Quick

Not all juicers are created equal — the amount of juice extracted varies from brand to brand. The weight ranges for the ingredients below will ensure that you have enough juice.

This sandwich includes the main components of a traditional Irish all-day breakfast — bacon, eggs, and sausage.

The sweetness of the pears and honey in this recipe are a nice foil for the savory ricotta.

We like this butter on grilled steak.

For more variety, stir in other finely chopped herbs such as basil, thyme, or tarragon.

We use ice in this recipe because it gives the gazpacho just the right chill without the soup having to be refrigerated for any length of time. If you don't have precrushed ice, crush about 1/4 cup ice in a blender.

Editor's note: This recipe is adapted from Justin Rashid of American Spoon Foods in Petoskey, Michigan. To read more about Rashid and the northwestern Michigan cherry harvest, click here. "This is a fresh, colorful salsa that I make at home — a nice alternative to cooked versions like the cherry-peach that we sell at American Spoon Foods," says Rashid. "Feel free to substitute sweet cherries such as Bings — you'll just need to reduce the sugar to 2 tablespoons."

Spear fruit with skewers and dip it into the butterscotch, then dip into the nuts and crème fraîche.

For extra color, use different kinds of plums, such as bright red-fleshed Elephant Hearts, yellow Shiro plums, and pluots. (Avoid using Santa Rosas, which don't retain their shape when cooked.)