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Total 20 min. plus resting and chilling 2½ lbs fresh raspberries, blackberries or peaches (pitted and cut into ½-in. pieces) 1 tsp vanilla bean paste (if making peach jam) 2 tsp lemon zest plus 2 Tbsp lemon juice 2 cups superfine sugar 3 Tbsp Ball RealFruit freezer pectin 1. If making peach jam, pulse peaches with vanilla paste in food processor until finely chopped. [Extracted from the article]

Add 6 cups baby kale, ½ cup flat-leaf parsley, ¼ cup fresh mint leaves, scallion greens (thinly sliced) and ½ tsp salt and toss to combine. Remove from heat, add 1 Tbsp pepperoncini brine, then fold in ¼ cup fresh basil leaves and 2 Tbsp flat-leaf parsley (both chopped). Finely chop remaining jalapeño half and add to medium bowl along with 1 ripe avocado (halved), ¼ cup cilantro (finely chopped), 1½ Tbsp lime juice and ½ tsp salt; mash until creamy. [Extracted from the article]

THE GOOD STUFF IN SEASON WARM BROCCOLI SALAD In jar, shake 2 Tbsp each tart cherry juice and olive oil, 1 Tbsp red wine vinegar, ½ tsp Dijon mustard and 1/8 tsp each kosher salt and pepper. Return to bowl; toss with 3 Tbsp salted roasted cashews (chopped), 2 Tbsp each dried cherries and mint leaves (torn) and 3 Tbsp dressing. In medium bowl, toss 14 oz broccoli florets with ½ Tbsp oil and ½ tsp salt. [Extracted from the article]