FOO D

Gleaming plums steal the show in late summer. You know the classic round varieties, sweet and juicy at their peak, but look out for oblong Italian (or prune) plums, with yellow lesh and a tarter taste we love.

SHOP for shiny fruit that’s irm, smooth, and heavy with juice

STORE on the counter until ripe, then stash in your fridge’s crisper drawer for up to ive days.

SERVE in nearly any baked dessert, from cobblers and crisps to tortes and tarts. Combine with a salty hard cheese and bitter greens in a salad, or stir slices into oats for a brilliant purple breakfast. For dinner, grill or sear halved plums, then chop and serve over pork or chicken.

Lizzy Briskin

#

ACTIVE TIME 30 MINUTES

TOTAL TIME 6 HOURS, 30 MINUTES SERVES 6

 Make Ahead  Big Batch

 Slow Cooker  Gluten-Free  Family Friendly

1 13⁄4-lb. boneless chuck roast, trimmed and cut into 11⁄2-in. pieces

11⁄2 tsp. kosher salt, divided

2 Tbsp. canola oil, divided

2 Tbsp. chopped canned chipotle chiles in adobo sauce (from a 7-oz. can)

5 cloves garlic, chopped (11⁄2 Tbsp.)

1 red onion, chopped (2 cups), divided

1 10-oz. can diced tomatoes with jalapeños and cilantro

2 cups long-grain white rice

1 Tbsp. rice vinegar

3 oz. Monterey Jack cheese, finely shredded (about 3⁄4 cup), divided Cilantro leaves, diced avocado, and lime wedges, for serving

SEASON roast all over with 3⁄4 teaspoon salt. Heat 1 tablespoon oil in a large skillet over high. Add roast; cook until browned, about 3 minutes per side. Transfer to a 6-quart slow cooker.

ADD remaining 1 tablespoon oil, chiles, garlic, and 11⁄2 cups onion to skillet (refrigerate remaining onion until ready to use). Cook, stirring often, until onion begins to brown, about 3 minutes. Add tomatoes and 11⁄2 cups water; stir, scraping up browned bits from bottom of skillet. Pour mixture over roast in slow cooker. Cover and cook until roast is very tender, about 6 hours on low

BEFORE serving, combine rice, 1⁄4 teaspoon salt, and 21⁄2 cups water in a medium saucepan. Bring to a boil over high. Cover and reduce heat to low; cook for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

TRANSFER roast to a large bowl and shred using 2 forks; reserve liquid in slow cooker. Add vinegar and remaining 1⁄2 teaspoon salt to liquid. Divide rice between 6 bowls; drizzle a few spoonfuls of liquid over rice in each bowl Top with meat, cheese, and reserved 1⁄2 cup onion. Garnish with cilantro, avocado, and lime wedges; serve with remaining liquid

PER SERVING: 512 Calories, 15g Fat (6g Saturated), 97mg Cholesterol, 2g Fiber, 38g Protein, 55g Carbs, 841mg Sodium, 2g Sugar

Recipes by Marianne Williams

Photographs by Antonis Achilleos