream if you want something more.

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Bright and zingy, the combination of lemon and dill makes this hummus-inspired dip come alive.

Introduction

Bright and zingy, the combination of lemon and dill makes this hummus-inspired dip come alive. I developed this recipe as an alternative for my son, who has a sesame allergy. In place of traditional tahini (sesame paste), avocado lends creaminess to this hummus, packing it with healthy fats and a beautiful green color, made even brighter by the fresh herbs. Serve this hummus with raw vegetables, or spread it on a slice of rye bread and garnish with smoked salmon for a flavorful hors-d’oeuvre.

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“Nice” cream is the plant-based darling of the ice cream world: frozen sliced bananas are blended up into a scoopable icy dessert.

Introduction

“Nice” cream is the plant-based darling of the ice cream world: frozen sliced bananas are blended up into a shockingly convincing, scoopable icy dessert. This version channels flavors of Peppermint Patties and mint-chip ice cream, but sneaks in superfoods like cacao, chaga, and hemp seeds for a chocolatey blend with benefits.