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This decadent meal is the perfect antidote to all that summer grilling. The dishes are seasoned with lots of herbs, including the newly trendy but old favourite tarragon, which is popping up in dishes from Vancouver to New York.

The menu is a bit rich, as cream and butter are strewn throughout, but it will quickly make barbecue sauce fade from memory.

PEAR AND WATERCRESS

VICHYSOISSE

Reserve a few watercress leaves to garnish the soup. To cut calories, you can use yogurt instead of whipping cream, although the soup will not taste as rich.

What you need

3 leeks, white and light green part only, sliced

1/2 cup chopped potatoes

1 ripe pear, peeled and chopped

4 cups chicken stock

1 bunch watercress, leaves and very thin stems only

1/4 cup whipping cream

Salt and freshly ground pepper

What you do

Place leeks, potatoes, pear and chicken stock in a pot. Bring to boil over medium-high heat, reduce heat to medium-low and simmer for 10 minutes or until potatoes are tender. Add watercress and simmer for 5 minutes longer.

Place in food processor or blender and puree until smooth.

Return to pot and add cream. Simmer for a few minutes then season well with salt and pepper. Serve hot or chilled, but chilled is better for the summer. Serves 4

TARRAGON CHICKEN

Honey mushrooms are small mushrooms packed with flavour. They are available at farmers markets and upmarket grocery stores. Substitute with quartered shiitakes if you can't find them. Serve with the potatoes and skinny green beans or asparagus.

What you need

4 chicken breasts, boneless, skin on

1 tablespoon chopped fresh tarragon

Salt and freshly ground pepper

2 tablespoons butter

Sauce:

4 ounces honey mushrooms

2 tablespoons apple cider vinegar

1 teaspoon chopped fresh tarragon

1 cup chicken stock

1/4 cup whipping cream

2 tablespoons chopped chives

What you do

Preheat oven to 400 F.

Scatter tarragon over chicken breasts and season with salt and pepper. Heat butter in skillet over medium heat and add breasts, skin side down. Cook for 3 minutes or until skin is brown. Flip over and cook another 2 minutes. Place skillet in oven and bake breasts for 12 to 15 minutes or until juices run clear.

Remove from oven and keep breasts warm.

Discard all but 2 tablespoons fat in skillet. Add mushrooms over high heat and sauté until limp, about 2 minutes. Pour in vinegar and bring to boil. Add tarragon and chicken stock and boil another 2 minutes then add cream and boil until sauce thickens a little. Stir in chives and reseason if needed. Pour sauce over breasts and serve. Serves 4

SAUTÉED NEW POTATOES

WITH PEAS

I like to slightly smash the potatoes when I am sautéing them, but it is not necessary. As fresh peas are in the market right now, try to use them.

What you need

750 grams mini red potatoes, cut in half

1 tablespoon olive oil

2 tablespoons butter

1 cup green peas, fresh or frozen defrosted

2 tablespoons slivered mint

Salt and freshly ground pepper

What you do

Place potatoes in pot of cold, salted water. Bring to boil and boil for 8 to 10 minutes or until crisp-tender.

Drain and reserve.

Heat oil and 1 tablespoon butter in skillet on medium-high heat. Add potatoes and sauté until potatoes are beginning brown, about 3 minutes. Toss in peas and sauté until peas are cooked, about 2 minutes.

Stir in remaining butter and mint. Season with salt and pepper. Serves 4

BLACKBERRY

AND STRAWBERRY SUNDAES

Sundaes are a real treat in the summer. Combinations of fresh fruit, ice cream and sauces make delectable desserts that look and taste spectacular. Mix and change the fruit as it becomes available and use your favourite dark chocolate bar for the chocolate sauce.

What you need

Strawberry syrup:

1 cup strawberries

1/2 cup red currant jelly

1 tablespoon strawberry liqueur (optional)

Chocolate sauce:

1/4 cup sugar

1/4 cup water

4 ounces bittersweet chocolate, chopped

1/2 cup whipping cream

Fruit:

2 cups vanilla ice cream

1 cup sliced strawberries

1 cup whole blackberries

What you do

Puree strawberries in a food processor. Press puree through a sieve and reserve liquid.

Melt red currant jelly in a small pot over medium heat. When it is liquefied, stir in strained juice. Bring to boil and boil for 1 minute or until syrupy. Stir in liqueur. Pour syrup into a container and chill.

Combine sugar and water in a pot over high heat, stirring until sugar has dissolved. Bring to boil and boil for 1 minute. Reduce heat to low and stir in chocolate until melted. Remove from heat and stir in cream. Chill until cool. Scoop ice cream into cups. Pour over chocolate sauce. Scatter with fruit and top with reserved strawberry syrup. Serves 4