Swing Eats

I have a small old-school Weber grill I haven't used in.... months.  Grilled peaches - something I've always wanted to make and I knew now was the time.  The assortment of peaches at the farmer's markets right now are amazing.  Grilling the peaches caramelize the sugars and make them even more juicy.  There are plenty of recipes of grilled peaches with either ricotta or mascarpone cheese.  To be honest, I never know which one to use.  I know I always have Greek yogurt in my fridge.  I'm sure you do, too.  I added a little bit of honey, vanilla, and a little vanilla to compliment the grilled peach.  (Note: if you don't have a grill, you can pan-sear the peach for caramelization.) Ingredients: 2 peaches, just ripe 1 cup Greek yogurt, plain 2 tablespoons honey of your choice 1/2 teaspoon vanilla (preferably paste) zest of 1 lime (reserve some for garnish) Directions: Preheat grill.  Cut each peach length-wise and remove pit.  Grill on each side until sligh

I appreciate simplicity in food. I see it as a testament to how good ingredients truly are. I went to the farmer's market the other day and found a perfectly imperfect tiny basket of tiny tomatoes of varying shades of red and yellow. The tiny fresh mozzarella cheese balls happen to be the same size of the tomatoes. I find that ratio is key for a successful insalata caprese and using tiny tomatoes and tiny mozzarella works perfectly. Ingredients: 1 basket of tiny tomatoes 1 container of tiny fresh mozzarella balls 4-6 basil leaves cut into very thin strips (chiffonaded) 1 tablespoon extra virgin olive oil salt and pepper to taste Directions: Wash and dry the tomatoes. Cut in half. If there are large ones, cut into fourths. Place in a medium/large bowl. Drain the fresh mozzarella balls. Cut those in half and add to the tomatoes. Add in the cut basil and olive oil. Gently toss until somewhat combined. Give a generous sprinkling of salt and pepper. Serve immediately and e