Grilled Nectarines with Minty Yogurt, Lemon and Pistachio
Grilled Ono with roasted tomatoes, marinated olives and crispy capers
Post #3 of Have Kelly, Will Cook” a series of recipes I’m writing inspired by the new book “Have Mother, Will Travel”.
There were so many wonderful yet, sometimes hilariously challenging countries that Claire and Mia visited while on a global scavenger hunt which inspired them to write their second mother/daughter book “Have Mother, Will Travel” (the first best selling book is called is Come Back, a must read!). I haven’t been to any of the countries they so beautifully described in the book, but now, I have a vivid picture of what to expect when, one day, I’ll be able to see it for myself.
A family friend, who just so happens to be a fantastic chef, dropped us off some amazing Ono (aka Wahoo) and asked if I could find something to do with it. Well…. of course! Did I mention this is Tom’s absolute favorite. Thanks Heather!
I immediately knew I wanted to use it for the “Greece” (the country that is) chapter of the book. To me, Greek food is all about fresh ingredients, simply prepared. I lightly grilled some nectarines I picked up here, and make a sauce using a little Greek yogurt infused with lemon and mint, finished it with a touch of honey and pistachios. What a simple, yet refreshing dish perfect for dessert or even breakfast. The Ono needed no more that a few mixed olives, fresh basil, mint, lemon juice, sweet red onions and a few glugs of olive oil (you know that nice bottle of olive oil you have hidden in the cabinet? This would be a perfect time to use it). If your garden is anything like ours right now, the tomatoes are going crazy, and are going in everything! I simply roasted some of the lovely cherry tomatoes to eat with the Ono along with a few handfuls of mixed lettuces.