Just before the weekend, all readers who cook ask themselves this age-old question: what are we going to eat? In order to inspire you, La Presse suggests some suggestions for seasonal recipes that will make your mouth water.

These popsicles are an alcohol-free version of the piña colada. They enjoy the holidays and the beach. For those who wish, add 1/2 tablespoon (15 ml) of rum to popsicles, for adults.

For 10 popsicles

We used 90ml popsicle molds. You can adjust the recipe according to the size of the mussels.

Published in La Presse on July 16, 2015.

Simple to make and refreshing as you wish, a gazpacho brings a nice colorful touch to the meal. SoupeSoup has agreed to share his recipe with us, step by step.

Published on lapresse.ca on August 30, 2017.

Note: SoupeSoup restaurants closed a few years ago. SoupeSoup products are still sold in grocery stores.

This week, we present to you a fresh and crispy salad, made up of thin zucchini ribbons. Choose zucchini in different colors — yellow and green — to go nicely with pizza, pasta or grilled meats.

For 4 servings

Source: recipe from the book This evening is pizza, by Kate McMillan for Williams-Sonoma, Les Éditions de L’Homme, 2016.

Published in La Presse on July 13, 2017.

Yield: 1 1/4 cups or about 4 servings

Storage: indefinitely in an airtight container kept at room temperature

Yield: 500ml (2 cups)

Storage: at least 7 days in the refrigerator

Yield: 310 ml (1 1/4 cups)

We recommend adding mock chicken to this salad.

Published on lapresse.ca on January 30, 2021.

To make room in the freezer, Andréanne Guay, head of the alcohol menu at Faux Bergers, a renowned restaurant in Baie-Saint-Paul, suggests using frozen berries. She mixes them with Menaud gin prepared with wheat and rye from L’Isle-aux-Coudres. It couldn’t be more local! To spice up her sweet and fruity blend, she adds ginger liqueur. “Simplicity often tastes very good,” she says.

Published in La Presse on December 5, 2020.