Combine in a bowl any medley of fruit you like for a fruit salad. We used Sauvie yellow raspberries, blueberries, cherries, figs, and nectarines (consider coming to the Island to U-Pick if you're local)! One of my favorite Sauvie farms for this is Columbia Farms.

Shrub dressing:

• 1-2 oz of a Shrub of your choice

• 1 T honey

• 1 T fresh lime juice

• A touch of finely grated ginger

• 4 mint leaves chopped fine

• Lime zest to taste

Drizzle, toss gently, and sprinkle edible flowers on top!

• 1.5 oz Blanco Tequila

• 1/2 oz Rainier Cherry Cardamom Shrub (or shrub flavor of your choice)

• 1 oz Sauvie Nootka Rose Cordial (but any cordial or simple syrup with do)

• 1/2 oz Campari

• XL globe ice cube or similar

• Optional rose garnish

*For the non-alcoholic version omit the booze and consider tonic or fizzy water

• 1 (15-ounce) can cannellini beans, rinsed and drained

• 1 (15-ounce) can kidney beans, rinsed and drained

• 1 (15-ounce) can garbanzo beans, rinsed and drained

• Corn kernels (optional)

• 1/2 red onion, finely chopped (about 3/4 cup), soaked in water to take the edge off the onion

• 2 celery stalks, finely chopped (about 1 cup)

• 1 cup loosely packed, fresh, finely chopped flat-leaf parsley

• 1 teaspoon fresh finely chopped rosemary

For the dressing:

• 3 oz shrub of your choice

• 1/4 cup granulated sugar (more or less to taste)

• 3 tablespoons extra virgin olive oil

• 1 1/2 teaspoons salt

• 1/4 teaspoon black pepper

Prep the onion first. Soak the chopped onion in a small bowl of water to take the edge off the onion while you prep the other ingredients. Next, make the salad. In a separate bowl, whisk together the shrub, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.