Magnificent News: Recipes! Any Fruit Sorbet, Black Bean Salad With Cherries, Cashew Curry and more

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What to cook during the week ahead, from Post Food editors.

By Becky Krystal

With the arrival of the irresistible bounty of summer fruits and vegetables, it can be easy to go overboard at the farmers market or grocery store. I know I have.

When your eyes are bigger than your stomach, it helps to have a few back-pocket strategies to use up the excess. Not only will they keep you from getting bored, they will also prevent food waste. Maybe you want to improvise a fast and stress-free refrigerator jam. Perhaps you'd like to perk up your meals with some quick pickles. A jumble of fruit works well in a simple, homey cobbler or crumble.

My colleague Olga Massov has a brilliant new recipe you should consider: Any Fruit Sorbet. She offers a formula that's adaptable to the fruit of your choice, and almost anything is fair game. The base is simply pureed in a blender before going into the ice cream machine to churn and then the freezer to set. (No ice cream maker? Check out these granitas.) The sorbets are vibrant, refreshing, flavorful and, as you can see, just plain gorgeous.

Too many cherries? Ellie Krieger's Black Bean Salad With Cherries is something I never would have thought of, but now I can't wait to try this savory, fruity, crispy and juicy dish. And if you're facing an abundance of greens, go ahead and pile them onto an Arugula and Avocado Sandwich With Turkey (Friendship Sandwich), a mile-high creation Daniela Galarza shared from two besties: Comedian and writer Alison Leiby and pastry chef Natasha Pickowicz.

Also, I have to admit, I had no idea that cashews are technically a fruit and not a nut until I read about the Sri Lankan Cashew Curry from chef O Tama Carey that Joe Yonan featured in his Weeknight Vegetarian column. The more you know!

If there are things you're hoping to learn about – or wisdom you'd like to share – please join me and Aaron Hutcherson in our live weekly Q&A at noon Eastern on Wednesday. It's our time to sit down with you and talk about what's on your mind about cooking. Submit your questions now, if you have them. It's truly a highlight of my week, so I hope to see you there. You can find all of our Q&As at washingtonpost.com/live-chats.

Ann will be back here next week. Eat well this weekend!