As the sun starts to peek out here in Vancouver, suddenly I remember what LIFE is like. It’s not summer yet … but I’m already so excited for farmer’s markets and beach days and dinners in the park.
And with that warm weather comes an entirely different mindset about food. Produce is FRESH and abundant and begging to be used.
So here are the shifts that usually happen for me as I transition from cozy, stick-to-your-ribs recipes into bright and fresh meals you’re eating on the patio with a spritz.
sherry vinegar → white wine vinegar: in winter I cook for depth, and sherry vinegar has the flavor profile that works so well in savory dishes. But with fresh veg I want lift and lightness and to me, white wine vinegar tastes like it belongs in something you just tossed together and immediately ate. It makes a perfect, simple vinaigrette that goes on everything.
dried spices → fresh herbs: I cannot wait for a future herb garden, but for now every time I’m at the farmers market (or Kyle’s mom’s lovely herb garden), I start grabbing fresh bunches of whatever is alive and growing - basil, mint, cilantro, dill. Don’t get me wrong, I love all herbs all year but generally I find a rosemary or sage so cosy,while basil just brightens everything the heck up
heavy melty cheese → ricotta or burrata: warm weather = I want cold cheese to sit on top and I want that contrast. Soft ricotta dolloped onto tomatoes. Burrata broken open over something acidic or torn over a fresh-baked veggie galette. That just screams summer to me.
caramelized onions → pickled: caramelized onions are fabulous and heavy in the best way, but now I’m looking for sharpness. You can buy a jar or just slice some red onions, cover them with a pinch of salt and sugar, submerge in vinegar, and let them sit while you do everything else. They end up on my tacos, salads, or anything that needs waking up.
cooked veggies → raw and crunchy: half the work and double the flavor. Keep them cold, slice them thin, toss in dressing. Hot weather is all about that crunch.
slow-cooked pulled chicken → grilled chicken on everything: my easy winter go-to is slow-cooked and shredded. But as the weather warms up I love to grill a whole batch and lean into that char flavor all week in chicken salads, bowls, flatbreads, sandwiches, you name it.
canned beans from warm → cold: I love a warm winter bean that’s been simmered - it’s soft and comforting. But in the heat, I rinse them, salt them, dress them with olive oil, lemon, and herbs and suddenly you’ve got the best preppable lunch of the week.
air fryer: I make an effort to use the oven as little as possible in warmer weather…. it just feels wrong. So I love my little air fryer from Our Place (not sponsored, I just love it). I prefer this style over a basket because it’s like an actual mini oven so you can bake a galette or a batch of cookies in it. But don’t get me wrong, I also love and heavily use my basket one when I want to pop in some protein or veg for a super quick roast.
grill: a given. I just got mine cleaned up and I will be cooking 90% of my food on it until further notice.
mandoline: the perfect way to slice up allllll your fresh veg. Thin slices soak up dressing and flavors so much better, and they’re just more satisfying to eat.
zester: lemon zest on everything. That’s it.
a good salad bowl: because even if it’s an easy dinner, it can still look cute.
a good BBQ sauce: a BBQ chicken thigh with a good salad is my go-to on most nights I just don’t feel like making dinner. Easy, fast, satisfying. I’m really loving the Kinder’s hot honey from costco right now.
puff pastry/pie crust: pretty much any fruit or veg will look even better on a slab of pastry, and it’s a great way to impress guests while doing very little.
a jar of something pickled: I’m a year-round pickle girl, but warm weather food just needs pickled onions, pickled chilis, pickled anything. I love having a few jars on hand for that extra pop.
a block of halloumi: grill it, fry it, grate it. Ready in two minutes, works with everything, and somehow always feels like a proper meal.
cooked grains in the fridge: make a big batch for the week, plus you don’t have to turn on the oven. Perfect warm, or dressed and chilled for a salad.
flaky salt: you simply cannot have a juicy fresh tomato without excellent flaky salt.
sourdough: chop up any spring/summer produce, pop it on a slice of good sourdough, and you’ve got dinner.
beans: easy dinner staples year-round. They go from cozy and brothy to crunchy and bright perfect for preppable salads or a little fibre and protein toppers on nearly any fresh dish.
pasta: the perfect vessel for fresh produce. Chop some veg up and add it raw, grill it or steam it and toss it with some cheese and butter and pasta and dinner is sorted! And who doesn’t love a cold pasta salad.
white vermouth: My cooking staple. A deglaze on your pan adds a layer of flavor to so many dishes. I prefer it over white wine, it lasts longer in the fridge, both technically and because I won’t be tempted to pour myself a giant glass the second sun hits our patio.
Let me know what changes you’re making to prep for the gorgeous weather ahead!
Rachel, do you make your own bread? You are the Sandwich Queen so I was just wondering.