In Season Now eggplant stone-fruit tomatoes corn peppers

Eggplant Parmesan

Slice eggplant into 1/2-inch rounds and season with salt and pepper. Dredge in flour, then egg wash, then panko.

Panfry in olive oil until golden brown. Transfer to a baking dish.

Top with marinara and mozzarella. Broil until cheese is bubbling, then sprinkle with chopped fresh basil.

Eggplant Fritters with Mint & Honey

Slice eggplant into 1/4-inch rounds and season with salt and pepper.

Whisk together 1 cup flour, 1 tsp. baking powder and 1 tsp. salt. Whisk in 1 egg and 1/2 cup club soda.

Dip eggplant in batter and panfry in oil until golden. Drizzle with honey and sprinkle with slivered mint.

Baba Ghanoush

Prick a large eggplant with a fork.
Grill over medium-high heat until soft, then peel.

In a food processor, pulse eggplant with 2 minced garlic cloves, 1/4 tsp. cumin, 1/4 cup tahini, 1/4 cup lemon juice, salt and pepper. With motor running, drizzle in olive oil until smoothly pureed.

Served with toasted pita.


Sauté diced onion, red bell pepper, zucchini and eggplant in olive oil until almost tender.

Add diced tomatoes, sugar, red wine vinegar, capers and raisins and simmer until vegetables are tender. Sprinkle with salt, pepper and toasted pine nuts.

Serve with crostini or on grilled meat or fish.

Grilled Eggplant with Ricotta Salata

Halve Asian eggplant lengthwise; brush with olive oil and season with salt and pepper.

Grill over medium-high heat, turning once, until tender.

While still warm, top with crumbled ricotta salata, diced tomatoes, chopped fresh basil, extra-virgin olive oil and reduced balsamic vinegar.

Lamb-Stuffed Eggplant

Halve Asian eggplant lengthwise; scoop out flesh, leaving a 1/4-inch layer. Place in a baking dish and drizzle with olive oil.

Sauté diced onion in olive oil; add minced garlic, cumin, cinnamon, ground lamb, toasted pine nuts, salt and pepper and cook until browned.

Fill eggplant with lamb mixture and bake at 400°F until soft.

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Honey-Thyme Roasted Nectarines

Halve and pit nectarines. Combine honey and thyme and drizzle over nectarines.

Roast at 425°F until honey-thyme mixture is caramelized, 10 to 12 minutes.

Plums with Goat Cheese & Pistachios

Thinly slice plums. Arrange on a serving platter.

Drizzle with walnut oil, then sprinkle with crumbled goat cheese and toasted pistachios. Season with salt and pepper.

Wine-Poached Apricots

Combine white wine, sugar and water in a saucepan. Bring to a boil.

Add apricots and simmer until tender. Remove apricots from pan and continue cooking liquid until syrupy. Drizzle apricots with syrup and top with crème fraîche and toasted almonds.

Grilled Stone Fruit Vinaigrette

Grill stone fruit over medium heat until soft and slightly caramelized.

Peel fruit. Using a fork, mash fruit with lemon juice. Whisk in olive oil, salt and pepper and toss with salad greens.

Peach Crisp

Peel 6 peaches, cut into wedges and toss with lemon juice, 1 tsp. cornstarch and sugar to taste.

Stir together 1/2 cup flour, 2/3 cup brown sugar, 1 tsp. cinnamon and a pinch of salt. Cut in 4 Tbs. cubed butter and toss in 2/3 cup rolled oats.

Sprinkle on peaches and bake at 350°F until bubbling.

Easy Peach Galette

Toss 4 sliced, peeled peaches with 2 tsp. cornstarch and sugar to taste; place in center of a pie dough round.

Fold dough over edges of peaches, lightly crimping; brush pastry with egg wash and sprinkle with sugar.

Bake at 400°F until golden.

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Coarsely chop tomatoes, cucumber, red onion and bell pepper. Purée in a blender until smooth.

In a bowl, stir minced garlic, vinegar and olive oil into the purée. Chill before serving.


Cut bread into 1-inch cubes. Sauté with olive oil until crispy.

Whisk together lemon juice, olive oil, salt and pepper. Toss toasted bread with chopped tomato, cucumber, bell pepper, basil and vinaigrette.

Heirloom Tomato Salad

Cut heirloom tomatoes into wedges. Toss with fresh tarragon, crumbled goat cheese and fresh corn kernels, either raw or blanched.

Drizzle with champagne vinegar and extra-virgin olive oil and toss to combine.

Oven-Dried Tomatoes

Stem, quarter and seed plum tomatoes. Arrange cut-side up on parchment-lined baking sheets. Drizzle with olive oil and season with salt.

Roast at 200°F until slightly shriveled, about 4 hours. Pack cooled tomatoes in a canning jar with thyme sprigs and olive oil; refrigerate up to 1 week.

Pasta with Fresh Tomatoes

Toss together diced tomatoes, minced shallot and garlic, slivered basil, shaved pecorino romano, olive oil, red wine vinegar, salt and pepper.

Top with drained cooked pasta. Let stand a few minutes before tossing.

Tomato & Basil Tart

Place a puff pastry rectangle on a parchment-lined baking sheet.

Top with thinly sliced tomatoes, leaving a 1/4-inch border. Sprinkle with olive oil, salt and pepper; brush the pastry with egg wash.

Bake at 400°F until pastry is golden, 25 to 30 minutes, and garnish with slivered basil.

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Flatbread with Corn, Peppers & Goat Cheese

Roll out pizza dough and top with tomato puree. Top with corn kernels, roasted red bell peppers and thinly sliced red onion. Dot with goat cheese.

Bake in a 500°F oven until dough is crisp and cheese is melted. Garnish with fresh basil.

Barley Salad with
Grilled Corn

Slice summer squashes lengthwise into planks. Drizzle squash and shucked corn with olive oil and season with salt and pepper. Grill until tender. Dice squash and cut kernels from cob.

Whisk together champagne vinegar, olive oil, salt and pepper. Toss corn, squash and cooked pearled barley with vinaigrette and chopped mint
and dill.

Quick Corn Chowder

Sauté minced shallots in butter
until softened.

Add corn kernels, diced potatoes, chopped thyme, chicken or vegetable broth, salt and pepper; cook until potatoes are tender.

Stir in half-and-half and
chopped basil.

Corn Fritters

Cut kernels from 4 ears of corn; toss with 1 beaten egg, salt, pepper and 2 to 3 Tbs. flour.

Refrigerate batter 30 minutes.

Warm a thin layer of oil in a fry pan, drop in large spoonfuls of batter and cook, turning once, until golden brown.

Corn & Black Bean Salad

Toss corn kernels with black beans, sliced green onions, chopped cilantro, diced jalapeño, diced red onion, diced avocado and diced tomato.

Season with salt, lime juice, cumin, olive oil and red wine vinegar.

Mexican Street Corn

Shuck corn, rub with oil and season with salt.

Grill over high heat until tender and nicely marked.

Brush with mayonnaise, sprinkle with cayenne and roll in finely crumbled cotija or feta cheese; serve with lime wedges.

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Sausage & Peppers

Sauté red onion slices and green and yellow bell pepper strips until softened and slightly browned.

Meanwhile, grill sausages until well marked and cooked through. Slice sausages in half lengthwise.

Place sausage halves on split rolls and top with onion and peppers. Serve with whole-grain mustard.


In a food processor, pulse roasted
red bell peppers with minced garlic, toasted almonds, sherry vinegar, seeded tomatoes, smoked paprika and salt until combined.

With the motor running, drizzle in olive oil until the mixture forms a chunky puree.

Serve alongside grilled steak and green onions.

Tricolor Pepper Salad

Toss strips of red, yellow and orange bell peppers with sherry vinegar, extra-virgin olive oil, and salt and pepper to taste.

Mound the peppers on salad plates and sprinkle with chopped fresh basil, sliced Kalamata olives and crumbled feta.

Serve as a starter or an accompaniment to grilled meat
or fish.

Preserved Peppers

Toss red bell peppers with olive oil, salt and pepper. Broil or grill, turning occasionally, until charred all over. Let cool, then peel off charred skin. Cut each pepper into 4 pieces and remove seeds.

Transfer to a glass jar and fill jar with chopped herbs, red pepper flakes and olive oil to cover. Use within 1 week.

Stuffed Peppers

Halve green bell peppers lengthwise and remove seeds. Toss with olive oil and salt and arrange cut side up in a baking dish.

Combine cooked rice and black beans with sautéed onion and garlic, ground cumin, chili powder, chopped cilantro, sliced green onions and salt. Mound mixture in pepper halves. Cover and bake at 350°F until tender, about 1 hour. Remove foil, top with cheese and bake 15 minutes more.

Roasted Pepper Crostini

Toss orange bell peppers with olive oil, salt and pepper. Broil or grill, turning occasionally, until charred all over. Let cool, then peel off charred skin. Remove seeds and cut into strips.

Spread goat cheese on crostini and top with pepper strips. Drizzle with olive oil and sprinkle with flake salt.

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