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Olives, tomato and feta accent a summery salad good for lunch or dinner.

Two flavours of ice cream are layered in a graham cracker crumb crust and topped with fresh berries, whipped cream and homemade chocolate syrup.

Grilled salmon fillets are topped with an easy-to-make drizzle with lemon juice, mustard and maple syrup. Serve them with a potato, pea and arugula salad.

Here are four sauces to add sizzle to your grilling: arugula chimichurri, chipotle honey mustard, madras curry ketchup, and cola barbecue sauce.

Noodles are tossed with sesame oil and topped with a mix of vegetables and peanuts and served with a sweet and sour Thai sweet chili dressing.

Rice bowls are topped, Tex-Mex-style, with pieces of chicken, beans, cheese, corn, salsa and other ingredients. The result is a colourful, filling, summer meal you could serve with tortilla chips.

Hawaiian pizza, good eggs, whale blubber and other epicurean trivia — give it a try and see how you do, eh!

This main-course dish pairs smoky, grilled salmon with tangy, garlicky, Caesar salad made with three types of lettuce.

Crispy Asian-style chicken can be eaten hot out of the oven or chilled for a summer picnic.

In-season B.C. Warba potatoes and asparagus are combined with other vegetables in this soup you could serve with crusty bread or rolls.