It’s peak stone fruit season and if you snagged a Stone Fruit Box you might be wondering what to do with all that gorgeous fruit besides just eating it as is. I love making jams or compotes but I wanted something savory to spoon over rice and salmon, so I took a stab at a plum chutney! I simmered plums with raisins, grapes, onions, garlic, ginger, and a mix of warming spices—nutmeg, cinnamon, cloves, freshly ground coriander—plus a squeeze of lemon for brightness (vinegar works too). It’s rustic, go-with-your-heart cooking that you really can’t mess up and the result was delicious. Perfect on toast, over any protein, swirled into yogurt, layered onto a grilled cheese, or eaten by the spoon-full.

Another trick I love is sautéing stone fruit in butter with a sprinkle of cinnamon and pinch of salt, then keeping it in the fridge to top just about anything. My current favorite is swirling sautéed peaches into overnight oats and finished with a sprinkle of crunchy granola. Who wouldn't want cobbler for breakfast?