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The Spokesman-Review Newspaper
Spokane, Washington  Est. May 19, 1883

Grillin’ & chillin’ on the menu

Family Features

Summertime is here, and what better way to enjoy all the fruits of summer than by spending time outdoors with friends and family? Throughout the season, longer days and warmer temperatures make grilling a favorite activity. Cooking on the grill is hot, hot, hot – and it’s a great time for hot new ideas for the grill that go beyond the usual hamburgers and hot dogs.

Grilled fruit stars in these sizzling, fresh-off-the-grill recipes, and its sweet flavors are perfectly complemented by chilled white wine. Summer fruits like peaches, plums and nectarines are a natural for the grill, where a quick cooking brings out juiciness and intensifies sweetness. A crisp, cold white wine pairs beautifully with warm grilled fruits and creates a refreshing, delicious summer dining combination.

Try out this pairing with these recipes, which match fresh peaches, plums and nectarines with the fruit-forward and food-friendly style of Chardonnay, Sauvignon Blanc and Riesling selections. You’ll find the perfect summer duo that’s both grilled and chilled.

For more recipes and wine suggestions, visit www.eatcaliforniafruit.com and www.mirassou.com.

Grilled California Nectarine and Butter Lettuce Salad

Prep time: 15 minutes

Cook time: about 15 minutes / Chill time: 1 hour

Makes 6 servings

Spicy nectarine dressing

1 nectarine, peeled and pitted

3 tablespoons extra-virgin olive oil

3 tablespoons sherry or champagne vinegar

2 tablespoons honey

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

Salad

2 firm, but ripe, nectarines, pitted

4 boneless skinless chicken breasts, flattened slightly

Salt and pepper to taste

8 cups washed and torn butter lettuce, lightly packed

1/3 cup shelled pistachios

6 strips crisp-cooked bacon, crumbled

2 green onions, sliced

For dressing, combine all ingredients in blender or food processor; puree until smooth. Cover and chill until ready to serve. Cut each nectarine into 8 slices. Place on well-oiled grill over medium-high heat and cook a few minutes on each side to lightly brown. Season chicken with salt and pepper; place on grill and cook about 5 minutes on each side or until cooked through; cool. Place lettuce in large salad bowl. Cut chicken into bite-size strips and add to bowl with pistachios, bacon, green onions and dressing; toss well. Add grilled nectarines; toss lightly.

Note: For a spicier flavor, sprinkle chicken lightly with cayenne pepper before grilling.

Pair with chilled Sauvignon Blanc

Red Plum, White Nectarine and Blue Cheese Pizza

Prep time: 15 minutes

Cook time: 7 to 9 minutes

Makes 4 entrée servings or 8 to 10 appetizer servings

1 pound pizza dough

1 tablespoon extra-virgin olive oil

1 white nectarine, pitted

1 red plum, pitted

3 tablespoons white balsamic vinegar

3 tablespoons honey

3/4 cup crumbled blue cheese

1/4 cup chopped toasted walnuts

Snipped fresh chives

Divide pizza dough into 4 equal pieces. Roll each out on lightly floured board to make 6-inch circles. Place dough circles on a baking sheet and brush both sides with oil. Grill over medium heat a few minutes on each side until dough is cooked through with light grill marks. Remove and cool. Cut each piece of fruit into 8 slices. Cook on well-oiled grill a few minutes on each side to lightly brown. Remove from grill and arrange fruit on pizza crusts. Stir together balsamic vinegar and honey; drizzle over fruit. Sprinkle with blue cheese and walnuts; place pizzas back on grill, cover with lid and cook to melt cheese. Sprinkle with chives.

Pair with chilled Riesling

Shrimp and Peach Kabobs

Prep time: 10 minutes

Cook time: about 15 minutes total

Makes 4 to 6 servings

1/4 cup extra-virgin olive oil

2 cloves garlic, minced

2 tablespoons chopped fresh herbs (combination like basil, marjoram, rosemary and thyme)

3 peaches, pitted

1 pound large shrimp, peeled and deveined

1 lemon, halved and thinly sliced

Freshly ground salt and pepper to taste

Heat oil in small skillet until very hot. Add garlic and cook briefly until aromatic; do not allow garlic to brown. Remove from heat immediately and stir in herbs; set aside. Cut peaches into 1-inch chunks and thread onto skewers alternately with shrimp and lemon slices. Brush lightly with garlic-herb oil. Grill over medium-high heat 3 to 5 minutes per side or until shrimp is pink and cooked through. Remove from grill and drizzle with remaining oil.

Pair with chilled Chardonnay

Find hundreds of printer-friendly recipes at spokane.net/recipes