At my local farmers market almost every booth has white peaches. I love the flavor of them and try to incorporate them into many dishes over the summer. There is nothing like going to the market, supporting local growers and coming home to create new dishes.

Last year I discovered a great recipe by Bobby Flay, Grilled Chicken with Peaches. The recipe has a flavor packed sauce to baste both the chicken and peaches with. I had a few leftover peaches and used them in a salad.

So this morning I made up a batch of the sauce, grilled a few peaches and made a tasty salad for lunch. You could make the sauce and peaches earlier in the day and put the salad together at the last minutes.

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Today I decided to make a pizza using some of the veggies I had left over from the week. At Pizzeria Mozza, my favorite restaurant in LA, they make this goat cheese pizza with caramelized shallots, leeks, garlic and bacon. I decided to make my own version.

Nothing can compare to Nancy Silverton’s dough so I don’t even try. I was opting for quick and easy so I used the Trader Joe’s dough. It is easy for that spur of the moment urge to cook! I had some bacon so I cooked up a couple of pieces to crumble over the top.

I caramelized the shallots and garlic in a small saute pan. I roasted a red pepper over my grill pan. You can use whatever vegetables in your frig. You could also grill this outside on your barbeque.

Serve as an appetizer or with a salad for a quick and easy meal.

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It is officially summer and I love the foods of summer. Yesterday I went to my farmers market and stocked up on some great fruit and veggies for the week.

I just came back from a trip to Mexico which was lovely and relaxing. I will have to tell you more about the food and restaurants I checked out later. Wanting to keep the tropical feeling going awhile longer I made a batch of Pineapple Stir Fried RIce. I wish I could remember where I originally came across this recipe so that I could give proper credit but it is so good. The combination of the ingredients make for an explosion of flavor in your mouth. It is crunchy, spicy and sweet all at the same time.

It is great topped with grilled shrimp or alongside grilled fish or chicken. You can chop up all the ingredients ahead of time and then it only takes a few minutes to put together.

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Another Tuesdays with Dorie and this week Di from Di’s Kitchen selected French Chocolate Brownies. Chocolate…how can you wrong. My camera is not working so I don’t have a picture. I am hoping to post one tomorrow but in the meantime check out some of the other TWD sites.

I decided to skip the raisins and rum but tried the cinnamon. It gave the brownies a nice underlying flavor. I also just melted the butter and chocolate together which is quick and less likely to overheat the chocolate.

Luckily I have a meeting to go to tomorrow night. The last thing I need a week before a trip to Mexico is a plate of brownies!

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