Weekday Experiment: Grilled Nectarine

Yesterday we received our Door to Door Organics box. We get organic produce delivered every other week. Based on what size box you are ordering, there is a "menu" of items that they will fill the box with, which changes week to week. We also have the option of substituting items that are on the "menu", and this week we substituted a couple things and ended up getting 8 nectarines because Austin and I love them. In addition to the nectarines, we received a bunch of Kale, Swiss Chard, a Cucumber, Mixed Cherry Tomatoes, Cantaloupe, Avocado, Oranges, Lemons, Pluots, and Bananas.

Most times I cook, I just put things together as I go, and don't necessarily know what I'm making until its almost on the plate. For that reason, and the fact that it is a week day and Austin was in the kitchen with me, I do not have step by step pictures for everything. Honestly I didn't consider making this meal into a blog until I was half way through.

I had started cooking quinoa, which was to act as a side to Kale, which I had also started cooking, that was all I had figured out at the time. The quinoa recipe I borrowed from the Zucchini Eggplant Lasagna recipe.

1 cup Quinoa
2 cups vegetable broth
1/2 cup tomato sauce
1/4 onion chopped
1 tsp pizza seasoning (or herb of choice)

Bring to boil, cover and let simmer for 20 minutes.

After that was squared away, I threw the rest of the diced onion into a pan with olive oil and let them soften over medium heat. I then trimmed the stem from the Kale, roughly chopped it, and added it to the pan. Then I add about 1/2 cup broth and put the top on the pan and let it steam some. As the Kale wilts, I eventually remove the top and let it continue to cook down as I add a little water when needed.

Now, at this point I think about those beautiful tomatoes in the fridge and think to myself, 'gee, those would be a tasty addition'. I sliced a couple handfuls in half and threw them in. Then I thought to myself, 'wow, that's pretty, I should take a picture and make a blog!'.

Here are the pretty tomatoes on the mostly cooked kale

Here is the fully cooked kale and tomatoes. Not as pretty, but mighty tasty.

Now those beautiful nectarines pop into my head, and the only way I can think to incorporate them into dinner is to grill them. As the title suggests, I have never grilled fruit before, so here goes nothing.
 

Yum, Organic Nectarine

I sliced the nectarine into 12 slices. It has to be just barely ripe to do this. A too-ripe nectarine would be squishy and difficult to cut.

I heated up my non-stick grill pan to scorching hot. I also sprayed it with olive oil, because in the past this pan has not always performed adequately in the non sticking department. I grilled both sides for a few minutes, until there were some handsome grill marks, and the slices were heated all the way through.

The final product, garnished with chopped fresh basil. So pretty you could eat it!

The final test: Austin approved! This picture is from the beginning of dinner, by the end, there was quinoa on the walls, ceiling and floor and folds of Austin's skin that I didn't know had existed. Okay perhaps I'm exaggerating, but quinoa is about the messiest food in our repertoire

Overall this was a really tasty dinner. We are trying to eat less meat, and it is going to take some getting used to, because although quinoa is a protien rich grain, the meal was not completely satisfying. Justin ended up making a pb&j right after dinner, and I am about to do the same, now a few hours later. I hope that this is a phase, and our tummies will soon be satisfied by a delicious vegetarian meal such as this one. I would love any tips from vegetarians or quasi-vegetarians. Also please share any recipe ideas, comments, questions, and clarifications on any of my posts.