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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]

This article from Food & Wine magazine features a recipe for a Tunisian carrot dip called houriya. The recipe was shared by chef Cheetie Kumar, who serves it at her restaurant Ajja in Raleigh, North Carolina. The dip is made by caramelizing grated carrots in ghee and then adding a mix of spices. It is served with whipped feta and toasted sourdough bread. The recipe recommends using fresh, high-quality carrots for the best flavor. The article includes step-by-step instructions for making the dip and the whipped feta, as well as tips for sourcing ingredients. [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]

CHICKEN & POTATO PASTIES MAKES 8 PREP 15 MINS COOK 20 MINS • 410g can Tiny Taters, drained • ½ barbecued chicken, skin removed, meat shredded • 2/3 cup sour cream • ¾ cup frozen peas, thawed • 1 tbsp curry powder • 4 frozen puff pastry sheets, thawed • 1 egg, lightly beaten • 2 tbsp sesame seeds • mango chutney, salad, to serve 1 Preheat oven to 220°C. POMEGRANATE, CHICKEN & SUMAC SALAD SERVES 4 PREP 15 MINS COOK 10 MINS • 6 pita pockets • 400g can cannellini beans, rinsed, drained • 1 bunch radishes, thinly sliced • 250g yellow grape tomatoes, halved • 1 Lebanese cucumber, halved, sliced • 2 stalks celery, thinly sliced • 1 small red onion, thinly sliced • ½ cup baby mint leaves • ½ cup parsley leaves • 1 barbecued chicken, cut in pieces • 1 pomegranate, seeded (see Tip) • 2 tsp sumac DRESSING • ¼ cup olive oil • 2 tbsp lemon juice • 1 tbsp pomegranate molasses 1 Preheat oven to 180°C. Serve pasties warm with chutney and salad. [Extracted from the article]

CAPRESE BRUSCHETTA SERVES 4 PREP 5 MINS + MARINATING COOK 15 MINS • 400g punnet medley tomatoes, halved • ½ red onion, thinly sliced • 2 tbsp olive oil • 2 tbsp basil leaves, torn • 1 tbsp baby capers, rinsed, drained • 3 garlic cloves, crushed • 2 tsp red-wine vinegar • 1 tsp dried oregano • 8 x 1.5cm-thick slices ciabatta bread • 180g tub bocconcini, drained, torn 1 In a medium bowl, combine tomatoes, onion, olive oil, basil, capers, garlic, vinegar and oregano. 4 Combine remaining peas and asparagus with olive oil. PEA, ASPARAGUS & PECORINO BRUSCHETTA SERVES 4 PREP 15 MINS COOK 15 MINS • 8 x 1.5cm-thick slices sourdough bread • 1 cup frozen peas, thawed • 1 bunch asparagus, trimmed, halved • 250g cream cheese, softened • 1 tsp lemon zest, plus 2 tsp juice • 1 tbsp olive oil • 1 cup mint leaves • 1/3 cup grated pecorino 1 Preheat a barbecue or chargrill pan on medium. [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]