(CBS) — Taylor Dyer from Whole Foods shares some recipes for your Memorial Day BBQ or summer picnic.

Cherry Focaccia
Serves 8

You can either grill or bake this sweet-and-savory bread. It’s delicious as an appetizer or side for a grilled meal, or make it a meal in itself by serving it with fresh mozzarella and a salad. Use your choice of white, whole wheat or multigrain pizza dough.


* 2 tablespoons extra-virgin olive oil, divided
* 1 pound whole wheat pizza dough
* 1 tablespoon finely chopped fresh rosemary
* 1 cup pitted cherries, halved
* 1/2 teaspoon coarse sea salt


Spread 1 tablespoon of the oil on a baking sheet. Place dough in the middle, turn it to coat with oil, and press out evenly to a rectangle about 8×12 inches. Cover the top with a clean kitchen towel and leave to rest until slightly puffed, about 45 minutes.

To grill the bread, cut dough into 4 pieces and sprinkle with rosemary. Press cherries into dough. Drizzle with remaining 1 tablespoon oil and sprinkle with salt. Prepare a gas or charcoal grill for medium heat cooking, leaving half the grill with no fire under it. Place dough on grates away from the flame and cook with the grill lid closed, moving bread frequently, until it is browned on the bottom and cooked through, about 20 minutes.

To bake the bread, preheat the oven to 425°F. Sprinkle dough with rosemary. Press cherries into dough. Drizzle with remaining 1 tablespoon oil and sprinkle with salt. Bake in the middle of the oven until browned and cooked through, about 15 minutes. Slide onto a baking rack to cool slightly.

Serve warm or at room temperature.

Herbal Sun Tea
Makes 8 cups

Brew up this delicious herb beverage anywhere you have sun—on your porch or patio, on a windowsill or even at a campsite. Garnish the tea with fresh cucumber spears, sliced strawberries or organically grown nasturtium flowers instead of the citrus, if you like.


* 2 handfuls fresh herbs (such as mint and rosemary, basil and chopped lemongrass stalks, cilantro and lavender)
* 3 very thin slices peeled fresh ginger
* 1/2 lemon or orange, thinly sliced into rounds
* Honey, agave or sugar for sweetening (optional)


In a large glass jar, combine 8 cups water, herbs and ginger. Stir mixture with a spoon to help release the flavorful oils in the herbs. Cover the jar and set it in a sunny place for 6 to 8 hours. Alternatively, place the jar in the refrigerator for 8 hours or overnight. Strain out herbs and ginger, add lemon or orange slices, and sweeten tea if desired. Serve over ice. Will keep refrigerated for 2 to 3 days.

Watch & Listen LIVE