Top Two Summer Recipes
Grilled Peach Salad

For salad
3 peaches, pits removed and sliced into large wedges
Olive oil, for drizzling
Salt and freshly ground black pepper
6 cups mixed greens
1/2 cup snap peas, sliced into 1-inch pieces
3 scallions, dark greens removed, sliced on the diagonal into 1-inch pieces
1/4 cup, toasted slivered almonds
2 ounces crumbled goat cheese
For dressing
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
3 tablespoons olive oil
Salt and freshly ground black pepper
Directions
1. Heat a grill to medium. Place the peaches on a cookie sheet and drizzle with olive oil and sprinkle with salt and pepper.
2. Grill the peaches over medium heat until soft and grill marks appear, about 3-4 minutes per side. Remove and let cool.
3. In a large bowl combine the greens with the snap peas, scallions, almonds, goat cheese, and peaches.
4. In a small jar with a lid, combine the ingredients for the vinaigrette. Shake well to emulsify then pour over the salad in the bowl.
5. Toss well to combine and enjoy immediately.

Corn and Black Bean Pizza
Ingredients
1 plum tomato, diced
1 cup canned black beans, rinsed
1 cup fresh corn kernels (about 2 ears)
2 tablespoons cornmeal
1 pound prepared whole-wheat pizza dough
1/3 cup barbecue sauce
1 cup shredded mozzarella, preferably smoked mozzarella
Directions
1. Preheat grill to medium.
2. Combine tomato, beans and corn in a medium bowl. Sprinkle cornmeal onto a large baking sheet. Stretch the dough into about a 12-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough.
3. Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom, 4 to 5 minutes.
4. Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.
Serves 6.