1 1/4 cups unbleached flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 1 1/2 Tbls. sugar
2 large eggs
1 Tbls. fresh lemon juice
1 tsp. grated lemon peel

5 large plums (about 1 1/4 pounds), pitted, cut into 1/2-inch wedges

1/4 tsp. ground cinnamon

Preheat oven to 350°. Butter 9-inch-diameter springform pan. Whisk first 3 ingredients in small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Beat in 3/4 cup sugar. Add eggs 1 at a time, then lemon juice and lemon peel, beating until blended after each addition. Beat in flour mixture. Spread batter in prepared pan.

Press plum wedges halfway into batter in concentric circles, spacing slightly apart. Mix remaining 1 1/2 tablespoons sugar and cinnamon in small bowl; sprinkle over plums.

Bake until cake is browned on top and tester inserted into center comes out clean, about 50 minutes. Cut around cake; release pan sides. Serve cake warm or at room temperature.

Grilled Honey-Lime Chicken Sandwiches
Fresh and quick!

1 lime, juiced
2 Tbls. honey
1 rounded tsp. cumin
A handful cilantro, finely chopped
2 Tbls. extra-virgin olive oil, canola or corn oil
4 (6 to 8-ounce) boneless skinless chicken breast
1 tsp. grill seasoning blend or coarse salt and pepper

Toppings:
Lettuce, tomato, red onion and sliced avocado
1 cup prepared salsa verde
4 crusty rolls, split

Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes. Grill chicken on the grill or grill pan for 6 to 7 minutes on each side.

Slice chicken breasts on an angle and pile on roll bottoms. Top with lettuce, tomato, red onion and avocado. Drizzle salsa over sandwich last. Serve sandwiches with cole slaw and assorted tortilla chips with additional salsa.

1/4 lb. sliced bacon
1 small onion, chopped
2 garlic cloves, minced
4 ears corn, kernels cut off and cobs discarded
1 large fresh jalapeno chile, seeded and finely diced
1 (10-oz.) package frozen baby lima beans, thawed
3/4 pound cherry or grape tomatoes (1 pint), halved
2 Tbls. cider vinegar
1/4 cup chopped fresh basil
Salt and freshly ground black pepper

Cook bacon in a large skillet over moderate heat until crisp. Drain on paper towels, leaving fat in skillet. Add onion to skillet and cook over moderate heat, stirring, until softened. Add garlic and cook, stirring 1 minute. Stir in corn, jalapeno and lima beans and cook, stirring until vegetables are crisp-tender, about 5-6 minutes. Stir in tomatoes, cook for another minute. Add vinegar, basil, salt and pepper; adjust seasonings to taste. Serve with bacon crumbled over the top. Serve immediately as a side with any grilled chicken or meat dish.