Front seat, windows down, snacking on cherries.
Juicy rivers running down your chin.
Trips to the strawberry field (possibly with messy toddlers in tow).
Nothing says summer quite like fresh fruit.
Bookmark these inventive recipes (breakfast bowls!
), slip on an apron, and follow Shapiros advice for your most delicious season ever.
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Now serving: more fruit, less sugar, and lots more summer magic.
Mix with 2 Tbsp of the Tahini Apricot Fruit Spread Sauce.
Garnish with pepita seeds and drizzle with the additional 1 Tbsp of Tahini Apricot Fruit Spread Sauce.
Place all ingredients in a blender or food processor until incorporated and smooth, about 30 seconds.
Store in the refrigerator for up to one week.
NotesWant to enjoy the Tahini Apricot Fruit Spread Sauce beyond breakfast?
Preheat the oven to 400F.
Remove from the oven and place on a cutting board.
Remove flatbread from the oven.
Arrange the greens and fresh basil on top.
Garnish with a drizzle of 1/2 tsp olive oil and finish with salt and pepper.
Stir in the Red Fruits Fruit Spread and cook for one more minute.
Use the jam immediately or cool to room temperature and store in the fridge for up to one week.
NotesFor toppings, any greens will do: arugula, baby spinach, baby kale, or chopped radicchio.
For a different flavor, replace basil with dill or flat-leaf parsley and goat cheese with feta.
Cover with a small plate or saucer and steep for five minutes.
Remove the tea bags and add the Cherry Fruit Spread.
Pour the tea mixture over ice, add milk, and garnish with a cherry.
Serve with a spoon to eat the cherry chunks.
NotesElevate this bev with homemade ice cubes.
Freeze for four hours minimum and store in an airtight container for up to one month.
vegan vanilla ice cream1 jar, plus 1 cupBonne Maman Strawberry Fruit Spread, divided9 oz.
dairy-free whipped cream1 qt.
strawberries, sliced, garnish
1.
Line an 88-inch pan with parchment paper to overhang.
Press the graham cracker mixture gently into the pan in an even layer for a crumbly texture.
Freeze for 15 minutes.
Meanwhile, let the quart of ice cream melt for 15 minutes.
Meanwhile, defrost the container of dairy-free whipped topping, occasionally mixing.
Spread the layer of dairy-free whipped topping evenly on top of the jam layer.
Cover and freeze overnight.
Pull out the cake five minutes before serving.
Carefully place the entire cake, with the parchment paper, onto a cutting board.
Run your knife under hot water between slices for cleaner cuts.
Garnish each slice with fresh strawberry slices.
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