The diners sliced the fruit themselves and dropped hunks into glasses of the cold white wine on their table, letting the fruit marinate for a few minutes before eating each slice, "now flavored with the wine, and drank the wine, now imbued with the peaches.".

frozen petite peas.boneless skinless chicken breasts.

6. scallions including green tops, chopped.In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until they are golden brown, about 5 minutes.Or toast the pine nuts in a 350° oven for about 8 minutes..

In a small glass or stainless-steel bowl, whisk together the lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper.Add the oil slowly, whisking.. Bring a large pot of salted water to a boil.

Add the peas; cook until just barely tender, about 3 minutes.

Using a slotted spoon or a strainer, transfer to a large bowl.While the chicken rests, grill the bread (if desired) over direct heat until lightly charred, about 90 seconds on both sides.

Carve and serve the chicken (discarding rosemary sprigs) over toasted bread or rice, with the pan drippings spooned over the meat.. Save.are uncomplicated fruit: Sweet, soft, and a little tart, they're an invitation to summer, both a fruit and an experience.Diana Henry, author of forthcoming cookbook.

How to Eat a Peach.(which is organized into a series of three-course menus that coincide with the seasons) appreciates the simple power of the.