Charred Nectarine and Smoky Adobo Tempeh Skewers

Introduction

There is a specific kind of magic that happens when the late afternoon sun hits the coastal hills and the air smells like salt and woodsmoke. Today, I am bringing that feeling to the grill. We are leaning into the honeyed sweetness of sun-ripened stone fruit paired with the deep, grounding heat of a Central Valley adobo. This dish is a celebration of the harvest—unfussy, vibrant, and meant to be shared on a porch with a crisp glass of Vermentino. It is the essence of a California summer evening on a plate.

Ingredients

• 16 oz organic tempeh, cut into 1-inch cubes
• 3 firm-ripe nectarines, sliced into thick wedges
• 1/4 cup Sonoma extra virgin olive oil
• 3 tablespoons agave nectar (or vegan apple honey)
• 2 tablespoons chipotle peppers in adobo sauce, finely minced
• 1 tablespoon fresh verjus or lime juice
• 2 cloves garlic, grated
• 1 teaspoon smoked sea salt
• 1/2 cup fresh cilantro and mint leaves, torn
• 1/4 cup toasted pepitas
• 1 lime, cut into wedges for serving

Instructions

1. Whisk together the olive oil, agave, chipotle adobo, verjus, garlic, and sea salt in a large bowl to create the glaze.
2. Toss the tempeh cubes in the glaze and let marinate for at least 20 minutes at room temperature.
3. Thread the marinated tempeh and nectarine wedges onto soaked wooden or metal skewers, alternating between the two.
4. Preheat your grill to medium-high heat, ideally using almond wood or oak for a clean, nutty smoke flavor.
5. Place skewers on the clean, oiled grill grates and cook for 3 to 4 minutes per side until the tempeh is crispy and the nectarines have deep grill marks.
6. Brush any remaining glaze over the skewers during the last minute of grilling for a sticky, honeyed finish.
7. Remove from heat and arrange on a platter. Shower with fresh cilantro, mint, and toasted pepitas.
8. Serve immediately with a final squeeze of lime and a pinch of smoked salt.

I hope this dish brings a bit of that golden hour glow to your table. It is messy, sweet, smoky, and bright—exactly how life on the coast should taste. Grab a napkin, pour something cold, and enjoy the season's bounty while it lasts. See you at the market!

Emily