Honey Glazed Grilled Stone Fruit with Mint Lime Yogurt Dip

When you get fresh organic produce delivered to your doorstep each week, it’s easy to get inspired.  Door to Door Organics has been supplying my family with beautiful fruits and vegetables this summer, and asked me to create an original recipe using their inventory.  There was so much to work with, that I actually created two!  The first I’ll share is a sweet app, or light dessert that my guests (and children) gobbled up.  It’s Honey Glazed Grilled Stone Fruit and a Mint Lime Yogurt Dip.  

I’m excited about this post because it is my first GIVEAWAY!  I have a couple $50 gift certificates to give away as part of my partnership with the online grocer, newly launched in the Greater Cleveland/Akron area.  Details and instructions at the end of the post.  Now, back to the business of recipe creation!

I love stone fruit.  Peaches, plums, apricots, nectarines…they’re all wonderful to snack on, and cook with.  And I was happy to discover how much my kids enjoyed them too.  But just slicing them up and serving them plain seemed boring and uninspired to me.  So I took a couple of items that arrived in a recent Door to Door Organics delivery and turned them into something pretty spectacular, and supremely easy.  That’s what makes me one of their #KitchenMavens,I suppose!

mint-lime-yogurt-dip

The dip is just a couple of ingredients, and can be altered based on what you have on hand.  I made it a couple of different ways to see which I preferred.  My first variety (and my favorite) marries just three ingredients:

-5oz.vanilla flavored Greek yogurt, a tablespoon of chopped organic fresh mint, the zest of half of an organic lime.  I blended those in a small food processor and refrigerated that while I grilled up the fruit.

Other varieties and variations that also worked for me:

-5 oz. plain Greek Yogurt, a tablespoon of honey, then the same amounts of lime zest and mint.

-5 oz. Stoneyfield Low Fat French Vanilla Organic Yogurt (available via Door to Door Organics) plus above mentioned lime zest and mint leaves.  This version was more runny, but less sour and I know some people take issue with the flavor of Greek yogurt.

julia-loves-yogurt

Bonus: this dip can also be eaten just like regular yogurt, as proven by my best taste-tester and recipe-approver, my 20 month old daughter.

The grilled fruit part is even easier.  Just work with whatever stone fruit you prefer.  I like peaches and nectarines best with this, but apricots and plums will also work.  Since the organic plums and apricots have been on sale and in season with my partner in this post, I used those.  (Note: the fruits hold up better when they’re less ripe) Slice them down the middle and remove the pit.  Then brush each side with some honey and place them flesh side down on a grill or grill pan.  Each piece of fruit only takes a couple minutes on the grill at medium/high heat, just enough to get those beautiful grill marks on them.  Remove them to cool, then slice them up.  And….you’re done!  

honey-glazed-grilled-stone-fruit

Double Bonus: Gotta put a Cheftovers twist on this, right?!   These can also turn into frozen yogurt pops.  I took the sliced grilled fruit and yogurt dip that wasn’t eaten, pureed it in a blender, poured it into Popcicle molds and popped them in the freezer for another time.  They were eaten just as quickly as the yogurt alone.  

  Now to this business of a giveaway!  Want to win??  Please do me the “flavor” of following my pals as Door to Door Organics,

 And my followers and friends will get $10 off their first order by using my exclusive  Cheftovers Coupon.

If you want $50 is FREE ORGANIC GROCERIES delivered to your doorstep, please COMMENT on this post.  I’ll be picking a winner at random.  (and if they don’t operate in your zip code, you can always send the e-certificate to a friend who could use it)

Cinco de Mayo Hangover Soup

I’ll admit it.  On the week of Cinco de Mayo, I’ll always fall prey to the marketing ploys of grocery stores (ex. limes, tortilla chips, Mexican beer, and guacamole components displayed prominently at the front of the store)  I’ve also been known to throw back a few more than I should on a day that doesn’t really have any significance to this Italian/Slovenian girl.  Hey, “when in Rome….errrr, Mexico City…” Right?  This recipe is for those of you who fall into one, or both of those same categories.  

Earlier this week I made chicken fajitas with fresh guacamole, hands down my favorite dish to order at a Mexican restaurant and one of my favorites to make at home as well.  So on day two, I found myself with some leftover chicken, black beans (both cooked), jalapenos, avocado, roasted corn and cilantro.  Rather than transforming the flavor profile of the meat (silly, since it was already heavily seasoned) I chose to make something new with some of the same ingredients I worked with the day before.

leftover chicken fajitas

I don’t know about you, but when I’m working through a hangover, I often like to “sweat it out.”  So I decided to bring the heat…and put these, and a few other ingredients, together to create a Cheftovers version of tortilla soup.

simmering mexican veggies

I chose a dutch oven for this project, and started with chopped garlic, jalapenos and onion.  I sauteed those in some canola oil until the onions were translucent, just a couple minutes.  Then I tossed in the roasted corn and season chicken (chopped into small pieces) I had leftover from “fajita night.”  Next, I cracked open a can of petite diced tomatoes and poured those in.  And since this was a soup, it certainly needed some stock.  I added a carton of chicken stock, making sure to season it generously with salt, and chipotle chili pepper to add some more, smokey heat to my “soup-to-be.”

adding ingredients to cinco de mayo soup

Finally, I tossed in a few sprigs of fresh cilantro, and squeezed a couple of lime wedges’ worth of juice into the pot to give it some brightness and acidity.

simmering cinco de mayo hangover soup

I brought the soup to a boil, then reduced the heat and let it simmer at a medium/low for about a half hour.  Toward the end, I tossed in the leftover black beans (didn’t want them to get too mushy or break down from being in there too long).  I tasted my soup and decided to add just a little more chipotle pepper and a bit more lime juice (a preference thing).  Now, it was time for some elaborate garnishes, since I had some on hand.

finishing the cinco de mayo soup

After scooping out a couple ladles full of my Cinco de Mayo Hangover Soup, I sliced up some fresh avocado and jalapenos, then tossed in a few more sprigs of cilantro.

cinco de mayo hangover soup

You could also add some crunchy baked tortilla strips for texture, or some shredded cheese.

Vamos a comer!  Let’s eat!  This soup should make you sweat as much, or as little as you want…and help you get to Seis de Mayo.  Now, I gotta ask…What’s your favorite hangover meal?