The summer's first few pints of fresh local strawberries don't often make it past the bowl into a recipe, but the idea of baked strawberry pancakes can usually provide an occasion. One of my most popular recipes, and a personal favorite as well, these simple pancakes are soft, creamy and slightly chewy with a light crispy exterior, and so easy to make that they're always worth a reprise or a variation with other fresh fruits …

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Puréed white beans lend a little more boldness and depth of flavor than one would ordinarily find in a cream of asparagus soup, but at the same time take nothing away from the simplicity and elegance of this summer classic. Best of all, the added nourishment means that this doesn't have to be just a starter soup but can be served as a delightful light summer lunch by itself.

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As the weather heats up here in Southern Ontario, salads appear more frequently at the dinner table. Adapted slightly from Frances' Cheese and Beet Salad, This one is substantial enough to serve for dinner just on it's own, but if you want to impress your significant other, I would highly recommend some of these Stuffed Mushrooms with Sun-dried Tomatoes, Goat Cheese and Olives on the side.

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Known simply as "red bean" where it is widely cultivated in east Asia, the little azuki bean is rather neglected elsewhere … a bit of a shame given its light and creamy texture and mild, slightly sweet and nutty flavor when cooked that make it an easy and delightful pairing with other Asian tastes. Quite for that reason I came up with this simple and zesty Asian-style azuki and brown rice salad to go along with my mushroom, miso and seaweed soup to complete a nourishing and colorful light dinner.

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