Grilled Romaine with Lemon Herb Dijon Vianaigrette

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Are you in the full swing of summer yet? Do you have flip-flop tan lines? Are you enjoying evening cocktails on the back patio? Have you eaten all the strawberries you can get your hands on? Are you embracing the fact that summer means you must eat ice cream every night? Are you grilling all.the.foods.?! Please say yes!!

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We are in love with our Weber grill and have thrown every possible food on it…pizzas, fish tacos, asparagus, avocado…and most recently hearts of romaine drizzled in an herby lemon Dijon vinaigrette and topped with fresh parmesan, parsley, and juicy grape tomatoes.

The crunchy romaine is slightly charred on the grill giving it a smoky flavor that is summer. The zesty lemon juice and herbs provide a fresh counter-balance. Grated parmesan melts slightly over the romaine and gives a welcome salty flavor, and the tomatoes are a sweet finish to each bite.

We served this with grilled BBQ chicken, but it would be perfect with any grilled dish.

Happy double dipping!

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Recipe – a Double Dipper Original

Serves 4

Ingredients

  • 4 romaine hearts, halved
  • 1 tbsp. olive oil
  • juice of 1 lemon
  • 1 tbsp. Dijon mustard
  • 1 tbsp. green onion, chopped
  • 1/2 tsp. oregano
  • handful of parsley, chopped
  • handful of grape tomatoes, halved
  • fresh grated parmesan, for topping

Method

In a small mixing bowl or jar, combine olive oil, Dijon mustard, chopped green onion, oregano, and lemon and whisk/shake to create vinaigrette.

Place halved romaine hearts on the grill face down, over medium heat to develop grill marks. After 1 minute, turn the romaine hearts over and brush the vinaigrette on the side that was facing down. Cook the romaine hearts for about 4-5 minutes.

Sprinkle with fresh parmesan, parsley, and grape tomatoes.

Enjoy!

Coconut Mango Macadamia Nut Mahi Mahi

mango mahi mahi 5

Growing up we were very fortunate to take spring break trips to Hawaii as a family. These trips to the Big Island are by far some of our best memories. Swimming in huge ocean waves, snorkeling, learning to surf, walking along volcanoes, hiking through rain forests, and just living on “island time”…that’s the dream!

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And the food was also dreamy! Tropical, fresh, simple. The food of island life.

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This weekend we recreated the island life flavors by making coconut mango macadamia nut crusted mahi mahi. The tropical flavors are explosive. Each bite brought us closer to the ocean breeze and relaxation mode (or maybe that was the blackberry gin fizz we were drinking?) The sweet mango is balanced by tang from the lime and depth of cumin. The macadamia nuts are a crunchy surprise. The coconut gets toasty while the mahi mahi is grilling and provides a perfect finish to each bite.

mango mahi mahi 1

Aloha and happy double dipping!

Recipe – a double dipper original

Ingredients:

  • 6 oz mahi mahi (fresh or frozen)
  • 1 small mango, peeled and cubed
  • 1/2 tbsp. cumin
  • 1 tbsp. lime
  • 1/4 cup macadamia nuts
  • 1/4 coconut flakes

Method:

1. In a blender or food processor (we used our vitamix), add mango, macadamia nuts, cumin, and lime and puree. Mixture does not need to be completely smooth.

2. Coat mahi mahi with mango/macadamia nut mixture, and top with coconut flakes.

3. Place on grill to cook until flakey.

4. Serve with a squeeze of lime. Enjoy!

Charred Cauliflower with Tumeric, Cumin and Parsley

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We are obsessed with roasted cauliflower right now. Like need-to-eat-it-every-night-or-I-will-be-missing-a-beautiful-piece-of-life obsessed. And the great thing about cauliflower is that it’s so simple and versatile.

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We’ve been experimenting with different spices and herbs to give some variety to our week-night meals. We’ve tossed it in everything from paprika and oregano, to lime and chili flakes, and our most recent favorite turmeric, cumin, and parsley. The turmeric gives an earthy flavor and the cumin provides a subtle bite, both which are complemented by the fresh crispness of parsley. It’s the perfect way to feed your cauliflower obsession and welcome spring.

Happy double dipping!

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Recipe – a Double Dipper original inspired by the latest cauliflower trends

Ingredients:

  •  1 head cauliflower (white, orange, green, purple…you choose!)
  • 2 tsp. tumeric
  • 1 tsp. cumin
  • 1 tsp. olive oil
  • 1 handful parsley, chopped for topping

Method:

Pre-heat oven to 400 degrees F. While oven is heating, chop cauliflower and place in a mixing bowl. Coat cauliflower with tumeric and cumin, tossing with hands to coat. Drizzle olive oil over cauliflower and transfer to a roasting sheet. Roast in oven for 30 – 40 minutes until the tops of the cauliflower is charred. Top with chopped parsley.

Enjoy!

Roasted Stuffed Red Peppers

News update: we’re in a secrect club. It’s not like a college sorority, there’s no hazing. And it’s not like the secrect club you and your best friend started when you were ten years old just so that you could have an awesome secret handshake and a ridiculous secret languge consisting of weird tones and other non-sense jarrgon.

This secret club is a food club. Which is by far the best kind of secret club!

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We’ve mentioned before that we’re in a book club with some girlfriends. We hosted our last meeting this past Monday and served these roasted red peppers stuffed with sweet potatoes, cremini mushrooms, quinoa, kale and a fresh spices. Our friends brought fancy cheese and crackers to nibble on before dinner, red wine (Chariot from Trader Joe’s, we recommend it!), a spinach salad with blood oranges and goat cheese, and for dessert banoffee bars (a play on banoffee pie ) made by our friend Kate (who is also a fellow blogger. Check out her blog Authentic Nosh). So, after eating all of this great food we decided that we aren’t in a book club, we’re in a food club! But we’re keeping it a secret because secrets are just fun. We can trust you, right?

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We combined pan roasted sweet potatoes and cremini mushrooms with sautéed garlic and shallots, stirred in quinoa and kale that had simmered in vegetable both, and spooned the final mixture into roasted red peppers. We prepared everything on Sunday for our gathering on Monday evening. So we refrigerated the peppers overnight and re-heated them in the oven for 20 minutes just before serving them, and topped them with parmesan cheese. It was an easy make-ahead meal and the girls raved about the peppers.

These stuffed peppers are a great dish to share with friends, or make for your secret food club.

Happy double dipping!

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Recipe – serves 8, a Double Dipper Original

Ingredients

  • 8 large red peppers
  • 2 cups rainbow quinoa, cooked
  • 1 bunch kale (any variety), chopped
  • 2 medium sweet potatoes, cubed
  • 1 lb. cremini mushrooms, stems removed
  • 1 shallot
  • 1 clove garlic
  • 1/2 tsp. oregano
  • 1/4 tsp. thyme
  • 1/2 tsp. paprika
  • dash of pepper
  • fresh parsley
  • Parmesan cheese for topping

Method

1. Remove the tops of the red peppers and clean out all seeds. Pre-heat oven to 350 degrees. Place red peppers on baking sheet, drizzle with olive oil and bake for 20 minutes.

2. While peppers are roasting, sautée garlic and shallots in olive oil over medium-low heat and add cubed sweet potatoes and mushrooms, and spices.

3. Meanwhile, cook quinoa. Add chopped kale and parsley. Add sweet potatoes and mushrooms to quinoa mixture and combine.

4. Remove peppers from oven and let cool. Once cool, spoon quinoa mixture into peppers.

5. Top with parmesan cheese and serve immediately, or refrigerate and re-heat at 350 for 20 minutes before serving and topping with cheese.

Enjoy!

Super Food Bowl

 Happy Wednesday! We’ve almost made it through the week friends! To help you push through the next two days we’re coming at you with a way to up your lunch game that will knock your socks off!

We’re talking super foods that will power you through the afternoon. Kale, spinach, salmon, beets, avocado, quinoa, walnuts, craisins, and parmesan. We guarantee that your co-workers will be jealous, and you of course will be a happy camper.

You may be thinking, yikes this requires a lot of ingredients. Please hold the phone for a minute. This power food bowl can be made in advance on Sunday for you to enjoy throughout the week.  

We usually get home on weekdays around 7pm or later depending on what we have going on and the last thing we want to think about is lunch prep. So, we’ve gotten in the habit of planning/making our lunches on Sundays which saves us a ton of time and stress during the busy week. 

We make a huge container of grains (quinoa, farro, or barely), roast seasonal vegetables (we’ve been loving beets and squash lately), and prep some sort of leafy green (kale, swiss chard, spinach). For protein, we mix it up with salmon (usually left-over from dinner), fresh sliced turkey from Whole Foods (the deli roasts it in the store, it’s basically home-cooked!), or chickpeas.

We layer these super foods in a to-go container or mason jar, and top it with a handful of walnuts and craisins for texture, and parmesan for some salty flavor. We make our lives even easier by drizzling Annie’s Green Garlic dressing on top.

This lunch keeps us sharp and satiated. There is no afternoon lull or 3pm hangries after eating this lunch!

Happy double dipping!

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Recipe – makes 1 bowl

Ingredients

  • 2 -3 leaves kale, chopped and massaged in a drizzle of olive oil
  • 1/2 cup spinach
  • 1/3 cup cooked rainbow quinoa
  • 3 oz. salmon
  • 1/4 cup roasted beets, sliced
  • 1/2 avocado, sliced
  • 1 handful craisins
  • 1 handful chopped walnuts
  • 1 tsp. fresh lemon juice
  • 1 tbsp. Annie’s Green Garlic dressing

Springtime Asparagus Pea Salad

Asparagus pea salad

Green is the color of the rug on our kitchen floor. Green is the color of our favorite water glasses from Anthropology. Green is the color of the half-empty wine bottle sitting on our counter (better get on that. It’s 5 o’clock somewhere). Green is the color we want our grass to be. Green is the color we wish our thumbs were (so much for that green grass…). Green is the color of our friend’s wedding invitation hanging on our refrigerator (can’t wait for June!).

Green is the color of this fresh, springtime dish!

Asparagus pea salad

This bright salad is a medley of spring veggies and comes together very quickly, less than 20 minutes including prep and cook time. It can definitely stand alone and is also amazing served over any grain (pasta, quinoa, barley), or as a side to a main meat or fish.

Asparagus pea salad

The asparagus is cooked until tender, but still crispy. The peas pop in your mouth and the lemon gives a burst of citrus, tying everything together. The parmesan cheese sprinkled on top, melts into the vegetables and provides a salty finish. This is everything a girl could ask for in a springtime salad. Happy double dipping!

Asparagus pea salad

Recipe – a Double Dipper original

Ingredients

  • 1 large bunch asparagus, sliced on a diagonal into 1″ pieces
  • 1 cup fresh or frozen peas
  • 1 bunch green onions, chopped
  • 1 lemon
  • handful of fresh pea shoots
  • 1 tbsp. extra virgin olive oil
  • freshly grated parmesan cheese
  • dash of ground pepper

Method

1. In a large skillet, heat olive oil over medium heat. Add green onions and let simmer until fragrant.

2. Add asparagus and sauté for about 4 minutes, until bright green but still slightly crisp. Sprinkle pepper over top.

3. Add peas and cook for another 2 minutes. Add pea shoots, squeeze lemon over greens and remove from heat. Top with parmesan cheese, so that it melts. Serve with fish, meat, over pasta or simply as is. Enjoy!

Lamb Meatball Sliders with Chimichurri

 

 Lamb Sliders 1

January should be said as “Jan-YOU-ary” as its focus seems to be on creating a new you, a better you. Sure many of us have resolutions. Ours involve unplugging more often (get off the iPad and computer!), focusing on community, finally organizing the scary boxes labeled “important files” in our office (they’ve only been piled there for a year), and drinking all the beer and wine that’s left over from our New Year’s Eve party (not by ourselves of course, we’ll invite friends, maybe the whole neighborhood since we’re focusing on community in 2014 afterall).

“Jan-YOU-ary” seems to be all about green smoothies, spinach and kale salads, juice cleanses and breaking away from the indulgences enjoyed over the holidays. This recipe isn’t a green smoothie, but there is green involved and it’s a lot more satisfying.

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We served these lamb meatball sliders at our New Year’s Eve party and they were a HIT! We got the idea from the Kitchn’s post on throwing a “Glam Winter Cocktail Party”. Having a glam winter cocktail party sounds really adult. Our party wasn’t like that. But these meatballs were awesome. You could say they glammed up the bash at the Blue Door.

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 These meaty-balls are made with lamb and beef, woah mama. We added ginger and chili powder for an unexpected and delightful warm zing to the tastebuds. The chimichurri made with cilantro, parsley, shallots, garlic and olive oil cools everything down.

We served the meatballs on ciabatta rolls that we had warmed in the oven. And based on our friends’ raving reviews, the toasty bun is really what put these meatballs over the top and into complete awesomeness.

What’s even more awesome about these meatballs is that they are the ultimate quick freezer meal. They can be frozen uncooked for up to 3 months, or frozen cooked for up to 1 month. Heat ’em up and you have a great weeknight meal in minutes!

Happy “Jan-U-ary.” Happy Double Dipping!

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Lamb Meatball Sliders with Chimichurri – recipe adapted from The Kitchn

Makes 30 sliders

For the meatballs:
1 1/2 pounds ground lamb
1 1/2 pounds lean ground beef
2 small onions, finely grated
1 1-inch piece fresh ginger root, peeled and finely grated
5 garlic cloves, crushed
3 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon chile powder
2 tablespoons finely chopped cilantro
3 tablespoons ground almonds
2 eggs, beaten
1/2 cup flour

For the chimichurri:
1 small jalapeño pepper
3 garlic cloves, chopped
1 tablespoon capers (or 3 anchovies)
1 shallot, sliced
1 cup lightly packed fresh Italian parsley
1 cup lightly packed cilantro
1 cup chopped chives
1 tablespoon oregano
3/4 cup extra virgin olive oil, divided
1 tablespoon sherry vinegar
1 tablespoon water
Salt and pepper, to taste

For the buns:
Store-bought sourdough dinner rolls (we used Trader Joes ciabatta rolls)

Mix together the beef and lamb until they are well combined. Using your hands or the paddle attachment of a stand mixer, stir in the onion, ginger, garlic, salt, pepper, chile powder, cilantro, almonds, eggs, and flour.

Preheat the oven to 450°F. Divide the meat mixture into 1/4-cup portions and roll into evenly-shaped meatballs. Space evenly on a half-sheet pan and roast the meatballs for 20 minutes or until just barely pink in the middle.

For the chimichurri, add jalepeño, garlic, capers, shallots, parsley, cilantro, chives, and oregano to a food processor. Pour in half the olive oil and the sherry vinegar, then pulse 6 to 7 times. Add the rest of the olive oil, and blend for 1 minute. Add water, 1 tablespoon at a time, to desired consistency. Add salt and pepper to taste.

To assemble the sliders, brush buns with olive oil and toast at 450° for 3 to 5 minutes or till golden brown. Spread a spoonful of chimichurri on the bottom part of the bun, then add a meatball. Serve immediately.

On freezing & refrigerating:
• Meatball mixture can be made up to 12 hours in advance and refrigerated.
• Meatball mixture can be frozen, uncooked, for 3 months.
• To freeze the cooked meatballs, place them on a large baking tray and freeze them for 2 hours or until solid. Then remove them and put them in a freezer bag. Freeze for up to 1 month. Reheat on a baking sheet in a 300°F oven until warmed through, turning the oven up to broil at the end for 5 minutes to re-crisp the edges.

Pumpkin Sage Soup

Pumpkin Sage Soup

We’re coming at you with pumpkin again! This time pumpkin sage soup. Seriously, the only way to describe this soup is fall bliss in your mouth. Seriously.

Pumpkin Sage Soup

We joined a CSA this year and this week a sugar pumpkin came in our box. We were stoked! This is not like your carving pumpkin. These pumpkins are for eating! Creamy and sweet. We had ideas to make pumpkin bread and pumpkin chili, but been there done that. So instead we decided soup would be an excellent undertaking. And it was quite simple too.

We were feeling ambitious and creative, and so we let the ingredients we had on hand guide us. In other words, we didn’t follow a recipe. Liberating!

Pumpkin Sage Soup

We combined yellow onion from our CSA box, garlic, paprika, a dash of cumin, and fresh sage with the pumpkin puree and called it soup. This is the most delicious soup we’ve slurped all fall.

Pumpkin is calling you. Happy double dipping!

Pumpkin Sage Soup

Pumpkin Sage Soup – inspired by Food52 Your Best Recipe for Autumn Soup Contest

Ingredients

  • 6 cups pumpkin puree (1 medium sugar pumpkin)
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 Tbsp. olive oil
  • 3 sprigs fresh sage (or 1 tsp. dry sage)
  • 1 Tbsp. Paprika
  • 1 tsp. cumin
  • 4 cups vegetable broth
  • 1 cup water

Method

  1. To make the pumpkin puree, start by heating oven to 425 degrees F. Cut pumpkin in half and scoop seeds out. If the pumpkin is too hard to cut, place in microwave for about 2 minutes to soften. Place pumpkin halves on baking sheet and roast for 30 minutes. Remove from oven and let cool (about 15 minutes). Scoop out pumpkin and place in large bowl. Using a fork, smash pumpkin. Add sage and mix until incorporated.
  2. Heat olive oil in a large pot over medium heat for 1 minute. Add minced garlic and onions. Cook until tender, about 4 minutes. Add paprika and cumin.
  3. Next, add pumpkin puree to large pot. Add vegetable broth and water, stir and then let simmer for 20 minutes.
  4. Working in batches, puree mixture in a blender (we used our vitamix).
  5. Garnish with sage. Enjoy!

Fall Chicken Trio – 3 recipes with seasonal flavors

 

We’re back in action! We took a break in August to relax, reflect, and take life in.  We took a girls trip to NYC, soaked up every ounce of summer at the lake, took up golf, and enjoyed eating out and simple grilling with friends and family. So now we say sayonara summer and welcome to fall.

Our creativity is reinvigorated by crisp mornings, the changing maple tree in our neighbor’s backyard, school buses, and seasonal flavors. We went shopping at Trader Joes on Saturday and the store was exploding with pumpkin. Pumpkin bread, pumpkin ice cream, pumpkin coffee, pumpkins for pie, and our new obsession…Pumpkin Butter! It’s the best thing ever. Seriously. The ingredient label reads: pumpkin, honey, lemon, cinnamon, cloves, ginger, nutmeg. So simple. So Delicious. Incredibly versatile and the inspiration for these three fall chicken recipes. We’re giving you three since we were MIA for so long. Let’s get to it.

Grilled chicken breasts with a pumpkin balsamic glaze. Perfect to ease into fall flavors while still enjoying grilling outdoors.

Slow cooker pumpkin butter chicken stew with onions and garlic.  Great for Sunday Supper. Hearty, comforting, and warms the belly. Added bonus…

Use the leftovers in chicken tortilla soup.

Pumpkin butter pulled chicken, corn, red  bell pepper, and black beans. Heat from the peppers and chili powder is balanced by sweet corn and pumpkin. This is perfect for lunch boxes and rushed weeknight dinners.

Enjoy these three satisfying meals as you welcome fall. Happy double dipping!

Pumpkin Glazed Grilled Chicken – a Double Dipper original

Serves 2

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 Tbsp. Trader Joe’s Pumpkin Butter
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. oregano
  • ¼ tsp. black pepper

Pumpkin Dipping Sauce

  • ½ Tbsp. Trader Joe’s Pumpkin Butter
  • 1 Tbsp. honey mustard
  • ¼ tsp. nutmeg
  • ¼ tsp. cinnamon

Method

  1. Combine pumpkin butter, balsamic vinegar, oregano and pepper in medium mixing bowl. Add chicken and let marinade for 30      minutes.
  2. Grill at 400 degrees F for about 15 minutes turning once, or until cooked through.
  3. Serve with grilled sweet potatoes and pumpkin dipping sauce. Enjoy!

Easy Crock Pot Pulled Chicken (spiced up with a Double Dipper twist – Pumpkin!)

Ingredients

  • 1 ½ lb. boneless, skinless chicken breasts
  • 1 medium onion, chopped
  • 1 Tbsp. fresh garlic, minced
  • 1 cup vegetable or chicken broth
  • 2 Tbsp. Trader Joe’s Pumpkin Butter
  • 2 tsp. oregano
  • 2 tsp. garlic powder
  • 1 tsp. black pepper

Method

  1. Place chicken on bottom of crock pot. Spread pumpkin butter over chicken. Add oregano, garlic powder, fresh garlic and black pepper.
  2. Next, layer onions over chicken. Add vegetable (or chicken) broth.
  3. Cook on low heat for 5-6 hours.
  4. When chicken is done, gently shred chicken breast using a fork.
  5. Serve with acorn squash and roasted potatoes. Use left overs in tortilla soup. This chicken is versatile!

Tortilla Soup – adapted from Ambitious Kitchen

Makes 6 servings

Ingredients

  • 4 cups of chicken broth
  • 2 cups of water
  • 1 pound of cooked cubed or shredded chicken breast
  • 1 can of corn kernels, fresh, frozen, or canned drained
  • 1 can of black beans, rinsed and drained
  • 2 cans (14.5 ounces) fire roasted diced tomatoes with juice
  • 1 tablespoon of fresh or canned minced garlic
  • 1 large onion, diced
  • 1 red bell pepper sliced into strips
  • 1 green pepper finely chopped
  • 1 tablespoon of olive oil
  • 2 teaspoons of ground cumin
  • 2  teaspoons of chili powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of oregano
  • ½ tsp ground black pepper
  • 1 jalapeno, chopped

 

Method

1. Place a soup pot over medium heat and add olive oil.  Add onions, green pepper, red pepper, garlic, jalapeno and cook until just tender.

2. Next add chicken broth, water, tomatoes, and cook about 15 minutes or until veggies are tender.

3. Add cooked chicken, corn, black beans, cumin, pepper, chili powder, garlic powder and oregano. Add salt to taste and salsa if you’d like to kick the heat up a notch.

4. Cover and simmer for about 30 minutes stirring every 10 minutes.

5. Serve with tortilla chips. Garnish with cilantro, avocado, or plain Greek yogurt. Enjoy!

Grilled Pork Tenderloin with Honey Rosemary Peaches

 Pork Tenderloin and Peaches

Summer is all about sand between your toes, wearing your wet bathing suit unitl 10pm, sipping G&Ts while cruising on the lake, listening to Jimmy Buffet’s Margaritaville over and over again, and eating as many bright juicy peaches as possible.

Rosemary Honey Peach Compote

We shared this pepper crusted pork tenerloin with strawberry salsa when we kicked off summer on Memorial Day. Now that we’re well into the sizzling days of summer it’s time for some peaches! We saw this recipe for pork tenderloin with honey rosemary peaches in the Minneapolis Star Tribune Taste Section a few weeks ago and both said, “um, yeah we’re making this!” 

Pork Tenerloin with Peaches

The peaches are the lead singer of this meal, drizzled with honey and lemon zest and heated in a skillet with white wine and fresh rosemary. Sweet and summery goodness! The pork is seasoned with black pepper, salt and dijon mustard. That’s it! Simple and delicious.

Pork Tenerloin and Peaches

Serve the peaches on the side or on top of the pork. You’re in charge!

Happy double dipping!

 Rosemary Honey Peach Compote

Recipe – From Minneapolis Star Tribune Taste Section July 18, 2013

serves 4-6

Ingredients

  •  1 lb pork tenderloin, trimmed
  • 1/4 tsp. freshly ground black pepper
  • 1/2 tsp. salt, divided
  • 2 Tbsp. Dijon mustard
  • 4 firm-ripe peaches, halved, pitted and cut into wedges
  • 2/3 c. dry white wine
  • 3 Tbsp. honey
  • Zest of one lemon
  • 2 tsp. chopped fresh rosemary, plus 1 or 2 small sprigs

Method

1. Preheat grill to medium-high. Pat the pork dry, season with pepper and 1/4 tsp. salt and brush with mustard to coat.

2. Lightly oil the grill. Grill tenderloin for 2 to 3 minutes per side (the center-cut pork loin filet for 5 to 7 minutes per side), turging a quarter-turn at a time, until an instant-read meat thermometer inserted in the thickest part registers 145 degrees and the meat is juicy and slightly pink in the center. Transfer to a cutting board and let rest for 10 minutes.

3. While pork is cooking, combine the peaches, wine, honey, lemon zest, rosemary and remaining 1/4 tsp. salt in a large skillet. Cook over medium-high heat until the peaches are just tender, 5 to 7 minutes, and liquid has reduced and slightly thickened (it should lightly glaze the peaches). Transfer to a bowl.

4. Slice the pork and serve with the peaches. Enjoy on the deck with the summer breeze and a glass of wine. Enjoy!