Recipes

Grilled Nectarine Salad with Arugula, Prosciutto, and Corn


Grilled Nectarine Salad with Arugula, Prosciutto, and Corn

August is prime time for California nectarines, peaches, and plums—all considered “stone fruits” because of the stone, or pit, inside. If you have never grilled them, you are in for a treat. Grilling heightens their sweetness and lightly caramelizes their natural sugar. For this salad, you can use nectarines alone, or a combination of stone fruits. Serve as a separate course at a dinner party or as a side salad with grilled sausages. In larger portions, the salad makes a beautiful summer lunch.

Fish Tacos with Radish Avocado Relish

Crunchy radishes, buttery avocados, and tangy feta cheese—with a hint of chile and lime—are an inspired accent for fresh cod.

Almond Meringue Torte with Strawberries and Ricotta Cream

Like strawberry shortcake but more elegant, this layered dessert needs to rest for a few hours before slicing to soften the crunchy meringue. It keeps for about a day so you can serve half for dinner and enjoy the other half for a decadent breakfast the next morning.

Caramelized Pear and Pastry Cream Tart

Crisp and refreshing pears with a sweet vanilla cream and a light buttery crust make this the perfect conclusion to any meal. Pair with California Muscat/Moscato or late-harvest Riesling.