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Always grill extra apricots (or peaches or nectarines or…?) and then once they are chill, whip them into this frozen treat. Buying the 2 cups of creme fraiche required for this recipe is completely an option, but making it from scratch is incredibly easy and deeply satisfying. This recipe is extra special, because I give you tips for making this dish with a child. So, find your sweet buddy, give yourself a couple of extra days to get it done— for the creme fraiche, not because the child will slow you down- although, that is probably a reasonable expectation as well! It is very important to purchase ‘cultured’ buttermilk if you are planning to make the creme fraiche.
I will admit, when this grilling the salad craze started I was very hesitant to get on board. But, then I grilled endive and suddenly a heart of romaine was no longer safe. Plan to sear quickly at the last minute and serve while still hot with slightly charred edges.
Italian flavors are squished into this grilled, almost-a-panini sandwich. If you have a panini maker, dust it off for this sandwich. Otherwise, follow our directions for a simple grilled cheese. Use a creamy herb spread or pesto.
Potatoes are grilled and tossed with a lemon yogurt dressing and a handful of greens. When the acidic yogurt hits the hot potatoes, a slight curdling effect occurs with little globs of flavor nicely distributed throughout. Use this simple recipe as a base for adding more veggies as available.
The nutty flavor of Gruyere cheese matches so nicely with toasted nuts and apples and the entire thing is tossed with a simple tangy-sweet dressing.
