Children and adults alike enjoy handheld foods like these simple Grilled Fruit Skewers with Tropical Yogurt Sauce. The fruit can be varied depending on the season, such as apples, firm bananas and pears in the fall or winter.

Sometimes it is difficult to consume enough fluids—especially in dry or hot months, or when isolated inside in dry conditions. By ingesting this Cucumber Berry Grape Quencher with its mixture of tastes that just burst inside the mouth, it can be both hydrating and spirit lifting.

The pungency of garlic has the capacity to add vitality to plain foods and perk up their tastes. This may be because garlic acts as a flavor catalyst. One of its functions in a recipe is to blend with different tastes and ignite changes.

There are other ways to consume spinach than the often overcooked, army- green preparation that some people may remember. Fresh baby spinach is bright green, crisp, just slightly bitter and provides a nice accompaniment to creamy, full-flavored salad dressings like this Spinach Salad with Chunky Garlic Salad Dressing.

Sangria is a beverage that originated in Portugal and Spain. It commonly contains alcohol, such as red or white wine, brandy or flavored liqueur, with or without orange juice or sparkling water, and chopped fruit, such as apples, berries, cherries, lemons, melon, nectarines, oranges, peaches or pineapple.

Contrary to popular opinion, couscous is neither a grain nor pasta. Couscous is a type of wheat that is steamed, not boiled and ready to serve in a few minutes. Simply add instant couscous to boiling water; remove from heat, then let swell and fluff. Couscous blends well with mushrooms and onions, aromatic spices such as ginger or garlic, or dried fruits, nuts, and pungent onions, as in this recipe for Convenient Couscous or Quinoa.