In Season Now cherries cucumbers berries stone-fruit tomatoes strawberries green-beans

Seared Duck Breast with Cherry-Port Sauce

Season duck breast with salt and pepper. Cook, skin side down, in sauté pan until crisp. Transfer to rack-lined baking sheet. Roast at 375°F until medium-rare.

Cook minced shallot in sauté pan until tender. Deglaze with port; add chicken stock and pitted cherries. Cook until thickened; whisk in butter. Spoon over duck.

Grilled Mahimahi with Cherry Salsa

Season mahimahi fillets with salt, cayenne and lime juice. Grill over high heat until cooked through.

Combine pitted cherries, diced jalapeño, chopped shallots, sliced green onions, chopped cilantro, lime juice and salt. Serve salsa over mahimahi.

Cherry & Goat Cheese Salad with Hazelnuts

Whisk together minced shallots, sherry vinegar, hazelnut oil, salt and pepper.

Toss mixed greens and pitted sour cherries with vinaigrette.

Top salad with crumbled goat cheese and toasted hazelnuts.

Cherries Jubilee

In sauté pan, toss pitted cherries with sugar, lemon juice and lemon zest. Cook until slightly softened and juices release.

Remove from heat, add a splash of brandy and flambé; cook until flame goes out. Serve immediately over vanilla ice cream.

Individual Cherry Crisps

Combine pitted cherries, sugar, lemon juice and cornstarch; divide among ramekins. Top with streusel (brown sugar, flour, oats and butter combined until clumpy).

Bake at 375°F until filling is bubbly and streusel is browned.

Cherry Pie

Combine 2 lb. pitted cherries, 1 cup sugar and 1/4 cup cornstarch; transfer to prepared pie shell in 9-inch pie pan. Top with pie dough round; flute edges. Brush with
egg wash.

Bake at 425°F for 20 minutes. Reduce oven to 350°F; bake 55 to 60 minutes more. Cool 1 hour before serving.

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Quick Cucumber Pickles

Combine white vinegar with a generous spoonful of pickling spices, sugar (if desired) and salt and bring to a boil.

Pour mixture over sliced cucumbers. Let cool, then refrigerate up to 1 week.

Cucumber Gazpacho

In a blender, puree peeled and seeded English cucumber, garlic, red onion, avocado, olive oil, lime juice and cilantro.

Thin with vegetable stock as desired and season with salt
and pepper.

Cucumber, Tomato & Red Onion Salad

Whisk together minced garlic, chopped fresh mint, lemon juice, olive oil and salt.

Toss peeled, seeded and diced cucumber, halved cherry tomatoes and thinly sliced red onion with the dressing.

Cucumber Tea Sandwiches

Whip cream cheese with fresh dill and lemon juice. Spread on white or pumpernickel bread.

Using a mandoline, thinly slice cucumber lengthwise. Arrange
on cream cheese, cut sandwiches into triangles and garnish with
dill sprigs.

Asian Cucumber Salad

Using vegetable spiralizer with the straight blade or a mandoline, slice cucumbers lengthwise into thin ribbons.

Toss with rice vinegar, sesame oil, salt and toasted sesame seeds.

Tzatziki

Stir together peeled, seeded and diced cucumber with Greek yogurt, minced garlic, lemon juice and chopped fresh dill and mint.

Season with salt and serve with grilled pita.

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Mixed Greens with Raspberry Vinaigrette

Whisk together raspberry vinegar, olive oil, Dijon mustard, honey and salt.

Toss mixed greens, raspberries, candied pecans and thinly sliced red onions with vinaigrette.

Quinoa with Blueberries, Toasted Walnuts & Mint

Toss cooked quinoa with blueberries, toasted walnuts and a handful of chopped fresh mint.

Drizzle with walnut oil and
lemon juice.

Grilled Pork Chops with a Blackberry Port Sauce

Season pork chops with salt and pepper. Grill 4 to 5 minutes on each side.

Simmer blackberries, port,
chicken broth, honey and minced shallot until reduced and berries are soft. Drizzle on pork chops.

Berry Bread Pudding

Whisk together 6 eggs, 3 cups cream, 1 cup milk, 1 cup sugar, 1/2 tsp. vanilla extract and a pinch of salt. Pour over 1-inch cubes of ciabatta or other crusty bread and refrigerate overnight.

Fold in berries and bake at
350°F until set.

Pavlovas with Strawberries

Quarter 1 pint strawberries; toss with sugar and lemon juice.

Whip 3 egg whites, 3/4 cup sugar and 1/4 tsp. cream of tartar until stiff and glossy. Spread 3-inch disks of mixture on a baking sheet and bake at 250°F until crispy. Top meringues with strawberries.

Berry Popsicles

Puree berries, sugar and a
squeeze of lemon juice in a blender.

Strain, then pour into popsicle molds and add sticks. Freeze
until solid.

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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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Gazpacho

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.

Panzanella

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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Macerated Strawberries

Stir together red wine, sugar
and lemon zest.

Add sliced strawberries
and let steep.

Use as a topping for ice cream, shortcakes, pancakes or waffles.

Strawberry, Goat Cheese & Spinach Salad

Whisk together olive oil, balsamic vinegar, salt and pepper.

Toss sliced strawberries, baby spinach, goat cheese and toasted slivered almonds with vinaigrette.

Roasted Strawberry & Ricotta Bruschetta

Toss halved strawberries with balsamic vinegar and sugar. Roast in baking pan at 300°F
for 20 minutes.

Spread toasted bread with ricotta cheese; top with strawberries. Drizzle with balsamic vinegar and sprinkle with pepper.

Quick Strawberry Jam

In food processor, puree 1 quart strawberries. Combine in pot with 1/2 cup sugar. Cook until thick and bubbling, about 10 minutes.

Transfer to pint jars; cover and refrigerate for up to 10 days.

Strawberry Salsa

Combine diced strawberries, diced red onion, minced jalapeño, chopped cilantro, lime juice and honey. Season with salt.

Serve salsa over roasted or grilled fish or chicken, or with
tortilla chips.

Strawberry Napoleon

Place twelve 3-inch squares of puff pastry on parchment-lined baking sheet. Bake at 400°F until golden; let cool.

Spread 8 squares with whipped cream; top with sliced strawberries. Stack 2 topped pieces of pastry; cover with plain pastry square.

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Fried Green Beans

Toss green beans in flour seasoned with salt. Dredge green beans in buttermilk, then dredge in flour again.

Fry in vegetable oil at 375°F until golden brown. Serve with herbed buttermilk dressing.

Green Bean & Radish Salad

In a large bowl, toss blanched green beans and thinly sliced radishes.

Whisk together olive oil, lemon juice, whole-grain mustard, tarragon, salt and pepper. Add to vegetables and toss to combine.

Pickled Green Beans

Bring 1 cup water, 3/4 cup apple cider vinegar, 1 Tbs. sugar, 1 tsp. salt and 2 tsp. pickling spices to a boil. Pour over green beans.

Let come to room temperature, then chill at least 12 hours before serving.

Green Bean Bundles

Blanch green beans and divide into bundles of about 6 beans.

Wrap a chive around each bundle several times and place on a baking sheet, loose side down. Drizzle with olive oil, salt and pepper and roast at 375°F until tender, 15 to 20 minutes.

Wok-Fried Green Beans with Poached Egg

Blanch green beans.

In a wok, sauté garlic, ginger and chiles in oil until fragrant. Add green beans and toss to combine. Drizzle with soy sauce and top with a poached egg.

Chopped Green Bean Salad

Blanch green beans and chop into 3/4-inch pieces.

Whisk together sherry vinegar, honey, olive oil, salt and pepper. Pour over green beans and toss. Top with toasted hazelnuts and crumbled goat cheese.

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