Bring the mixture to a boil, then remove pan from the heat, remove and discard the basil leaves, and allow the mixture to cool.

Add the cantaloupe and the liquid mixture into a food processor and blend until smooth. Taste and adjust the seasoning as needed.

Add the two remaining basil leaves, and blend again until they’re incorporated into the mixture.

Place the mixture into a shallow glass pan and place in the freezer.

After an hour, remove the pan from the freezer and use a fork to scrape the mixture around. It should have begun to freeze by this point, but may still be in a fairly liquid state. Place the pan back in the freezer.

Repeat this process after another hour, and repeat hourly, as needed, until you reach your desired consistency (you may want to leave yourself several hours of freezing time before you want to serve the granita).

Serve in individual bowls, and garnish with basil leaves if you’d like.

Mix the strawberries and rhubarb in a bowl then place the mixture into the bottom of the baking dish.

In a small saucepan, mix the sugar and cornstarch then stir in the water. Bring the mixture to a boil, stirring constantly. Allow to boil for 30 seconds to a minute, then immediately remove pan from heat. Stir in the vanilla, orange zest, and juice until combined. Pour evenly over the rhubarb and strawberry mixture. Do not stir.

In a large bowl, combine the flour, oats, brown sugar, cinnamon, nuts, and salt. Stir to combine. Pour the melted butter over the oat mixture and stir until everything is evenly coated. Sprinkle the oat mixture over the rhubarb.

Bake in the oven for 45 minutes, until the rhubarb is cooked through and the sauce is bubbly. If your pan is really full you may want to put a baking sheet underneath to catch any drips.

Add sliced berries into a large bowl, sprinkle with vanilla sugar and bourbon. Toss well to combine.

Cover and refrigerate overnight, or at least 6 hours. A syrup from the berries, sugar and alcohol forms upon sitting.

Before serving, toss well to coat all the berries in the syrup. Taste test, add additional sugar or bourbon to your liking if needed.

The berries can be stored for several days, covered and refrigerated.

Recipe makes 12 half-cup servings.

Remove the peaches when they’re slightly soft but not mushy and have great grill marks. Brush a little extra maple syrup over the tops.

Serve them:

Over ice cream: Scoop ice cream into a bowl, then cut peach halves in half. Press the slices into the ice cream, sprinkle pecans all over the top, and drizzle on extra maple syrup.

Over Greek yogurt: Spoon Greek yogurt into a small dish. Press slices of grilled peaches over the top. Sprinkle with pecans and drizzle on maple syrup.

Over salad: Toss mixed greens with your favorite salad dressing and crumbled blue cheese. Pile high on a platter and place grilled peach halves all over. Sprinkle with pecans.

Other ideas: Serve grilled peaches and pecans over pancakes, French toast, crostini, etc.

In a large bowl combine flour, oats, sugar, baking powder, salt and cinnamon. Mix well and add in butter. Mix with your fingers until butter resembles the size of small peas. Set aside.

In a small bowl combine yogurt, orange juice and vanilla. Add wet
mixture into dry mixture and stir until a dough forms.

Press half of the dough mixture into the prepared dish and press down so dough is evenly covering the entire dish.

Bake for 15 minutes, until slightly golden. Remove dish from oven, spread with apricot jam, top with strawberries, and then cover the fruit with the remaining dough. Press dough gently down with fingers so that the top layer is even. Top with pecans.

Bake another 25-30 minutes until filling is bubbling and dough is golden. Remove dish from oven and set it on a rack. Let it cool 15 minutes before enjoying! The longer is sets and cools, they more set up it will be.

In the meantime, toast the chopped pecans and shredded coconut in a large skillet over low heat, stirring frequently, until the coconut just begins to brown (about 10-15 minutes). Remove from heat and let the mixture cool.

In a microwave safe bowl or mug (I like to use a tall, skinny coffee mug for this so it’s easier to dip the bananas), microwave the chopped dark chocolate for 30-60 seconds, stirring occasionally until melted. Stir the coconut oil, vanilla, and sea salt into the melted chocolate until well blended. Let it cool to room temperature.

When the bananas are ready, remove them from the freezer and dip them into the melted chocolate, and then either roll them in or sprinkle them with the toasted coconut and pecan mixture. Do whichever is easiest and the least messy for you. Place them back onto the wax paper lined plate. When you’ve coated all of the bananas put the plate back into the freezer and let them freeze on the plate until the coating hardens. Once they have hardened, you can store them in a freezer safe bag or container for one week.

In a separate bowl, mix together oats, brown sugar, whole wheat flour, and salt. Add melted butter and mix with a fork until mixture is evenly moistened. Mixture will be quite crumbly. Sprinkle mixture over the rhubarb evenly. Bake for 35-40 minutes until rhubarb is tender when pierced with a fork and topping is golden brown.

Serve warm or cold, with or without ice cream, whipped cream, or vanilla yogurt.

Adapted from Martha Stewart.

Add the mixture to an ice cream maker and churn for about 30 minutes, according to manufacturer’s instructions, until thick. Place in a container with a lid and press a piece of plastic wrap on top. Freeze for about 3-4 hours before serving!

Makes about 1 quart.

Note: You can do all sugar if you want. I would have some in there for texture purposes and not all stevia.

Place the peeled and chopped mango into a blender. Cover and pulse a few times to break up the chunks.

Then pour the sugar syrup, lime juice, and lime zest into the blender. Cover again and puree until just smooth. Don’t over blend!

Pour the mixture into ramekins or small souffle cups. Freeze until hard, at least 2 hours.