Blue is a rare colour in the kitchen — nature doesn't hand it out easily. That's part of what makes this week's menu feel so special. We're leaning on butterfly pea flower and blue spirulina, two of the few truly natural blue pigments in the plant world, to bring a whole day of eating into deep ocean and midnight-sky tones.

Fresh asparagus and its bright yolk at breakfast. Dark charred broccoli over creamy roasted pepper tofu at lunch. The cool pop of green grapes at dinner. And a basil and peach ice cream that smells like a summer garden.