In the summer, I rely heavily on salads to feed my husband and I. The desert heat makes it so that I only really want to bake after the sun has set and the air has cooled off enough to open the windows.

I love the summers in Western Colorado. The temperatures may be problematic for some, but my early bird tendencies allow me to accomplish many things before the heat of the day. Afterwards, I am happy to find shade, eat something light, drink something refreshing and truly relax. This routine feels at harmony with our climate.

We have an amazing wealth of fruit in the summers, and among the things that you can’t find in the grocery store are fresh, tart cherries. Our household often has a fruit dessert with ice cream at night instead of dinner, which was baked at night a few days prior. I’m sure gourmands and gourmets could argue the finer definitions between a cobbler, slump, crisp or buckle, but they all highlight summer fruit at its prime.

I am lucky enough to be able to pattern my days to match the environment around us. It is peaceful. It is a lesson and experience that I wish more of our society would adopt. It helps me live with my environment instead of fighting it so much.

Broccoli Salad

Serves 4

2 large broccoli crowns

3-4 green onions

1 cup dried cranberries

1/2 cup cheddar cheese

1/2 cup pumpkin or sunflower seeds

Dressing:

3/4 cup light mayonnaise

1/4 cup sour cream

3 Tbsp lukewarm water

2 Tbsp vinegar

2 Tbsp sugar

Salt and pepper to taste

1. Combine dressing ingredients and let sit in the refrigerator while assembling salad.

2. Chop broccoli crowns, green onions and cheese into 1/2 inch pieces. Add cranberries and seeds. Toss with chilled dressing and chill at least one hour.

3. Serve over greens, if desired. Keeps in the fridge up to five days.

Cherry Slump

Serves 6-8

5-6 cups fresh or frozen tart cherries, pitted

Up to 1/4 cup tapioca flour

1 cup sugar

1 tsp almond extract

Topping:

1 cup almond flour

1 ½ cup all-purpose flour

1 cup oats

1/2 cup sugar

2 Tbsp butter, melted

2 Tbsp yogurt

1. Preheat oven to 350 degrees Fahrenheit.

2. Mix cherries, almond extract and sugar. Rest one hour. Depending on how much juice there is, adjust the amount of tapioca flour. (It seems like frozen cherries require more.) A good rule of thumb for fruit filling is 1 Tbsp tapioca flour to 1 cup of juice for a thick gel.

3. With your hands, mix topping ingredients. It should be a dry cookie dough texture. If too moist (depends on humidity), add flour 1-2 Tbsp at a time until the dough reaches the desired consistency.

4. Fill a 11 x 9-inch cake pan with fruit mixture.

5. Pat on crumble topping without out submerging it.

6. Bake 45 minutes to one hour or until topping is golden.

Agave Limeade

Serves 2-3

1/2 cup agave nectar

1/2 cup lime juice

3 cups cold water

Ice

1. Put lime juice, agave and water in a large jar with a lid, and shake until well mixed.

2. Serve over ice.

Originally published in the Summer 2022 of Spoke+Blossom.

Summer Recipes: Broccoli Salad, Cherry Slump + Agave Limeade