Prep time: 10 minutesCook time: 15 minutesYield: Serves 4
INGREDIENTS
For the shrimp:

1 pound large shrimp (31-35/pound) shelled
1 tablespoon seafood dry rub
1 tablespoon olive oil
Lemon Pepper Couscous:

1 cup water
1 tablespoon butter
1 cup couscous
1 teaspoon lemon pepper, or 1/2 teaspoon black pepper and 1 teaspoon lemon zest
1 teaspoon fresh lemon zest
For the Sautéed Swiss Chard:

1 bunch Swiss chard, stems removed
1 tablespoon olive oil
1/2 teaspoon lemon juice
1/8 teaspoon table salt
Special equipment:
Long bamboo skewers
Preheat the grill and make the rub: If using bamboo skewers, soak them in a bowl of water to prevent them from burning on the grill. Pre-heat the grill to medium-high heat, about 400°F. In a small jar with a lid, toss together the seafood rub ingredients.
Prepare the shrimp: Peel and devein shrimp if necessary. Then skewer shrimp on soaked bamboo skewers. Six shrimp per skewer is a good amount. Season shrimp liberally with seafood rub—you won’t use all of it.

Nothing can replace the material in its season. But sometimes we want to freeze the flavors of the seasons. What and how to freeze, information to stick on the refrigerator …
Needless to say, everything is beautiful in its season. Moreover, if we live in a place with delicious and different ingredients. However, there are still some summer houses that we never want to remove. One way to keep the tomatoes, eggplant and greens we buy just in time in the summer is to put them in the freezer rather than eat the tasteless alternatives like greenhouses or canned food. Freezing the summer for a while like Han Solo in Star Wars!

I recently moved rhubarb from Copenhagen to Istanbul. Rhubarb is a juicy and sour vegetable that goes from pink to burgundy and is sold in long stems. Turkey Suspended; it is worth carrying because its closest relative, rhubarb herb does not have the same taste. Thanks to its sourness, Rhubarb goes especially well with desserts and jams. I also threw it in my suitcase to do pie. However, since I will not use it immediately, I put it in the freezer. Big mistake! A few weeks later I started the day dreaming of making an exquisite rhubarb pie. I take the frozen vegetables out of the freezer and let them thaw. Two hours later, something came to me that had completely softened, absorbed water, not pie but had the consistency to make soup. The result was not bad, but I could not help but research the correct ways to freeze rhubarb. The secret was to chop it, arrange it on a tray and freeze it. Thus, its form does not deteriorate, it does not absorb water. I learned my lesson.

The greatest part of this recipe is that you don’t have to go out and purchase a hot water canner. Just sterilize your jars, screw them tight, let them cool and stick in the fridge. We ended up with about 8 half pint jars, so I’m going to put some in the freezer too.

This would be a great weekend project! You get sticky up to your elbows, and your hands seem to be permanently stained red, but it’s tons of fun. Try it out!
A couple of tips: If you are making a lot, step 6 is going to take a while. We had 8 cups of cherry/sugar mix, and to get to the gelling point, it took about 45 minutes. Be SURE to stir constantly, you don’t want cherry carmel. Stay by that pot and watch it like a hawk. The plate and the freezer never worked for me. When it reached the point of sheeting off the spoon, that’s when I turned the pot off.

Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too.
Place in a styrofoam block to dry.
Once dry, draw faces with an edible ink pen and allow ink to dry!

We’re already off to a good start, huh? I’m not going to lie to you, this takes some time. You have to wash the cherries, pit them, stand over them while they cook, and then stir and stir and stir while the jam does it’s thing. It’s so worth it though, the end result is so much better than anything you can by at the store. It’s sweet, with just a hint of tartness. It even beats my very favorite, Bonne Maman. I really wanted to make them last though, be able to enjoy them for a while. When my mom mentioned jam, I knew that was the answer.

Yesterday, my dad brought me 3 or 4 big freezer bags full of sour cherries from my grandpas cherry trees. That’s a lot of cherries, folks. My mind was racing with possibilities, cherry pie, cherry tarts, oh so much tastiness to be had. I really wanted to make them last though, be able to enjoy them for a while. When my mom mentioned jam, I knew that was the answer.
Before today, I had never tried my hand at making jam. I’ve wanted to for ages, but I’ve always put it on the back burner, one of those “I’ll get to it eventually” kind of things. I don’t know why I put it off – this recipe is so easy, no matter your experience level, you can do it.
Things you need to make this jam:
cherries
lemons
sugar
canning jars
Things you don’t need:
hot water canner
pectin

I really wanted to make them last though, be able to enjoy them for a while. When my mom mentioned jam, I knew that was the answer.

Prep time: 10 minutes

Cook time: 15 minutes

Yield: Serves 4
INGREDIENTS
For the shrimp:

1 pound large shrimp (31-35/pound) shelled
1 tablespoon seafood dry rub
1 tablespoon olive oil
Lemon Pepper Couscous:

1 cup water
1 tablespoon butter
1 cup couscous
1 teaspoon lemon pepper, or 1/2 teaspoon black pepper and 1 teaspoon lemon zest
1 teaspoon fresh lemon zest
For the Sautéed Swiss Chard:

1 bunch Swiss chard, stems removed
1 tablespoon olive oil
1/2 teaspoon lemon juice
1/8 teaspoon table salt
Special equipment:
Long bamboo skewers
Preheat the grill and make the rub: If using bamboo skewers, soak them in a bowl of water to prevent them from burning on the grill. Pre-heat the grill to medium-high heat, about 400°F. In a small jar with a lid, toss together the seafood rub ingredients.
Prepare the shrimp: Peel and devein shrimp if necessary. Then skewer shrimp on soaked bamboo skewers. Six shrimp per skewer is a good amount. Season shrimp liberally with seafood rub—you won’t use all of it.

My tortilla won’t fold! If your tortillas are inflexible and difficult to fold, wrap them in a few damp paper towels and microwave for 15-20 seconds. This will make the tortillas really flexible.
My filling is coming out! Don’t use as much filling. I know if you go to a burrito place they completely stuff the burritos, but our goal here is to make a burrito that is completely sealed. You can always top the burritos with extras once you reheat them!
HOW TO FREEZE YOUR BURRITOS
After you’ve added all the fillings to your burrito, roll it into a tight cylinder, folding over the ends to keep it contained, and wrap the burrito tightly in foil. Once all your burritos are rolled and wrapped, store them in a plastic freezer-safe container, like a Ziploc, for three to six months.

Here’s how you should do it instead:

Unwrap the burrito from the foil and microwave it on defrost for seven minutes per side. This will thaw and slightly warm the fillings.
Then place the burrito in a nonstick skillet over medium heat, and cook it for a few minutes per side until it starts to brown and crisp up.
This method melts the cheese and warms the filling but also gives you a crispy, delicious tortilla!

Marinated Mackerel with apple cider vinegar
Materials:

70 ml Amasya apple cider vinegar
30 ml of water
30 g sugar
5 g salt
4 mackerel fillets (without bones)
Preparation of:

Mix the apple cider vinegar, water, sugar and salt in a saucepan and put on a medium heat. Bring to a boil. Then remove the pan from the heat and let it cool to room temperature. Place the fillets fleshy side down on a plate in a single layer and cover with the pickle juice. After keeping it in the refrigerator for 1 hour, remove the mackerel and dry it. Once removed from the pickling liquid, mackerel can be stored in the refrigerator for up to 2 days.

Beets Cooked with Modena Balsamic Vinegar
Materials:

2 beets
20 ml extra virgin olive oil
10 g of sea salt
30 ml Modena balsamic vinegar
20 gr Artvin Honey

Preparation of:

Take 2 aluminum foils large enough to hold the beets. Put the beets in the center. Add half of the oil, salt, vinegar and honey and cover it well. Cook at 200 ° C for 30 minutes and let it cool down. Then remove the shell and cut it into wedges. Put the wedges in a bowl with the remaining balsamic vinegar.

Potato Salad with Lemon Pickles
Materials:

500gr Starchy Potatoes
Salt and pepper
80 grams of strained yogurt
1/4 lemon pickle, thinly sliced
2 hard boiled eggs (chilled, peeled and chopped)
Small bunch of chives, finely chopped
Preparation of:

Rub the potatoes and put them in a pan. Cover with water, add a little salt and boil. Cook for about 30 minutes or until soft. Meanwhile, combine mayonnaise and lemon in a bowl. When the potatoes are cooked, strain them and let them cool a little so that they do not burn your fingers. Then slice the Potato and drop it into mayonnaise. Arrange on a tray and sprinkle the chopped egg and chives on top and season with salad.