Grilled Peaches with Honey and Mint

My weekly trip to the Memphis Farmers Market has reached a new level -- the peach farmer (first booth on your right from the main entrance) recognizes my routine visit. I hate to waste an entire basket of ripe peaches, so he lets me take 2 for a dollar, or 4 for $2. It's a super sweet gesture for my favorite fruit of the season.

Grilled fruit is a go-to side dish or salad base for my summer meals, particularly because the natural caramelization is so irresistible! I add a few drops of Nature Nate's before throwing them on the heat; and 5 minutes later, they're ready to go.

For a richer application, my friend Justin Fox Burks of the Chubby Vegetarian throws his grilled peaches in a dutch baby with fresh, creamy burrata cheese. The heavenly fruit and cheese combination could serve as a light salad or more savory dessert option.

Enjoy the rest of your summery weekend!

Makes 2 servings

2 peaches, pitted and quartered 2 sprigs fresh mint 1 tablespoon Nature Nate's honey 1/2 teaspoon coarse sea salt

1. Spray nonstick spray on a grill (or grill pan) over medium heat. Brush peach slices with honey.

2. Place peaches, skin side up, on grill. Allow fruit to caramelize for 4-5 minutes until grill marks appear.

3. Immediately plate peaches. Top with torn pieces of mint, sprinkled sea salt, and a bit of extra honey if you're in need of some more sweetness.

Share your own Nature Nate’s honey creations on social media with @naturenates and #honeymakesitbetter!

This post is in partnership with Nature Nate's. Thank you for being supportive of my sponsors!

Summer Green Pea Medley

Y'all, I just discovered a new love affair with Sprouts Farmers Market, which just opened in a suburb of Memphis. The produce is particularly gorgeous and colorful, especially this time of year. Above all else, it's affordable. I gathered fruits and vegetables of all shapes and sizes to accompany my fish and chicken this week. Somehow, Sprouts has pushed me to be excited for a healthy week of eating ahead! Here is a super, super simple green side that'll be ready to plate in under five minutes. It's protein-fiber-filled and carb-free. I'm addicted to the nutty, crunchy textures of the medley.

Despite it s ridiculous simplicity, I hope you'll look to this recipe for inspiration with summer produce. As I always like to say, it's about highlighting the ingredient -- no sauce necessary!

Makes 2 servings

2 handfuls French green beans, washed and trimmed 8 pods fava beans, shelled 1/4 cup edamame, shelled 1/4 cup green peas Truffle or olive oil, to drizzle Sea salt and pepper

1. Bring one medium pot of salted water to a boil. Prepare an ice bath beside the stove.

2. Add beans and peas to water and blanch for 1-2 minutes until vegetables are bright green. With a slotted spoon, remove vegetables and add to ice bath to freeze further cooking.

3. Remove vegetables from ice bath and plate. Drizzle with oil and sprinkle with salt and red pepper flakes. Serve alongside...anything! I enjoyed mine with white cod and Rainier cherries.

Spring Salad with Egg

Good morning, ladies and gentlemen. I awoke with a Grizzlies hangover, if you will. Yesterday's late night loss has put me in a complicated funk, though this recipe is anything but. It's simple and delightful. In fact, I might make it again today.

In my opinion, lunches like these kickstart a feeling of refreshment. I felt proud for not guiltily eating a loaf of bread while still feeling full and fabulous. It's proven that protein is a must...So, when in doubt (or in loss of chicken or fish in your refrigerator), put an egg on it. I think you'll enjoy this one. If you make a version of it, be sure to share!

Makes 1 serving

3 radishes, thinly sliced 1/2 cup shelled edamame, steamed 1/2 avocado, cubed 1/2 cup sugar snap peas, halved 1 egg Sea salt and pepper

1. Heat a small skillet over medium heat. Meanwhile, add prepped vegetables to a bowl.

2. Gently crack egg into pan. Allow whites to cook through, then flip. Top vegetables with soft poached egg. Sprinkle with sea salt and pepper.

3. Break yolk and mix ingredients. Serve immediately.

Kale Salad with Pine Nuts and Parmesan

Has this week been declared salad week? Well, I'm declaring it. I am not boasting that my diet has consisted of substantial salads (although that's a fine idea), but Monday's green bean salad with mustard seeds and tarragon kickstarted some salad inspiration. The leaves may be changing from greens to oranges, but why not celebrate the green in your season through a bowl of tasty and healthy ingredients? A kale salad with parmesan and pine nuts was delivered to my parents' home in a box of homemade goods, from monkey bread to tomato soup and parmesan toasts. I swooned over the packaging -- all in individual mason jars. I insisted that Cathy send me the salad recipe, which surprisingly only requires 5 ingredients. Cathy's one mandate? Don't buy the pre-bagged kale. Find the fresh heads of kale at Whole Foods or Fresh Market, and remove the veins in order to prevent notorious bitterness. While it may take longer to wash, dry, and chop, the kale will have just the right amount of spice without overwhelming your palette. Thanks, Cathy!

Makes 4-6 servings

1 head of kale, washed, dried, chopped 1 lemon, juiced 1/2 cup olive oil Salt and pepper 1 cup parmesan 1 cup pine nuts

1. Mix lemon juice, olive oil, salt and pepper for dressing. Pour over kale and toss.

2. Add parmesan and pine nuts.

Green Bean Salad with Mustard Seeds and Tarragon

Are your eyes also stuck on the the brightness and beauty of this salad? I didn't even enhance the color while editing my photography. . .This is authentic cooking, and I think you are going to love this salad to serve during any season.

You must get this cookbook, first of all. The pages are absolutely beautiful and literally urge you to get off the couch, find a farmers market, and attempt to mimic the colorful, visionary vegetarian recipes.

For a dinner party last week, I adapted this green bean salad as a starter to roasted halibut with homemade chickpea puree (also known as hummus) and red potatoes. We all loved the lemony crunch and appreciated the slightly licorice taste of the tarragon. The mustard seeds, which I had never before owned in my spice cabinet, were a warm touch. Above all else, though, this gorgeous dish will turn any dinner plate into a masterpiece. I assure you. Blanch away, and Happy Monday.

adapted from Plenty

Makes 6-8 servings

1 1/2 cups green beans, trimmed 1 1/2 cup snap peas, trimmed 1 cup snow peas, trimmed 1 cup green peas, fresh or frozen 1 teaspoon mustard seeds 3 tablespoons olive oil 1/4 red onion, finely chopped 1 garlic clove, minced Grated zest of 1 lemon 1 tablespoon chopped tarragon Coarse sea salt 1 cup arugula & spinach mix

1. Bring water to a boil in a medium saucepan. Blanch green beans for 4 minutes, then immediately drain into iced water. Drain and dry. repeat Repeat for snap peas (Blanch 1 minute), snow peas (Blanch 1 minute), and peas (Blanch 20 seconds).

2. Combine all beans and peas into a large mixing bowl. Meanwhile, in a small saucepan, heat oil, mustard seeds and garlic. When seeds begin to pop, pour contents of the plan over the beans and peas.

3. Toss mixing bowl, then add red onion, lemon zest, and tarragon. Mix well and season with salt to taste.

4. Just before serving, fold spinach and arugula leaves in the beans and peas. Serve at room temperature.

Your New Favorite Salad Dressing

Too often, I find myself debating in the salad dressing aisle. I am either tired of the staples, or I'm too skeptical of the flavor combinations in newer, unfamiliar bottles. Instead of wasting five extra minutes on my weekly grocery run, I have vowed to abandon the aisle completely and use pantry ingredients to make my very favorite (and your soon-to-be very favorite) vinaigrette.

For this batch, I grabbed a few of the newest Hatchery ingredients, including Other Brother olive oil, O Olive Oil's balsamic vinegar, and Ohia organic honey. The pure honey is the secret -- its naturally crystalized, creamy consistency is key to binding the vinaigrette. And doesn't enjoy a touch of sweetness to offset the tart acidity of vinegar?

My family friend Billy Orgel delivered a bag of heirloom tomatoes from his backyard. Of course a manufactured salad dressing wouldn't do those beauties justice -- but this recipe does!

1/3 cup olive oil 2 tablespoons balsamic vinegar 1 tablespoon dijon mustard 1 garlic clove, finely minced 1 teaspoon pure honey Salt and pepper, to taste

1. Whisk all ingredients in a small bowl until well combined. Emulsify in a blender for a thicker consistency.

2. Pour over your favorite salad or store in a mason jar in the fridge for later use.