Category: Summer

Denmark, Desserts, Fruit, gluten-free, Summer

Red Berry Soup with Cream (revisited)

by Lynda Balslev6 Comments on Red Berry Soup with Cream (revisited)


Berry Soup and Cream

Once again I arrive in Denmark with a terrible cold. Nearly a year ago to this day I arrived and wrote this post while recovering from a flu. It seems appropriate to reprint this – especially since this recipe for Red Berry Soup is the best antidote I can think of for a sore throat – and perfect summer fare for the record breaking heat wave we are experiencing in Europe.

A few reasons why I like Denmark:

1.  I arrive in Copenhagen with a terrific sore throat and low grade fever.  My 83 year-old father-in-law sizes up my condition and states that a shot of Gammel Dansk (schnapps) will cure me.
2.  Shortly thereafter, I speak on the phone with my sister-in-law who happens to be a surgeon in a nearby hospital.  She hears that I am under the weather, and tells me that there are studies that support drinking red wine or rum or Irish coffee in reasonable amounts (her words) to offset a virus.
3.  I go to the doctor-on-call to have a strep test, and he takes a swab, acknowledges there is definitely something going on in the back of my throat, and says that in Denmark they do these tests only to decide whether it is absolutely critical to take an antibiotic to cure an ailment.  Result:  I have a virus, therefore no antibiotics.  (I personally support this philosophy.)  He then suggests rest and prescribes red wine with dinner.
4.  I return to my father-in-law’s house, and my 10 year-old daughter is helping him make dinner, cleaning potatoes, while he fries homemade frikadeller (meat patties) which are his singular specialty in the food-making department to serve us, his special guests, for dinner.  She then tells me she would like to pick all the ripe gooseberries, raspberries, black currants and wild strawberries in his rambling garden and make Rød Grød med Fløde or Danish Red Berry Soup for our dessert.  She adds that the berries will help to heal my cold, because that is how things work.  I agree with this, too.

Red Berry Soup

Danish Red Berry Soup with Cream – Rød Grød med Fløde

Serves 4-6

2 1/2 pounds mixed summer berries (strawberries, raspberries, blackberries, blueberries, red and black currants)

1/2 cup sugar

1 tablespoon fresh lemon juice

Whipped cream or crème fraîche

Combine berries and sugar in a heavy large saucepan.  Heat over medium heat, stirring occasionally, until sugar dissolves and berries release their juices, about 15 minutes.  Remove from heat.  Stir in lemon juice. Cool and refrigerate at least 2 hours and up to 8 hours before serving.  Serve with whipped cream or crème fraîche.

Note: Any combination of berries may be used.  Depending on the combination and acidity of the berries, additional sugar may need to be added.

Try to include black currants, if you can, as their firm texture and astringency add extra complexity to the sweet soup.

Appetizers, gluten-free, Summer, Vegetables and Salads, Vegetarian

Heirloom Tomato Tartare with Balsamic Syrup

by Lynda Balslev
Heirloom Tomato Tartare with Balsamic Syrup

Heirloom Tomato Tartare

Presentation does make a difference – not only in terms of visual appeal, but also in taste. Heirloom Tomato Tartare takes the ingredients of a simple tomato and basil salad, and, with some dicing and stacking, results in a colorful and refined appetizer. Heirloom tomatoes of various colors are diced and combined with finely chopped kalamata olives and shallots. The confetti of tiny morsels allows for satisfying mouthfuls bursting with sweet tomato, briny olive and sharp shallot. Try it – you’ll like it.

Tomato Tartare tf

In this recipe I have topped the tartare with a spoonful of creamy burrata and basil.  If you don’t want to splurge on burrata, try a small wedge of buffalo mozzarella.  Drizzle with extra-virgin olive oil and serve with Balsamic Syrup. While the ingredients are the same as you will find in a Caprese Salad, the presentation is refreshingly different.

Heirloom Tomato Tartare with Balsamic Syrup
Serves 6

6 medium-large heirloom tomatoes, ripe but firm (choose different tomatoes for color variation)
10 Kalamata olives, pitted, diced
1 medium shallot, minced
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Extra-virgin olive oil
1 buffalo mozzarella or burrata
Fresh basil leaves
Balsamic Syrup (see below)

Prepare tartare:
Cut tomatoes in half.  Remove and discard seeds, juice and ribs if mealy.  Cut in 1/4″ dice.  Combine diced tomatoes, olives and shallot in a large bowl.  Add salt and pepper.
Arrange 1/2 cup of tomatoes in a stacked circle in center of a serving plate. Cut mozzarella in half and divide each half into 3 wedges.  Gently place wedge on top of tomatoes. If using burrata, carefully pull apart a small portion of the cheese, without too much liquid, and arrange on top of tomatoes.
Drizzle tomatoes and cheese with olive oil. Garnish with a basil leaf.  Serve with balsamic syrup either drizzled on the plate around the tomatoes, or in a small cup to the side.

Heirloom Tomatoes

Balsamic Syrup:
Bring one cup every-day quality balsamic syrup to a boil (don’t use the fancy one).  Simmer, uncovered, until reduced by half, about 3 minutes.  Remove from heat and cool to room temperature.

Beverages, Denmark, Summer

Elderflower Syrup

by Lynda Balslev1 Comment on Elderflower Syrup
Elderflower Syrup

Hyldeblomst tf

We are spoiled with nature in Northern California, but one thing missing in our garden landscape is elderflowers. Elderberry bushes are prolific in North America and Europe, growing in gardens and the wild. The ripe berries are often used to make wine and marmalade. But, in my opinion, the best part are the flowers which peak in the early summer weeks. The blossoms can be harvested and left to macerate with sugar and lemon for several days to make a syrup which imparts a soft floral and honeyed flavor to drinks and desserts. Dilute a few spoons of the syrup with water for a soft drink, or with champagne or wine for a cordial. The flowers may also be dipped in a light batter and fried, serving as a light dessert.

Hyldeblomst cordial

When we lived in Denmark, elderberry bushes were everywhere. They grew in our garden and along the paths we walked into town. In June, after a welcome warm spell, we picked baskets of elderflowers and made the concentrated syrup that we would enjoy throughout the season. So, naturally, when we return to Denmark on visits, if the timing is right we continue the tradition of making elderflower syrup.


Elderflower Syrup
Makes 2 quarts

40 elderflower sprigs
4 untreated lemons with skin, cut in slices
4 pounds granulated sugar
3 ounces food grade citric acid
2 quarts boiling water

Thoroughly rinse the elderflower sprigs. Place in a large pot with a lid. Add lemon slices. Add sugar and citric acid. Pour water over elderflowers. Stir to ensure the sugar dissolves. Cover and let sit at room temperature for 4-5 days. Strain syrup through a fine meshed sieve or cheese cloth. Pour into sterilized bottles. Refrigerate until use. (Syrup may also be frozen in ice cube trays.)
To serve, mix a small amount of syrup with water, white wine or champagne to taste.

Desserts, entertaining, Fruit, holiday, Summer

Red White and Blueberries: Strawberry and Blueberry Shortcakes

by Lynda Balslev
Red White and Blueberries: Strawberry and Blueberry Shortcakes


Shortcake 2

A celebration of summer and independence are two good reasons to throw a party, and the fourth of July is perfectly timed to take advantage of the season’s fresh berries. Fireworks and barbecues are de rigueur as skies and grills light up across America. With a nod to the colors of the American flag, this traditional dessert is fresh and festive, making use of an abundance of summer berries while stirring up nostalgic memories of easy summer living.

Strawberry and Blueberry Shortcakes

Serves 6

For the biscuits:
2 cups all-purpose flour
5 tablespoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chilled, unsalted butter, cut in small pieces
1 cup buttermilk

For the berries:
1 pound strawberries, hulled and halved
12 ounces blueberries
3 tablespoons sugar
1 tablespoon fresh mint leaves, chopped
1 tablespoon fresh lemon juice
1 teaspoon lemon zest

For the whipped cream:
1 cup whipping cream
2 teaspoons sugar
1/2 teaspoon vanilla extract

Prepare the biscuits:
Preheat oven to 400 F.  Sift the flour, 4 tablespoons sugar, baking powder, baking soda and salt together in a large bowl. Mix in the butter with fingertips until dough resembles coarse meal. Add buttermilk and stir until sticky dough forms. Drop dough in mounds on ungreased baking sheet.  Sprinkle with 1 tablespoon sugar. Bake until golden, about 20 minutes. Cool 15 minutes.

Prepare the fruit:
While the biscuits bake, combine strawberries, blueberries, sugar, mint, lemon juice and zest in a bowl. Toss to coat. Let stand 30 minutes (can be prepared 2 hours ahead.)

For the whipped cream:
Beat cream in a bowl of electric mixer until traces of the beater appear. Add sugar and vanilla extract. Beat until soft peaks form, taking care not to overbeat.

To assemble shortcakes, cut each biscuit in half and arrange bottom half on individual serving plates. Spoon berries with juices over; top with whipped cream. Arrange biscuit top over cream.

Denmark, Desserts, Fruit, gluten-free, spring, Summer

Strawberry Rhubarb Soup

by Lynda Balslev6 Comments on Strawberry Rhubarb Soup

Strawberry Rhubarb

Early strawberries and rhubarb are a gift of spring, reflecting the essence of season and simple, fresh food. My inspiration for this dessert comes from Denmark, which does not have the luxury of a California-style springtime. After a long, dark winter, spring is eagerly greeted in Scandinavia, but the early season can still be bleak. Strawberries are not yet seasonal, but hardy, dependable rhubarb is. The Danes gallantly make the most of what they have and, with characteristic minimalism, harvest the rhubarb and use it in simple preparations that herald the onset of the spring season in their Nordic kitchens. A traditional preparation is a simple, sweet soup. The astringent rhubarb is cooked in water with vanilla sugar and served with cream. As simple as it may sound, this dish is a celebration of season and a comforting favorite, pleasing adults and children alike.

Strawberry Rhubarb Soup is a similar compote consisting of the season’s rhubarb and early strawberries we are luckily experiencing in Northern California. I do not add any water, because I like the soup thick and intensely flavored with the rhubarb and strawberries. Sugar is added to smooth the tartness and a touch of vanilla is added for extra depth.  Allow the soup to cool to room temperature and serve either with crème fraîche, lightly sweetened whipped cream or simply drizzled with heavy cream.

Strawberry Rhubarb Soup
Serves 4 to 6

1 1/2 lb. rhubarb, ends trimmed, cut in 1/2″ slices
1 1/2 lb. strawberries, hulled, halved
3/4 cup superfine sugar
1 teaspoon vanilla extract
Heavy cream or crème fraîche for garnish

Combine rhubarb, strawberries and sugar in a large pot. Cover slightly. Cook over medium heat until rhubarb and strawberries give off their juices and rhubarb is very tender, about 30 minutes. Stir in vanilla. Remove from heat and cool to room temperature. Serve in bowls. Drizzle with heavy cream or garnish with a dollop of crème fraîche.

Appetizers, Cookbooks, Main Course, Summer, Vegetarian, Wine and food pairings

Easy Late Summer Dinner: Tomato Tart

by Lynda Balslev4 Comments on Easy Late Summer Dinner: Tomato Tart
Easy Late Summer Dinner: Tomato Tart

Tomato Tart

Early September brings beautiful tomatoes, their sunny colors cheerily keeping autumn at bay, reminding us that summer is not yet finished.  Sweet, juicy, sunkissed heirlooms, early girls, and cherries promise to bring a little sunshine to our dinner plates while the days grow shorter, cooler and crisper.

This tomato tart is an easy, light dinner for a busy weekday night that takes advantage of the kaleidescope of cherry tomatoes falling in our gardens and showcased in the market. The tart’s ease of preparation is, in part, due to the usage of store-bought frozen puff pastry dough.  I confess that as much as I try to homemake everything, homemade pastry (unless made well ahead of time and frozen) doesn’t conveniently figure into a spontaneous week night meal.  Fortunately, high quality frozen pastry dough is available in many stores.  I buy mine at Whole Foods, and while the price is not cheap, I see it as a break-even when considering the cost of the ingredients and time I would need to make it myself.


Tomato Tart
Serves 4 as a light meal or 6-8 as a side dish

1 sheet (11 oz./300 g.) frozen puff-pastry dough, thawed
1 1/2 lbs. (750 g.) cherry tomatoes, multi-colored if possible, halved lengthwise
1-2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons fresh marjoram

Prepare tart:
Preheat oven to 400 F. (200 C.)

On a lightly floured surface, roll out dough to 1/4″ thickness.  Pierce dough all over with a fork, leaving a 1″ border in tact.  Transfer dough to a parchment-lined baking tray and refrigerate 15 minutes.
Bake in oven until lightly golden, 12-15 minutes.  Remove from oven, but do not turn off heat.

Arrange tomato halves, cut-side up, on crust, leaving the 1″ border clear. Drizzle tart with olive oil. Sprinkle with sea salt and freshly ground black pepper.  Return to oven and bake 15-20 minutes, or until crust is golden brown.  Remove tart from oven, and transfer to serving platter.  Garnish with fresh marjoram (or basil) and serve immediately.

For a complete rustic meal serve with a wedge of soft, runny Camembert or Saint Nectaire cheese, thick slices of pain paysan and a salad of mixed seasonal greens.

 

 

Appetizers, Crostini, Summer, Vegetables and Salads, Vegetarian

Sweet Pepper Bruschetta with Mozzarella

by Lynda Balslev3 Comments on Sweet Pepper Bruschetta with Mozzarella

Sweet Pepper Bruschetta

Call it impulse shopping: I couldn’t resist the peppers at the Farmer’s Market.  It was my Thursday morning run to the market, nice and early to beat the crowd and avoid the scorching summer sun.  I was on an efficient mission to purchase ingredients needed only for dinner and not to spend too much money (my history is dismal in both areas.)  I breezed through quickly, authoritatively and with discipline, a few simple sacks of greens for a dinner salad lightly gracing my arm.  I was nearly finished, my wallet still in tact.  And then I saw the pepper table.  Sandwiched between the Asian vegetable ladies and the artisan goat cheese vendor, the pepper table stood out like a psychadelic altar to the produce gods.  Stacks and stacks of peppers were on display in a confetti of colors. Gnarly sweet red gypsies, smoky green poblanos, shiny purple bells, lantern-shaped habaneros, perky plump red cherries. It was a pepper smörgasbord.  I took some pictures, and then I filled my one remaining bag  with all kinds of peppers: Anneheim, Fresno, Hungarian, jalapeno, serrano. When the bag was full, I sheepishly asked for another, discarding any previously displayed discipline. I had no idea what I would use the peppers for – I wasn’t thinking; I just had to have them.  Luckily, this wasn’t a shoe store.

Peppers

So, several days later, after putting the peppers to satisfying decorative use in a bowl on my old Provençal farmer’s table, it’s time to eat them.  I think I will simply sauté them, because I’ve become attached to the aesthetic qualities of my peppers, and I think this will help retain their vibrant color and structure the best.  For an easy dinner tonight, I will make bruschetta topped with the sautéed peppers and melted cheese.  If I have any peppers left over, they can be used tomorrow in a pasta salad, a vegetable tian or as a pizza topping.

Sweet Pepper Bruschetta with Mozzarella
Serves 4 as a starter, 2 as a main course

For the bruschetta:
4 – 1/2″ thick slices of peasant or sourdough bread
2 garlic cloves, peeled
2 tablespoons extra-virgin olive oil

For the peppers:
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 1/2 lbs. (800 grams) mixed summer peppers, stemmed, seeded, large peppers cut lengthwise in strips, small peppers sliced horizontally in rings
Salt and freshly ground black pepper
1 buffalo mozzarella cheese, cut in 4 slices
4 tablespoons grated Parmigiano-Reggiano cheese

Garnish:
Extra-virgin olive oil
Fresh basil leaves

Make the bruschetta:
Grill the bread on both sides on a griddle pan or in an oven until toasted golden. Smash each garlic clove with the side of a large kitchen knife.  When the bread is grilled, brush each slice with olive oil and rub the smashed garlic over the bread slices. Place on baking sheet.
Heat 1 tablespoon olive oil in skillet over medium heat.  Add garlic, and sauté until fragrant, about 15 seconds.
Add peppers and sauté until tender but not too limp, about 10 minutes.  Add salt and pepper to taste. Remove from heat.
Spoon peppers over bread slices.  Shred one mozzarella slice over each bruschetta. Sprinkle one tablespoon Parmigiano-Reggiano over bruschetta.
Grill in oven until cheese begins to melt, about 1 minute.
Remove from oven and arrange on serving plates. Drizzle lightly with olive oil.  Garnish with basil leaves.

Grilling, Parties, Pork, Poultry, Roasted Chicken, Summer, Vegetables and Salads, Vegetarian

Healthy BBQ’s for Labor Day

by Lynda Balslev4 Comments on Healthy BBQ’s for Labor Day
Healthy BBQ’s for Labor Day

OK, so it’s not Julie and Julia,  but I am still very excited to share with you a video I made, courtesy of BlogHer’s The Juice with Jory Des Jardins.  In honor of the approaching Labor Day Weekend, Jory asked me to share some healthy tips for grilling.  Healthy grilling?  You bet!

Grilling is a subject I am passionate about.  Grilling makes almost anything taste great, it gets you cooking outdoors, and it’s very social and interactive.  During the summer, it’s the cooking method of choice, keeping the heat out of the kitchen, and putting the bounty of summer on the grill.  That’s right – those fruits and vegetables ripe in the garden and piled high in the markets at this time of the year?  They taste great on the grill, and they are healthy to eat.

Grilled vegetables can be tossed in salads, salsas or side dishes. Grilled Ratatouille takes the traditional summer veggie stew and elevates it with a charred smoky flavor for a delightful grilled salad. Or grill just one component of the salad or dish to add a crisp and smoky bite.  Fattoush Salad includes grilled pita bread, which adds a distinctive toasted flavor and crunchy texture.

If you want to wow your guests, yet still keep it easy, make Grilled Eggplant and Heirloom Tomato Sandwiches with Goat Cheese and Tomato Coulis. The eggplant is the star of the show and adds a creamy, charred flavor to the “sandwiches.”

As for grilling fruit, many types of fruit grill well.  Remember that grilling fruit is not about cooking but flavoring.  The heat of the grill caramelizes the natural sugars of the fruit, enhancing their flavor, leaving you wondering how anything can taste so sweet, so delicious and be so healthy, as with Grilled Nectarines and Apricots with Honey and Thyme.

And what about meat?  Grilling doesn’t just mean burgers, dogs and heavily sauced meat cuts (as much as we love them!)  Go with leaner pork and chicken.  Instead of sweet, sticky sauces, try a dry rub on Barbecued Pork Spareribs or smoke roasting a salted, whole chicken for savory, spicy, succulent results. Fish is another healthy winner on the grill.  Keep it light and simple with a Lemon-Dijon marinade for Grilled Halibut and Salmon Skewers.

The bottom line? Grilling is delicious and inspiring.  It’s communal and primitive, perfect for entertaining and enjoying the outdoors.  You can keep it down, dirty and simple, with paper plates and beer, or all dressed up with a decorated picnic table, cut flowers and posh cocktails.  The important thing is to have fun, invite friends and enjoy fresh, seasonal food when you fire up that BBQ this Labor Day!

Food Blog Events, gluten-free, GYO, Summer, Tians and Casseroles, Vegetables and Salads, Vegetarian

Provençal Vegetable Tian with Goat Cheese and Basil Coulis

by Lynda Balslev5 Comments on Provençal Vegetable Tian with Goat Cheese and Basil Coulis
Provençal Vegetable Tian with Goat Cheese and Basil Coulis

Summer Tian

Tiring of Ratatouille?  I am a big fan of the Provençal-inspired stew of summer vegetables, but by the end of August I find myself seeking cues for inspiration in a hungry quest for different ways to use the heaps of squash, zucchini, eggplant and tomatoes harvested from our summer gardens.  So, prompted by this month’s Grow Your Own event hosted by Andrea’s Recipes, armed with a shiny new lime-green enameled cast iron pan, and inspired by a scrumptious article on tians in my favorite French magazine, Côté Sud,  I decided to create a Provençal Vegetable Tian with homegrown heirloom tomatoes and basil.

Heirloom Tomatoes

Tian is the the French word for a casserole baked in an earthenware dish, layered with seasonal vegetables and cheese.  Originating in the south of France, and possibly influenced by the North African couscous pot, the ingredients are decoratively arranged and slow cooked for simple, rustic, flavorful results.  What better way to present a typically Provençal selection of vegetables than in a tian?  The sliced veggies are tossed in a coulis of puréed basil leaves, garlic and extra-virgin olive oil to give moisture and the unmistakable flavor of summer.  Crumbled soft goat cheese adds a creamy, tangy depth to this vegetarian dish.  Baked until the vegetables are tender but not too soft, this tian is delicious straight from the oven or even the next day.  Just like a good ratatouille – but different.

Provençal Vegetable Tian with Goat Cheese and Basil Coulis
Serves 4-6

2 cups loosely packed fresh basil leaves
1 garlic clove
Extra-virgin olive oil
Salt and freshly ground black pepper

1 medium, firm eggplant/aubergine, stemmed, quartered lengthwise, cut in 1/2″ thick slices

3 large ripe vine or heirloom tomatoes, cut in 1/2″ thick slices
2 small yellow onions, peeled and thinly sliced
2 red or orange sweet peppers, halved, seeded, cut in 2″ square pieces
1 medium zucchini, cut in 1/4″ thick slices
1 medium yellow squash or 2-3 large patty pan squash, cut in 1/4″ thick slices
6 oz. (180 grams) fresh goat cheese, crumbled

Prepare Basil Coulis:
Combine basil and garlic in bowl of food processor. While the machine is running, pour in 1/3 cup (80 ml.) oil in steady stream until consistency resembles a vinaigrette; add more oil if necessary.  Season with salt and pepper to taste.  Set aside.

Grill Eggplant:
Arrange eggplant slices in one layer on oven tray.  Brush with olive oil and sprinkle with salt and pepper.  Grill in oven until eggplant turns golden brown and softens, about 8 minutes.  Remove from oven.

Assemble Tian:
Preheat oven to 325 F. (170 C.)
Lightly oil an earthenware baking/gratin dish.  In a large bowl, toss slices of grilled eggplant, tomatoes, onions, zucchini and yellow squash with 3/4 of the basil coulis.  Arrange slices overlapping on the diagonal in baking dish.  Crumble goat cheese over vegetables.  Sprinkle with salt and freshly ground black pepper. Bake in oven 50 minutes.  Remove and allow to cool briefly.  Drizzle remaining basil coulis over tian.  Garnish with whole basil leaves.  Serve warm or at room temperature.

 

Barbeque, Desserts, Fruit, Grilling, Summer

Grilled Nectarines and Apricots with Greek Yogurt, Honey and Thyme

by Lynda Balslev3 Comments on Grilled Nectarines and Apricots with Greek Yogurt, Honey and Thyme

Grilled Nectarines and Apricot

It’s the final stretch of summer, and the month of August is digging in its heels as autumn approaches.  The days are slow and lazy, as the summer sun falls a little lower in the sky, casting lavender and peach hues in the steamy horizon.  Life is simple, and food is easy, cool and sweet, especially in the fruit department.  Eliptically shaped watermelons, weighing more than a stuffed picnic basket, are cut up and slurped for their refreshing liquid and sweetness. Ripe cantalope melons vie for attention, equally sweet and easy to eat – either dressed up, all fancy, on a plate with salty prosciutto or simply eaten by the wedge.  Stone fruits stack our bowls: Nectarines, peaches, apricots and plums mingle in teetering piles, perfumed, tangy, and juicy, begging to be eaten with the promise of a quick pick-me-up when the heat wilts our energy and appetite. Summer eating doesn’t get better than this with no fuss and no kitchen heat.  In fact, the only heat action, beyond the sun, is on the barbeque, where, not surprisingly, many of these fruits are quite compatible with our favorite summer activity: grilling.

Grilling fruit is not about cooking, but intensifying the flavor and sweetness of the fruit.  The grilling process enhances the fruit as the natural sugars begin to caramelize while the fruit browns.  Many types of fruit can be grilled, such as melon, stone fruit, pineapple, mangoes, apples and pears.  Have fun experimenting, remembering to lightly oil the fruit before grilling and not to let the fruit blacken too much, because it will become bitter.  Grilled fruit can be used with sweet and savory dishes, incorporated into salads and salsas or starring in a dessert such as this:

Grilled Nectarines and Apricots

Grilled Nectarines and Apricots with Greek Yogurt, Honey and Thyme
Serves 6

3 nectarines, halved, pitted
6 apricots, halved, pitted
Vegetable oil
Whole milk Greek-style yogurt, room temperature, stirred to soften
Honey
Thyme sprigs

Prepare grill for medium-hot heat. Halve the fruit and remove the pits.  Lightly oil the cut side of the fruit.  Place cut side down over direct medium-hot heat.  Cook until char marks appear, 3-4 minutes. Arrange fruit, cut-side up, on plates.  Serve with a spoonful of Greek yogurt.  Drizzle yogurt and fruit with honey.  Garnish with thyme sprigs.