Fire and Ice Zucchini Soup with Grilled Corn Salsa

Refreshing for hot summer nights, this smooth sipper showcases seasonal local vegetables. Fragrant with curry and ginger, it's swirled with yogurt and chilled until deliciously cold. To create this soup, as well as our zesty, colourful salsa topping, follow our simple steps.

Nova Scotia Lobster Tails with Okanagan Peach Salsa

There is nothing better than fresh lobster from the Maritimes. Lobster tails are marinated in a very simple marinade and grilled. One of my favourite childhood dishes my mum made was Jumbo Prawns split and filled with some hot fresh chili and shallot paste and then grilled over a charcoal fire. Here I've tried to capture that flavour of red pepper and shallots in the marinade. In the summer I serve lobster tails over a simple bed of organic greens ladled with a generous amount of peach salsa and hearty bread from my favourite bakery or I do up some coconut rice and serve the lobster tails with the rice.

Berrylicious Salsa

Tomatillo Salsa

Their name makes them sound like they're mini-tomatoes, but tomatillos are actually relatives of the cape gooseberry. Look for fresh tomatillos in farmer's markets from late summer to early fall.

Salsa Dip

There will be no trouble getting the kids to eat their vegetables with one of these before-dinner snacks or side-dish options on hand. Just whisk one up and serve with plenty of vegetable sticks and florets.

Citrus Salsa

Salsa Burgers

Serve these juicy burgers in your favorite buns. Carrot sticks and broccoli stalks with a dip round out the meal.

Salsa Wrap

Eleven-year-old Daniel Iurincic loves the special lunch wrap his dad invented. "My dad rips the top of the paper towel that holds my wrap so I'll know how to eat it," explains the soccer star. Roll the wrap as directed. Add yogurt and fruit salad to complete the lunch.

Salsa Chicken Burgers

Avocado Salsa