Thank you, Mary for your recipe ! Escabèche is a delicious marinade made of olive oil, garlic and vinegar. It is also used to marinate sea bass fillets. In Cuba, they use it for swordfish too. Another pleasant option is to add the juice of …

A nice refreshing recipe (thanks to my friend Virginie) to be prepared with a food processor in no time. Served ice-cold, it is delicious, healthy, and it does not need any cooking. Try it, you’ll love it!

The feta cheese and the Greek yogurt bring a nice fresh touch to this delicious zucchini bread recipe. This one is from my friend Marina. I am a fan of her cooking always healthy, inspiring, and so savoury.

This recipe is another version of my Mint and Goat Cheese Pie. With its minty flavor with the vegies, it’s a pleasant summer meal in its own.

For your perfect information, or for the Salade Niçoise purists, this is what I have gathered: the authentic Salade Niçoise does not use vinegar, nor lettuce, never tuna with anchovies, but one or the other. Only raw vegetables that are in season are used, and …

This is definitely this summer’s Bestseller at home. Thank you Cécile for this great idea!

The more the chia seeds, the thicker your pudding will be. The proportions for this recipe here are for a smooth texture, neither too thick nor too runny. Red berries, mangoes, kiwis, any type of fruits works for decoration. 

This is a raw vegetable soup served smooth and chilled, widely appreciated in Spain as in Portugal. I truly love it. It can even be frozen for a longer storage. 

This recipe is simple, savoury and doesn’t take much time. You may select any type of watercress, they all work! Be careful: watercress leaves are fragile so use them quickly once you’ve purchased them.

This colorful selection of appetizers is a real treat for us all. They are easy to make and so tempting that no one will resist!

Plums, prunes, or ripe pears are good options for this clafoutis too. I have tried them all and the clafoutis was delicious as well!

A colorful and easy to prepare salad. Serve with a nice Tapenade and grilled fish, and you have made yourself one great meal!

This dish is delicious when served with a green salad; it’s also great with grilled fish or meat. The secret for this recipe? Time: slow cooking is the key!

This is another great recipe from Mary. If you are a fan of her pesto sauce, you are going to love this one! In case you don’t have nice fresh tomatoes at hand or if they are not in season yet, you can use the …

This recipe is an extract from Martine Fallon’s book, “Energetic Bomb”. I wish to thank this wonderful Lady, the energetic food Ambassador in Belgium, for allowing me to publish her recipe on my website. Check her French Website martinefallon.com for more. Special thanks to my …

When I discovered this cute, tempting salad at my favorite vegetable market, I had to go on the internet to look for a recipe. And I found Magali the founder of Quatre Saisons au Jardin website who authorized the publication of her recipe on my …

It’s a lovely simple, and delicate fingerfood. .

You have to be selective with your choice of strawberries: they should be sweet, ripe and fragrant. Adjust the cooking time according to the amount of water coming out of the strawberries.

Yes, you did read correctly: when in season, the green peas are raw from your vegetable garden or fresh from the market, or when not in season use the frozen ones. One day, I forgot to add the bacon, another day my friend Bertille did …

You’ll need French fromage blanc to make this recipe. If you don’t have any you can use Greek Style Natural Yogurt.

It’s a very famous English recipe. This trio of strawberries, cream and meringues is said to have originated at Eton College in the late 19th century after a pavlova-style dessert was dropped.

The recipe isn’t as complicated as it sounds. It just requires getting started two days before serving. But, believe me, you won’t regret it!

The fruits that remind us Spring is coming and that are easily available until the summer months.

This healthy fresh fruit dessert has a high-vitamin content. Prepare it just before serving.

Christine likes it with more ginger, but Caroline and I found the ginger quantity used sufficient. It will be up to you to adapt to your taste. Ginger root is a fabulous antioxidant. When raw it is a great source of manganese and copper. The …

On a bed of lettuce, as a tuna sandwich spread, or stuffed in a tomato this American Tuna Salad recipe is a winner in all families. You can even use it to make a delicious Tuna Melt! And if you have leftovers, it is still …

This salad is an all-time winner in our family. It is nutritious and well balanced and may well be considered a full meal in the summer. If you plan to serve it as a lighter starter, don’t use so much vinaigrette dressing and don’t use …

Thank you Rosetta for this great recipe!

A very light and energetic recipe. Personally I’m a fan! Jeanne always has incredible recipes. Jeanne’s quinoa caprese is another one you should try.

This colorful & energizing dish is inspired from a small recipe book I love : Cantine California by Jordan Feilders. I do want to thank him and his team; I was sincerely moved by their timely response and enthusiasm as we were communicating by mail. The cheeseburger recipe …

This appetizer served in a glass verrine is one of many recipes using this layer principle; you may use various herbs and spices with the eggs (chives, dill…) or even add tuna, salmon, sardines to suit your taste. You could also beat the extra egg white …

If you are not feeling confident about cooking, limiting yourself to this kind of recipe is a good way to start.

It is such an easy and original dessert in Spring and Summer. You should try…

May be frozen. Quick and easy to prepare.

Easy ! Great ingredients are the key…. ​  

Emblematic symbol of the English summer “art de vivre”, the Pimm’s is inseparable from events such as Wimbledon, Royal Ascot, etc.

It’s  is easy to prepare, really impressive and elegant as a starter.

This terrine’s taste is lovely and fresh. It is a great dish for vegetarian.

It requires only few ingredients and it’s delicious!

You need a blender but this combinaison of oranges strawberries and blueberries is really delicious.

This tart may conveniently be re-heated at a temperature of 160° for 15 minutes. It should preferably be served hot or warm. ​