Cooking

What's for Dinner: Heart of Stone

Cherries, peaches and nectarines come out to play in this menu
What's for Dinner: Stone Fruit
Photo: Tasting Table

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.

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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.

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