The variety of fruits and vegetables at farm stands and markets now is so varied and inspiring.
Unfortunately, this broccoflower (a cross between cauliflower and broccoli) was much more interesting to look at than to eat. The recipe I used was disappointing so I think the leftovers will become soup.
Grilled Peaches with Blue Cheese and Balsamic
2 medium peaches, halved
1/4 cup crumbled blue cheese
2-3 tablespoons balsamic glaze/reduction (I used Rachael Ray’s glaze)
Drizzle peach halves with a bit of olive oil and place halves on a hot grill, cut side down. Grill both sides, about 4 minutes total. Sprinkle with blue cheese. Finish by drizzling the balsamic glaze on top of each peach half.
And then there are the figs–they were also prettier to look at than to eat or perhaps I needed to let them ripen a bit more? I also grilled them and sprinkled them with some blue cheese and balsamic.