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Lots and lots of vegetables and lots of cutting and cubing, but well worth the effort. This fresh vegetable medley makes a batch, but it freezes well. Everything is sauteed in batches and then mixed together and chilled or served warm.
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Summer vegetables are tossed with lettuce, olives, and feta in an herb vinaigrette.
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When fresh asparagus starts showing up in the stores and farmers' markets, you know it's time to make a fresh pasta dish inspired by the classic Italian salad of tomatoes and fresh basil. Add an optional sliced chicken breast to turn the warm salad into a perfect light lunch.
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This moist, lemony plum cake needs little more than a dusting of confectioners' sugar. If you like, though, a dollop of sour cream is a delicious accompaniment.
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A tender cake bakes itself up and around a thick layer of fresh plums. Streusel topping adds another layer of flavor and texture.
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To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines, apricots) cut into large wedges; or 4 pounds of berries (strawberries, raspberries, blackberries); or 6 pints of blueberries plus 2 tablespoons of fresh lemon juice.
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Plums are baked with sugar and tapioca and then topped with an easy baking mix shortcake for a quick fruit cobbler.
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This fresh summer chutney can be served with grilled sausages, pork chops, charcuterie, or cheese.
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This zesty pasta will help you carbo-load like a football player.
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This Italian-inspired tomato sauce is filled with Italian sausage, ground chuck, and the right amount of herbs and spices. It is simmered on the stove for hours, for a flavorful and rich topping for your pasta.
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Get Plum-Vanilla Preserves Recipe from Food Network
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Juicy summer tomatoes and fresh basil top this easy crostini appetizer.