Berry Basics, Berry Perfect :)

Berries are the jewels in summer's exquisite strand of fresh fruit, colorful gems marking time from one end of summer vacation to the other. Truth is, berries rate high on nearly every kid's list of summer favorites -- strawberry shortcake, blueberry muffins, blackberry ice cream, and raspberry jam.

Whether you grow them, pick your own, or shop at a farm stand or supermarket, fresh berries are a ripe subject. Keep a supply on hand and you'll discover that youngsters are intuitive berry masters. Opportunity seldom escapes their radar screen. Summer pancakes? Why not tumble a container of blueberries into the batter? Or, how about a snazzy border of raspberries on that cake or pudding?

Buy fresh berries at the height of their season for best value. Peak supplies often bring lower prices.

Plan a choose-a-berry party, with an all-berry menu. How about berry parfaits or smoothies?

Avoid berry containers with excess juice in the bottom, overly soft fruit, and other telltale signs of age, such as bruises, mold, or unhealthy color.

Refrigerate berries in a single layer, loosely covered, in a shallow dish, so they don't crush under their own weight.

Rinse berries just prior to using, not before. Blot dry on paper towels if needed. Invert raspberries to drain.

Freeze whole berries by spreading them out on a baking sheet. Bag and freeze them once they're frozen solid.

Fruit Salad Bowl Turnover A colorful combination of peaches, berries and honey dew served in halved contaloupe makes a perfect side dish to any summer meal.

4 cups sliced fresh peaches, nectarines, plums, and/or apricots
1 to 2 cups assorted fresh berries, such as halved strawberries, blackberries, blueberries, and/or raspberries
1 to 2 cups 1-inch chunks honeydew or cantaloupe melon
1 to 2 tablespoons fresh lemon juice
1 to 2 tablespoons sugar (optional)
3 small cantaloupes, halved (optional)

Refrigerate a large glass serving bowl for 20 to 30 minutes. Add desired fruit to the bowl. Toss gently until fruits are just mixed. Sprinkle with the lemon juice. Sprinkle the sugar, to taste. Toss gently until sugar is dissolved. To serve, spoon mixed fruits into cantaloupe halves, if desired. Makes 6 to 8 servings.

Barbecued Salmon with Fresh Nectarine Salsa

4 4- to 5-oz. fresh skinless salmon fillets, about 1-inch thick
3 Tbsp. bottled barbecue sauce
2 nectarines, pitted and chopped
3/4 cup fresh blueberries
1/4 cup coarsely chopped toasted pecans
Lemon wedges

1. Rinse fish; pat dry with paper towels. Lightly sprinkle salmon with salt and pepper. Place 2 tablespoons of the barbecue sauce in small bowl; brush sauce on both sides of the salmon.

2. For charcoal grill, cook salmon on greased grill rack directly over medium coals for 8 to 12 minutes or until salmon flakes when tested with a fork, turning once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Place salmon on greased grill rack over medium heat. Cover and grill as above.)

3. For nectarine salsa, in medium bowl combine nectarines, blueberries, pecans, and the remaining 1 tablespoon barbecue sauce. Season with salt. Serve salmon with salsa and lemon wedges. Serves 4.

Shrimp and Watermelon Salad

2 Tbsp. olive oil
1 lb. peeled, deveined medium shrimp
2 tsp. snipped fresh thyme
4 cups sliced bok choy or napa cabbage
1 cup grape tomatoes, halved
2 1-inch slices seedless watermelon, halved
Small limes, halved
Feta cheese (optional)
Fresh thyme sprigs

1. Heat 1 tablespoon oil in large skillet over medium-high heat. Add shrimp; cook and stir 3 to 4 minutes, until shrimp are opaque. Transfer shrimp to bowl; stir in thyme. Add remaining olive oil, bok choy, and tomatoes to skillet; cook and stir 1 minute. Return shrimp to skillet; cook and stir 1 minute more. Season with salt and pepper.

2. Serve shrimp and vegetables with watermelon. Squeeze lime juice on salads; sprinkle feta and thyme sprigs. Serves 4.

Shrimp Pasta Salad

10 ounces dried campanelle pasta, spaghetti, or bow-ties (about 3 cups)
1-1/2 pounds cooked, peeled, and deveined shrimp
1 cup chopped celery
1/2 cup chopped red onion
1/2 cup chopped green sweet pepper
1 2-1/4-ounce can sliced pitted ripe olives, drained
4 roma tomatoes, cut into thin wedges
1 recipe Citrus Vinaigrette (see recipe below) or 1-1/4 cups bottled Italian salad dressing

1. Cook pasta according to package directions; drain. Rinse with cold water; drain again.

2. In a large bowl combine pasta, shrimp, celery, onion, sweet pepper, and olives. Stir in tomato wedges. Pour Citrus Vinaigrette over pasta mixture and toss gently to coat. Cover and chill for 2 to 24 hours. Stir before serving. Makes 10 to 12 servings.

Citrus Vinaigrette: In a screw-top jar combine 3/4 cup grapefruit juice; 1/2 cup salad oil; 2 tablespoons honey; 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed; 1/4 teaspoon salt; and 1/4 teaspoon ground black pepper. Cover and shake well to mix.

Tuna and Avocado Stuffed Shells

8 jumbo shell macaroni
8 ounce tuna fillet, cooked and broken into small chunks*
1 medium avocado, halved, seeded, peeled, and coarsely chopped
3 tablespoons walnut oil or cooking oil
3 tablespoons lemon juice
2 tablespoons snipped fresh chives
1 tablespoon Dijon-style mustard
1 medium cantaloupe, cut into wedges

1. Cook pasta shells according to package directions. Drain; rinse with cold water. Drain; set aside. In a large mixing bowl stir together tuna, avocado, oil, lemon juice, chives, and mustard. Spoon about 1/4 cup of the tuna salad mixture into each shell. Arrange 2 filled shells per serving with a cantaloupe wedge on each plate. Makes 4 main-dish servings.

*Note: To cook tuna fillet, rub with cooking oil. Grill fish on rack of an uncovered grill directly over medium to medium-hot coals 8 to 12 minutes, turning once, until fish just flakes with a fork. Cover and refrigerate until cool enough to handle.