Every time I hear the word peaches I immediately start singing the song “Peaches” by The Presidents of the USA. Sing it with me people:
Movin’ to the country gonna eat a lot of peaches
I’m movin’ to the country I’m gonna eat me a lot of peaches
May that song now be stuck in your head all day long. You are welcome.
My mom was kind enough to stop by Mood’s, a local farmers’ market, and pick up a couple pounds of peaches for me. Last year I used my bulk supply to make peach jam. This year I wanted to change it up a bit.
After unsuccessfully searching for ideas in my massive stack of cookbooks and bookmarked recipes I put the peaches aside and began to make dinner. The ribs that I had been slow cooking all day were almost ready. Approximately 2.2 seconds before we were ready to eat I decided to incorporate the peaches into our meal. I did another search and found this recipe. The peaches were phenomenal. We devoured them. The ribs? I won’t be making them again. The marinade was bland. I was thoroughly amused that the highlight of our meal was something that was last minute and took almost no time to make. Ahhh life, you are a stinker sometimes.
After successfully serving the peaches as a side dish for our entree I decided to experiment with them as a salad. This time I added some chopped cashews to give the dish a little crunch. I do not have any pictures of the salad with the glaze. It gets messy in a “I need to devour this right away” kind of way that is not too photogenic.
Grilled Peach Salad with Feta and Honey Balsamic Glaze
1/2 cup honey
1/8 cup balsamic vinegar
1/4 cup crumbled feta cheese
1/2 cup cashews, chopped
5 ounces baby arugula
Mix honey and balsamic together and blend well. Set aside.
Halve peaches and remove pit. Slice into quarter pieces.
Place quarter pieces with one side down onto a heated grill. (I used a grill pan.)
Grill until peaches are tender and grill marks appear. Flip and repeat on opposite side.
Remove from grill and brush with glaze.
Arrange the glazed peaches on a bed of arugula. Top with chopped pecans and crumbled feta. Serve immediately.
Yield: 4 servings