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Loading...Grilled Peaches with Bitter Greens and Blue Cheese
- Kelly Magill
- July 29, 2008
- 8:00 am
- 13 comments
Grilling in the summer months keeps the kitchen heat outside, giving your HVAC a break. Lower cooling bills mean more money for you and less pollutants for the environment. Buying local fruits and vegetables supports your area farmers and reduces the amount of fossil fuel needed to get the season’s bounty from farm to market to table.
So fire up the grill and try this delicious farmstand-friendly recipe for Grilled Peaches with Bitter Greens and Blue Cheese.
INGREDIENTS
1/2 cup pecans
4 firm, ripe freestone peaches, halved and pitted
2 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 tablespoon sherry vinegar
3 ounces arugula, large stems discarded
One head frisée, torn into bite-size pieces (4 cups)
3 ounces Cabrales cheese, crumbled (1 cup)
1. Light a grill. Put the pecans on a sheet of aluminum foil and fold into a small pouch. Place on the grill and toast for 7 minutes, or until they are golden brown. Transfer the pecans to a plate and let cool, then coarsely chop.
2. In a medium bowl, toss the peaches with 1/2 tablespoon of the olive oil and season with salt and pepper. Grill the peaches over a medium-high fire until softened and lightly browned, about 5 minutes per side. Transfer the peaches to a work surface and cut each half in half.
3. In a medium bowl, mix the vinegar with the remaining 2 tablespoons of olive oil and season with salt and pepper. Add the arugula and frisée and toss well. Transfer the salad to a platter and scatter the blue cheese and toasted pecans on top. Arrange the peaches around the salad and serve.
Serves 8.
Read more: Food, All recipes, Soups & Salads, greens, grill, local food, peaches, recipe, salad
Kelly Magill
Kelly Magill is founder and publisher of Positively Green, a quarterly women's magazine that covers every aspect of green from eco-friendly vacations to green fashion to green health.
Disclaimer: The views expressed above are solely those of the author and may
not reflect those of
Care2, Inc., its employees or advertisers.
people are talking
great tips, thanks for sharing
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so sweet and adorable,thank you for sharing
sounds good thanks :)
this is a great article, I should practice this more often! :)
13 comments
+ add your ownyummy!
I agree that there is horrendous abuse in the dairy industry. Cows are abused, subjected to hormones to unnaturally increase milk production and robbed of their babies (which are murdered). But it doesn't have to be this way. Cows are naturally capable of producing enough milk to feed their baby and a number of people. The old homesteaders always kept a cow or two to provide for their children and there was enough to sell and make butter. Stress is a big issue when it comes to quality and quantity of milk production. With good food, a happy cow will always make more milk. Farmers used to only breed their cows when she started to dry up. A healthy, happy cow can produce milk for 2-5 years after giving birth. The dairy industry rapes cows and forces them into a constant cycle of pregnancy and birth. They are deprived of their children and suffer horribly emotionally. They love their babies too! The calves are either turned into veal or murdered on the spot. An enzyme from their stomach (rennet) is used to make cheese. There are manufactures out there who make cheeses with vegetable rennet. But we all need to work on the issues involving the barbaric abuse of cattle in the dairy industry. We need more people involved to reject products that are produced abusively. I myself would never deprive a child or other person in need of milk. But healthy, normal adults can boycott the dairy industry until our voices are heard and changes take place. Too bad all these rich people spend the
Thanks Kelly.
Agreed that there is much abuse and cruelty in the dairy industry; however, not all cheese products come from abusive dairy operations (for example, Meister cheeses). Do your homework.
Sounds like a really tasty recipe, btw.
Yum, thanks.
This one also sounds really good - thanks for sharing.
Looks appealingly delicious. This versatile recipe is easy to make! I was trying to decide what to do for dinner and I think I'll make this.Thank you.
smart lipo
Hi Reut - Wow - thanks for that - shows how naive one can be ... I am allergic to dairy and soy and so have never ever paid much attention to how the products are derived or under what conditions the animals live ... I have always presumed (now it seems incorrectly) that (as previously mentioned) the farmers would be best served by treating their animals well. I thank you for the info which I have passed on to all my friends and family. Best regards ... Tricia
Hi Reut - Wow - thanks for that - shows how naive one can be ... I am allergic to dairy and soy and so have never ever paid much attention to how the products are derived or under what conditions the animals live ... I have always presumed (now it seems incorrectly) that (as previously mentioned) the farmers would be best served by treating their animals well. I thank you for the info which I have passed on to all my friends and family. Best regards ... Tricia
Hello Tricia,
You may want to see this film:
http://www.petatv.com/tvpopup/video.asp?video=dairy_cows_veal&Player=wm
You can also read about the dairy industry here:
http://www.peta.org/factsheet/files/FactsheetDisplay.asp?ID=98
Hope it will give you a new point of view.
Thank you for answering,
reut.
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