Summer Dog Relish – Farmer’s Garden by Vlasic®

Summer Dog Relish 2

So apparently I missed National Hot Dog day this week? I’m always so behind on these food holidays. It’s kind of like a repeat of middle school, when everyone would start wearing the same brand of Abercrombie jeans, shorts, shirts etc. except for me. I was kind of clueless in middle school, so by the time I figured it out, begged my Mom to buy me the $80 jeans, and she caved, everyone was already on to a new trend. I like to think I’m generally on point with the fashion scene now, but clearly I’m still lacking in the food department.

I guess a day or two late is better than never right?

While I’m technically sharing a hot dog recipe today, the actual recipe is for the relish, and is part of a project I’ve been working on with Vlasic® Farmer’s Garden pickles. I don’t know if you remember, but a while back I did another big project with them, so I was beyond thrilled when they asked me on board again. Plus, I got oodles and oodles of free pickles – yippee!

Summer Dog Relish 12

Today is part one of a four part series with Farmer’s Garden pickles; in the next two weeks I’ll be posting three other super yummy recipes that incorporate pickles in some way, shape or form. There are five delicious varieties of Farmer’s Garden by Vlasic pickles: Zesty Garlic Chips, Bread & Butter Chips, Kosher Dill Spears, Kosher Dill Halves and Dill Chips.

The pickles we used in the relish today are the bread and butter chips, which have turned me into a bread and butter lovin’ freak! I always stuck my nose up at bread and butter pickles, I didn’t like anything about them, but these, these are different, they’re sweet, but still tangy, which I love.

I think my love for these guys also stems from the process in which they come to be. Farmer’s Garden™ by Vlasic® pickles are artisanal-quality, premium pickles, made with honest ingredients and no artificial flavors. They’re also made with the finest, specially selected ingredients – deliciously ripe cucumbers, whole garlic cloves (love!), slices of red bell pepper, rounds of carrots and fresh herbs and spices – harvested at the peak of freshness.

What I love about this relish, is it’s a cinch to make, coming together in about five minutes flat and uses ingredients most of us already have sitting around in the pantry. And while here, I slathered it all over a juicy all-beef hot dog, this would also be perfect smothered over grilled chicken or steak; and even be the perfect condiment to a batch of fish or shrimp tacos – the options are endless!

Check the recipe out here!

Summer Dog Relish 4

Also, as part of the Savor Simplicity Campaign, Farmer’s Garden™ by Vlasic® will be offering the Savor Simplicity Sweepstakes, which offers consumers the chance to receive a custom prize pack to help savor life’s simple joys. Enter to win here, and don’t forget to check out the different varieties of pickles and mouth-watering recipes to go along with them!

Brown Sugar Grilled Peaches with Ricotta, Honey and Crispy Prosciutto

Brown Sugar Grilled Peaches with Ricotta, Honey and Crispy Prosciutto #grilled #peaches #summer

For some odd reason, anytime I picture myself eating peaches, I’m always barefoot in the midst of a scorching hot August day, taking a bite ever-so-carefully to avoid that juice down the face, juice down the arm drip that perfectly ripe peaches tend to do. It doesn’t usually happen that way, but one or two times per summer, I’m pleasantly surprised when the juiciest of juicy peaches finds their way into my kitchen. These few and far between kind of peaches don’t need to be thrown into a pie, they don’t need copious amounts of butter or sugar to enhance their natural sweetness, and they definitely don’t require you to nearly break off a tooth by merely taking a bite.

When I saw my first obscenely large display of cheap peaches last weekend, my on-a-mission, stop-for-nothing mantra switched gears. I stopped, and was hopeful that these peaches, were the peaches that would require me to flip off my shoes and brace for the drip.

Brown Sugar Grilled Peaches with Ricotta, Honey and Crispy Prosciutto

These were not those peaches. Goshdarnit!

Instead of sulking and cursing myself for buying pounds of inedible fruit, I decided to make the best of it, and what better way to make the best of it, than grill ‘em up and serve them with loads of creamy ricotta, sweet honey and salty crispy prosciutto?

Brown Sugar Grilled Peaches with Ricotta, Honey and Crispy Prosciutto

If you can believe it, this was my first time to actually fully pit a peach, usually I just bite right in or cut the cheeks off because I’m eternally lazy when it comes to preparing foods as they should be. I even had to Google how to do it, because when I first tried, I completely butchered the poor guy, apparently the trick is to cut down the indented line and twist like an avocado. Worked like a charm.

After I successfully wrestled the pits out of the flesh, I doused them with fruity olive oil, a liberal sprinkling of salt and then covered them in brown sugar. I let them sit for just a few minutes, until the sugar basically turned to liquid and then grilled them until they had distinct grill marks. The heat from the grill combined with the brown sugar transform the previously rock hard flesh to a soft, seriously juicy state.

The final touch is to fill the gap where the pit once was with soft ricotta (an idea I swiped from Giada), drizzle with plenty of warm honey and sprinkle with lots of prosciutto I crisped up in a little bit of olive oil

Brown Sugar Grilled Peaches with Ricotta, Honey and Crispy Prosciutto

Dessert doesn’t get any simpler and summery than that.

Brown Sugar Grilled Peaches with Ricotta, Honey and Crispy Prosciutto

Brown Sugar Grilled Peaches with Ricotta, Honey and Crispy Prosciutto

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4

Serving Size: 2 peach halves

Brown sugar grilled peaches are stuffed with creamy ricotta, drizzled with honey and sprinkled with salty, crispy prosciutto for an easy summer dessert that will blow guests away.


  • Brown Sugar Grilled Peaches with Ricotta, Honey and Crispy Proscuitto
  • 4 large peaches, halves and pitted
  • 2 tablespoons + 1 teaspoons olive oil
  • 3 tablespoons brown sugar
  • ¾ cup whole milk ricotta
  • 3 tablespoons honey
  • 2 slices prosciutto, chopped
  • Salt and pepper to taste


  1. Heat a small non-stick sauté pan to a medium heat. Add chopped prosciutto, cook until crispy, stirring occasionally, about five minutes. Set aside.
  2. Heat a grill or grill pan to a high heat. Brush peaches with olive oil. Season with plenty of salt and pepper and then sprinkle with brown sugar.
  3. Grill peaches until they have distinct grill marks, about 1-2 minutes.
  4. Remove and spoon ricotta where pit indentation was.
  5. Drizzle with honey and sprinkle with prosciutto.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Brown Sugar Grilled Peaches with Ricotta, Honey and Crispy Prosciutto

Whole-Wheat and Zucchini Spaghetti with Basil Almond Pesto, Blistered Tomatoes and Ricotta

Whole-Wheat and Zucchini Spaghetti with Basil Almond Pesto, Blistered Tomatoes and Crispy Proscuitto 13

I wanted to give up carbs and dairy in preparation for our upcoming beach trip. I tried, and failed… This was my compromise: Whole-wheat noodles (for fiber) intermixed with a healthy dose of zucchini noodles, and only a smidge of cheese (for calcium of course) – I think I compromise quite … Read more»

White Pizza with Roasted Garlic Sauce, Aged Cheddar, Potato and Italian Sausage

White Pizza with Roasted Garlic, Aged Cheddar and Italian Sausage PS2

White pizza. Thoughts? Apparently it’s a controversial topic according to this Huffinton Post article. Is it pizza? Is it flatbread? Neither? While typically I’m a pizza purist (think New York or St.Louis style), every once in a while, white pizza is a welcomed change. Plus, for some … Read more»

Lobster, Corn and Quinoa Salad with Lime Vinaigrette

Quinoa Salad with Lobster, Grilled Corn, Feta and Cherry Tomatoes PS1

I applaud all you green thumb gardening experts, I’m envious, yet baffled by your successes. This is the second year in a row Kevin and I have tried our hand at growing some veggies in our backyard, and while we’ve had much more success with our cherry tomatoes as of late, our heirloom and beefsteak … Read more»

Lobster Spaghetti (Santorini Style) + A Giveaway!

Lobster Spaghetti PS1

Today is very exciting for a couple of reasons – one, the lovely Chelsea at Chelsea’s Messy Apron has rounded up a bunch of our blogging friends, and we’ve pooled together to give you guys a $300 Amazon gift card, you know, just because it’s summer and all. Two, I finally tried my hand at recreating … Read more»