Summer is an exciting time for fruit fans. It seems every week a new seasonal goodie appears on our farmers stands. Right now is the time to take advantage of stone fruit, whether in sweet or savory dishes. We're opting for the latter; with our five Meatless Monday ideas, the possibilities are endless.
Start things off with a fun play on a Caprese salad. Instead of tomatoes, grilled apricots form the base of this version, but late summer peaches work just as well, and their subtle sweetness is a great foil for mild mozzarella cheese. Fresh basil and a balsamic glaze are all you really need to make this salad a winner, but try serving it on a bed of baby arugula and spinach with a spring of bright red currants to add even more color and flavor to the dish.
Image: Emily Monaco
Peaches, figs, cantaloupe and blackberries unite to accompany fresh goat cheese and herbs in this super simple fruit salad. Don't be afraid to pick the freshest, sweetest fruit you can find for this dish: the goat cheese and olive oil will do the job of bringing this salad from sweet to savory.
Lentil salad image via Shutterstock
From the Organic Authority Files
Lentils, cherries and basil make an unlikely yet delicious trio in this salad. You hardly need any ingredients to make this intriguing mix: a few spring onions, some pantry staples like oil and vinegar, salt and pepper, and dinner is on the table.
Image: Laura Klein
One of our favorite accidental discoveries is this peach and apricot pesto pasta, created as an ingenious way to use up leftovers and a summer staple in our kitchens ever since. Use your favorite pasta, gluten-free or otherwise, and either homemade or store-bought pesto. Then just add the freshest, ripest stone fruit you can find, and you'll be enjoying this scrumptious summer dish.
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Grilled apricot salad image via Shutterstock