Chatelaine

A touch of cinnamon goes a long way in complementing the jammy flavours of roasted in-season strawberries.—The Chatelaine Test Kitchen and Michelle Lucas Larving

Any variety of mango can be used for this recipe, as long as it’s perfectly ripe.—The Chatelaine Test Kitchen and Michelle Lucas Larving

A touch of lemon and swirls of rhubarb balance the sweetness of the white chocolate.—The Chatelaine Test Kitchen and Michelle Lucas Larving

As noted in the original 1930 recipe for this pretty purple ice cream, its “cool deliciousness assures...an enthusiastic response.”—The Chatelaine Test Kitchen and Michelle Lucas Larving

Store-bought beet juice streamlines this dairy-free dessert from 1989.—The Chatelaine Test Kitchen and Michelle Lucas Larving

Back in 1964, this recipe cost a cool 87 cents to make.—The Chatelaine Test Kitchen and Michelle Lucas Larving

A flavour profile as sophisticated today as it was in 2005.—The Chatelaine Test Kitchen and Michelle Lucas Larving

This summer, fill your salad bowls with everything from creamy macaroni to pesto-dressed fusilli or corn and edamame-laced orecchiette.

These dinner recipes are fast, fresh and simple. And—best of all—you don't need to turn on the oven to make them.

There is a deep and storied tradition of meatballs as dim sum. Arguably the most famous of the bunch are lion’s head, notable for their springy texture, which is achieved by vigorously beating the ground meat against the side of the bowl. The technique takes some time to master, so consider this recipe an entry-level foray inspired by the classic, with water chestnuts for texture and the requisite seasoning of five-spice powder and tangerine zest. Look for coarsely ground fatty pork or ask your butcher for a custom mix with 20 to 30 percent fat.—Tara O'Brady

Greek meatballs are the stars of meze plates for good reason. The combination of rich, spiced meat and a cooling dollop of tzatziki or a luxurious smear of hummus can’t be beaten. These aromatic herbed lamb keftedes are bolstered with bulgur—the cracked wheat used in tabbouleh—for bounce and texture.—Tara O'Brady

Unabashedly inspired by eggplant parmesan, these meatless meatballs—made with smoky roasted eggplant and protein-rich lentils—are also gluten-free. Try them for dinner over garlic bread or grilled sourdough and a salad of bitter greens.—Tara O'Brady