One of the many joys of summer is how it reminds us to be present, to be in the moment and fully embrace it, especially at mealtime. Summertime eating is all about savoring simply and deliciously prepared magnificent produce. It makes meal planning a breeze—and with produce peaking, eating well could hardly be easier.

Is there anything better than fresh-picked nectarines and cherries? As a seasonal eater, I absolutely delight in July and August, when I can eat juicy, ripe, delicious fruit to my heart’s content.

I adore a beautiful cherry, and my favorite dessert is cherry pie! A wonderful teacher at my kids’ school used to make one for me every summer. I’d go to the farmers market and pick up an abundance of cherries, enough for her to bake several pies for herself and one for me. In exchange, I’d make her a container of Teri’s Chicken Salad from the cookbook.

If you’re not a baker, cherries are perfect straight off the tree. Simply sitting with a quart and eating one after another is on my list of things to do on my perfect day.

Meanwhile, my California Cherry Cobbler with juicy, ripe nectarines is simply spectacular. Whether you’re making a nectarine salad dressing, a nectarine Caprese, my Yellow and Orange Summer Salad, or just slicing one and eating it on its own (or, should I even mention…on top of a scoop of ice cream), grab them while they’re ripe.

Basil Vinaigrette: I’m absolutely obsessed. I was talking to Fernanda the other day, and she said her mother is making it on repeat. Fernanda gave me an idea of the ingredients, and I’ve been enjoying it ever since. (Watch for this recipe on the blog soon!) Basil can be a little intense for me, but in this preparation, it’s subtly delicious, whether you’re making a Caprese salad, pouring it over a stuffed baked potato, or using it to dress your favorite salad.

Everyone’s been obsessed with my Brick Chicken lately. You know how I love an old-school recipe. This dish has been around forever. Recently I was reintroduced to it on date night at Farina's Supper Club. I love that you can take a whole chicken and make it fairly flat. Not only is this dish delicious, it’s even better the next day. And I’m completely in love with Cook’s Venture chicken. It’s the best chicken I’ve ever had!

The key to its deliciousness is that Cook's Venture different breed altogether. Ninety-nine percent of American chickens are one of two breeds; this is a third, heritage breed and it’s just so full of flavor. If you’re going to grill one fantastic meal this summer, absolutely make my Brick Chicken. Click here and use the code “crumbles” at checkout to receive $50 off your first Cook's Venture box.

Corn is also currently in season, and sauteed corn sliced off the cob is beyond delicious. It lends itself to dinner in minutes, but if you’re feeling more ambitious and want to make a Mexican street corn of some kind, that’s even better. 

The version I’m currently obsessed with includes crispy chopped oven bacon mixed with corn sliced off the cob that’s sautéed with chives and tomatoes and finished with a bit of mayo and Cotija cheese. It’s a simple summer extravaganza, click here for the recipe. You’ll want to make it every day in August…and you should!