Summer Recipes from Chef Pete
Blog Post By: Executive Chef, Pete Lieber

We are in one of my favorite times of the year.  Tomatoes are ripening on the vines, there are berries in the patch, and the fruit markets are bursting with freshness.  It’s time to think about freezing and canning as much as we can.  Even more exciting, it’s time to work some of this fresh summer produce into every meal possible as it is readily available, quick and easy to prepare, and quite delicious.

Here is a great recipe from our Quarry Grill Menu. One of my favorites has always been our Summer Berry Salad. Simply lay a bed of mixed greens, spinach or baby kale, and top with the berries you like best (strawberries, blueberries, blackberries or raspberries).  Sprinkle with feta cheese and drizzle with a complimentary sweet dressing, such as poppy seed or a light vinaigrette. For protein, we like to add pecans, toasted sliced almonds, or grilled chicken breasts. 

This is also a wonderful time to try roasting different stone fruits. My favorite is roasted peaches. After washing the fruit, cut it in half and remove the stone (or pit as many of us refer to it). Lay skin side down on a baking sheet and sprinkle with brown sugar.  Roast these at 350◦ for 8-10 minutes, until the fruit is soft and the sugar is caramelized.  Transfer them to a plate and top with Roquefort (Bleu) cheese and enjoy.  This can also be done with nectarines, plums, or apricots.

Visit the farmers’ market downtown or stop by a roadside produce stand.  Wherever you travel this season, we hope you can take advantage of the delicious bounty around you!

Posted by admin at Aug 16, 2016 Category: August 2016
Tags: Bucks Run Golf Club, Mt. Pleasant, Michigan, Quarry Grill, Dinner, Menu, Salad