We’re looking forward to the first crisp, bright radishes! Their tops are excellent and tender in spring, so make the most of them – it would be a shame to throw them away. You can dip the radishes in the pesto, or spread the creamy, herbaceous flavor on toast.

The return of green before the real Spring. Spinach in late winter is often fleshy, with large leaves, and it’s a delight to eat it fresh. This recipe is very simple and light, and gluten-free, but you can also substitute the flours. As an accompaniment to a salad, for a shared aperitif, or even for breakfast!

They are nourishing and good for you. No added sugar, just sweetened with fruit. They’re even vegan and gluten-free, but still delicious!

I made this dish for the first time 5 years ago on December 31st. The delicate, sweet flavour of kohlrabi blends perfectly with smoked trout and seaweed. For vegetarians, it’s also good without the trout.

I love chard, and I especially love to make people love it! Their flavor is deep, sometimes a little earthy, like beet, which is in the same family: “beet-root”. As we enter the heart of autumn, the last of the summer vegetables are gone for good this time, but there’s still chard to be found, and apart from on the harshest days, it can be picked all winter long.

Autumn is slow in setting in, but the first pears are here. Producers present them according to their maturity and shelf life. They are fragile and are usually bought while still firm, so as not to damage them, then in 2-3 days at room temperature they ripen and exalt all their flavors.

The transition to autumn has begun, and perhaps you’re in the mood for rounder, sweeter flavors, leaving behind the freshness of cucumbers, tomatoes, melons and watermelons. This dish features mashed eggplant mixed with tahini and miso, green beans, peppers and walnuts. And if you don’t have miso or tahini, or only one of them, don’t be afraid to cook! That’ll be good too.

I remember my family’s stuffed zucchinis, which contained a little meat, but mostly a lot of herbs, vegetables and a little grain. They were very aromatic. I love the idea of meat as a condiment, and this dish is the perfect illustration. I don’t have a precise recipe, I just make it evolve each year with a gourmet objective. You can have fun stuffing small round zucchinis or THE big forgotten zucchini from the garden for a sharing dish.
So I thought I’d pass on a recipe with several options, mostly to inspire you and revisit your stuffed zucchini.