| Good Saturday morning, everyone. How are you holding up this summer? We've had a few days of oppressive heat — and impressive storms — around Washington, but I'm still smiling. Why? The fruit. My refrigerator is loaded up with the best local produce the farmers market has to offer right now: watermelon, apricots, peaches, nectarines and blueberries. We're also stocked with corn, cucumbers and tomatoes, but it's the sweet, drip-down-your-arm-juicy fruit that gets me through the dog days of summer. Here's the thing I want you to remember regarding all that fruit, though. It's not just sweet, and sweet is not just for dessert. Just as sugar itself is about much more than straight-up sweetness — and acceptable to use in savory dishes — so, too, is fruit. Many of our favorite types bring welcome, necessary acidity, even mouth-puckering tartness, to achieve balance and brightness. And that's what you'll find in most of this week's new recipes. First up is Aaron Hutcherson's Summer Succotash With Andouille and Peaches. You may be familiar with the traditional version of the side dish with corn, lima beans and tomatoes. Aaron turns it into a full seasonal meal by incorporating sweet-tart stone fruit and smoky sausage, all topped with a confetti of basil. Normally I'm not a huge succotash fan, but I could not stop eating this one-pan, 20-minute dish. The peaches really make the dish sing, and naturally, you can adjust the ingredients as you like. "Who would imagine a recipe of chorizo and peaches. Great combo," reads one early reader review. "I made this tonight, according to the recipe, and it was delicious," says another. Ellie Krieger also puts fruit to multifaceted use in her Jerk Chicken Skewers With Cucumber-Grape Salsa. The salsa is a cooling accompaniment to the spicy Jamaican-inspired chicken, which can be cooked on a grill pan or outdoor grill. Red onion and lime juice keep the sweetness of the salsa in check, and if I were you, I'd make a double batch so you can enjoy the extra as a snack with tortilla chips. You'll appreciate the ability of fruit to cut through other flavors in Daniela Galarza's Ham and Brie Sandwich With Apricot. Inspired by French jambon beurre (ham and butter), this quick, easy and picnic-friendly recipe ups the ante by tucking brie into the buttered baguette. Thin slices of apricot add bright color and a hint of acidity to counteract the richness of the cheese. Apricot season is fleeting, so don't hesitate to try this sandwich with apricot jam, dried figs, pickles or Granny Smith apples. Want more ideas on savory dishes that make the most of summer fruit? Check out Victoria Caruso's roundup, with an array of gazpachos, salads and meaty mains. Our trio of new drink recipes similarly embraces the refreshing qualities of fruit. In Olga Massov's Espresso Lemonade, the bitter undertones of the coffee are kept in check by the sweet and tart notes of the sugar and lemons. Using prepared espresso and lemonade means you can quickly mix together this morning pick-me-up even while you're still half asleep. On the cocktail front, Emily Saladino makes a case for easy, breezy wine cocktails, which come together in minutes by simply combining wine (grapes!) with one or two other ingredients. Be sure you check out her recipes for a Red Mule Cocktail (wine + ginger ale) and Cheer Royale Cocktail (prosecco + tart cherry juice). Either would be a fun accompaniment to Joe Yonan's Crunchy Tacos With Spicy Tofu, which include an improved version of Chipotle's vegan protein option known as sofritas. Joe tucks it into taco shells, along with salsa verde, queso fresco and cilantro, though you can top the tacos however you like or use the tofu in burritos, rice bowls and more. I'll be away next week, but you'll be in good hands for our weekly cooking chat with Aaron at the helm. He'll go live Wednesday at noon Eastern, though I encourage you to submit your questions in advance. You will have a guest host for next Saturday's newsletter, too, so until I'm back at my desk, be well, and happy cooking. |
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