Summer is finally in full swing, which means it's time to enjoy the season's fresh produce. This week, we've rounded up a handful of recipes that put ripe fruits and veggies at the forefront of your menu. The best part is that because it's only June, these dishes can be made on repeat over the next couple of months.
For a sweet start to the day, upgrade your toast by topping it with roasted grapes, strawberries and mascarpone. You can easily sub in stone fruits too while they're at peak juiciness. Lunch and dinner are both great opportunites to let those savory flavors shine. We're serving up chicken fajitas stuffed in bell peppers, cheeseburger soup simmered with tomatoes and a sheet pan full of eggplant parmesan. Finally, end the night with a slice of bourbon pound cake — whipped cream and macerated peaches are optional but highly encouraged.
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What to cook this week
Once you try blistered grapes, you'll wonder why you never roasted the fruit sooner. If you're serving as part of a breakfast spread, keep the toppings separate so that everyone can build their own toast.
These chicken fajita stuffed peppers may be the tastiest way to sneak in extra veggies. Top with your usual fixings (cheese, cilantro, lime, sour cream) and we promise you won’t even miss the tortilla.
This soup has all those classic cookout flavors — down to the toasted sesame bun croutons. Top with extra pickles, shredded cheddar, diced tomatoes and onions, and enjoy your burger in a bowl.
Sheet pans make everything easier, including whipping up a big batch of eggplant parmesan. This recipe is perfect for busy weeknights, especially since it can be prepared in advance.
There's a secret ingredient in this pound cake that slightly lightens the crumb, and you probably already have it on hand. Otherwise, it's the usual flour, sugar, butter and eggs — plus a splash of booze.
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