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Grilled Peaches with Bitter Greens and Blue Cheese

Grilled Peaches with Bitter Greens and Blue Cheese

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.

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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.

14 comments

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9:00PM PDT on Jun 28, 2014

Looks delicious to me, I can't get enough of peaches when they are in season.

7:13AM PST on Mar 1, 2012

yummy!

9:58AM PST on Feb 23, 2012

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

12:14PM PDT on Apr 6, 2011

Thanks Kelly.

8:08AM PDT on Jun 23, 2010

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.

9:06PM PDT on May 7, 2010

Yum, thanks.

3:31PM PDT on Apr 1, 2010

This one also sounds really good - thanks for sharing.

2:23AM PDT on Mar 25, 2010

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

1:00AM PDT on Aug 1, 2008

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

12:58AM PDT on Aug 1, 2008

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

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people are talking

a nice mix of ingredients, all tasty and healthy. Thank you for posting.

Mac C. Mac C.
on Ruby Red Slaw
5 minutes ago

One of my favorite spices.

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