Peaches, plums and nectarines! Oh, my!

A classic trio of Southern cooking is onion, celery and bell pepper. Folks in California have another Holy Trinity: peaches, plums and nectarines.

We've got peaches aplenty here in Alabama, and they've been joined at the produce stand by some fine plums and nectarines. If you haven't cooked with these ingredients, give them a go. They're tasty, crisp and can liven up your standard summer fare.

Peach Pie Smoothie
Prep time: 5 minutes

2 fresh peaches, pitted and sliced
1 cup low-fat vanilla frozen yogurt
1/4 cup low-fat milk
2 teaspoons honey
1/2 teaspoon vanilla extract
1/8 teaspoon cinnamon
2 vanilla wafer cookies, crumbled

Puree all ingredients except cookies in a blender until smooth. Pour into 2 chilled glasses and top with cookie crumbles.

Italian-inspired Ciabatta

Prep time: 20 minutes
Cook time: 15 minutes total

1 (1 lb.) whole wheat pizza dough
2 tablespoons extra virgin olive oil, divided
2 cups shredded Italian blend cheese
2 fresh plums, pitted and very thinly sliced
3 cups baby or chopped arugula
1/2 cup slivered red onion
2 tablespoons snipped fresh basil
2 tablespoons fresh lemon juice
Freshly ground pepper and sea salt to taste

Preheat oven to 425°F. Divide dough into 3 pieces; roll each into a very flat oval on a lightly floured board (about 7 X 11-inches). Place dough on baking sheets and brush with 1 tablespoon oil. Bake for 10 minutes. (May be prepared ahead to this point.) Just before serving, top each flatbread with 2/3 cup cheese. Bake at 425°F for 5 minutes. To prepare plum salad, toss remaining oil with remaining ingredients. Place equal amounts on each warm cheese flatbread and cut into 3-inch slices to serve.

Makes 6 appetizer or light lunch servings

Recipes courtesy of California peach, nectarine and plum growers. Many thanks.