Ingredients

• 2 large fresh peaches
• 1 lemon, for zest/juice
• 8 tablespoons unsalted butter
• 2 cups fresh (or frozen) berries (such as blueberries, blackberries, raspberries, and strawberries)
• 1 (7 oz) package berry muffin mix, divided
• Cooking spray
• Vanilla ice cream or frozen whipped topping (optional)

Steps

1. Preheat grill on medium. Peel peaches (if desired) and remove pits; cut into ½-inch-thick slices (about 3 cups). Zest lemon (1 teaspoon) and juice (1 tablespoon). Cut butter into small cubes.
2. Combine in large bowl: peaches, berries, zest, juice, and ¼ cup muffin mix; stir until mixed. Incorporate butter into remaining muffin mix in second bowl (using 2 forks) until mixture resembles coarse crumbs. Coat 10-inch cast iron skillet with spray. Pour fruit mixture evenly into skillet; sprinkle with crumb mixture.
3. Place skillet on grill and cover; grill 25–30 minutes until sauce is bubbly and thick and topping is golden. Let stand 10 minutes to cool. Serve with ice cream or thawed whipped topping, if desired.

Ingredients

• 1 small red onion
• 4 large, fresh peaches
• Cooking spray
• 4 hot (or mild) Italian sausage links (about 1 lb)
• 1 teaspoon ground cumin
• 2 tablespoons fresh mint
• 5 oz spring mix salad blend
• ½ cup crumbled goat cheese
• ¼ cup raspberry vinaigrette

Steps

1. Preheat grill (or grill pan) on medium. Cut onion into 1-inch-thick slices; halve peaches (remove pits). Coat onions and peaches with spray.
2. Place sausage on grill; cook 8–10 minutes, turning occasionally, until grill-marked and 160°F. Grill onions and peaches 2–3 minutes on each side, until grill-marked and onions are tender. Whisk vinaigrette and cumin.
3. Slice sausages; chop onions, peaches, and mint (leaves only) coarsely. Place all ingredients (except dressing) in salad bowl. Add dressing and toss to coat; serve.