Fruits and vegetables are bursting with so much flavour now, and it takes just a few easy techniques to create an exceptional dish. With minimal prep, you can kick back and enjoy.
"ROSÉPOACHED SALMON AND PLUMS"
Toss fruit into your rosé
The favourite sip during hot weather makes a flavourful poaching liquid that works beautifully with fish or chicken. Choose a dry rosé; add some plums, shallots, and spicy chilli peppers to it; and simmer on the stove for a sweet and savoury 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 flavours. Finish with a splash of lemon juice for brightness, and serve with seared scallops and couscous.
SEARED SCALLOPS WITH CUCUMBER- CELERY SAUTÉ
Pro tip: Choose dry-packed scallops, which have a naturally sweet taste.
ESCAROLE SALAD WITH CORN, PEACHES, AND SMOKY CROUTONS
Infuse a subtle smokiness
A bright tropical salad craves some earthiness for balance. Quickly char corn on the grill to give it a slightly smoky flavour, 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 chilli pepper dish. Just be sure to taste the peppers beforehand – their heat varies widely, so you may want to use more or less.
SWEET POTATOES WITH ALMOND BUTTER AND SEEDS
A base that's both creamy and crunchy pulls this simple dish together.
TEXT GENEVIEVE KO PHOTOS JOHNNY MILLER FOOD STYLING MAGGIE RUGGIERO PROP STYLING CHRISTINA LANE