TANGY RELISH
Whisk ¼ cup olive oil, 2 Tbsp white wine vinegar, salt and pepper; stir in ½ small red onion (thinly sliced). Toss with 3/4 lb stone fruit (cut into ½-in.-thick wedges); fold in ½ cup chopped basil. Serve over chicken or fish.
SWEET + TART SIDE
Toss 1 lb stone fruit (cut into wedges) with 1 Tbsp oil; grill until lightly charred, 1 to 3 min. per side. Toss with 1 Tbsp each rice vinegar and grated fresh ginger, 1 scallion (finely chopped) and 1 tsp thyme leaves.
SMOKY DESSERT
Halve stone fruit and lightly sprinkle cut sides with sugar. Grill, cut sides down, until lightly charred and beginning to caramelize, 1 to 2 min. Flip and cook, covered, 1 to 2 min. more. Serve with ricotta and…
