Grilled Peach Salad with Marcona Almonds
With peppery arugula and a red wine vinaigrette, this salad would also be incredible tossed with smoked chicken.
Ingredients:
3-4 peaches, pitted and quartered
¼ cup plus 1 tablespoon olive oil
1 clove garlic, minced
¼ cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
½ cup Marcona almonds
3 cups loosely-packed arugula
1 cup crumbled Westward blue cheese
Sea salt and fresh ground pepper
Method:
1. Preheat the grill to medium heat.
2. Add the peaches to a large bowl, drizzle with 1 tablespoon olive oil and toss to coat. Grill for about 2-3 minutes, flesh side down, until peaches are slightly softened and have grill marks.
3. Meanwhile, make the dressing. In a small bowl, whisk together the garlic, vinegar, mustard, honey and remaining ¼ cup olive oil. Season with salt and pepper, as desired.
4. Gently toss the warm peaches in the dressing. Serve over a bed of arugula and sprinkle almonds and blue cheese over the top.
Flavors of Mediterranean Recipes
The light and bright flavors of Greece lend themselves beautifully to this week’s box as favorites like cucumbers, snap peas and summer squash all begin their summer ripening. Take advantage of this bounty with a menu starring freshly-baked focaccia bread and imported extra virgin olive for dipping, plus briny Kalamata olives, gorgeous sheep’s milk feta cheese and fragrant oregano, all to incorporate into a Greek village salad along with your choice of produce. Tunawerth Greek-style yogurt, farm-fresh eggs and ripe apricots complete this lineup of Mediterranean-inspired delights.
Here are a few recipe ideas for the week:
Tzatziki
This signature Greek condiment is wonderful served with this week’s focaccia.
Braised Carrots with Feta & Fresh Mint
This gorgeous side dish is freshened up with creamy feta and fragrant mint.
Greek Village Salad
The classic Mediterranean salad, tossed with tomatoes, cucumbers, olives and feta.
Cucumber & Snap Pea Salad
This crisp salad will cool you down on a hot summer’s day.
Grilled Radicchio with Olive Oil & Sea Salt
These radicchio wedges are wonderful served alongside a grilled entrée.
Grilled Apricots with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these apricots are simply stunning for dessert.
Grilled Peaches with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these peaches are simply stunning for dessert.
Ingredients:
4 peaches, halved
1 teaspoon melted butter
3 teaspoons honey, divided
2 tablespoons sliced almonds, toasted
⅓ cup whipping cream
½ teaspoon almond extract
1 ½ tablespoons powdered sugar
Method:
1. Heat a grill or grill pan over medium high heat.
2. In a small dish whisk together the melted butter and a teaspoon of honey. Cut the peaches in half and brush the melted honey butter on the cut side.
3. Place the peaches cut-side down onto the heated grill pan. Grill the peaches for about 2-3 minutes until softened and just slightly charred, and then remove and place them cut-side up onto a plate.
4. Using a stand mixer with the whisk attachment or a hand mixer, add the whipping cream, almond extract, and powdered sugar and beat the whipped cream until stiff peaks form.
5. To serve, spoon about a tablespoon of the whipped cream on top of each peach half, then sprinkle on the sliced almonds and drizzle on the remaining 2 teaspoons of honey.
