Dig In: Cupcakes and Cashmere’s Grilled Peach Salad & Rosé Sangria

Best thing about this weekend? No work tomorrow. Second best? These flavor-bursting, savory-meets-sweet recipes from Emily Schuman of Cupcakes and Cashmere. If this dish, and the fact that’s it’s Labor Day, isn’t excuse enough to pull out the grill one last time – we don’t know what is.

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Photos by Emily Schuman

First, grilled peach salad. Make your way to the local farmers’ market and fill a bag with ripe, juicy peaches. The gist? Brush them with olive oil, throw them on the grill, then wrap them in prosciutto. You could stop there, or you could add arugula and a splash of balsamic. Repeat this process with strawberries and avocados for an equally tasty variation.

Now, for the sangria. Because it wouldn’t be a barbecue without it. Emily suggests making it ahead of time: “The longer it sits, the more all of the flavors really begin to meld together.” Rosé is already the ideal complement to the peach salad, but kick the taste up another notch with homemade blood orange ice cubes.

Our Sunday Supper: Last Call, BBQ Boutique opens Sunday, September 1, at 11AM ET.

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September 1, 2013