Sheryl Crow cooks up hits in the kitchen

For the trout:

Preheat the oven to 375°F.

In a shallow dish, whisk together the flour, seasoning, and garlic powder. In a second dish, whisk together the egg and milk. Put the pecans in a third dish or plate.

Coat the side of a fillet without the skin with the flour and then with the egg wash. Press it gently into the pecans to coat thoroughly. Repeat with the remaining trout fillets, so that all 4 are coated on the side without skin.

In a large skillet, heat the canola oil over medium-high heat and when hot, sear the trout, skin side up, for 2 minutes. Turn the fish fillets gently with a spatula and sear the skin side for 2 minutes longer. Transfer the fillets to a lightly oiled baking sheet or shallow pan and bake for 8 to 10 minutes or until cooked through.

For the edamame succotash:

In a large saute pan, heat the canola oil over medium-high heat. When hot, saute the bell pepper, onion, and garlic until softened, 3 to 4 minutes. Stir in the corn, edamame, and bacon and cook for 2 to 3 minutes longer.

Pour the wine into the pan and stir with a wooden spoon, scraping the bottom to loosen any sticking vegetables. Add the tomatoes and cook until warmed through. Add the butter and let it melt. Stir in the parsley, season to taste with salt and pepper.

Preheat the oven to 425° F.

In a large bowl, toss the diced potatoes with the onion and canola oil. Season with salt and pepper and then spread on a lightly greased baking sheet. Bake the potatoes for 20 to 25 minutes or until crispy and yet still fork-tender. Set aside to cool to room temperature.

In small bowl, whisk together the olive oil and vinegar.

Return the cooled potatoes to the bowl and add the corn, celery, basil, and garlic powder. Drizzle the vinaigrette over the vegetables and toss to coat well. Season to taste with salt and pepper.

Cover and refrigerate for at least 2 hours and up to 8 hours before serving. If you don't plan to serve the salad for 7 or 8 hours, add the basil after refrigerating to prevent it from turning brown.

For the stuffed poblanos:

In a medium-size saucepan, heat 2 tablespoons of the canola oil over medium-high heat and when hot, saute the onions, bell pepper, and garlic for 3 to 4 minutes. Add the tomato paste, cumin, chili powder, and pepper flakes and cook until well blended, about 2 minutes longer. Pour the beer into the pan and cook, stirring, until nearly all the liquid evaporates.

Remove the pan from the heat and stir in the quinoa, beans, scallions, lime zest, and cilantro.

Preheat the oven to 350° F. Lightly spray a baking sheet with canola oil spray.

Put the poblano peppers, cavity side up, on the baking sheet and coat each lightly with the remaining tablespoon of canola oil (you may not need the entire tablespoon), and season with salt and pepper, to taste. Spoon about 1/2 cup of the quinoa stuffing into each pepper. Top with the shredded cheese and bake until the cheese melts and the pepper is soft, 10 to 12 minutes.

For the romesco sauce:

Preheat the oven to 375° F. Lightly spray a baking sheet with canola oil spray.

In a large bowl, toss together the tomatoes, bell peppers, garlic, and canola oil. Spread the vegetables on the baking sheet and roast until the peppers begin to soften, 10 to 15 minutes. Watch carefully so that the garlic does not burn.

In the bowl of a food processor fitted with the metal blade, process the roasted vegetable mixture with the bread, almonds, vinegar, and dried pepper flakes for 2 to 3 minutes or until fairly smooth but not completely pureed. Turn off the food processor and scrape down the sides. Season to taste with salt and pepper.

With the processor running, drizzle the olive oil through the feed tube as the sauce emulsifies. If the sauce is too thick, thin it with a little water, 1 teaspoon at a time.

Prepare a gas or charcoal grill so that the heating elements or charcoal are medium-hot. Before you start the fire, rub the grate with a little canola oil to prevent sticking.

Cut the peaches in half and scoop out the pit to leave a cavity for the cream cheese. Cut a small slice off the rounded outside of the peach to allow it to sit flat on a plate.

Put the peaches in a large mixing bowl and gently toss with 1 tablespoon of the honey and the canola oil.

Put the peaches, cavity sides down, on the grill and cook for about 2 minutes.

Turn the peaches over and continue to grill for about 1 minute longer or until softened but not mushy. Remove the peaches from the grill and refrigerate until ready to serve. (Alternatively, grill the peaches following the same directions and using a grill pan set over the stove's burner.)

Meanwhile, in the bowl of a food processor fitted with the metal blade or in a bowl, process or whisk the cream cheese with the remaining tablespoon of honey, lemon juice, and lavender. Transfer the cream cheese to a zipped plastic bag and refrigerate for at least 1 hour and up to 24 hours.

When you are ready to serve, remove the peaches and cream cheese filling from the refrigerator and snip off a bottom corner from the plastic bag. Pipe the cream cheese filling into the peach cavities by squeezing it through the snipped corner of the bag. Serve immediately or refrigerate for up to 3 hours, garnishing with mint, if desired.