I grew up a full-fledged carnivore, and, as a kid, I successfully avoided most vegetables. It helped that my parents weren’t the sort who made me sit at the dining room table until I finished everything on my plate. If they were, chances are that I’d still be sitting there! Haha! One vegetable I especially disliked was Brussels sprouts. The only time I tried them they were mushy, bitter and had a weird smell. Yuck!!
Are you looking for something different to serve at your next barbecue? Why not grill peaches alongside the burgers and steaks to serve as an appetizer, side dish, or salad.
Peaches on the grill are delicious; their natural sugars caramelize and their flavor becomes more concentrated and slightly smoky.
I prefer moist, fudgy brownies and this recipe is my new favorite! Three types of chocolates are used in these decadent brownies — cocoa powder and semisweet chocolate chips in the brownie batter . . . dark chocolate in the ganache. Dried cherries are added to give the brownies a tart and fruity taste. Port (a Portuguese fortified wine) is used to macerate the dried cherries and to boost the flavor of the ganache topping. Serve the brownie with a scoop of ice cream for the ultimate indulgence.