These summer-inspired recipes by chef Rachel Globensky Bayes will have your backyard smelling like heaven

Summer is finally here. The days are longer, the sun is hotter and the grill is calling your name.

Whether you're team burger, veggie skewers or something a little more adventurous, it's officially barbecue season.

Chef, cookbook author and longtime food columnist Rachel Globensky Bayes spoke with Mary-Jean Cormier, the host of Superior Morning, about her summer-inspired recipes that'll have your backyard smelling like heaven.

You can view the recipes at the bottom of this story.

This interview has been edited for length and clarity.

Mary-Jean Cormier: When we think of summer, what are some must-have ingredients that stand out for you? 

RGB: We have so many local foods here, local producers, and areas to forage. There are so many fresh berries, strawberries are in season pretty soon, raspberries, Saskatoon blueberries. There are also things like garlic scapes, zucchini, corn, tomatoes, greens. We have so many different kinds — peppery arugula or more mellow baby greens, anything you like, really. 

And if you're lucky enough to know somebody who knows something about foraging, you can go for wild mint mushrooms. But you really have to know what you're doing for the mushrooms. 

MC: As far as prep goes, can you tell us a few items that you will always have on hand around the house that will make cooking easier no matter what you forged or what you found at the market? 

RGB: In the summertime, I love meal salad, so I always have fresh greens on hand and veggies like sugar snap peas, cucumbers, but I always have salad dressing ingredients too, like good olive oil, you can mix it with canola oil. Whatever flavour of acid you like, whether it's lemon juice or vinegar, Dijon and lots of garlic.

MC: What dishes have you come up with for summer?

RGB: 

Summer greens with strawberries, gouda, and maple-Dijon vinaigrette: It's super easy. You just throw whatever greens you have in a bowl with some strawberries. You can use Gouda curds, you can use feta, whatever you have on. And toasted seeds or nuts, kind of just amp it up a bit. The Maple Dijon vinaigrette is really easy to throw together. You can just throw it in a jar or whisk it, blend it, whatever you like. And then if you'd like to make it a meal salad, you can add chicken or shrimp. Tofu is really good on the barbecue as well, so just throw it all in there. 

Saskatoon chicken sheet pan dinner: I'm a big fan of "set it and forget it", so I like sheet pan dinners. This one is a Saskatoon chicken sheet pan dinner. So you basically just toss chicken thighs or breasts, if you like, with potatoes, carrots, onions and Saskatoon berries in with some and some spices and of course garlic. And then you roast it, it comes out and it's beautiful and the berries kind of melt into this jammy kind of glaze for the chicken. It's really nice.

Lake trout tacos with zesty cabbage slaw: Fish tacos are incredible in the summer. If you have some fresh tortillas, some fresh fish and you just give it a quick spice rub and then sear it or grill it and then it flakes really nicely. Then you top it with a tangy slaw made with cabbage and lime and fresh herbs, some feta or Oaxaca cheese and some sour cream. It's just so beautiful and it's just so fresh.

Grilled peaches: For this you need some Ontario peaches. Cut them in half, brush them with a bit of olive oil or canola and some cinnamon Maple syrup and then just grill it. Pop it on a plate with some ice cream and a little bit more maple syrup.