It’s the perfect simple, yet incredibly satisfying late summer meal— with grilled chicken, veggies like red onion, zucchini and red peppers, and torn bread all charred on the grill and tossed together with a dressing of olive oil, vinegar and fresh herbs.
I’ve come to love simple midweek lunches with friends or my husband. They are a rare treat, as most of my lunches (if I remember to eat anything at all), is usually inhaled standing up in the kitchen in between recipe development and toddler wrangling.
But I savor those slower days when I have a moment to set the table, prepare something simple but satisfying, and chat with another human adult.
Last month I had the pleasure of being invited on the inaugural blogger press trip hosted by Best Food Facts and the Center for Food Integrity. During our three days in the Sacramento area of California we explored the science and technology of food production, learning from agricultural experts, scientists and farmers.
Two of summer’s best peachy offerings— pie and cobbler— in one irresistible dessert mashup.
If you had to pick one, which would it be, peach cobbler or peach pie? I honestly don’t know.
And thankfully, I don’t have to choose.
This pie is the best of both worlds, with a flaky buttery crust, fresh peach filling, and a cinnamon scented biscuit topping. All you need is a dollop of whipped cream or vanilla ice cream (or maybe both?) and you’re set.