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This is a summer soup because it's best with field-ripened tomatoes. Hothouse tomatoes really won't cut it here. Add water if necessary to thin the soup a bit; it should have a bit of body but not be stodgy. Since the flavouring can go flat when it's ice cold, check the seasoning after it's been chilled.

This salad is best made at the height of summer when the tomatoes, peppers and cucumbers are right out of the garden and not the hothouse.

A true treat, foie gras is one of those dishes that you rarely indulge in but when you do, don't feel guilty, just enjoy.

The sweet warm figs are a perfect backdrop to the gorgonzola on this salad of greens that are available all winter.

Cabbage is one of those vegetables that is under used or over abused. Too many people have bad memories from their youth of over boiled cabbage. I am hoping to change your mind about cabbage with this recipe.

This combination sounds intriguing to some and bizarre to others but it was one of the most popular soups in our store. This one is definitely worth trying!

Asparagus is the sophisticated, sexy member of the vegetable family, adding allure to any meal. It used to be available only in the late spring and early summer, but has become almost as ubiquitous as carrots and broccoli. Grilling the asparagus adds visual interest to this dish, but you could also blanch the spears in boiling water for a minute or two. Make sure you cook them enough to take the crunch away; they should be just crisp.