These recipes come from our Market Chef, Shanti Wilson.
1 tablespoon canola oil
2 plums, halved and pitted
2 peaches, halved and pitted
½ cup ricotta cheese
Honey, for drizzling
Heat a grill pan over high heat. Brush pan lightly with canola oil. Grill fruit, cut side down, until marked and softened, about 3 to 5 minutes. Serve with a dollop of ricotta cheese and drizzle with honey.
1 half pint fresh raspberries or strawberries
2 tablespoons sugar; add more to taste
3/4 cup extra-virgin olive oil
1/4 cup raspberry vinegar
1/2 teaspoon minced garlic
Salt and pepper, to taste
Puree the berries and sugar in a food processor or blender. Place berry puree in a small bowl and whisk in remaining ingredients. Cover and chill until ready to use.
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 medium shallot, diced
1 clove garlic, minced
3/4 teaspoon kosher salt
Freshly ground black pepper
1 pound peaches (about 2 1/2 cups), diced
1/4 cup brown sugar
1/3 cup dried cherries
2 tablespoons Dijon mustard
1. Melt the oil and butter in a medium saucepan over medium heat. Add the shallot and garlic, season with the salt and pepper, and cook until tender, about 2 minutes.
2. Add the peaches, brown sugar, cherries, and mustard. Cook, stirring occasionally, until peaches release their juices and turn into a thick chunky sauce, about 8 minutes.
3. Cool and serve at room temperature with chicken, pork, tofu or a cheese plate.