There are several recipes online for Blackberry Lemonade, but I didn’t really like any of them. This is a quick and easy way to add something new to plain lemonade. You could make your own lemonade, the old fashioned way, but this calls for something with a little more speed and a little less squeeze. This would also be great with pink or berry flavored lemonade mixes. I used some from the Farmer’s Market that were still good but a little mushy, so this is perfect for berries that might be a little unappealing to eat.

1 package instant lemonade mix (i.e. Kool-Aid, Crystal Light, Country Time)
1 quart fresh blackberries, about 2 cups 

Prepare lemonade according to packaged directions (use sugar if called for). Combine 1 cup prepared lemonade and blackberries in a blender. Pulse until smooth.

Pour blackberry mixture through a strainer and into lemonade. Discard solids. Stir lemonade well. Chill or serve over ice.

Seen below, garnished with mint (just for fun):

I’m really into rubs because it doesn’t require the time marinades do, plus the combinations of herbs and spices is nearly endless! Here is another rub mixture from Everyday Food: Great Food Fast, this one using chili powder, cumin, brown sugar, and oregano (almost like a sweet taco seasoning). This rub would work with most cuts of beef and is great on pork chops (or tenderloin).

1 tbsp plus 1 tsp chili powder
2 tsp cumin
2 tsp brown sugar
1 tsp oregano
1 tsp salt

In a small bowl, mix all ingredients. Use immediately or store in an airtight jar in a cool, dark place. Lasts up to 6 months. Makes 10 teaspoons of rub mix.

The brown sugar will caramelize slightly when cooked, which will give foods a sweet glaze (beware of burning, as brown sugar contains a small amount of molasses).

It’s no secret that I like making pork chops with various rubs, such as Spicy Paprika, Sweet Orange, and now the new Chile Rub. This is such a quick and easy way to throw a meal together, so here is another great recipe for rubbed pork chops.

4 (6 oz)boneless pork chops
3-4 tsp Chile Rub, or to taste
fresh ground black pepper

Preheat oven to 425F

Coat a baking sheet with cooking spray. Use Chile Rub on both sides of pork chops and arrange in a single layer on baking sheet. Bake 15 minutes or until done.

Another quick and easy side dish from Everyday Food: Great Food Fast (I really love this book!). This is a great way to add a little flavor to a side dish without overwhelming the rest of the meal. Even though this recipe comes from the Spring section of the book, both sugar snap peas and mint should still be in season and reasonably priced, though you probably will have to go to a supermarket to find them instead of a Farmer’s Market. These peas go especially well with a pork main dish.

1 tbsp butter
1 cup cold water
1 pound trimmed sugar snap peas
1/2 cup (packed) finely chopped fresh mint leaves
salt and pepper, to taste

In a 12-inch skillet or saucepan, bring water and butter to a boil over high heat. Add peas, cover, and cook until bright green, about 2 minutes. Remove lid and reduce heat to medium. Continue cooking, tossing occasionally, until the peas are crisp-tender and the water has evaporated, 2 to 4 minutes (if peas are done and water still remains, drain excess).

Toss peas with mint and season with salt and pepper. Serve immediately.

Pretty speedy, huh?

Another DIY Herbal Tea, this one using sage, fennel seeds, mint, and lemon. Sweeten with honey, sugar, or simple syrup as desired.

1/3 cup chopped fresh sage
2 tbsp fennel seeds
1 tbsp fresh mint, crushed
1 tsp finely grated lemon rind
5 cups boiling water
honey, to taste

Bring water to a boil in a saucepan. Add sage, fennel seed, mint, and lemon rind. Cover and steep 15 minutes.

Strain and stir in honey. Chill 1 hour.

Serve over ice with fresh sage and/or mint leaves as garnish. Add lemon wedges for extra flavor.

Served in a pitcher with mint leaves, ice, and lemon wedges:

Single serving, garnished with a fresh sprig of sage: