It’s June. Here in Santa Barbara, that means foggy mornings followed by gloriously sunny afternoons. It also means stone fruit! We wait all year for this. Nothing brightens a gray day like ripe juicy nectarines, peaches, plums, pluots, apricots, cherries – you get the picture. Stone fruit are delicious raw, grilled, roasted or tossed into salads, salsas and all sorts of baked goods. Attached are links to recipes for a delicious stone fruit salad, a savory pluot salad and seasonal fruit tartlets with crumble topping. This week’s recipe for NECTARINE & ARUGULA SALAD WITH GOAT CHEESE AND APRICOT VINAIGRETTE goes to show that good cooking (or tossing!) starts (and in this case, ends) with high quality ingredients. It doesn’t take much to dress up summer’s delicious bounty. Savor the simplicity!
