Humboldt Fog with Grilled Peaches and Orzo

While I was gone, the peak of interesting berry season came and went, so I find myself back in San Francisco at the peak of stone fruit season instead. You can't wander through the markets without admiring the beauty of a wide range of stone fruits - peaches, pluots, apriums, oh my! This pasta salad captures the beauty of the summer season and pairs it with one of my favourite nuts here - pistachios! We paired it with a grilled rib eye for a low-fuss summer meal. If you can't find Humboldt Fog, substitute with another chevre of your choice.

Two years ago: Farro and Roasted Pepper Salad
Three years ago: Chocolate Gravy
Four years ago: Peppers Stuffed with Cherry Tomatoes and Basil

Humboldt Fog with Grilled Peaches and Orzo (from Melt: The Art of Macaroni and Cheese)

Ingredients
3 yellow peaches
2 tbsp honey
2 tbsp balsamic vinegar
2 tbsp olive oil
10 ounces orzo
1/4 cup chopped parsley
1/4 cup chopped mint
1/3 cup chopped pistachios
6 ounces Humboldt Fog, rind removed and coarsely crumbled

1. Preheat grill. Scrub the peaches of extraneous fuzz. Cut peach in half lengthwise and discard pits.
2. Combine honey, balsamic vinegar, olive oil, and a pinch of sea salt in a ziplock bag. Add peaches and marinate 10 minutes.
3. Meanwhile, cook orzo in salted boiling water. Drain and set aside.
4. Reserving marinade, cook peaches on grill for 5 - 8 minutes until soft and they have grill marks. Chop into bite-sized pieces.
5. Combine peaches, reserved marinade, orzo, parsley, spearmint, and pistachios in a bowl and toss. Add salt and pepper to taste. Gently mix in cheese, trying to maintain the chunks and serve.

Buckwheat Pancakes with Sliced Peaches and Cardamom Cream Syrup

Nothing says weekend quite like pancakes. These are great. The buckwheat, cardamom, and peach combination is delicious. My only quibble is that I wish the pancakes themselves had a bit of cardamom flavour. Next time, I might add some ground cardamom to the batter.

One year ago: Chicken Paprikas
Two years ago: Gratineed Cauliflower

Buckwheat Pancakes with Sliced Peaches and Cardamom Cream Syrup (from Cook This Now)

Ingredients
Cardamom Cream Syrup
1 tbsp cardamom pods, crushed
1/3 cup sugar
1/4 cup heavy cream
pinch kosher salt
Pancakes
3/4 cup all-purpose flour
1/2 cup buckwheat flour
1/2 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1 large egg, lightly beaten
1 tbsp honey
2 cups buttermilk or yogurt
3 tbsp unsalted butter, melted plus more for the pancake cooking
sliced fresh peaches for serving

1. In small saucepan, combine cardamom, sugar, and 1/3 cup water. Bring to simmer and cook until sugar dissolves, 5 minutes. Stir in cream and salt and let bubble for 2 minutes. Cool and strain.
2. In large bowl, whisk together flours, baking powder, baking soda, and salt.
3. In smaller bowl, whisk together egg and honey. Whisk in buttermilk and melted butter.
4. Form a well in the dry ingredients and pour wet into dry. Stir until combined.
5. Melt butter in large skillet over medium-high heat. Working in batches, spoon 1/4 cup dollops of batter onto skillet. Cook until bubbles form on surface and edges, 2 - 3 minutes. Flip and cook until golden, 1 - 2 minutes.
6. Serve topped with cardamom syrup and peaches.

Roasted Peach and Arugula Salad with Gorgonzola

The original recipe calls for apricots, but apricots aren't quite in season here right now, so I used peaches. This is a great salad. The bitter radicchio, creamy gorgonzola, and sweetness of the peaches work very well together.

One year ago: Chicken in Peanut Sauce
Two years ago: Heirloom Tomato and Rice Tart

Roasted Peach and Arugula Salad with Gorgonzola (from Raising the Salad Bar)

Ingredients
4 peaches, halved, pits removed
olive oil
6 to 8 cups baby arugula, washed and dried
1 cup thinly sliced radicchio
1/2 cup crumbled gorgonzola cheese
Balsamic Vinaigrette
2 tbsp balsamic vinegar
5 tbsp olive oil
salt and pepper

1. Preheat oven to 350F. Brush peaches on both sides with olive oil and place flesh side up on a rimmed baking sheet lined with parchment. Roast until cooked and slightly softened, 15 - 18 minutes. Set aside to cool.
2. To make dressing, whisk together oil and vinegar and season with salt and pepper.
3. In large bowl, toss arugula and radicchio with enough dressing to coat leaves.
4. Divide salad among 4 plates and top with peach halves. Top with gorgonzola and drizzle with remaining dressing.