Blueberry Tart from my cookbook
Blueberries are in season here: cheap, plentiful and voluptuous. For us Philadelphians, they are a local fruit, grown "across the bridge" in New Jersey. Faced with a blueberry overload, I threw together the Berry Tart from my cookbook, with one small modification: I used blueberry jam for the glaze instead of apricot, creating a powerful, blueberry one-two punch.
Pablo's "goatee" looks like a blueberry.
This tart is very easy to make and presents nicely. It's a good recipe for "tart newbies" to attempt.
Buddha wanna muffin
I also made the Blueberry-Cornmeal Muffins from Isa Moskowitz' Vegan With a Vengeance. Love the crunch that the cornmeal imparts, contrasted against the melty blueberries. Isa's now a vegan super-star chef, but I must say, her freshman cookbook is still one of my all-time favorites. I have tried just about every recipe in it, and they're all winners.
Seared Pineapple Wedges
Of course, fresh fruit is wonderful on its own, but grilling or searing fruit vastly extends its spectrum of flavors. When you grill or sear pineapple, for example, it creates a crispy-caramel edge and a musky mellowness. Other fruits that grill well include peaches, nectarines, plums, pluots, and the more traditional pears and apples [Aside: I am on a self-imposed pear and apple hiatus until at least September]. You can enjoy the grilled/seared fruit simply as it is, or perk it up with a sprinkle of cinnamon or a drizzle of agave nectar. Better yet, if you're in one of those omnipotent, Iron Chef moods, you can deglaze the pan with a liquor that compliments the fruit's inherent flavors [For pineapple, I might use coconut rum, bourbon, or Cointreau]. This is optional, but I find that if you "bread" the fruit in coarse brown sugar before grilling, it helps create a gooey, caramel-like glaze.