Fig trees yield abundant fruit that seems to ripen all at once and does not last long once it is picked. Ideas for using the bounty include making fig vinegar, sauce or jam, or stuffing the figs with goat cheese and wrapping them in bacon.
At the Four Seasons hotel in St. Louis, the chef bases her menu on what she thinks people will like -- not the typical Midwest meat and potatoes. "I brought in some Italian buratta cheese just to try it. It's a fresh milk mozzarella made with cream. ... We put it in with some grilled romaine and heirloom tomatoes," she says.
Ingredient and serving options are endless with a fruit or vegetable salsa, typically low in calories and fat. The recipe for Original glazed chicken features a blend of cilantro, jalapeño, lime juice, rice vinegar, strawberries, diced red or yellow pepper, and pineapple.
The pinot noir of California's Mendocino County offers cherry, berry and dark fruit aromas and flavors, which pair with local foods such as salmon and mushrooms. A recipe for Salmon & mushroom cakes, topped with Quick lemon aioli, is included.