Say you’re looking to serve something other than potatoes with your juicy, tender steak tonight. Then, say you’re up for something quite different than your ordinary fare.

This just might be what you’re looking for. It’s fresh. It’s peachy. It’s cheesy.

Try it!

Italian Grilled Peaches
Serves 4

2/3 cup good-quality balsamic vinegar
3 T sugar
2 tsp freshly ground pepper
2 large peaches, unpeeled, halved and pitted
2 to 3 oz Gorgonzola or blue cheese, crumbled
2 T mascarpone cheese, for garnish

In a small, non-reactive saucepan, combine the balsamic vinegar, sugar and pepper, and simmer until reduced by half and thick enough to use as a glaze.  Set aside until ready to use.

Preheat grill to medium-high, 350º to 400º.  Place peach halves on the grill, cut side down, and grill 5 minutes, or until flesh is slightly charred. Brush the rounded tops of the peaches with the glaze, and cook 1 to 2 minutes.  Flip peaches, brush the cut sides with glaze and grill an additional 2 to 3 minutes. Transfer peaches to 4 individual serving dishes, and spoon any remaining glaze over the tops. Sprinkle each serving with an equal amount of Gorgonzola and place a small dollop of mascarpone on the side.

Here’s the scenario:  You’ve grilled up a beautiful T-bone. It’s cooked just right — it’s juicy in all the right places, it’s seared in all the right places and the grill marks are outta sight.

What could possibly be good enough complement that? Or (gasp!) to sit on the same plate?

You’d better have a killer side, baby. That’s all I’ve got to say.

Psst. Yeah, you. Come here . . . closer . . .

Closer.

I’m gonna let you in on a little secret.

Try this . . .
Avocado Salad with Lemon and Olive Oil
Serves 6

2 cups finely chopped onion
¾ cup finely chopped red bell pepper
3 T finely chopped seeded jalapeno pepper
3 T extra virgin olive oil
3 T white wine vinegar
2 T fresh squeezed lemon juice
1 tsp Dijon mustard
¾ tsp sea salt
¼ tsp freshly ground black pepper
1 large garlic clove, minced
1½ cups chopped peeled avocado (about 2)
1 (8 oz) pkg. mixed greens (about 8 cups)
1½ cups grape tomatoes
2 T chopped fresh cilantro, optional
¼ tsp hot pepper sauce, optional

Combine first 10 ingredients in a large bowl; toss mixture gently. Cover and refrigerate 3 hours. Stir in avocado just before serving. Divide greens and tomatoes among 6 salad plates. Top greens with avocado mixture and garnish with cilantro if desired.