Peach BBQ Chicken with Wax Bean and Tomato Salad

In a sauce pan, mix 2C fresh diced peaches, 1C of your favorite BBQ sauce, or ketchup, 1t lemon juice and 1t Chipotle in Adobo sauce.  Simmer the mixture until the peaches are tender.  Transfer to a food processor and puree until smooth.  We use bone in skin on chicken thighs for the dish.  Lift the skin carefully and spread some of the sauce under the skin.  Grill skin side down for a few minutes to develop a brown chrisp skin.  Coat the under side of the chicken, turn over on the grill and cook until the chicken is done.  We use an indirect fire on the Weber and cook the chicken for about 30 min.  Your grill may differ.  Top the chicken with the remaining sauce.
While the chicken cooks, blanch the was beans for 2 min. in boiling water, cool and mix with dice fresh tomatoes.  Dress them with a mix of 1/4C olive oil and 2T lemon juice which has been whisked together.  Garnish with 2T chopped fresh basil leaves.  The potato dish is made by mixing together 1lb of grated potatoes (or frozen hash browns) with a can for cream of mushroom soup and 4oz. of cream cheese.  Bake the dish at 400 degrees for about 30 min.  This is a nice summer BBQ dish.  The peaches give the sauce a different flavor than just plan BBQ sauce.

California Steak Salad - Adapted from Food and Wine

Here is an easy salad using left-over steak and fresh summer veggies.  Slice your 12 oz. steak thinly and set aside. The recipe calls for green beans but we are having a bumper crop of wax beans, so we used them; about 4 oz.., 4 oz. sugar snap peas, 1/2C crumbled blue cheese and some fresh tomatoes.  Arrange the above on a bed of lettuce on a platter and dress with a mix of 1/4C lemon juice, 1/4C wine vinegar, 2T Dijon mustard, 3/4C olive oil, salt and pepper to taste, which has been whisked together.  Garnish with some chopped tarragon. This will serve 2 nicely.