Grilled Peach, Avocado & Jalapeño Salsa

Photo: Randy Graham

See this and other recipes in my new book, Ojai Valley Grill It Cookbook. Now available on Amazon.com.

This is a fresh salsa with a taste of summer barbecue. What could be better? Our son, Robert, sent this to me to practice on, so when he comes to visit in August, I’ve got it down. Smart young man! I think I’ll serve it once with roasted jalapenos and then again with the firm, fresh jalapenos sliced super thin. Whichever version tastes better . . . that’s what I’ll make for Robert.

The smokiness of the grilling process plus the combination of the sweet peaches and the spicy jalapeños goes nicely with potato or honey-lime sweet potato tacos. I’ve also used it as a condiment with crispy beer-battered avocados. Give it a try!

Ingredients:
2 ripe avocados
2 ripe peaches
1 tablespoon extra-virgin olive oil
3 tablespoons fresh lime juice (divided)
¼ cup shallots (chopped fine)
2 garlic cloves (minced)
2 jalapenos (seeds removed and sliced thin)
¼ teaspoon salt

Directions:

Preheat grill on medium-high heat (400 to 450 degrees).

While the grill is heating, slice the avocados and peaches in half lengthwise and remove the pits. Brush a mixture of 1 tablespoon olive oil plus 1 tablespoon lime juice on the flat sides of each half. Make sure they’re coated generously to avoid sticking to the grill.

Once the grill is hot, add the avocado and peach halves, cut side down, and close the lid. Grill for 4 minutes. Use grill tongs to carefully remove the peach and avocado halves to a plate.

While the peaches are still hot they can be easily peeled. Allow them to cool before dicing. Use a large spoon to scoop the avocado flesh away from the peel.

In a large bowl combine the remaining lime juice, shallots, garlic, jalapenos, and salt. Dice the avocados and peaches into small pieces and fold into the salsa. Use as a condiment for tacos or as a dip for your favorite chips.

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Grilled Avocados

Photo: Randy Graham

See this recipe in my new book, Ojai Valley Grill It Cookbook. Now available on Amazon.com.

Here’s an appetizer that our son, Robert, shared with us. It is sort of a Caprese Salad folded into a grilled avocado. Who’d a thunk it! Easy to prepare, it is full of nutrition, and it doesn’t hurt that it looks and tastes fantastic. Continue reading

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Don’t Forget the Drinks When Grillin’ and Chillin’

Photo: Randy Graham, Valley VegetarianWhen you are grilling, one thing you don’t want is to play bartender. What you do want are drinks that can be fixed ahead of time and served from pitchers or a beverage server. Continue reading

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New Cookbook – Ready for Summer Grilling!

Photo: Randy Graham, Valley Vegetarian

Here’s a recipe from my new book, Ojai Valley Grill It Cookbook.

Panko-Portobello Mushroom Burger

Photo: Randy Graham, Valley Vegetarian

A few weeks ago Robin and I ate at the relatively new Ojai Harvest restaurant in downtown Ojai. I had their Grain Bowl and Robin ordered the Veggie Burger made with a breaded mushroom patty. She let me have a bite of her burger and when we got home I immediately began deconstructing it because it was that good. Continue reading

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John’s Fava Beans

Farmers Market Veggies May 3 2009

Fresh fava beans.

John and Carmel Whitman owned the Old Creek Ranch Winery. In addition to producing excellent wines, they also grew a variety of fresh produce including fava beans. Continue reading

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Creamy Carrot Soup

This is simple, quick, and easy to make. It is a good hot soup in the winter and a surprisingly tasty summer soup served chilled. Continue reading

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Quinoa Muffins

To make these GF, substitute King Auther Measure-for-measure gluten-free flour for the all-purpose flour.

This recipe is easy to make, dairy-free and full of protein. These sweet and nutty-tasting muffins are a favorite in our home. They are great with the first ‘cuppa’ in the morning. Continue reading

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