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An addictive snack or side dish. Plantains look like large green bananas but have a higher starch content and milder taste. Ripe plantains are yellow with black patches and may appear bruised. To peel a plantain, first cut off the ends, and then make five lengthwise slits in the peel, trying to avoid cutting deeply into the flesh. Lift up the tip of the peel and run your thumb along one of the slits, pulling back and removing the peel.

An elegant, supereasy dessert.

This entree goes well over bean or rice thread noodles (to “cook,” soak noodles for 10 minutes in hot water). Use gluten-free tamari instead of soy sauce for GF kabobs.

Serve atop cooked millet or quinoa.

Use a toothpick to create two holes in each cherry tomato; this helps the marinade to flavor the insides. Soak bamboo skewers for 30 minutes before using to avoid burning. Serve these veggies alongside grilled tofu and seafood, or as a side dish with pasta. For a gluten-free version, swap GF tamari for the soy sauce.

A savory, herb-laced rub adds a delicious element to fresh-picked corn on the cob.

Serve this on pancakes or even toast. It’s also delicious over roasted pork, chicken, turkey, or darker meats like duck.

“This is my go-to quick and easy tapa during cherry season,” says chef Frank Magaña. Small servings on toothpicks are perfect for parties as a delectable sweet-savory nibble.

Why not put fruit in salads? In this tasty combo, goat cheese adds richness and texture. Recipe courtesy of Kim Cobb.