About the Recipe
Can’t get enough of those ripe peaches and summer squash? Neither can we. Here’s a great recipe that combines both. For the adults, enjoy with a glass of Viognier, Rosé, or Sancerre.
Ingredients
3 zucchini or summer squash (about 1½ lbs) sliced lengthwise ¼ inch thick.
3 peaches, halved
¼ cup extra virgin olive oil
Salt
Freshly ground pepper
2 Tbsp chopped parsley
2 Tbsp finely chopped mint
2 Tbsp macadamia or cashew nuts, toasted and finely chopped
¼ cup macadamia or cashew cream
For cream:
¾ c. macadamia or cashew nuts, soaked in water for 30 minutes, drained
¼--½ cup cool water
1 to 2 Tbsp agave nectar or maple syrup (to your sweetness preference)
splash of vanilla extract
Preparation
Light a grill. Brush squash and peaches with half of the oil and season with salt and pepper. Grill over moderate heat until slightly softened, about 4 minutes. Cut the peaches into wedges. Stack the zucchini and thinly slice lengthwise into ribbons. In a bowl, toss the squash, parsley, and mint with the remaining oil; season with salt and pepper. Transfer to a platter and top with the peaches and chopped nuts. Top with cream. For cream: Place all the ingredients (start with ¼ c water and add more if needed) into a blender and mix for about 5 minutes until whipped and smooth.Â
For cream:
Place all the ingredients (start with ¼ c water and add more if needed) into a blender and mix for about  5 minutes until whipped and smooth.