Stone fruits work well in sweet and savory dishes. Try them on the grill or in salads as well as in desserts or fruit salads for a refreshing treat.
Recipe from Rolando Parra of Texas
Recipe from Barbara Westrbook of Chesterfield, Va.
8 ears corn, husked 2 sticks butter 5 tablespoons of your favorite fresh herb, chopped (cilantro or basil are great) 3 garlic cloves, minced 1 teaspoon salt 1 teaspoon freshly ground pepper Beat
1 eggplant, sliced into ½ inch rounds ½ cup cornmeal ½ tsp oregano salt Soak eggplant in salted water for 45 minutes. Remove and pat dry. Dredge each slice in mixture of cornmeal, chili