Denver - Design District - Alameda and Broadway
368 S Broadway
Denver, CO 80209
Quick and easy for any time, yet elegant enough for a special occasion, these scrumptious grilled peaches are a must-try. The thyme in the honey drizzle lends a subtle herbaceous hint to complement the sweet summer peaches. Topped with a scoop of ice cream, it’s a perfect summer treat!
1. Preheat grill to medium heat (~350° F).
2. Slice peaches in half along their seams and twist to remove the pit.
3. While the grill heats, place a small grill-safe sauce pan on the grill and melt the coconut oil (the handle will be hot, be sure to use a pot holder). Brush the cut side of the peaches with the coconut oil. Once the grill is hot, place the peaches on the grill, cut side down. Grill for 3-4 minutes before turning each peach 90 degrees and grilling another 3-4 minutes. Peaches should be just tender and have nice grill marks.
4. While the peaches grill, heat the honey and thyme in the saucepan (no need to clean) directly on the grill for 5-10 minutes. Honey should just simmer gently; watch to avoid boiling.
5. To serve, place two peach halves, cut side up, in a dish, drizzle each with a little thyme- infused honey, and a dollop of your topping of choice. Sprinkle with chopped fresh thyme leaves if desired and serve immediately.
Note: Leftover drizzle can be used for yogurt, mixed drinks, waffles, toast, etc.
Natural Grocers Presents: Fortunate Fruit
Watch the video to meet our farm partner, Fortunate Orchard, an organic peach paradise in Western Colorado.
Chicken wings are a great snack for watching the big game, but they can also be a fun dinner option. We’ve got three tasty options to spice up your traditional wings: sticky Southern BBQ, luscious Parmesan garlic, and a crunchy-spicy dry rub. Don’t want to mess with the oven? No problem! Throw those sauced wings into a slow cooker and forget about them for a few hours. For our meatless friends, see our suggestions below for a cauliflower alternative.
**For a meatless version, substitute chicken wings for 2 large heads of cauliflower cut into florets or two (10-ounce) bags frozen cauliflower. Decrease baking time to 35 minutes.
1. Combine ingredients for the sauce or dry rub in a medium bowl and mix well.
2. Add the chicken wings to a large bowl and drizzle with olive oil; season with salt and pepper. Toss until fully coated. Add sauce or dry rub and toss again.
3. For slow cooker (sauced wings only): Grease inside of slow cooker with coconut oil. Pour in coated wings and sauce and cover. Set on high for 2-3 hours or low for 4-5 hours, or until wings are tender but not falling apart. Optional for crispy tops: Transfer wings from crockpot to a baking sheet and broil for 2-3 minutes, until lightly crisped.
4. For baked wings: Preheat oven to 400° F. Line a large rimmed baking sheet with parchment for easy clean up. Place an oven-safe cooling rack on top of the baking sheet and spray with cooking spray. Place coated wings on rack and spoon any sauce or rub that is left in the bowl onto the wings. Bake for about 45 minutes, or until the wings are cooked through.
5. Serve cooked wings with celery, carrots, and dipping sauce of choice such as Natural Grocers’ recipes for Dairy-Free Ranch or Bleu Cheese Dip.