Fresh lemon juice or zest can perk up soups, stews and sauces — and brighten the flavor of not-quite-ripe berries and so-so stone fruits.
This dessert takes its inspiration from the harvest cakes of Italy and Provence, where grapes and olives grow in abundance. The recipe calls for a sweet wine to flavor the cake, but you could also use white wine left over from last night’s dinner.
Adding a little butter to the sautéing oil for zucchini noodles enhances browning.
A maple-sweetened berry compote is poured over lemon-flavored quinoa for a summer breakfast bowl.