I love this simple grilled salad of peaches, tomato, and mozzarella as a side for barbecues- or when you just want to take advantage of perfect summer produce!
Grilling brings out an inherent sweetness in tomatoes, and it highlights the sugars in peaches. Rounding out the entire dish is creamy, milky mozzarella, drizzled with a zing of balsamic vinegar and garnished with chopped fresh herbs.
Here’s how good this grilled salad of peach, tomato, and mozzarella is:
I ate it standing at the counter in my kitchen, using only my fingers. It’s one of those, “Ok, one more bite – and then I’ll stop” kind of salads. But… I didn’t stop.
The combo practically sings together at the end of a fork; a grilled salad of caramelized tomato, sweet, perfumey peach, topped off with milky mozz and a splash of vinegar and I swear, it’s like your taste buds threw a party. A party with a smoky bbq, a radio of summer tunes playing in the corner, and friends standing around gripping sweaty glasses of cold drinks while the sun beats down.
In other words, summer.
Perfect, delicious summer. It’s the start of August and that makes me feel panicked that I only have one month-ish left of summer to enjoy!
So with that in mind, head to the farmer’s market for sun-ripened produce, fire up the bbq, and make this grilled salad. Your taste bud party will thank you.
Grilling brings out the sweetness in peaches and tomatoes, and the milky creaminess of mozzarella with a zing of balsamic vinegar brings it all together. Great salad for summer evenings on the grill!
pitted and sliced into rounds
stem removed and sliced into rounds
to taste large grain sea or kosher salt and freshly ground pepper
torn or sliced into rounds
fresh oregano or basil leaves
Line a grill with aluminum foil and brush with olive oil or spray with nonstick cooking oil.
Brush each slice of peach and tomato with olive oil on both sides and season with salt and pepper.
Arrange the slices on the aluminum foil, leaving a little space between each slice.
Grill for about one minute each side, until grill marks appear and the fruit has softened slightly.
Place the grilled slices on a plate and scatter with fresh mozzarella. Sprinkle with the oregano or basil, drizzle with balsamic vinegar, and serve immediately.
You might also like:
20-Minute Roasted Baby Potato Salad with Green Beans
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Balsamic Glazed Mushrooms
Macaroni and Cheese is the ultimate in comfort food, and this recipe does not disappoint!
Creamy, cheesy, delectable- this is not diet food, make no mistake. I sincerely hope you’re not making this super creamy macaroni and cheese if you’re planning on having a bikini ready body soon!
But we can all afford a little indulgence here and there, right? Bonus, this is a perfect quick weeknight dish to make, and easy enough to throw together when you’ve got hungry little people clinging to your legs and whining for graham crackers.
I know this, because that is my life most nights at about 6pm, and this mac and cheese rivals anything out of a blue box. It’s also a great way to use up some leftover cheese, if you have any laying around!
If you make a point to start boiling the noodles and then starting the sauce, there’s a good chance you’ll have everything ready at the same time. And since the sauce clocks in at just under 15 minutes, that means there’s only a quarter of an hour standing between you and the creamiest, dreamiest, cheesiest mac and cheese ever.
Want to sneak some healthy stuff in there? I’ll often toss my super creamy macaroni and cheese with wilted spinach, or peas, or chopped asparagus. My picky toddler painstakingly removes every single shred of “green”, but at least I know I’ve done what I can to pretend she’ll willingly eat vegetables.
whole or 2% milk
cooked macaroni pasta
(about 2 1/2 cups uncooked)
In a large bottomed pot over medium heat, melt the butter. Whisk in the flour and cook until the flour has turned a light brown, the color of milky coffee (about 3-5 minutes)
Slowly whisk in the milk, taking care to whisk clear any lumps that might appear. Add the salt and stir to combine.
Add the cheese in 2 to 3 batches, stirring well between each addition. The sauce is ready when all the cheese has been added and the sauce is smooth, with no lumps.
Toss the cheese sauce with the cooked macaroni pasta until coated. Serve warm.
This macaroni and cheese will keep stored in the fridge in a tightly covered container for up to one week.
If you use 2% milk here, make sure you use American cheese or another cheese with a high milky fat content; you need that extra fat in there or the sauce will break.
**Please note that 4 cups of cooked macaroni and cheese is equal to about 2 1/2 cups uncooked pasta. To save time, I start boiling the pasta and then make the sauce; that way they will both finish around the same time. Make sure the pasta is well drained before stirring it into the sauce.
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Looking for a great marinade for your steaks, chicken, or other items for the grill? Then you’ll love this chimichurri sauce!
Disclaimer: I freaking love chimichurri sauce, so I’m about to wax all poetic about it. It’s such a perfect marinade or dipping sauce for grilled foods – all fresh, herby flavors with a spicy kick!
If you’re looking for quick and easy vegan and vegetarian recipes to make for dinner, fast – then look no further!
I’ve reached into the far corners of the foodie interwebs and assembled this awesomely huge list for you all today. Most of these recipes are ready in under 30 minutes, from start to finish!
Meat-free, fresh and tasty, super easy and quick to make. Yep – I think you’re gonna love these. (more…)
Sheet pan dinners are the ultimate in one-and-done cooking.
I am having a total love affair with sheet pan dinners lately! It honestly doesn’t get much easier than this when you’re looking for a quick and easy meal, especially one that requires little cleanup and little prep work.
For a good sheet pan dinner, you need exactly the following:
- a rimmed sheet pan
- approximately 30 minutes
- an oven
- some sort of protein, seasoning, and vegetables and/or starch
THAT’S IT. Boom- dinner done. I love it.
A few weeks ago you may remember I shared this 20-Minute Sheet Pan Korean BBQ Salmon and Bok Choy. It is easily one of the most popular recipes I’ve published on the site so far and is getting repinned like crazy on Pinterest!
I’m guessing that’s because it checks every other box when you’re looking for quick meals: ease of use, quick and simple, kid-friendly, healthy-ish, and tasty. My other sheet pan recipe, Loaded Sheet Pan Cauliflower Nachos, is already one of the most popular recipes on the site. I’m not surprised!
(psst- download this free bonus list!)
One thing I really love about sheet pan dinners is that they are crazy customizable and versatile.
That’s two things that are so important when you’re a busy person looking to get food on the table, pronto. Get a decent protein and seasoning together, and you can pretty much use whatever veggie or starch you’ve got lying around to round out the meal. And I’m all about repurposing those old ingredients before they need to get tossed, right?
Want to hop the sheet pan dinner train? Check out this handy printable I designed down below, with 10 awesome ‘no-recipe’ ideas for throwing together your own sheet pan dinners on the fly.
If you’re a subscriber to Percolate, you likely have (and love!) my ’14 ‘No-Recipe’ Dinner Ideas’ printable hanging in your kitchen (if not, check it out!). Think of this handy collection of sheet pan dinners as the companion to that printable. Print it off and hang it up, snap a photo, screenshot it, whatever your jam; just use it to get your dinner on the table tonight super fast and crazy easy.
PLUS! Check out these awesome sheet pan dinners from around the foodie-webs.
One-Pan Balsamic Chicken Veggies from Chelsea’s Messy Apron
Ranch Pork Chops and Potatoes from Jo Cooks
Chicken Sausage Kalette and Red Onion Sheet Pan Supper from Heartbeet Kitchen
Sheet Pan Ratatouille from Feasting At Home
Easy One Pan Chicken and Veggies from Oven Struck
Chicken and Chorizo Traybake from Budget Allergy Kitchen
Sheet Pan Chili-Lime Chicken Fajitas with Corn and Cilantro Salsa from The Messy Little Kitchen
Want more? Don’t forget this handy recipe idea list – it’s free for subscribers!