Summer Grilled Peach Salad

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Summer Grilled Peach Salad
Grilled peaches served atop a bed of arugala make for a great summertime salad. Add gorgonzola cheese and pecans for the perfect final touch.

Ingredients

  • 1 cup pecans
  • 4 large fresh, ripe peaches, halved
  • 3 tablespoons extra virgin olive oil, divided
  • Salt and freshly ground pepper
  • 1 (4-oz.) wedge Gorgonzola cheese, broken into 8 pieces
  • 2 cups arugula
  • 1/4 cup honey*
  • 2 tablespoons finely chopped chives

Preparation

  1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.
  2. Preheat grill to 350° to 400° (medium-high) heat. Gently toss peach halves in 1 Tbsp. olive oil; sprinkle with salt and pepper to taste. Grill peaches, cut sides down, covered with grill lid, 2 to 3 minutes or until golden. Turn peaches, and place 1 cheese piece in center of each peach; grill, covered with grill lid, 2 to 3 minutes or until cheese begins to melt.
  3. Toss arugula with remaining 2 Tbsp. olive oil and salt and pepper to taste. Arrange arugula on a serving platter; sprinkle with toasted pecans, and top with grilled peach halves. Drizzle peaches with honey, and sprinkle with chives.

*Aged balsamic vinegar may be substituted.

Grilled Fillets with Pecans and Green Bean Ravioli

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Grilled-Fillets-with-Pecans-and-Green-Bean-Ravioli

Ingredients

  • 4 4-ounce beef tenderloin fillets
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 20-ounce package refrigerated cheese-filled ravioli
  • 1 8-ounce package fresh small green beans
  • 1/2 cup chopped pecans
  • 1/2 cup butter
  • 3 garlic cloves, thinly sliced
  • 1 tablespoon chopped fresh sage
  • 1/2 cup (2 ounce) shredded Parmesan cheese

Preparation

  1. Preheat grill to 350° to 400° (medium-high) heat. Sprinkle fillets with salt and pepper. Grill, covered with grill lid, 5 to 8 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Let stand 10 minutes.
  2. Cook ravioli and green beans in boiling water to cover in a Dutch oven 4 to 5 minutes or until green beans are crisp-tender. Drain.
  3. Heat pecans in a large nonstick skillet over medium-low heat, stirring often, 2 to 3 minutes or until toasted and fragrant. Remove from skillet; wipe skillet clean. Melt butter in skillet over medium heat. Add garlic, and sauté 5 to 7 minutes or until garlic is caramel-colored and butter begins to brown. Remove from heat, and stir in sage, hot pasta mixture, and pecans. Sprinkle with cheese. Serve immediately with fillets.