Today is my last recipe contribution to this years #CookoutWeek! I hope you’ve enjoyed everything so far and are bookmarking all kinds of things from other bloggers as well to make all summer long. Maybe some of you have even planned your Fourth of July menu from it? Either way make sure you check out the list of all he recipes for today at the bottom of this post. And don’t forget to enter the giveaway!

Okay guys, I am a little scatter brained as I write this because I stayed up too late going to a concert last night and then had to wake up early to get ready to head out of town for my bachelorette party! So yes I made this recipe for dinner pre-concert last night and am now writing it pre-bachelorette but that does not take away from the deliciousness of this recipe! It should show how badly I needed to share it with you that I woke up early with minimal sleep to do so.

This salad is my favorite summer salad recipe I have come up with in my almost 8 years of blogging. Being topped with grilled fruit in kind of a game changer, especially when there is also prosciutto, almonds, and goat cheese involved as well. After grilling I did wrap a couple of the nectarines in prosciutto which made me think they’d also be great appetizer bites on their own (drizzled with balsamic reduction!) but I ended up leaving some unwrapped because I wanted you to see those beautiful grill marks! This would also be good as a fall salad made with grilled apples.

As for the butter, instead of using plain boring butter I brushed the nectarines with Chef Shamy’s strawberry flavored honey butter. Guys, that stuff is dangerously good I could eat it off the spoon. I introduced Chef Shamy butter in my grilled avocado recipe so check out that post for more info about their company. I also have a discount code for you to use so you can try it yourself! Use 10BUTTER10 to get 10% from now until July 4.

Two years ago: Blackberry-Sage Pie Bars

Three years ago: Browned Butter Salty Sugar Cookies

Five years ago: German Chocolate Brownies

GRILLED NECTARINE SALAD

Serves 3

Ingredients:

SALAD

2 ripe but firm nectarines, pitted and cut into 16 slices

1/4 cup Chef Shamy strawberry honey butter, melted

5 oz. arugula and baby spinach mix

6 oz. goat cheese, crumbled

3 oz. sliced prosciutto

3 Tbsp almonds, toasted and chopped

BALSAMIC VINAIGRETTE

1/4 cup extra virgin olive oil

2 Tbsp balsamic vinegar

2 Tbsp honey

1 tsp Dijon mustard

Salt and pepper, to taste

Directions:

1. Heat grill to medium-high heat.
2. Place sliced peaches in a rimmed baking dish and brush melted butter on all sides.
3. Once grill is hot, place nectarines on the grill. Cook until charred, about 2 minutes per side.
4. In a jar with a lid (or small bowl), combine all the dressing ingredients. Cover and shake well (or whisk until combined). Taste and season with salt and pepper if needed.
5. Divide greens evenly among 3 salad plates. Top each with dressing, 1/3 of the nectarines, 2 oz. of goat cheese, 1 oz. of prosciutto (I wrapped a couple nectarines with it), and 1 Tbsp almonds, .

Source: The Spiffy Cookie original

Disclosure: Sponsors provided bloggers with complimentary product to use as we saw fit in our recipes. I was not otherwise compensated. All thoughts and opinions are my own.

Hello my lovely readers! I am taking a little trip today over to my friend Kayle’s blog, The Cooking Actress. She’s getting ready to get married and am helping her out by guest posting with a recipe for a delicious summer dessert. If you would like to join me and find out more about this easy ginger-nectarine galette then click HERE.

GINGER-NECTARINE GALETTE RECIPE

One year ago: Creamy Chicken Sausage and Kale Pasta

Two years ago: Smoky Sweet Potato Burgers with Roasted Garlic Avocado Cream

Four years ago: Veggie Eggs Benedict

Warm weather means it’s time for sangria. This red wine based fruity sangria has oranges, lemons, strawberries, and nectarines. Drink up and then enjoy the fruit!

Jump to recipe

You know that 1 hour and 45 minute phone interview I had last week? I just got an e-mail saying I am one of their top 10 candidates, but the earliest they can arrange the in-person interview is sometime in July so I won’t know more for a little while. I will keep you posted (btw it’s in Des Moines, Iowa). In the meantime I have reached my farthest destination on my journey, Rochester, NY. Time to enjoy not driving for a couple days and see my friend Adrienne get married!

Since I had all of these fun things to share with you today and it’s Friday, I decided it was a good day to post a cocktail recipe. I made this with Trader Joe’s Charles Schwab cabernet sauvignon. Cheap wine is always great for sangria because you don’t have to feel guilty about “ruining” it. Feel free to serve this with a splash of lemon-lime soda or another bubbly additive if you prefer such a thing in your sangria but I like mine without carbonation. Go ahead and eat the fruit floating in your drink too. You better believe I did, except for the lemons.

One year ago: Coconut Pecan Cookies

Two years ago: Spicy Avocado Chicken Enchiladas

FRUITY SANGRIA

Print

Yield: 4-6 Servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 orange, sliced
• 1 lemon, sliced
• 1/2 cup sliced strawberries
• 1/2 cup Woot Froot sliced nectarines
• 1 (750 ml) bottle of red wine (I used cabernet sauvignon)
• 1/2 cup triple sec
• 1/2 cup orange vodka (or any other fruity vodka)
• 1/2 cup fruit juice (I used a berry blend)
• 2 Tbsp sugar

Directions

1. Place fruit in a large glass pitcher. Add remaining ingredients and stir until sugar is dissolved. Cover and store in the refrigerator for at least a couple hours, best overnight.
2. Serve over ice (with a splash of lemon-lime soda or club soda if desired). Garnish with more fruit.

Source: Inspired by Wine Enthusiast.

Post updated 6/28/2025, photos above and below are the originals.