What's for Dinner: Heart of Stone

Cherries, peaches and nectarines come out to play in this menu

Not feeling inspired by your usual dishes? Here's what's for dinner.

It's not officially summer until your first bite of a perfectly ripe peach, the kind that leaves your face sticky and spotted with droplets of sweet juice. But there's more than one way to enjoy a peach—and its nectarine, plum, apricot and cherry cousins. Simply roast them for 20 minutes or layer them between slivers of halibut, and you're just a stone's throw away from a summery meal.

 Drink: Sherry O'Cherry

"Sherry O'Cherry." Try saying that five times fast. Shaking up this sherry-based cocktail, however, is a cinch. Keep any extra syrup in the refrigerator to extend cherry season when summer ends and prices skyrocket.

② Appetizer: Roasted Peaches with Pancetta, Arugula and Sage

Roasted peaches often find their way into delightful crisps and cobblers, but, here, they're paired with pancetta and arugula for a savory spin. Sage and olive oil go for a whir in the blender for a one-step finishing oil that shows it really is easy being green.

③ Main Course: Halibut Carpaccio with Nectarines, Radish and Lime

Frustrated with the summer heat? Release your stress by pounding fillets of halibut into thin, tender slices. Layer a lime juice-tossed yellow and white nectarine salad over the fruit of your efforts and dig in.