Peaches and Pluots

Menu
Grilled Ribeye
Truffled Wild Mushrooms over Whipped White Beans
Spring Greens with Grilled Peaches and Pluots, Bleu Cheese and Balsamic Glaze

My husband bought enormous ribeyes to grill for dinner.  Thankfully the thunderstorms cleared so that we could grill our meal. As you know we have a ton of fresh fruit that I need to incorporate this week so tonight I added peaches and pluots to our salad.

Spring Greens with Grilled Peaches and Pluots

I used the salad I made on Father's Day as a base and then added a few twists to come up with this version.  In a serving bowl, drizzle spring greens with a little grapeseed oil and add the balsamic glaze.  To make the balsamic glaze simply add 1/2 balsamic vinegar to a pan and cook on medium-low heat until the vinegar boils. Once boiling, lower the heat and let simmer until it thickens. Let the glaze cool before adding it to the salad. Add pieces of grilled peaches and pluots.  Be sure you let the fruit cool before adding it to the salad otherwise you will wilt the lettuce. To grill the fruit sprinkle slices with a little brown sugar, grill on direct heat for approximately 2 minutes. Add chunks of Bleu Cheese.  I highly recommend getting the Point Reyes Bleu Cheese, it is divine. Toss ingredients together.

Truffled Wild Mushrooms over Whipped White Beans
I got this recipe a few years ago from one of the flyers at Whole Foods. It is so good.  It's actually a vegan recipe for anyone interested. Clearly we are not vegan since we ate this with a big ribeye.  We have had this as a side dish a number of times but its also a great main dish with a nice salad.  It's a great substitute for a side of mashed potatoes! Last night I had cremini mushrooms on-hand so I used those rather than going to buy some wild mushrooms.  This recipe was apparently in the Vegetarian Times if you would like to see the nutritional information.

Ingredients

• 2 tsp. olive oil, divided
• 1 medium leek, white and pale green parts chopped (about 1/2 cup)
• 2 15-oz. cans cannellini beans, rinsed and drained
• 1/2 cup low-sodium vegetable broth
• 2 cloves garlic, minced (about 2 tsp.)
• 2 tsp. chopped fresh thyme
• 1 lb. wild mushrooms, halved
• 1/4 cup chopped fresh parsley
• 2 tsp. truffle oil

Directions

1. Heat 1 tsp. oil in large skillet over medium heat. Add leek and sauté 2 minutes. Stir in beans, broth, garlic and thyme. Cover, reduce heat to low, and simmer 8 minutes. Season with salt and pepper. Transfer bean mixture to food processor and blend until creamy and smooth. Return to skillet, cover and keep warm.
2. Heat remaining 1 tsp. oil in medium skillet over high heat. Add mushrooms and sauté 8 minutes, or until soft and brown. Season with salt and pepper, and stir in parsley.
3. Spoon whipped bean mixture into shallow bowls. Top with equal portions of mushrooms. Drizzle each serving with 1/2 tsp. truffle oil, and serve.

I am not sure who my husband thought he was feeding when he purchased the steaks. They were delicious but boy were they insanely big. Needless to say I have leftovers.

This meal was rated 4 asparagus spears