Refrigerator pickled onions are a super easy way to not only preserve onions if you end up with a bumper crop, but they make for a delicious condiment too.

Pickled onions can turn the most boring salad or sandwich into a taste explosion and are so simple to make. Actually, pickled vegetables of all kinds are simple to whip up and make for quite an impressive addition to most savory dishes and snacks. Add pickled onions to a hummus-topped bagel, a boring grain-bowl, a bowl of chili, veggie tacos, baked chicken, roasted tofu, rice pilaf, and more!

Just a note of clarification: the process of pickling can refer to preserving foods through the addition of vinegar or through lacto-fermentation with salt. Both are easy, delicious, and nutritious, but for the purposes of this recipe we will be making pickled onions by adding vinegar. There are also two distinctions when using vinegar to preserve food–making quick refrigerator pickles that are meant to be stored for a few weeks at most in the fridge, or the process of canning which preserves food for longer periods of time–this recipe does the former.

Easy Pickled Onions

Ingredients

• Red onion – 1 large or 2 small
• ½ cup of apple cider vinegar – I like Bragg’s
• 1 cup of filtered water
• 1 teaspoon sugar
• 1 ½ teaspoons of sea salt
• 1 teaspoon coriander seed
• 1 teaspoon celery seed
• 1 bay leaf
• Red pepper flakes to taste

Directions

1. Thinly slice the red onion into half moons.
2. Pour the water into a small saucepan and heat up.
3. Whisk in the sugar and sea salt. Heat up just enough to allow the sugar and salt to dissolve. Mix well and allow to cool. Add the vinegar.
4. Add onion slices to quart-sized mason jar.
5. Pour vinegar and water mixture over red onion slices.
6. Add coriander seed, celery seed, the bay leaf, and red pepper flakes to the jar.
7. Put on a lid and shake to distribute the spices.

The onions can be eaten right away, but are much better if you wait at least 24 hours before eating. The liquid will begin to take on a pink hue as the color leaches out of the onions. This is totally normal and is just a sign that the onions are going to be tasty and delicious. The pickled onions will last for several weeks stored in the refrigerator–if they last that long.

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Pickled Onion Image via Shutterstock

The post Homemade Pickled Onions: So Good They Will Make You Cry (for the Right Reasons!) appeared first on EcoSalon.

One of the summer’s best treats is corn on the cob, and these grilled corn ideas take things to a whole new level.

There’s almost nothing better in the whole world than grilled corn on the cob. The fresh, sweet, crunchiness of corn is the very essence of everything that is great about summertime, and grilling turns already amazing corn into something truly sublime.

How to Grill Corn

There are two methods for grilling corn. One is to grill it with the husk on and the other way is to remove the husks before grilling. There are pros and cons to both methods. Leaving the husks on (soak first in cold water for about 15 minutes) makes the job of removing the husks easier, while removing the husks before grilling allows for more chargrill action to happen. There is no right or wrong way; it really is just a matter of taste (and prep time).

If you find yourself with a plethora of corn this summer, you may wonder just what to do with grilled corn besides enjoying it straight off the cob. We have put together some great grilled alternatives.

Grilled Corn Ideas

1. Cornbread

Cornbread is already amazing, but consider tossing in some grilled corn cut off the cob into your favorite recipe for a taste explosion. Mark Bittman’s cornbread recipe is just a little bit tangy and would work well with the addition of some grilled bits of corn.

2. Corn and Bean Salsa

Toss black beans, chopped heirloom tomatoes, diced onion, crushed garlic, cilantro, lime juice, salt and pepper along with some grilled corn for a dish perfect enough to eat alone, as a side dish, or as a snack with tortilla chips.

3. Colombian Chicken, Corn, and Potato Soup

Soup might not seem like regular summertime fare, but this soup will make you change your mind. It’s the perfect lunchtime meal to warm up anybody stuck in air-conditioning all day. This version of the soup doesn’t call for it, but we recommend grilling the corn before adding it to the soup. It can be made vegetarian by substituting the chicken with tofu or chicken substitute and using vegetable stock. Leave out the cream for a vegan version. Eat this with cornbread for extra points.

4. Corn Salad

Grill whole ears of corn, cut the kernels off the cob, and toss them onto any salad for an instant treat. You can do this ahead of time and use the grilled corn as one of the layers in a make-ahead mason jar salad. One tasty combination is spicy arugula, grilled corn, chickpeas, roasted grape tomatoes, pickled onions, avocado, Tessemae’s (or homemade) zesty ranch dressing.

5. Seafood Foil Packets

Foil packets are an easy, clean, and tasty way to cook on the grill. Simply place your favorite seafood (shrimp, whitefish, salmon) along with diced potatoes, cut up ears of corn, butter, oil, lemon and spices like garlic and old bay in foil and wrap up to form a pocket. Grill until foods are cooked through and enjoy! No muss, no fuss.

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Grilled Corn on the Cob Image via Shutterstock

The post 5 Tasty Ways to Eat Grilled Corn (If You Can Resist Eating it Straight Off the Grill!) appeared first on EcoSalon.

Cherry recipes you won’t tire of…ever.

For most locations, cherry season is in full swing from late spring to early summer, or roughly May through July. Of course, this depends your local growing season (and then any variations to the season as a result of changes in the weather year to year). No matter where you live, cherries are often available for you-pick, meaning the limit to how much you can enjoy cherries is proportional to how much you can pick from a farm! And while we all love to eat sweet cherries right out of the basket (after washing them thoroughly), you just may want to make one or more of these cherry recipes with your haul once you get it home.

So far, I haven’t yet seen cherries at my local farmers market, but I am planning on checking out the local orchard just down the street. And this year, I have a plan to use up all the juicy, sweet (or sour) cherries instead of just popping them into my mouth one after the other after the other…

Cherry Recipes to Savor the Cherry Goodness

1. Maraschino Cherries – Homemade maraschino cherries beat out the store bought versions hands down and make for a real showstopper in homemade cocktails or topping homemade  desserts. They are made with sour cherries, so be on the lookout for those.

2. Cherry Barbecue Sauce – Sweet cherries make for a wonderful addition to barbecue sauce. The sweetness of the cherries can add another layer of flavor and help temper the heat from any peppers or spices you add.

3. Cherry Hand Pies – Hand pies are way easier to make than regular pies–and they are just as tasty. No need to worry about making things look pretty. Hand pies are also way more portable, which makes them ideal for picnics and cookouts.

4. Cherry Galette – A galette is another pie alternative. A gallate is nothing more than a more rustic and less fussy pie. A serving also works as a wonderful vehicle for a scoop of vanilla ice cream.

5. Cherry Sangria – This sangria recipe calls for sweet cherries and Cherry Herring, which is a super sweet cherry-flavored liqueur. You could even add peaches for a super summery treat.

6. Roasted Cherry Coconut Ice Cream – Just when you though cherry ice cream couldn’t get any better. This recipe, which incorporates both coconut and fresh roasted cherries, is simply divine.

7. Cherry Preserves – Finally, to make your cherries last past the season consider making cherry preserves. Not only can you use it on toast but it works well on top of oatmeal, yogurt, and ice cream.

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Jar of Fresh Cherries, Cherry Hand Pie, Cherry Juice, and Cherry Jam  Images via Shutterstock

The post 7 Sensational Cherry Recipes for all the (Remaining) Days of Summer appeared first on EcoSalon.

When blight wiped out my tomatoes a few years back, I made salsa out of yellow plums instead. And when the cold and rain kept my tomatoes from ripening, I started making a green gazpacho soup recipe instead of the traditional red. In the end, I always seem to end up thanking Mother Nature for pushing me to think and cook outside the box.

Green Gazpacho Soup Recipe

Serves 4

Ingredients

2 garlic cloves, peeled
1 jalapeño, stemmed and seeded
4 large green tomatoes or 16 husked tomatillos, chopped
1 avocado, peeled and pitted
2 tablespoons lime juice
2 tablespoons champagne vinegar
2 tablespoons chopped fresh basil
Sea salt
2 scallions, chopped
1 lime, cut into wedges

Directions

With food processor running, drop in garlic and jalapeño to mince. Turn processor off, add tomatoes and process to chop and combine. Add avocado, lime juice and vinegar. Process until almost smooth. Add basil and pulse to mince and combine. Season to taste with sea salt and serve topped with chopped scallions and a wedge of lime.

Serving Suggestion: For a zestier finished soup, add an additional jalapeño or replace the jalapeño with a hotter pepper such as a serrano.

Reprinted with permission from “Eat Clean Live Well“ © 2014 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Julie Bidwell

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The post Green Gazpacho Soup Recipe appeared first on EcoSalon.

A bouillabaisse recipe that’ll make you a minor celebrity in your kitchen.

“This recipe is our version of Frogmore Stew, which is a traditional shrimp boil indigenous to John’s Island, South Carolina, just south of Charleston. Traditionally, shrimp, smoked sausage, potatoes, and corn are boiled with bay leaves in water and served family style. For Mama’s Boy, we jazzed it up a bit by adding  additional locally caught shellfish and fish,  fresh herbs, and steaming in an aromatic stock made from the shells of the shrimp.”  —Greer Fredericks

Serves 6

Ingredients

1 pound uncooked shrimp, peeled and deveined, shells reserved

Shrimp Stock:

1 tablespoon olive oil
1 small onion, coarsely chopped
1 small carrot, coarsely chopped
1 celery rib, coarsely chopped
1 teaspoon fennel seeds
1 teaspoon red pepper flakes
1 tablespoon sweet smoked paprika
1/2 cup white wine
5 cups water

Bouillabaisse:

1 pound red-skinned potatoes, quartered and roasted
3 tablespoons olive oil, or as needed, divided
Kosher salt and freshly ground black pepper
3 ears fresh corn
1 pound littleneck clams, scrubbed
1 pound mussels, scrubbed and debearded
1/2 pound lean, white-fleshed fish fillets, such as red snapper or cod, cut into 1-inch pieces
1/2 pound smoked sausage, such as Andouille, cut into 1/4-inch rounds
1/2 cup (1 stick, 4 ounces) unsalted butter
2 tablespoons chopped fresh parsley
6 slices crusty bread, toasted

Directions

1. To make the shrimp stock: Heat the oil in a 14-inch skillet over medium heat. Add the onion, carrot, and celery and cook, stirring frequently, until the onion is soft and translucent, about 10 minutes. Add the reserved shrimp shells and cook, stirring often, until the shells turn opaque, 2 to 3 minutes. Add the fennel seeds, red pepper flakes, and paprika and stir until well combined. Add the wine and bring to a gentle boil over medium-high heat until the liquid is reduced by half, about 2 minutes. Add the water, bring to a simmer, and cook for 30 minutes. Strain the stock into a saucepan, discarding any solids, and reserve.
2. To make the roasted potatoes: Preheat the oven to 400°F. Place the potatoes in a small bowl with 1 tablespoon of the olive oil and toss until the potatoes are well coated. Transfer the potatoes to a sheet pan in one layer. Season with salt and pepper to taste. Roast, stirring occasionally, until fork-tender, about 45 minutes. Set aside for the bouillabaisse.
3. Cook the corn in the microwave on high for 2 minutes. When cool enough to handle, cut into 1-inch rounds. Set aside.
4. Reheat the reserved stock in saucepan until hot. Heat the remaining 2 tablespoons of oil in a medium-size stockpot or Dutch oven over medium-high heat. When the oil is hot, add the clams, cover, and cook, shaking the pot occasionally, for 3 minutes. Add the mussels, cover, and cook, shaking the pot occasionally, for 3 minutes. Season the fish with salt and pepper. Add the hot stock, fish, shrimp, sausage, roasted potatoes, and butter and bring to a simmer. Add the corn and parsley, cover, and steam over medium-high heat until the shellfish open and the shrimp are opaque throughout, about 5 minutes. Season with salt and pepper to taste. Discard any shells that do not open.
5. Divide the fish mixture evenly among six large bowls, ladle over the broth, and serve with crusty bread.

Reprinted with permission from “The Connecticut Farm Table Cookbook“, by Christy Colasurdo and Tracey Medeiros, The Countryman Press 2015

Photo by Oliver Parini, reprinted with permission from The Connecticut Farm Table Cookbook, The Countryman Press 2015

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The post Low Country Bouillabaisse Recipe appeared first on EcoSalon.

Tea recipes so you can make your own unique blends.

If winter is good for one thing, it’s for curling up with a good book and a mug of tea. This is the season to embrace coziness. In Denmark, they have a word to describe this exact feeling: hygge. Creating a warm atmosphere to celebrate the good things in life. That’s exactly how you get through a long winter. And what better way to do it than by making your own tea recipes?

With a handful of dried herbs and spices and an assortment of tea leaves, you can make your own unique tea blends at home. And given all the benefits of tea, you should definitely be drinking more of it. Here are 10 recipes to get you started.

1. Chai

A dark and spicy tea always goes well with a cold evening, and chai seems to often be the tea recipe of choice. While many buy it pre-made, chai is simple to make at home. Stock up on cinnamon, peppercorns, fennel, coriander, cloves and cardamom and away you go.

2. Lavender Earl Grey

I discovered this in a cafe in Canada and have been in love ever since. It is as simple as adding lavender buds to Earl Grey tea and then brewing. The ratio will depend on your personal taste, and if you want to make an even cozier drink, you can add in milk for a tea latte.

3. Ginger Turmeric Tea

In the winter, it’s nice to have a tea recipe that will give you an extra boost, and this one is it. Ginger turmeric tea is especially good if you’re trying to beat off a winter cold or the flu. All you need is powdered ginger and turmeric.

4. Lemon Tisane

This tea recipe gives you a calming citrus drink, make with dried lemon grass and lemon peel.

5. Peppermint Tea

Maybe you were smart enough to dry some peppermint from your kitchen pots last summer. If not, get your hands on some dried peppermint and make this tea recipe that is sure to perk you up.

6. Ginger Honey Lemon Tonic

Here’s another recipe for anyone trying to beat off the winter cold. Using fresh ginger root and lemon, you’re even welcome to pour in some whiskey.

7. Tranquil Tea

With chamomile and rose petals, this tea is perfect if you need to wind down from a long day.

8. Vanilla Rooibos 

With a fresh vanilla bean and some loose rooibos tea, you can make this aromatic red blend, that also happens to be perfect for baking cookies with. Because the only thing cozier than a book and a mug of tea is a book, a mug of tea, and a cookie.

9. Rosemary Tea

Dried rosemary isn’t just good for roasted potatoes, it also makes a lovely tea. Pair with peppermint and sage in this tea recipe.

10. Detoxifying Mint Tea

With spices like coriander and cumin, this tea recipe is a combination of dry ingredients which you can make in advance and keep on hand, combined with fresh ginger, mint and lemon.

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The post 10 DIY Tea Recipes for Cozy Winter Evenings appeared first on EcoSalon.

ColumnAnyone with a love of Scandinavia will want to make these classic Swedish recipes.

Why is it that we “need” certain foods at certain times of the year?

I have been traveling for the last couple of months, and because of it have been far far away from my kitchen and usual Northern Hemisphere winter climate. The result has been warm weather and completely different food than I would usually eat this time of year.

The funny thing is, because of it, I practically forgot that it was December. My usual reminders just aren’t there, and I realized how important food is to creating the ambience of a certain time, a certain celebration. I think we all know this feeling. Food and tradition go hand in hand.

I am well aware that I wrote a column a few weeks back about when it comes to the holidays it doesn’t matter what food you serve; the point is that you’re together with friends and family and celebrating the moment. That being said, December isn’t December for me without my favorite classic Swedish recipes.

By the time you read this, I’ll be back in my kitchen, frantically baking all of these, to get my full dose of December all in one sitting, so I decided I would share a few of them with you. Consider it your official guide to eating like a Swede this Christmas.

God jul!

1. Pepparkakor

There’s nothing more Swedish this time of year than crisp pepparkakor, gingersnap cookies. But of course, often time is of the essence, which means that if you need a quicker version than spending the afternoon rolling and cutting out cookies, you can use the same traditional pepparkakor spices in a cake.

2. Glögg

Where would Swedish Christmas be without glögg? Actually, where would the entire month of December be? Nowhere. In fact this recipe might be the most important of holiday Swedish recipes. This mulled wine is consumed liberally this time of year, and when it’s cold and dark out, you know why. It’s as simple as wine, rum or vodka and a few spices.

3. Saffransbullar

Usually these saffron buns are made for St. Lucia day, but you can of course eat them at any time in December. A yeasty, sweet bread that’s turned bright yellow with saffron, they’re perfect with coffee or glögg. The taste of saffron is so indicative of this time of year for me, that last year I even made a gluten-free cookie recipe inspired by the same flavors and shape as these traditional buns.

4. Knäck

It’s hard to not get addicted to this Swedish toffee. They’re made in small individual paper liners, which makes them as good looking as they are tasty.

5. Sill

Yes yes, you can make your own pickled herring, or at least your own pickled herring sauce. No self-respecting julbord (the Swedish Christmas table) is complete without it. I am a personal fan of pickled herring in a mustard sauce.

6. Janssons Frestelse

Translated, this means “Jansson’s Temptation.” I don’t know what in this dish was so tempting for Jansson, but it’s certainly a classic. Basically it’s potatoes baked with cream and anchovies, or sprats. Trust me on this one.

7. Rödkål

This red cabbage dish was the one that as a child I couldn’t stand. Now of course, I insist upon it. The basics are red cabbage, apples, vinegar, onion and spices. The result is delightful and colorful.

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This is the latest installment of Anna Brones’ weekly column at EcoSalon: Foodie Underground, an exploration of what’s new and different in the underground movement, and how we make the topic of good food more accessible to everyone. More musings on the topic can be found at www.foodieunderground.com.

Image: Erik Forsberg

The post 7 Essential Swedish Recipes for Christmas: Foodie Underground appeared first on EcoSalon.

Delicious millet recipes prove that this grain is about more than just bird seed.

While quinoa is the wunderkind of any moderately conscious eater, millet has certainly taken a back seat. Maybe it’s because most people equate millet to bird seed, or maybe it’s because millet just hasn’t been branded as a “sexy grain” yet, but for whatever reason we have forgotten to pay attention to millet. Now is the time to change that.

Gluten-free, high in protein and a good source of magnesium, millet is an all around healthy grain that packs a punch. Even better? There’s millet that’s produced in the US. That makes the grain a healthy and sustainable option to add to your plate.

Looking to incorporate millet into your daily routine? Here are 21 recipes to start with.

1. Popped Millet

When you pop millet you get a well-rounded, toasted flavor, and the popped grains are easy to toss into yogurt or on a salad.

2. Winter Millet Salad

Combine with roasted butternut and use millet as a base for a hearty, wintry salad.

3. Farro and Millet Risotto

Who said you need rice to make risotto? No one.

4. Winter Squash and Kale Millet Burgers

Millet can easily be used as a base for vegetarian burgers. In this recipe it’s combined with kale and winter squash.

5. Millet Corn Chowder with Greens

This creamy vegetarian chowder is a perfect way to use up end of season corn.

6. Cauliflower Millet Mash

This vegan-friendly recipe is a great alternative to classic mashed potatoes.

7.Millet Buckwheat Wraps

You can also use millet in flour form (which you can make yourself in a food processor or spice grinder) and combined with buckwheat flour you can make these tasty gluten-free wraps.

8. Cinnamon, Millet and Flax Crackers

Another fun use for millet flour: gluten-free crackers.

9. Millet and Blueberry Pancakes

When blueberries aren’t in season, or you don’t have any frozen ones on hand, consider substituting for something more seasonal; pears perhaps?

10. Sprouted Millet

Yes, even millet can be made into healthy sprouts.

11. Millet Porridge

Of all the millet recipes, hot cereal is probably one of the most common uses. This one is made with coconut milk.

12. Almond Millet Waffles

If you have a waffles iron, give this gluten-free recipe a try.

13. Spiced Carrot Millet Muffins

These are so healthy you can eat them for breakfast.

14. Vegetable Galettes with Mint and Tarragon

Millet flour is used to hold these light galettes together.

15. Non-Dairy Millet Pudding with Apricots

This pudding is made by cooking millet like you would for porridge, and then adding sweet apricots.

16. Roasted Brussel Sprout and Millet Gratin

Paired with Brussel sprouts, in this dish millet makes for a wonderful main dish.

17. Granola with Millet

Next time you’re making up a batch of granola, toss a bit of uncooked millet in there.

18. Stir-Fried Millet

Do a new take on fried rice by using millet instead.

19. Carrot Cherry Breakfast Cookies

These cookies are vegan-friendly, but you can pop uncooked millet into any of your favorite cookie recipes for a new twist.

20. Millet Scones

These gluten-free scones are made with millet and coconut flour, and perfect served with a poached egg or jam.

21. Millet Couscous with Roasted Carrots

With carrots and cumin, this couscous is perfect for colder weather days.

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Image: Steven Jackson

The post 21 Millet Recipes to Try Right Now: Is it the New Quinoa? appeared first on EcoSalon.

Dried fruit is waiting to be made in your oven.

Some people assume that you need a dehydrator to make dried fruit. Those people would be wrong. All you need to turn fresh fruit into tasty dried fruit is an oven and some patience.

Granted, if you’re planning on launching a dried fruit business, investing in a dehydrator may be worth your while, but if you just want to dabble, your oven is a cheaper, and space-saving way to make these delicious, naturally sweet treats.

Drying fruit is as simple as drying out the fruit at a very low temperature for a very long time. You’re removing the water from the fruit so that it will keep and you can preserve it far into the winter months. The other nice thing about drying your own fruit is that you can cut down on sweetener as many packaged dried fruits have sugar added to them.

You can dry pretty much any type of fruit that you want, but different fruits will take different amounts of time. Here is a great basic guide that will give you an idea of what to expect depending on what you’re drying.

What kinds of dried fruit can you make in your oven? So many. Here are 7 different ones you can make right now:

1. Apples

Doused in some cinnamon, don’t baked apple chips sounds like the best seasonal treat ever? Yes, yes they do, and they’re easy to make. The chips take a little less time than drying apples out, so is perfect for when you’re short on time.

2. Pears

Pears are something that you can buy up a lot of at the fall farmers market, and then dry big batches for use later in the winter when fresh fruit is but a distant memory.

3.  Cherries

If you have some cherries left over from summer, drying them is a great way to preserve them, and turns them into a great condiment for winter oatmeal and beyond.

4. Lemons and oranges

Dried citrus fruit can be a nice addition to a warm cup of tea, and also perfect for garnishing seasonal baked goods and desserts.

5. Plums

Let’s be real for a second: “dried plums” is just a fancy way of saying “prunes.” For some reason prunes have a bad reputation, but they can be used in cakes and breads, eaten on their own, or even thrown into a salad. And if prunes aren’t your thing, what about a plum fruit leather?

6. Persimmons

This bright orange fruit always confused people. “What do I do with this?” you ask yourself as you pick it up. Well now you know: you slice them, dry them and enjoy in everything from yogurt to trail mixes.

7. Cranberries

Dried cranberries are a popular ingredient in everything from cookies to salads, but you don’t have to buy them at the store. Round up a batch of fresh red berries, add some honey, and make your own sweet dried cranberries.

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The post All Kinds of Dried Fruit You Can Make in Your Oven (No Dehydrator Needed!) appeared first on EcoSalon.

Get your hands on some flax seeds immediately.

Flax seeds might seem a little boring, but their uses really are endless. They’re rich in fiber and omega-3 fatty acids, making them the wunderkind of the health food world, helpful for digestion, and even linked to lower cholesterol levels.

Most people tend to recommend ground flax seeds over whole, as they’re easier for your body to digest. As long as you have a coffee grinder, you can grind flax seeds. Otherwise you can also buy flax seed meal, which is pre-ground.

Looking to get more flax seeds into your diet? Here are 21 different ways to use them, from muffin recipes to flax seed tortillas.

1. Add a tablespoon to your oatmeal or other favorite hot cereal.

2. Add into a salad dressing.

3. Use as a replacement for egg, by mixing 1 tablespoon ground flax seeds and 3 tablespoons of warm water. Let sit for 15 minutes to congeal, then use as an egg replacement in baking recipes.

4. Mix ground flax seeds into yogurt with a little honey.

5. Make a batch (or two) of gluten-free muffins.

6. Add ground flax seeds to smoothies.

7. Combine with chickpeas and oatmeal to make vegetarian burger patties.

8. Make crackers.

9. Plan a brunch and serve flaxseed pancakes.

10. Whip together a batch of no-bake energy bites.

11. Toast flax seeds and add them to a salad.

12. Bake a flax seed pumpkin bread.

13. Make zucchini muffins.

14. Make a pesto with flax seed oil.

15. Bake a batch of oatmeal raisin flax cookies.

16. Skip tortillas and use flax seed tortilla wraps for your next burrito.

17. Round up seeds and make a pumpkin, sunflower and flax seed butter.

18. Make cinnamon rolls.

19. Bake a crumble.

20. Make jam.

21. Make a tea.

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