Cookthink

Traditionally, clafoutis is a cherries-only dessert, but if you have stone fruit to use up, this is a great, easy way to do it. Clafoutis purists don't bother pitting the cherries. The stone is said to impart extra almond-ish flavor.

Salmon Tacos With Poblano-Peach Salsa

Here’s a great use for leftover salmon. Or brush fresh fish with olive oli and sear over medium heat for a few minutes per side. Read more about this recipe at hogwash.

Tilapia Tacos With Watermelon Salsa

These tacos are best assembled the same day they will be served, but the red chili salt, watermelon salsa, chipotle crema and slaw can be prepared hours ahead. Use leftover chili salt on French fries, pork roast or grilled chicken. Read more about this recipe at the Washington Post.

Spice-Rubbed Duck Breast

Here, the skin and underlying fat are removed from the duck breast before cooking. This allows the intriguing, though mild, spice rub to impart flavor to both sides of the meat. Read more about this recipe at the Washington Post.

Microwaved Russian Stuffed Cabbage

You won't need the entire head of cabbage for this dish, but you will need a cabbage of at least medium size, to yield large enough leaves to wrap around the stuffing. This recipe is part of Andrew Schloss's Sunday Dinners.