Grilled Peaches with Mascarpone, Pistachios & Balsamic Glaze
Peaches off the grill are a true summer delight—we particularly love this salty, sticky-sweet topping.
Ingredients
4 large ripe (but not overly soft) peaches, halved and pits removed
2 tablespoons balsamic vinegar
4 tablespoons brown sugar
2 tablespoons melted butter
2 ounces mascarpone or cream cheese
¼ cup powdered sugar
¼ teaspoon vanilla
2-3 teaspoons grapeseed oil (or other neutral tasting oil)
Handful of pistachios, lightly crushed
Method:
1. In a small bowl, whisk together vinegar, sugar and melted butter. Set aside. In another small bowl, combine mascarpone (or cream) cheese, powdered sugar and vanilla and beat with a hand mixer on medium speed until light and fluffy. Set aside.
2. Preheat grill over medium low heat. Gently brush each peach half with oil and place it flesh side down on the grill. Cook for 2-3 minutes. Use tongs to carefully rotate peaches a quarter turn and cook for another 1-2 minutes until the peaches are slightly softened and have grill marks. Remove and cool slightly.
3. When ready to serve, drizzle balsamic mixture over peaches and spoon a small scoop of cheese mixture into the hollow of each peach. Sprinkle with crushed pistachios.
Variations: Once you master the art of grilling peaches, the sky’s the limit! They are also wonderful topped with vanilla ice cream or Greek yogurt and a drizzle of honey.
Beet, Carrot & Pomegranate Salad
This colorful salad is perfect for winter and beyond.
Ingredients:
5-6 beets, cooked and peeled
2-3 carrots, peeled
½ cup pomegranate seeds
1½ tablespoons red wine vinegar
1 tablespoon honey
¼ cup extra virgin olive oil
¼ cup pistachios, chopped
1 tablespoon fresh Italian parsley, chopped
Sea salt and fresh ground pepper
Method:
1. Slice the beets and carrots thinly using a mandoline or hand held slicer. Layer on a plate or platter, alternating the beets and carrots. Sprinkle with pomegranate seeds and set aside.
2. Mix the red wine vinegar and honey in a medium bowl. Slowly drizzle in the olive oil while whisking continuously. Season to taste with salt and pepper.
3. Drizzle the dressing on the vegetables to coat. Add pistachios and parsley. Season with additional salt and freshly ground black pepper as needed and serve immediately or at room temperature.
Mustard-Roasted Cauliflower
Try making this elegant side dish with your favorite wholegrain mustard.
Ingredients:
1 large head cauliflower
2 tablespoons olive oil, divided
1 tablespoon high-quality wholegrain mustard
2 tablespoons white balsamic vinegar or champagne vinegar
1 large shallot, minced
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 425°. To prepare the vinaigrette, whisk together the shallots, mustard and white balsamic or champagne vinegar. Let the vinaigrette sit for at least 15 minutes, preferably while the cauliflower is roasting.
2. Cut cauliflower into medium-sized florets. Spread florets out evenly on a large baking sheet. Toss with 1 tablespoon of olive oil and season with salt and pepper. Roast the cauliflower for 25 to 30 minutes, stirring and rotating the pan halfway.
3. Whisk the remaining tablespoon of olive oil into the vinaigrette and toss with the cauliflower as soon as it comes out of the oven. Season with additional salt and pepper, if necessary. Serve immediately.
