Juicy, golden stone fruit has invaded the farmers market, and we’re always on the hunt for new ways with peaches, plums and nectarines. Tonight, we’re firing up the grill and tossing on leeks and apricots for a savory, smoky take on these sweet summer treats. Toss them with quinoa, cucumber and bell peppers, then drizzle with olive oil and lemon for a fresh summer salad. Click here for the recipe.
This article appears in August 2016.