In-Season RecipesRecipes & photos by Sarah Heffron

Join me in celebrating summer with these recipes that you make for your family or share with a crowd! Fregola Sarda with Cherry Tomato, Corn and Avocado I used to make a version of this salad as a simple summer side or potluck dish with rice, but I love it equally (or more!) with fregola sarda. Fregola is a toasted pasta, and it has a delicious nutty quality. It makes a pretty and great salad. Yield: 6 servings 1 pound fregola5 ears of corn, as fresh as possible2 cups cherry tomatoes, halved½ cup thinly sliced scallions or finely chopped red onion⅓ cup olive oil2 tablespoon rice wine vinegar½ teaspoon saltLarge pinch of ground white pepper1 ripe avocado Cook fregola in well-salted water as directed — drain and cool. Cook corn, cool and cut off the cob. Combine all ingredients, let rest for one hour. Adjust seasoning. Local ingredients: corn, tomatoes, scallions or red onion Chicken with Preserved Lemon, Red Pepper and Olive This recipe can be doubled or tripled for a crowd. Yield: 4 servings Four large chicken thighs, 6 oz. eachFlour, if desired3 tablespoons vegetable oil1 tablespoon butterSaltFreshly ground black pepper¼ cup red pepper cut into ¼" dice2 tablespoons minced onion1 teaspoon minced garlic1 cup chicken broth¼ cup white wine¼ cup pitted black olives, cut in halves1 tablespoon finely chopped preserved lemon Lightly dredge chicken in flour to brown a bit better, or skip this step if avoiding gluten. Heat oil and butter until hot but not smoking in a medium skillet over medium heat. Brown chicken on both sides, starting with the skin side and removing to a plate. Salt and pepper the chicken generously. Discard most of the fat in the pan. Add red pepper, onion and garlic and cook over stirring and scraping low heat for a few seconds before adding chicken broth and wine. Stir well, return chicken to pan, cover tightly and cook until chicken is done, turning chicken after about five minutes. Chicken should be 165 degrees F. minimum on instant thermometer, or juices should clear when chicken is pricked with a fork. Put chicken on a serving platter, add olives and preserved lemon to sauce and cook for a few minutes, longer if the sauce needs to be reduced a bit. Adjust seasoning. Pour sauce over chicken and serve. Local ingredients: chicken, red pepper Chocolate Pots de Creme I love a perfect pots de crème. You can make endless variants. This one is also great with milk chocolate or espresso added in. And don't forget the local berries! Yield: 12 servings 6 egg yolks1/4 cup sugar4 cups cream1/4 cup sugar1 teaspoon vanilla½ teaspoon salt8-oz. semi or bittersweet chocolate chips.BerriesWhipped cream (optional ) Preheat oven to 300 degrees. Separate eggs. Whisk yolks and 1/4 cup sugar in a medium bowl. Measure chocolate chips into a small size bowl. In a medium saucepan over medium-low heat, warm cream, sugar, vanilla and salt until steaming. Pour half of the cream over the chocolate chips. Pour remaining cream over yolks/sugar, whisking constantly. Whisk chocolate chips until melted. Once melted, combine with egg/cream and whisk well. Pour through the strainer into a pitcher. Portion in ramekins or glass jars. Boil a small pot of water. Place ramekins in an ovenproof baking dish. Pour in boiling water and cover the water bath with foil. Bake until just barely set, approximately 40 minutes. Cool in fridge for several hours or overnight. Top with berries and whipped cream. Local ingredients: eggs, berries, cream