Stay cool!

In a blender or food processor, puree all ingredients together. Pour into ice pop molds, add sticks, and freeze. Once frozen, remove from molds, running water along the outside of the mold if needed to help them release. Place in an airtight container and store in freezer for up to 3 months.

For garnish, finely chop some of the ingredients — maybe a bit of parsley, tomato, and/or cucumber. Set garnish aside. With a blender or food processor, puree remaining cucumber along with green pepper, onion, garlic, jalapeño, and parsley. Transfer mixture to a fine mesh strainer over the sink; press down to remove excess liquid. Next, puree tomatoes with vinegar, lemon juice, olive oil, and salt. Transfer tomato puree to a large bowl and stir in the contents of the mesh strainer. Taste and adjust for spice (jalapeño) and flavor (lemon juice, vinegar, salt, and pepper). When serving, garnish with sour cream and/or the finely chopped ingredients. Store in fridge up to 5 days.

With a knife, peel and dice 2 of the oranges. On a platter (or individual serving plates), lay down lettuce then top with diced oranges, beets, celery, goat cheese, and crushed pistachios. To make the dressing, zest and juice the remaining orange and whisk together with the vinegar, olive oil, honey, and salt and pepper. Pour dressing over top of salad(s) or serve on the side.

Place egg yolks and sugar in a medium heatproof bowl; beat until fluffy. Place cornstarch and salt in a medium saucepan. Whisk in a splash of milk until smooth, then add the remaining milk. Cook, stirring continually over medium-high heat 5 to 7 minutes until bubbly, then lower heat a bit, continuing to cook a few minutes longer until thickened. Remove from heat.

Whisk a few tablespoons of the hot milk mixture into bowl with egg yolks to temper, then slowly whisk in the remaining milk. Return mixture to saucepan, gently boiling and stirring for 2 to 4 minutes until thickened. Remove from heat; mix in butter and almond extract. Transfer to an airtight container and chill in fridge for 4 hours. When ready to serve, spoon into bowls and top with cherries and almonds. For an even more decadent dessert, drizzle amaretto liqueur on top.