Loving Mark Bittman’s simple, flexible ideas for using the bounty of the season in his Minimalist column. I’m a sucker for savory recipes that use fresh fruit and three recipes, in particular, jumped out.

1) Mix wedges of tomatoes and peaches, add slivers of red onion, a few red-pepper flakes and cilantro. Dress with olive oil and lime or lemon juice.

We made this with homegrown tomatoes and cilantro and farmers market peaches and onions.  Used Avalon Breads’ Lafayette Street baguette to sop up the juices. Next time we’ll try it with fresh jalapeno (reminiscent of pico de gallo, with peaches).

2) Pit and halve cherries (or halve and pit cherries), then cook gently with olive oil and a little balsamic vinegar until they break down. Toss with chopped radicchio, endive, escarole or a combination, some toasted hazelnuts and more oil and vinegar, if necessary.

Michigan cherries, anyone?

3) Toss cooked quinoa with fresh sliced apricots, cherries, pecans, and enough lemon and black pepper to make the whole thing savory.

Breakfast, lunch or dinner.