Stone fruits like peaches are great for grilling – they’re meaty enough to hold up to the heat and the sugars caramelize beautifully on the grates.
Roasted stuffed peppers are a mainstay of tapas bars in Spain. In this fresh twist, we skip the oven and stuff raw mini bell peppers.
Heating whole, unpitted olives with vinegar, oil, herbs and spices wakes up their flavors and makes them soft and plump. A mix of buttery green Castelvetrano and Kalamata olives is lovely, but you can substitute whatever plain, unmarinated olives you have on hand.
A classic combination, sweet-tart blueberries pair perfectly with earthy cornmeal in these dessert muffins with a buttery oat topping.