15 Stone Fruit Summer Dinner Recipes Beyond Dessert

Stone fruits like peaches, pluots, cherries, and plums offer a vibrant addition to summer dinners. Consider dishes such as Grilled Peach and Burrata Salad or Cherry Glazed Chicken Thighs for fresh flavors. Plums can enhance savory stir-fries, while a Peach Salsa can elevate fish tacos. Creative preparations like Cherry-Walnut Farro Salad and Plum-Wine Reduction Sauce are perfect for various palates. These recipes showcase the versatility of stone fruits, encouraging delightful culinary exploration for any summer gathering.

Grilled Peach and Burrata Salad

Grilled Peach and Burrata Salad is a revitalizing and vibrant dish perfect for summer gatherings or a light dinner. This salad features juicy, caramelized peaches paired with creamy burrata cheese, fresh greens, and a drizzle of balsamic reduction.

With a preparation time of about 20 minutes, it is ideal for those looking for a quick yet indulgent meal to impress friends and family or simply enjoy a deliciously light dish.

Ingredients:

• 2 ripe peaches, halved and pitted
• 8 oz burrata cheese
• 4 cups mixed salad greens (arugula, spinach, or baby kale)
• 1/4 cup walnuts, toasted
• 1/4 cup balsamic reduction
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish (optional)

Cooking Steps:

1. Preheat your grill or grill pan over medium heat.
2. Brush the cut sides of the peaches lightly with olive oil and season them with salt and pepper.
3. Place the peaches cut-side down on the grill and cook for about 3-4 minutes, or until grill marks appear and the peaches are slightly softened. Flip and grill for an additional 1-2 minutes to warm through.
4. While the peaches are grilling, arrange the mixed salad greens on a large serving platter or individual plates.
5. Tear the burrata cheese into pieces and place it on top of the greens.
6. Once the peaches are grilled, remove them from the grill and slice them into wedges. Scatter the grilled peaches over the salad.
7. Sprinkle the toasted walnuts on top and drizzle the balsamic reduction generously over the salad.
8. Garnish with fresh basil leaves, if desired, and serve immediately.

Variations and Tips:

• For added flavor, consider marinating the peaches in honey and a hint of lemon juice before grilling.
• If burrata isn’t available, fresh mozzarella or goat cheese can be excellent substitutes.
• To make this salad heartier, add grilled chicken or shrimp.
• Serve with crusty bread for a complete meal.
• For a vegan option, replace burrata with avocado slices and use a vegan-friendly balsamic reduction.

Pluots and Arugula Flatbread

Pluots and arugula flatbread is a vibrant and flavorful dish that combines the sweetness of pluots with the peppery bite of arugula, all layered on a crispy flatbread. This dish is perfect for summer gatherings, casual dinners, or as a unique appetizer to impress your guests.

The preparation time is approximately 30 minutes, making it easy to whip up for a quick yet elegant meal.

Ingredients:

• 1 pre-made flatbread or naan
• 2 ripe pluots, thinly sliced
• 1 cup fresh arugula
• 1/2 cup goat cheese, crumbled
• 1/4 cup balsamic glaze
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. Place the flatbread on a baking sheet and brush one side with olive oil.
3. Bake in the preheated oven for about 5-7 minutes, or until lightly golden and crisp.
4. Remove the flatbread from the oven and quickly add the sliced pluots evenly across the surface.
5. Sprinkle the goat cheese over the pluots, and season with salt and pepper to taste.
6. Return the flatbread to the oven and bake for an additional 5 minutes, until the cheese is slightly melted and the pluots are warmed.
7. Remove from the oven, and immediately top with fresh arugula and drizzle with balsamic glaze.
8. Garnish with fresh basil leaves if desired, and slice into pieces before serving.

Variations and Tips:

• For a gluten-free option, use a gluten-free flatbread or cauliflower crust.
• If you prefer a different cheese, feta or ricotta works beautifully in place of goat cheese.
• Add toasted walnuts or pecans for extra crunch and flavor.
• You can also create a vegan version by using vegan cheese and omitting the meat.
• Serve with a light white wine or a fresh summer cocktail for an ideal pairing.

Cherry Glazed Chicken Thighs

Cherry Glazed Chicken Thighs are a delightful dish that combines the rich, savory flavors of chicken with the sweet and tart essence of cherries. This recipe is perfect for summer gatherings, weeknight dinners, or special occasions, and can easily impress family and friends.

With a preparation time of around 15 minutes and a cooking time of approximately 30 minutes, this dish is both quick and satisfying.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup fresh or frozen cherries, pitted
• 1/3 cup balsamic vinegar
• 1/4 cup honey
• 2 tablespoons soy sauce
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and pepper, to taste
• Olive oil, for cooking
• Fresh parsley, for garnish (optional)

Cooking Steps:

1. Prep the Chicken: Start by patting the chicken thighs dry with paper towels. This will help the skin crisp up during cooking. Season both sides generously with salt and pepper.
2. Brown the Chicken: In a large skillet, heat a tablespoon of olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook for about 5-7 minutes until the skin is golden brown and crispy. Flip the thighs and cook for another 3-4 minutes on the other side.
3. Create the Cherry Glaze: While the chicken is cooking, combine the cherries, balsamic vinegar, honey, soy sauce, minced garlic, and thyme in a bowl. Mix until well combined.
4. Add the Glaze: After browning the chicken, pour the cherry mixture over the thighs in the skillet. Reduce the heat to medium-low and cover the skillet. Cook for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).
5. Glaze the Chicken: Remove the lid and cook for a few more minutes to allow the sauce to reduce and thicken. Use a spoon to baste the chicken with the glaze for extra flavor.
6. Serve: Once done, transfer the chicken to a serving platter, drizzle with the remaining sauce from the skillet, and garnish with fresh parsley if desired.

Variations and Tips:

• Vegetarian Option: Substitute chicken thighs with firm tofu or seitan, and use the same cherry glaze for a delicious vegan main dish.
• Additional Flavors: Experiment with adding a splash of bourbon or red wine to the glaze for added complexity.
• Side Dishes: Serve with grilled vegetables, rice pilaf, or a fresh green salad to round out the meal.
• Storage: Leftover glazed chicken can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
• Grilling Method: For a smoky flavor, marinate the chicken thighs in the glaze and grill them on medium heat for about 30-35 minutes, basting with additional glaze frequently.

This Cherry Glazed Chicken Thighs recipe is sure to become a summer favorite, leaving you with tender, flavorful chicken paired beautifully with a fruity glaze. Enjoy!

Plums in Savory Stir-Fry

Looking for a fresh and exciting way to incorporate juicy plums into your meals? This savory stir-fry featuring plums adds a delightful sweet-tart flavor to the dish, making it a perfect dinner option for warm summer evenings. It serves 4 and takes approximately 30 minutes to prepare and cook, making it an ideal choice for a quick weeknight meal or a casual dinner with friends.

Ingredients

• 2 ripe plums, pitted and sliced
• 1 tablespoon vegetable oil
• 1 red bell pepper, sliced
• 1 cup snap peas, trimmed
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 inch piece of ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon honey or agave syrup
• 1 tablespoon rice vinegar
• Salt and pepper to taste
• Cooked rice or quinoa, for serving
• Sesame seeds and green onions, for garnish (optional)

Cooking Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the sliced onion and stir-fry for about 2 minutes, until it starts to soften.
3. Add the minced garlic and grated ginger, stirring for an additional 30 seconds until fragrant.
4. Toss in the red bell pepper and snap peas, cooking for another 3-4 minutes until they begin to brighten in color and soften slightly.
5. Gently fold in the sliced plums, allowing them to warm through for about 2 minutes.
6. Drizzle the soy sauce, honey (or agave syrup), and rice vinegar over the stir-fry, tossing to coat the vegetables and plums evenly. Cook for an additional minute.
7. Season with salt and pepper to taste and serve over cooked rice or quinoa.
8. Garnish with sesame seeds and chopped green onions if desired.

Variations and Tips

• For added protein, consider incorporating tofu, chicken, or shrimp into the stir-fry; just add it before the vegetables in step 2 and cook until done.
• If you prefer a spicier kick, add some chili flakes or sliced fresh chili peppers when you stir-fry the garlic and ginger.
• Experiment with different vegetables, such as broccoli, carrots, or zucchini, based on your preference or what you have on hand.
• To enhance the umami flavor, consider adding a splash of oyster sauce or hoisin sauce alongside the soy sauce.

Peach Salsa Topped Fish Tacos

Peach Salsa Topped Fish Tacos are a vibrant and invigorating dish perfect for summer gatherings or a weeknight dinner with the family.

With a combination of seasoned fish and the sweetness of fresh peach salsa, these tacos are sure to please everyone at the table. The total preparation and cooking time is about 30 minutes, making it a quick yet delightful option for those warm evenings when you crave something light and flavorful.

Ingredients:

• 1 lb white fish fillets (such as tilapia, cod, or halibut)
• 1 teaspoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 ripe peach, diced
• ½ red onion, finely chopped
• 1 jalapeño, seeded and minced
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• Avocado slices (for serving)
• Lime wedges (for serving)

Cooking Steps:

1. Begin by preheating your grill or stovetop pan over medium heat.
2. In a small bowl, mix the olive oil, chili powder, cumin, salt, and pepper. Rub this mixture over both sides of the fish fillets.
3. Once the grill or pan is hot, cook the fish for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Remove from heat and let it rest for a few minutes.
4. While the fish is resting, prepare the peach salsa by combining the diced peach, red onion, jalapeño, cilantro, and lime juice in a bowl. Stir well and season with salt to taste.
5. Warm the corn tortillas on the grill or in a skillet for about 30 seconds on each side, just until they are pliable.
6. To assemble the tacos, flake the fish into bite-sized pieces and place it in the center of each tortilla. Top with a generous spoonful of the peach salsa and add avocado slices if desired.
7. Serve immediately with lime wedges on the side.

Variations and Tips:

• For a spicier kick, keep the seeds in the jalapeño or add some chopped serrano peppers to the salsa.
• Try using grilled shrimp or chicken instead of fish for a different protein.
• For a vegetarian option, consider using grilled portobello mushrooms or marinated tofu.
• To add a creamy element, drizzle some sour cream or a lime crema over the tacos before serving.
• Double the peach salsa recipe to enjoy as a standalone dip with tortilla chips.

Enjoy these bright and zesty tacos at your next summer cookout or cozy family dinner!

Cherry and Spice BBQ Ribs

Cherry and Spice BBQ Ribs are a delectable summer dish that combines the rich flavor of tender pork ribs with a sweet and tangy cherry BBQ sauce, infused with warm spices.

This dish is perfect for outdoor gatherings, family barbecues, or just a flavorful weeknight dinner. With a preparation time of about 15 minutes and a cooking time of 2 to 3 hours, these ribs are worth the wait, delivering a mouthwatering experience that will impress everyone at the table.

Ingredients:

• 2 racks of baby back ribs
• 1 cup fresh or frozen cherries, pitted
• 1 cup ketchup
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional for heat)

Cooking Instructions:

1. Preheat your grill or oven to 300°F (150°C).
2. In a medium saucepan, combine the cherries, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and Dijon mustard. Cook over medium heat, bringing the mixture to a gentle simmer. Stir occasionally until the cherries break down and the sauce thickens, about 15-20 minutes.
3. While the sauce is simmering, prepare the ribs by removing the membrane from the back and patting them dry with paper towels.
4. In a small bowl, combine the smoked paprika, chili powder, cinnamon, black pepper, salt, and cayenne pepper. Rub the spice mixture evenly over both sides of the ribs.
5. Place the ribs on the grill or a baking sheet if using the oven. Brush the cherry BBQ sauce generously over the ribs, reserving some for later.
6. Cook the ribs for 2 to 3 hours, basting with the reserved sauce every 30 minutes until the ribs are tender and the meat pulls away from the bone.
7. Once done, remove the ribs from the grill or oven and let them rest for about 10 minutes before slicing and serving.

Variations and Tips:

• For a smokier flavor, consider adding wood chips to the grill or using a smoker.
• If you prefer a spicier barbecue sauce, increase the cayenne pepper or add a dash of hot sauce to the cherry mixture.
• For oven cooking, you can cover the ribs with foil for the first hour to help them retain moisture, then uncover and apply the sauce during the last hour of cooking for caramelization.
• These ribs pair wonderfully with coleslaw, cornbread, or a revitalizing summer salad to balance the richness of the meat.

Peach and Prosciutto Pasta

Peach and Prosciutto Pasta is a delightful summer dish that combines the sweetness of ripe peaches with the savory flavor of prosciutto, creating a perfect balance of flavors. This light and invigorating pasta is ideal for a quick weeknight dinner or a casual gathering with friends.

With a preparation time of just 30 minutes, it’s perfect for those warm summer evenings when you want something delicious without spending hours in the kitchen.

Ingredients

• 8 ounces spaghetti or linguine
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 ripe peaches, pitted and sliced
• 4 ounces prosciutto, thinly sliced
• 1 cup arugula (or spinach)
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil, for garnish (optional)
• Balsamic glaze, for drizzling (optional)

Cooking Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
2. Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
3. Add Peaches and Prosciutto: Add the sliced peaches and prosciutto to the skillet, stirring gently to combine. Cook for about 3-4 minutes until the peaches are slightly softened and the prosciutto is warmed.
4. Combine with Pasta: Add the drained pasta to the skillet. Toss everything together, adding reserved pasta water a little at a time to help create a light sauce.
5. Incorporate Arugula and Cheese: Stir in the arugula and grated Parmesan. Season with salt and pepper to taste. Cook for another minute or two until the arugula wilts slightly.
6. Serve: Plate the pasta and garnish with fresh basil leaves and a drizzle of balsamic glaze, if desired. Enjoy!

Variations and Tips

• Add Nuts: For a crunchy texture, consider adding toasted pine nuts or walnuts.
• Different Cheeses: Swap the Parmesan for goat cheese or feta for a different flavor profile.
• Herbs: Fresh thyme or mint can be great alternatives to basil for an herbaceous flair.
• Protein Addition: For a heartier dish, you can add grilled chicken or shrimp.
• Enjoy Cold: This dish can also be served cold as a pasta salad. Just chill it in the refrigerator after preparing and toss with additional olive oil and lemon juice.

This Peach and Prosciutto Pasta is a versatile dish that allows for creativity while celebrating the vibrant flavors of summer stone fruits. Enjoy your meal!

Grilled Nectarine and Goat Cheese Sandwich

This Grilled Nectarine and Goat Cheese Sandwich is a delightful and invigorating dish, perfect for summer gatherings or a light dinner. The combination of juicy, grilled nectarines and creamy goat cheese paired between two slices of crusty bread creates a harmonious blend of flavors and textures.

This dish is ideal for vegetarians and can be enjoyed by anyone looking for a delicious, easy-to-make meal. With a preparation time of about 15 minutes and grilling time of approximately 5 minutes, you can have this tasty sandwich on the table in no time!

Ingredients:

• 2 ripe nectarines, pitted and halved
• 4 oz goat cheese, softened
• 4 slices of hearty bread (such as sourdough or ciabatta)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh arugula or spinach (optional)
• Balsamic glaze (optional for drizzling)

Cooking Steps:

1. Preheat your grill or grill pan over medium heat.
2. Brush the cut sides of the nectarines with a little olive oil and season lightly with salt and pepper.
3. Place the nectarines cut-side down on the grill. Grill for about 2-3 minutes, or until grill marks appear and the nectarines become slightly tender. Remove from heat.
4. While the nectarines are grilling, brush one side of each slice of bread with olive oil.
5. On the unbrushed side of two slices, spread a generous amount of goat cheese.
6. Place the grilled nectarines on top of the goat cheese, adding fresh arugula or spinach if desired.
7. Top with the other two slices of bread, brushing the top with olive oil.
8. Place the sandwiches on the grill. Grill for about 2-3 minutes on each side or until the bread is golden and crispy, and the cheese begins to melt.
9. Once grilled, remove sandwiches from the grill, slice, and drizzle with balsamic glaze if desired.

Variations and Tips:

• For added flavor, you can mix fresh herbs like thyme or basil into the goat cheese before spreading it on the bread.
• If you aren’t a fan of nectarines, peaches make a great substitute with a similar grilling method.
• Experiment with different types of cheese such as feta or brie for a unique twist on flavor.
• To make it even heartier, you can add sliced roasted turkey or prosciutto inside the sandwich.
• This dish is best enjoyed fresh off the grill, but you can prepare the ingredients ahead of time for a quick assembly right before serving.

Stone Fruit Chutney With Grilled Pork

Stone Fruit Chutney with Grilled Pork is a delightful fusion dish that brings together sweet and savory flavors, perfect for a summer dinner gathering. This dish features succulent grilled pork topped with a tangy stone fruit chutney made from fresh peaches, plums, or cherries, which beautifully contrast with the meat’s richness.

It’s an ideal choice for those looking to impress their guests or enjoy a special family meal without spending the entire day in the kitchen. With a preparation time of about 30 minutes and grilling time of 15 minutes, this recipe can be ready in under an hour.

Ingredients:

• 2 pork chops (bone-in or boneless)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 cups assorted stone fruits (peaches, plums, cherries), pitted and chopped
• 1/2 cup red onion, finely chopped
• 1/4 cup brown sugar
• 1/3 cup apple cider vinegar
• 1 teaspoon ginger, grated
• 1 tablespoon Dijon mustard
• 1/4 teaspoon cinnamon
• 1/4 teaspoon black pepper
• Fresh herbs (basil or mint) for garnish

Cooking Steps:

1. Prepare the Pork Chops: Season the pork chops generously with salt and pepper on both sides. Drizzle with olive oil to prevent sticking during grilling.
2. Make the Chutney: In a medium bowl, combine the chopped stone fruits, red onion, brown sugar, apple cider vinegar, ginger, Dijon mustard, cinnamon, and black pepper. Mix well and set aside to let the flavors meld.
3. Grill the Pork: Preheat your grill to medium-high heat. Once hot, place the pork chops on the grill and cook for about 5-7 minutes on each side, or until they reach an internal temperature of 145°F (63°C). Remove from the grill and let them rest for a few minutes.
4. Serve: Spoon the stone fruit chutney over the grilled pork chops and garnish with fresh herbs. Serve warm with your favorite sides, such as grilled vegetables or a fresh salad.

Variations and Tips:

• Fruit Options: Experiment with different types of stone fruits depending on what’s in season or your personal preference. Apricots and nectarines also work beautifully.
• Spice it Up: For a little heat, add a pinch of red pepper flakes to the chutney or marinate the pork with some chili powder.
• Prepare Ahead: The chutney can be made a day in advance and stored in the refrigerator. This will enhance its flavors, making it even more delicious when added to the grilled pork.
• Alternative Cooking Methods: If you don’t have a grill, the pork can also be pan-seared or baked in the oven. Just verify to adjust the cooking time accordingly.

Cherry-Balsamic Glazed Roasted Brussels Sprouts

Cherry-Balsamic Glazed Roasted Brussels Sprouts is a vibrant and tangy side dish that elevates any summer dinner table.

Perfect for vegetarians and those seeking a unique twist on a classic vegetable side, this dish balances the earthy flavor of Brussels sprouts with the sweet-sour notes of cherries and balsamic vinegar.

The preparation time is about 10 minutes, with an additional roasting time of 25-30 minutes, making it a quick and impressive addition to your meal.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 1 cup fresh cherries, pitted and halved (or use frozen, thawed)
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste
• 1 teaspoon garlic powder (optional)
• ¼ cup crumbled feta cheese (optional, for garnish)
• Fresh parsley, chopped (for garnish)

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, balsamic vinegar, honey (or maple syrup), salt, pepper, and garlic powder until evenly coated.
3. Add the Cherries: Gently fold in the halved cherries to the mixture, being careful not to break them apart.
4. Arrange on a Baking Sheet: Spread the Brussels sprouts and cherries in a single layer on a baking sheet lined with parchment paper.
5. Roast: Bake in the preheated oven for 25-30 minutes, stirring halfway through, until the Brussels sprouts are tender and caramelized, and the cherries are bubbly.
6. Garnish and Serve: Once out of the oven, sprinkle the roasted sprouts with crumbled feta cheese and chopped parsley before serving.

Variations and Tips:

• Nutty Addition: For added crunch, toss in some chopped nuts, such as walnuts or pecans, before roasting.
• Spice It Up: Sprinkle a pinch of red pepper flakes for a hint of heat to balance the sweetness.
• Use Different Fruits: Experiment with other stone fruits like peaches or nectarines instead of cherries for a seasonal twist.
• Make it a Meal: Serve these roasted Brussels sprouts on a bed of quinoa or mixed greens for a heartier dish.
• Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. They also make excellent toppings for salads or grain bowls.

Peach and Basil Chicken Skewers

Peach and Basil Chicken Skewers are a delightful summer dish that perfectly blend sweet and savory flavors. This dish is ideal for a light summer dinner or as a vibrant addition to any backyard barbecue. The juicy peaches and fragrant basil paired with marinated chicken make for an enjoyable meal that can be prepared in just about 30 minutes, making it a great choice for busy weeknights or casual gatherings with friends and family.

Ingredients:

• 1 lb chicken breast, cut into 1-inch cubes
• 2 ripe peaches, pitted and cut into wedges
• 1 cup fresh basil leaves
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons honey
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Skewers (if using wooden skewers, soak them in water for 30 minutes)

Cooking Instructions:

1. In a small bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper to create a marinade.
2. In a large mixing bowl, combine the chicken cubes with half of the marinade. Toss to coat and let it marinate for about 15 minutes.
3. Preheat the grill to medium-high heat.
4. Thread the marinated chicken, peach wedges, and basil leaves onto the skewers, alternating between the chicken and fruit.
5. Once the grill is hot, place the skewers on the grill. Cook for about 10-12 minutes, turning occasionally, until the chicken is fully cooked and has nice grill marks. The peaches should be slightly charred and softened.
6. Remove the skewers from the grill and brush the remaining marinade over the skewers for added flavor. Serve warm.

Variations and Tips:

• For added spice, include slices of jalapeño or other peppers between the chicken and peaches on the skewers.
• Substitute chicken breast with shrimp or tofu for a different protein option.
• Incorporate other stone fruits like nectarines or pluots for varied flavors and textures.
• Serve the skewers over a bed of quinoa or alongside a fresh salad for a complete meal.
• Those with a sweet tooth might consider drizzling a little extra honey over the finished skewers before serving.

Enjoy this revitalizing and flavorful dish that highlights the best of summer produce!

Plum-Wine Reduction Sauce for Steak

This luscious Plum-Wine Reduction Sauce is a fantastic complement to perfectly grilled steak, ideal for a summer dinner party or a romantic night in.

The sweet and tangy notes of plums combined with rich red wine create a delightful balance that enhances the flavor of the meat without overpowering it.

With a preparation time of just 15 minutes and a cooking time of about 20 minutes, you can whip up this gourmet sauce in under an hour, making it a quick and impressive addition to your dinner repertoire.

Ingredients:

• 2 ripe plums, pitted and chopped
• 1 cup red wine (such as Merlot or Cabernet Sauvignon)
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• 1 small shallot, finely chopped
• 2 tablespoons unsalted butter
• Salt and pepper, to taste
• Fresh thyme leaves (for garnish, optional)

Cooking Steps Instructions:

1. In a medium saucepan over medium heat, melt the butter. Add the finely chopped shallot and sauté until softened and translucent, about 3-4 minutes.
2. Stir in the chopped plums and cook for another 2 minutes, allowing them to soften.
3. Pour in the red wine and add the honey and balsamic vinegar. Increase the heat to medium-high and bring the mixture to a simmer. Let it cook until the sauce reduces by half, stirring occasionally, approximately 10-15 minutes.
4. Once the sauce has thickened, season it with salt and pepper to taste. If desired, strain the sauce through a fine-mesh sieve for a smoother consistency.
5. Serve the sauce warm over grilled steak, garnished with fresh thyme leaves if desired.

Variations & Tips:

• For a spicier kick, add a pinch of red pepper flakes when you add the plums.
• Substitute the red wine with a fruity dessert wine for a sweeter sauce.
• This sauce pairs wonderfully with other meats like pork or grilled chicken, or can be used as a dipping sauce for roasted vegetables.
• If you want to make it ahead of time, prepare the sauce up to step 4, let it cool, and store in the refrigerator. Reheat gently before serving.

Cherry-Walnut Farro Salad

Cherry-Walnut Farro Salad is a delightful and invigorating grain-based dish that perfectly embodies the flavors of summer. Ideal for warm-weather gatherings or a light dinner option, this salad is not only packed with nutrients but is also visually appealing, thanks to the vibrant colors of fresh cherries and leafy greens.

With a preparation time of about 20 minutes, this dish is a quick and easy way to impress your family and friends while enjoying the bounty of seasonal ingredients.

Ingredients:

• 1 cup farro
• 2 cups water or vegetable broth
• 1 cup fresh cherries, pitted and halved
• 1/2 cup walnuts, toasted and roughly chopped
• 1/4 cup feta cheese, crumbled (optional)
• 2 cups arugula or mixed greens
• 1/4 cup balsamic vinaigrette
• Salt and pepper, to taste
• Fresh mint or basil leaves, for garnish (optional)

Cooking Steps:

1. Cook the Farro: Rinse the farro under cold water. In a medium saucepan, combine farro and water or vegetable broth. Bring to a boil, reduce heat, and simmer, covered, for about 15–20 minutes or until tender. Drain any excess liquid and let it cool.
2. Prepare the Ingredients: While the farro is cooking, prepare the cherries and walnuts. Pitting and halving the cherries helps to release their sweet juices, while toasting the walnuts enhances their flavor and crunch.
3. Combine the Salad: In a large bowl, combine the cooked farro, fresh cherries, toasted walnuts, and arugula or mixed greens. If using, add crumbled feta cheese for a creamy touch.
4. Dress the Salad: Drizzle the balsamic vinaigrette over the salad mixture. Toss gently to make sure everything is evenly coated. Season with salt and pepper to taste.
5. Serve: Garnish with fresh mint or basil leaves if desired, and serve immediately as a side dish or a main course.

Variations and Tips:

• Add Protein: For a heartier meal, consider adding grilled chicken, shrimp, or chickpeas to boost the protein content.
• Swap Grains: If you don’t have farro, try substituting with quinoa, barley, or brown rice for the base.
• Fruit Options: Experiment with different fruits by replacing cherries with apricots, peaches, or plums to keep the dish versatile throughout the summer.
• Make Ahead: The salad can be made a few hours in advance; however, it’s best to add greens and dressing right before serving to keep everything fresh and crisp.
• Nut-Free: For those with nut allergies, you can omit the walnuts or replace them with sunflower seeds or pumpkin seeds for a similar crunch.

This Cherry-Walnut Farro Salad is sure to become a favorite summer dish, providing a delightful mix of textures and flavors that celebrate the season’s best offerings. Enjoy your meal!

Peach Gazpacho With Cilantro and Lime

Peach Gazpacho with Cilantro and Lime is a revitalizing and vibrant dish that is perfect for summer gatherings or a light meal. This chilled soup combines the sweet, juicy flavors of ripe peaches with the crispness of vegetables, making it an ideal entrée or appetizer for those who enjoy bright, healthy dishes.

With a preparation time of about 20 minutes, it’s both quick and easy to whip up, allowing you to enjoy the essence of summer in every spoonful.

Ingredients:

• 4 ripe peaches, peeled and pitted
• 1 cucumber, peeled and diced
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 2 cups vegetable or chicken broth
• Juice of 2 limes
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Optional: Crumbled feta cheese for topping

Cooking Steps:

1. In a blender, combine the peaches, cucumber, red bell pepper, and red onion. Blend until smooth.
2. Add the vegetable or chicken broth, lime juice, and chopped cilantro to the blender. Blend again until the mixture is well combined and has a smooth consistency.
3. Taste the gazpacho and season with salt and pepper as needed. If you prefer a thinner soup, you can add more broth until the desired consistency is reached.
4. Once blended, transfer the gazpacho to a large bowl or pitcher. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the soup to chill.
5. Serve the gazpacho cold in bowls, garnished with additional cilantro and crumbled feta cheese, if desired.

Variations and Tips:

• For a spicier kick, add a diced jalapeño or a splash of hot sauce while blending.
• You can substitute other stone fruits like nectarines or plums for a different flavor profile.
• Serve alongside toasted bread or chips for added crunch!
• This gazpacho can be made a day in advance, making it perfect for entertaining or meal prep. Store it in an airtight container in the refrigerator.

Grilled Vegetable and Stone Fruit Platter

The Grilled Vegetable and Stone Fruit Platter is a vibrant, seasonal dish that celebrates the best of summer produce. Ideal for outdoor gatherings, casual dinners, or even a light weeknight meal, this dish brings together the smoky flavor of grilled vegetables with the sweet and juicy goodness of stone fruits like peaches and plums.

With a preparation time of about 30 minutes and cook time around 15 minutes, you can whip this up in no time for family and friends to enjoy.

Ingredients

• 2 medium peaches, halved and pitted
• 2 medium plums, halved and pitted
• 1 zucchini, sliced into half-moons
• 1 red bell pepper, cut into strips
• 1 medium red onion, cut into wedges
• 1 cup asparagus, trimmed
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar
• Fresh basil leaves, for garnish (optional)

Cooking Instructions

1. Preheat the Grill: Heat your grill to medium-high.
2. Prepare the Vegetables and Fruits: In a large bowl, combine the zucchini, red bell pepper, red onion, and asparagus. Drizzle with olive oil, then season with salt and pepper. Toss to coat evenly.
3. Grill the Vegetables: Place the vegetables on the grill. Cook for about 5-7 minutes, turning occasionally until they are tender and have grill marks.
4. Add the Stone Fruits: After the vegetables have grilled for a few minutes, add the halved peaches and plums cut side down to the grill. Cook for an additional 3-5 minutes until they are slightly caramelized and warm but still hold their shape.
5. Drizzle with Balsamic Vinegar: Once everything is grilled, remove from the heat and drizzle with balsamic vinegar for added flavor.
6. Serve: Arrange the grilled vegetables and stone fruits on a large platter, garnish with fresh basil leaves if desired, and serve immediately.

Variations and Tips

• Vegetable Alternatives: Feel free to use other seasonal vegetables such as eggplant, corn, or cherry tomatoes.
• Different Stone Fruits: Try using nectarines, apricots, or mango for a different flavor profile.
• Cheese Addition: Crumbled feta or goat cheese can add a creamy contrast to the grilled flavors.
• Herb Infusion: Enhance the dish with fresh herbs like thyme, rosemary, or oregano while grilling for an aromatic twist.
• Preparation Tip: Prep the vegetables and fruits in advance to save time during your gathering.
• Serving Suggestion: This platter pairs wonderfully with grilled meats or can be served with crusty bread for a vegetarian meal.