This time last year: No-Bake Energy Bites (2012)
My mom has this amazing tradition of going to the farmers market every Saturday morning. I know a lot of people participate in this tradition, and that she is not necessarily unique in that, but it was new for me!
Sleep and I get along really well.
Regardless, my early-bird extremely productive mother gets up every Saturday, grabs a cup of coffee at one of the food stands, and strolls through the market, gently gathering her produce for the week.
I was home for the last few weeks of August, and managed to pull my sleepy-head self out of bed to join my mom on these early morning escapades. We strolled through the market smelling flowers, squeezing peaches, and drooling over the fresh baked bread. It was really beautiful.
Although the calendar says that summer is coming to an end, you would not have been able to tell at the neighborhood market. The produce stands were overflowing, offering dripping peach slices into chubby children’s hands, and weighing down folding tables with pyramids of delicately balanced piles of sweet corn and ripe tomatoes.
As we gathered together fresh peaches, basil, tomatoes, zucchini, and herbs, this recipe was born. There is something so wonderful in a simple grilled cheese sandwich. There’s something even more wonderful in dressing that classic recipe up with what’s in season- in our case, homemade pesto, fresh peaches, and thyme. I hope you like it as much as we did!
- 1 Tablespoon olive oil
- 3 Tablespoons chopped yellow onion
- 2 teaspoons balsamic vinegar
- Two pieces of thick sandwich bread (I bought a fresh loaf of cheddar and pesto bread from a nearby bakery!)
- 1 Tablespoon butter
- 4 ounces smoked mozzarella cheese
- 1/2 peach, cut into thin slices
- 2 sprigs of fresh thyme
- Heat the olive oil in a small frying pan over medium-high heat. Once warm, add the onion to the pan and cook for two minutes. Add the balsamic vinegar, stir, and cook for another minutes. Remove from heat.
- Assemble the sandwiches by spreading pesto on one side of the bread. Add a layer of cheese on each piece, and top with peach slices, the balsamic onion, and sprinkle with thyme.
- Close the sandwich and butter the outside pieces of bread.
- Cook the sandwich over medium heat until the cheese is melted. Serve warm and enjoy!
Notes and Tips!:
- Yield: 1 Sandwich
- Source: A Rented Kitchen
- Like this recipe? Try these other delicious recipes from A Rented Kitchen (Recipe Links found below photos!):