Grilled Peaches with Gorgonzola | Cooking at Cottage Farm
A hot day on the farm inspires a cool way to cook with orchard-ripe fruit.
By Krissy O'Shea|Jun 04 2019|
Grilled Peaches with Gorgonzola
Photo Credit: Krissy O'SheaPhoto Credit : Krissy O'Shea
Standing at the kitchen sink, eating a just-picked and slightly overripe peach from our tree, I eye the barn’s deep shadow spreading across the lawn. It calls out as shelter from the heat, an inviting backdrop for an outdoor meal. Fresh fruit, dinner in the shade—this is a season of simple pleasures.
Tonight I’ll make grilled peaches with a wedge of Gorgonzola, which combines some of my favorite summer flavors with an added boost from the grill. The intense heat caramelizes the peaches’ sugars and makes the fruit almost jammy, so the soft peach in my hand won’t suffice. The fruit needs to be firm.
Served with a drizzle of lemon verbena dressing (you can also use basil, mint, or tarragon), this dish lands somewhere between a salad and a cheese plate. The toasted buckwheat adds crunch and nutty notes; plus, you can store any leftover buckwheat in an airtight container for up to a week for a welcome addition to salads and morning yogurt bowls.
The recipe also makes more vinaigrette than needed, but that’s OK: I love having a jar in the fridge to dress any and all grilled fare this time of year.
Get the Recipe: Grilled Peaches with Gorgonzola
You can say what you want about ‘brown’ furniture but having been forced to give most of my furniture away when I moved back to NH, I haunted thrift shops and bought a few pieces of ‘brown furniture’. I don’t have a clock but I do have some end tables I have repurposed and would love to have a coffee table to blend with the other stuff. Of course I have to admit my age which is 74.8. But my younger daughter also has end tables and things she bought at thrift stores several years ago and she is 49. Some of us love the stuff. Oh wait, did I tell you I have a few things from my father and aunt, all of which are at least 100 years old.