Sunday, August 17, 2014

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)

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.

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