Oh these little guys pack a punch of flavor. Get creative with these, and I think you will find they pair amazingly with just about everything.

Salty and crunchy on the outside, gooey and flavorful on the inside - these eggplants are sure to impress.

I could easily demolish a couple of heads of this roasted garlic in one sitting. It is not just the physical clove that gets soft during roasting, the flavor itself softens and becomes this whole different beast compared to raw garlic. Delicious spread on warm toast, but don’t think it stops there—roasted garlic adds a roundness of umami to almost any dish. Or be like me and just pop those gorgeous cloves straight into your mouth. Yum.

Completely transformed from their normal sweetness, roasted cherries are something special. Each bite has this depth from the shallots, a hint of herbal, and topped off with a little kick of spice. There are so many applications for these—try them as a topping on a salad, or last week I put them on a pizza. Delicious!

An amazing way to utilize that half-eaten day-old sourdough loaf you have sitting on your counter. Torn into rough chunk and toasted, the bread becomes the perfect sponge for summer tomatoes picked at their peak. The contrast of lemon zest and anchovies round out the dish and will keep you coming back for more.

This is a beautiful dish. Caramelized sweet squash, zesty yogurt, crunchy walnuts, and a little bit of sourness from the sumac—everything balanced just right.

Roasted grapes, not something that you hear about all the time. But I love them. Melissa Clark has a delicious roasted grape and chicken recipe—that’s how I discovered them. And since them being on my radar, come grape season, I love sneaking them into different dishes for a little unexpected surprise. Try folding them into wild rice, or piling them on a seared pork chop, delicious!