Strawberries and Blueberries

My favorite way to enjoy sliced strawberries and blueberries when the temperature soars?  Creating Overnight Oatmeal Jars. You create them the night before , and in the morning you have a refreshing treat to start your day. If you prefer to make them on the weekend, they keep in the fridge for up to three days.  

Cantaloupe and Honey Dew

And how does one know when a melon is fully ripened? Use your nose! Ripe melons should smell fragrant, with a hint of sweetness. Place your thumb on the round section where the vine was attached – it should give slightly when you press with your thumb. 

Sweet Corn

Now that I’m hooked on electric pressure cooking, that’s exactly how I prefer to cook my corn on the cob. Place the trivet into the pot of your pressure cooker; add 1 cup of sugar water and 6-8 ears of corn. Choose three minutes on the high pressure setting; when the timer sounds, perform a quick release to remove all pressure from the pressure cooker. Your sweet corn is ready to eat.

Raspberries and Blackberries

• Sprinkle berries into mixed-greens salads
• Add them to a yogurt parfait
• Enjoy fresh berries on your morning cereal
• Bake up a mixed-berry cobbler or some plump scones for tea
• Throw frozen berries into your blender with almond milk to make smoothies for the kids 

The point here? Grab some berries and get to enjoyin’ them.   

Tomatoes

Both my City Grandma and my Country Grandma agreed on this:  Sliced tomatoes should only be served once the skin has been removed. After having experimented with this, I have to say I agree.  To easily remove a tomato’s skin, simply submerge it into boiling water for just one to two minutes or so, then plunge that guy into a bowl full of ice water (called a water bath). When you pick up that tomato from the ice water, the skin will easily peel off under a bit of pressure from your fingertips. Now use your best serrated knife to slice. 

Watermelon

Ever made a watermelon cake? It’s easy. Cut both ends off an elongated watermelon, then remove the rind and invert the flesh onto a serving platter.  Frost the watermelon with whipped cream, then garnish with fresh berries, as desired. Chill cake, then slice into wedges to serve. Your guests will be delighted. 

Zucchini

Make a zoodle salad.  If you haven’t purchased a spiralizer yet, you may want to.  Zoodles are noodle-like strands of zucchini that can be sautéed in a bit of olive oil over high heat for a quick 30 seconds, then tossed with lemon zest, feta and walnuts. That’s fast food worth writing home about.

Apples and Pears

I don’t know about you, but I really detest peeling apples.  Imagine my glee upon learning I could make homemade applesauce (and pear sauce) in my electric pressure cooker in just five minutes with no apple peeling required. Place seven to eight cooking apples (unpeeled, cored and quartered) into your electric pressure cooker pot, add ½ cup water or apple juice, and 1/3 – ½ cup sugar (or your favorite sweetener); choose the high pressure setting for five minutes. When the timer sounds, perform a quick release to immediately remove all the pressure from the pressure cooker.  Remove the lid and carefully use an immersion blender to blend the cooked apples into the best applesauce.

Peaches

Peaches make refreshing summer wine slushies!  (I almost wish I’d never learned about this.) Add frozen sliced peaches to your blender along with a chilled sweet white wine; process until smooth and enjoy--so simple and so tasty.