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Eat Deliciously for a Healthy Life

Make the most of summer's fresh foods with these tasty meal ideas from top chefs

by: Monica Bhide, from: AARP The Magazine, July 23, 2012

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peaches, breakfast, summer, easy, grilled peaches, yogurt, honey, rosemary, celebrity chef, carla hall

Grilling peaches helps bring out their already delectable flavor.

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.

BREAKFAST

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

More Healthy Recipes

Check out more of our celebrity chefs' good-for-you summer meals, and watch Carla Hall cook up a delicious penne dish.

Recipe

Serves 4

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

Favorite summer produce? We asked our chefs!

Carla Hall loves … rhubarb

For an unusual take on slaw, pair 1 cup shaved, young rhubarb with 1 cup finely julienned beets, 1/2 cup julienned carrots, 1 tablespoon red-wine vinegar, 3 tablespoons olive oil, 2 tablespoons orange juice, 2 teaspoons orange zest, a pinch of ground coriander, salt and pepper.

Ming Tsai loves … Maui onions

He likes to caramelize them, which brings out their natural sugars and also tames their pungency. The caramelized onions can then be mixed with bean thread noodles, grated carrots, garlic and ginger as a filling for crispy spring rolls.

Jamie Oliver loves … squash

For a warm-weather salad, he enjoys roasting peeled and quartered butternut squash — seasoned with salt, pepper, a touch of chili and coriander seeds — in a 375° F oven for 1-1/2 hours. Then he layers the squash with prosciutto, arugula, a bit of olive oil and some pecorino.