I love when my kids join me in the kitchen. One of my son’s Roman’s passions is making desserts, which include frozen treats like sorbet. At this point he is seasoned and with a little guidance he created this delightfully refreshing and perfect for the heat of summer cucumber sorbet, with a lovely undertone of mint.

In my little town of Ojai, we have a fabulous restaurant called Rory’s Place, a fine dining experience and next door is Rory’s Other Place, with more casual fair. Every Friday night they have been doing a fun, casual pop-up and one night my new friend Euni, a wonderful chef and farmer, who’s expertise is Korean food, featured her delicious creations.

This salad was first featured in my 2009 cookbook, Easy Green Organic, so it is tried and true. Although arugula is a peppery lettuce, it's a versatile one. In Italy it is often eaten with endive and radicchio or tossed into a fresh pasta. And one of my absolute favorites.

The blend of sweet from strawberries, tang from rhubarb and creaminess from coconut is so deeply satisfying and hits the spot in this perfect summer popsicle treat.