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.
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.
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