July Recipe of the Month

GRILLED PEACHES with FETA 

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4 Peaches
1 /2 cup Feta Cheese
1/4 cup fresh Mint
1/4 cup THE OLIVE MILL ROASTED WALNUT OIL
4 tablespoons THE OLIVE MILL ORCHARD PEACH BALSAMIC
1/4 teaspoon coarse Salt Flakes (Try our Mediterranean Flake Sea Salt)   

Preheat your grill to 390 degrees F.  Halve the Peaches and place face down on a foil or parchment paper lined baking tray.  Coat with the WALNUT OIL and     drizzle with 2 tablespoons of the PEACH BALSAMIC.  Grill for 5 to 10 minutes, cut side down, until golden brown and slightly caramelized.  Remove from the grill and arrange on a serving plate.  Crumble the Feta Cheese on top of Peaches.  Drizzle   with the remaining 2 tablespoons of the PEACH BALSAMIC.  Season with the Salt Flakes and garnish with Mint leaves.

Serve with GRILLED SALMON WITH PEACH BALSAMIC GLAZE

Heat grill to 450 to 500 degrees F.  Generously coat with WALNUT OIL 4 six ounce Salmon Filets, about 1 inch thick, with skin removed.  Season top of Salmon with Salt and Pepper.  Brush grill grate with Walnut Oil.  Place Salmon, top side down, on grill grate and close lid.  Cook Salmon Filets 4 to 6 minutes, until they are becoming firm to the touch and easily release from the grate.  Flip Filets and generously brush  tops with the PEACH BALSAMIC.  Close lid and continue to cook until the Filets reach a temperature of 130 degrees F for medium rare, about 2 minutes.  Transfer Filets  to a serving platter and drizzle with additional PEACH BALSAMIC.  Serve.

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