En español | Now that farmers markets and backyard gardens are overflowing with fruits and vegetables, we asked three top chefs — Carla Hall, Ming Tsai and Jamie Oliver — to share a favorite summer dish.
Carla Hall, cohost of The Chew
Grilled Peaches With Yogurt and Rosemary Honey
This simple breakfast plays up the sweetness of a popular summer fruit with an accent of honey. If you thought you couldn't grill your breakfast, this recipe will change your mind.
What you'll need
4 firm but ripe peaches
2 cups Greek-style or strained yogurt
1/2 cup honey
1 rosemary sprig
Grapeseed, canola or other neutral-flavored oil
1. Prepare the grill and heat to medium.
2. Cut the peaches in half and pit them. If desired, cut the peaches into quarters. (Note: They do not need to be peeled.) Brush the cut sides of the peaches with oil. Carefully place the peach pieces onto the hot grate and grill, turning once, until grill marks show and the peaches are tender but not falling apart, 2 to 3 minutes per side.
3. While the peaches are grilling, place the rosemary sprig and the honey into a microwavable bowl and heat for about 1 minute. Or place the honey and rosemary into a small pot on the stove and warm over medium-low heat for about 3 minutes. (The honey should be runny and warm.)
4. To serve, put 1/4 cup yogurt in each of 4 cups or bowls, then top with several peach slices (warm or at room temperature), another 1/4 cup yogurt and the remaining peaches. Drizzle with the honey.
Nutrients per serving: 253 calories, 7g protein, 52g carbohydrates, 2g fiber, 3g fat (1g saturated fat), 10mg cholesterol, 87mg sodium