A simple offering that provides you with a jumping off point for a more substantial dish, but serves well for a quick lunch by itself.

See the Katz Chickpea Salad Recipe here!

This is a perfect camping recipe. Really takes advantage of whatever fruit is available at the time, and takes advantage of the work and toil you put into building that camp fire. This recipe does require bowls, though. Perfect served either over honey or vanilla ice cream, or topped with Honey Creme Fraiche.

See the easy Grilled Fruit Packets Recipe here!

It is hard to say my jam will be your jam, but this jam is one of my favorites. And a blueberry jam is to me just right. Not strawberry, which I love, or rhubarb, which I love too, it is just blueberry, which is just right! Below is a description of my first time exeperience.

To the eye, the lid as you flip it over, has a wonderful blueberry burgundy color. It is more berry than scarlet.

Inside the jar, at the top, you see a glossy wash of jam with the bumps of little blueberries resting on top - like little heads floating in a calm sea.

The first spoonful is filled with the same, jam and berries swimming nicely together, visually appealing, a happy family.

The first bite presents a conundrum. Do you sweep it all at once like you would any spoonful? Or do you delicately use your top front teeth to draw it into your mouth cavity? I chose to use my upper lip to softly and carefully draw in the jam, the blueberry mix. And with my tongue I licked the bottom of the spoon, the backside, to clean every last morsel.

And what a taste it is! It is sweet, sugary, blueberry for sure, along with the delicious little globular shaped morsels which are the wild blueberries.

This is a jam with texture, with bite, with fun. Absolutely it is spoon-ready, meaning you could eat the whole jar with just a spoon.

To spread on toast, that would be the opening moment to a perfect morning bite.

I am sure it would also easily lend itself to a delicate French croissant or accompanying a soft cheese.

As I have my fifth soup spoonful, I can think of a million excuses to have this jam in my life.

Sweet, with a wonderful texture, and blueberry flavor, if you love blueberries and like a little bite to your jam, this is another perfect La Trinquelinette jam to have on hand.

Shop now for La Trinquelinette Blueberry Jam!

Summertime is ketchup (along with all the other seasons) time!

And Ketchup is not just tomato sauce and vinegar! It can be a lot of flavor and tastes!

Checkout the Ketchups here!

After a bunch of weeks and sitting in the fridge it's still fabulous!!!!

This is really, really good. Hot, but not too much. It is full of flavor without being overpowering. Use a little for a nice twist, or more for a punch. The ingredients matter in this recipe.

See the Hot Mustard Worcestershire Sauce Recipe here!

Let's get this off our chests right away: this ketchup has some spicy bite to it. But it is not so hot that you won't like it, and even if you're not a hot person, this is quite pleasing!

It is not full of so much heat that you will wish for a glass of milk or a mouthful of ice. It won't furrow your brow or even break a sweat. Well, maybe a little moisture shift might happen.

What this ketchup does do is make you happy! Add it to your burger or hot dog, and it will bring out the flavors and make the norm so much better!

There are five versions of chili and pepper in this bottle, perfectly blended with tomatoes, vinegar, ginger, and garlic.

The result is delicious! You experience this almost cooling effect along with sweetness and tomato, with a finish of the spiciness of the pepper.

Alone, it has just the right amount of pepper flavor in little pinpoints on your tongue, with a swelling in the back of your throat. When it was on the burger, it was ketchup with a punch and a twist&madsh;memorable! I am ready for more....

Shop now for Hawkshead Sriracha Ketchup!

This is the easy squeezy simple Clafoutis Recipe. You can't fail unless you forget to bake it!

The most time consuming step is pitting and slicing the cherries. Keep in mind any fruit will do wonderfully. I use pears in the fall and peaches when in season. And the French do not pit the cherries. The claim is the pit adds flavor...for sure it keeps your fingers from getting stained.

See the Easy Clafoutis Recipe here!

Shepherd's Grain Premium Pastry Wheat Flour is a blend of renowned soft white wheats and has a lower amount of gluten than all-purpose flour. This lends to a lighter and less chewy crumb or flake when used in pie doughs and other confections. It is a staple for discerning pastry chefs and is great for all sorts of pastries, such as puffs, croissants, eclairs, cannoli, strudels, and more.

Shop now for Shepherd's Grain Pastry Flour!

Just don't think pineapple! Think any fruity thing!

One of my father's favorite desserts. When looking for any recipe that one would consider "comfort food", we always turn to Marian Burros' book, "Cooking for Comfort", first.

See the Pineapple Upside-Down Cake Recipe here!

The power of figs, relative to heliocentrism, has no real bearing on each other. There is a belief that Sir Issac Newton invented the "fig newton", but, he did not. Though, like most food stories, clarity can be clouded in a game of telephone.

I believe strongly that, in 1891, the Kennedy Biscuit Works, located in the area behind what is now the playing fields of MIT, created the original Fig Newton. As legend has it, it was named after the town of Newton, Massachusetts, not the student Newton. And thus, it is a far cry from calculus, thank goodness.

What is clear and important is that figs have been an important food group for many cultures for at least a thousand years. In the ancient civilizations of China and Greece, figs were revered for their health benefits. They were eaten to grow larger muscles, increase potency, and even ordered by Kings to be eaten to ward off disease!

It turns out that dried figs have more nutritional and medicinal value than the fresh version. Protein, calcium, thiamin, riboflavin, potassium, iron and carbs make up most of the good stuff, along with being a great source of fibrous material.

Like the Fig Newton, or not, figs of all kinds are good for you! Eat them in the morning, eat them at night, eat them all day, and you will say, hooray!

Shop now for Dried Mission Figs!

Easy and simple, and perfect for hot summer months. Open the cans and fork it up and you are done!!

See the Cannellini Bean and Tuna Salad Recipe here!

Cannellini beans, also known as Italian white kidney beans, have a nutty, earthy flavor that is great in salads, cassoulet, and ragouts.

Canned beans, compared to dried and uncooked beans, are like dried pasta compared to fresh pasta. They share the same base but differ in their intended purpose, with each excelling in its own way.

However, canned beans from Italy are much better than the ones typically found in local grocery stores. They taste like a completely different food!

Firm and satisfyingly tender, these beans are just right.

Remember to reserve the liquid from the can as a binder for gluten-free recipes.

Shop now for Ciao Brand Cannellini Beans - Canned!

The goal is to use the strawberries when the market is full of wonderful looking fruit. The crust is super easy using shortbread or other crumbly cookies. A no fussy kind of pie.

See the Strawberry Pie with a Cookie Crust Recipe here!

The Lapin Cherry is a big, beautiful, dark red, sweet cherry. Lapin cherries are some of the largest, juiciest cherries that grow on trees. They're great for snacking, and so big that one cherry is a mouthful! Kevin Stennes, of Stennes Family Farms, says Lapins are his favorite of all the cherries. And he should know....

Although Bings are the more well-known sweet eating cherry, some of us here at ChefShop.com prefer the Lapin - you'll have to try them for yourself! The crunchiness and juiciness just won our hearts...and our stomachs.

Shop now for Fresh Sweet Washington Lapin Cherries!