The Simplest Summer Dessert

Grilled stone fruit is an incredibly simple, insanely easy and absurdly delicious dessert.  I've made this many, many times and it is always a crowd pleaser.

Here's what you do:

- Get your hands on some *ripe* peaches or nectarines

- Cut in half and remove the pit

- Sprinkle with sugar (regular or brown)

- Heat up the grill to very hot

- Place fruit flesh side down and leave it there until you get some nice grill marks (about 3 minutes)

- Flip to the other side to finish (about 2 minutes)

Once the fruit is grilled my favorite way to serve it is with a scoop of really good vanilla ice cream in the middle.  You can also eat it plain, with some whipped cream or with a scoop of greek yogurt.

Enjoy!

Turkey Burgers

Turkey Burger

Lately, it has been downright balmy in Minneapolis and I might have Spring Fever.  I was digging through some old recipes and came across this gem for our (my mom and me) homemade turkey burgers.  I no longer eat meat but these used to be one of my Summer time staples.



1 1/3 pounds ground turkey breast (or one package)

2 cloves garlic, finely chopped 

1 large shallot or 1/4 red onion, finely chopped 

2 tablespoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves 

3 tablespoons chopped fresh cilantro leaves

1/2 small bell pepper, green, red or yellow, seeded and finely chopped 

1 jalapeno pepper, seeded and finely chopped (you can leave in the seeds if you like it REALLY hot)

2 teaspoons ground cumin 

1 teaspoons cayenne hot sauce, several drops or Sriacha or whatever you have on hand

2 teaspoons grill seasoning blend (we use Penzey’s because we are obsessed with that store)

Olive oil, for drizzling 



To assemble:
Combine turkey meat, garlic, shallot or onion, thyme, cilantro, bell pepper, jalapeno pepper, cumin, hot pepper sauce, grill seasoning or salt and pepper. 
Divide mixture into 4 equal mounds then form meat into patties. Drizzle patties with olive oil to coat.  


If you make an thumb size indentation in the middle of the patty it helps grill evenly.  Grill over medium high heat for 5 to 6 minutes on each side.

I like to top with pepperjack or goat cheese, lettuce, tomato, and sometimes aioli.  Typically, my Dad will add too much hot sauce to his turkey burger and then we all get to watch him sweat through this meal.  It is a really special family time...  

Grilled Chicken Ciabatta Sandwich

Grilled Chicken Ciabatta Sandwich


When I go shopping at the Mall of America with my Mother, there is only one place we will eat lunch- Nordstrom's Cafe.  It is delicious cafe tucked in the corner of the third floor, between active wear and BP.  During the Summer time this chicken ciabatta sandwich is one of their specials.  It wasn't until about my 4th time ordering it that it finally occurred to me that I could easily make this at home.

Now this is a year-round staple in my household.  It is so easy to make but packed with flavor.   It is particularly delicious in the Summer when we can grab basil right out of the garden.  Also, since really this is just a sandwich, it is easy to customize for everyone's tastes. (Leave basil off for my sister, take chicken off for me, add Sriacha (?) for my dad, slice an extra big slice for my brother)


Ingredients
1/4 cup (about 2 ounces) sun-dried tomato pesto 

2 tablespoons fat-free mayonnaise 

3/4 pound skinless, boneless chicken breasts

1/4 teaspoon pepper 

1/8 teaspoon salt 

1 teaspoon olive oil 

1 (8-ounce) loaf ciabatta 

12 large basil leaves 

3/4 cup (3 ounces) fresh mozzarella cheese 

1/2 cup sliced bottled roasted red bell peppers 

1 large tomato, thinly sliced 
drizzle of Balsamic vinegar


Preparation
Combine pesto and mayonnaise in a small bowl, stirring to blend.


Sprinkle chicken with pepper and salt and grill until cooked.  Then slice chicken into somewhat thin pieces.


Cut ciabatta in half horizontally and spray with olive oil. Place bread, cut sides up, on grill. Grill until lightly brown on both sides.


To assemble: Spread pesto mixture evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Top chicken evenly with basil leaves, and sprinkle cheese over top. Place bottom half on baking sheet, and broil 2 minutes or until cheese melts. Arrange bell pepper and tomato over cheese, drizzle generously with balsamic vinegar over and cover with top half of bread. Cut and serve.