For a first course, you could use the peaches, cherries, leaf lettuce and almonds or hazelnuts to make a variation of this CHEF CORINA WEIBEL’S BURRATA WITH ROASTED STONE FRUITS AND BLACK CHERRY AGRODOLCE. Sub some of your ricotta for the burrata.
I'd rub the country-style ribs with smoked salt and cook them in the Instant Pot with a quick broil in the Cuisi or on your grill. You could cook down a few of those berries or other fruit with honey or sugar and some fresh jalapeño or dried chili flakes to make a sweet-hot glaze to brush on before broiling. Or grab some preserves from your pantry.
I'd make a slaw with the cabbage, kohlrabi and sugar snap peas (I'm assuming the sugar peas are of the edible pod variety) and some grated onion.
Cook some of the new potatoes in the IP and roast some green beans and sliced onions in the Cuisi and make a potato salad in a dressing that includes whole grain mustard if you have it.
If you don't do that first course, you could make some honey broiled peaches in the Cuisi steam oven like these nectarines I made for breakfast the other day and serve for dessert. Top with a little ricotta and a drizzle of honey or serve them with some vanilla ice cream and a drizzle of good balsamic vinegar.
