Sim­ply De­li­cious

Fruits and veg­eta­bles are burst­ing with so much fla­vor now, and it takes just a few easy tech­niques to cre­ate an ex­cep­tional dish. With min­i­mal prep, you can kick back and en­joy.

SHAPE (USA) - - Contents - BY GENEVIEVE KO PHO­TO­GRAPHS BY JOHNNY MILLER

Smart ways to el­e­vate and in­ten­sify the fla­vor of sum­mer fruits and veg­eta­bles

toss fruit into your sum­mer rosé

The fa­vorite sip this time of year makes a fla­vor­ful poach­ing liq­uid that works beau­ti­fully with fish or chicken. Choose a dry rosé; add some plums, shal­lots, and spicy chile pep­pers to it; and sim­mer on the stove for a sweet and sa­vory broth that gives some com­plex­ity to a hearty fish like salmon. Best of all, this el­e­gant but easy dish comes to­gether in 20 min­utes flat.

add heat to raw veg­gies

Just three min­utes in a hot skil­let gives veg­eta­bles tra­di­tion­ally served raw, like cel­ery and cu­cum­bers, deeper, more dis­tinc­tive fla­vors. Fin­ish with a splash of le­mon juice for bright­ness, and serve with seared scal­lops and cous­cous.

in­fuse a sub­tle smok­i­ness

A bright sum­mer salad craves some earth­i­ness for bal­ance. Quickly char corn on the grill to give it a slightly smoky fla­vor, then toss with es­ca­role, radic­chio, and peaches. Top with sour­dough crou­tons dusted with smoked pa­prika for a lit­tle ex­tra heat.

pair spice with an earthy sauce

A nut- and seed-spiked condi­ment adds rich­ness and pro­tein to a no-meat meal like this sweet potato and chile pep­per dish. Just be sure to taste the pep­pers be­fore­hand—their heat varies widely, so you may want to use more or less.

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