Charred Peach and Nopal Asado with Smoky Pinto Mash and Preserved Lemon Gremolata

Introduction

There is a specific kind of magic that happens when the heat of an almond-wood flame meets the sugars of a sun-ripened peach. Today, I am bringing the essence of the Central Valley and the Ojai orchards to your grill. This dish is a love letter to the California coast—smoky, bright, and deeply satisfying. We are pairing charred heirloom peaches with tender nopales over a bed of creamy, adobo-spiked pinto beans, all finished with a zesty preserved lemon and herb gremolata that tastes like pure sunshine. It is unfussy, generous, and exactly what a golden hour picnic should be.

Ingredients

• 4 firm-ripe heirloom peaches, halved and pitted
• 4 large fresh nopal paddles, cleaned and thorns removed
• 2 cups cooked pinto beans, drained and rinsed
• 2 chipotles in adobo sauce, finely minced
• 3 tablespoons Sonoma extra-virgin olive oil, divided
• 1 tablespoon Napa verjus or white balsamic vinegar
• 1 preserved lemon, rind only, finely minced
• 1/2 cup fresh cilantro and mint, roughly chopped
• 1/4 cup toasted pepitas (pumpkin seeds)
• 1 teaspoon smoked sea salt
• Zest of 1 Ojai navel orange
• 1 clove garlic, grated

Instructions

1. Prepare your grill for medium-high heat, ideally using almond wood or oak for a clean, smoky flavor.
2. Lightly brush the peach halves and nopal paddles with one tablespoon of olive oil and a pinch of smoked salt.
3. In a small saucepan or cast-iron skillet on the edge of the grill, combine the pinto beans with the minced chipotles, a splash of water, and a tablespoon of olive oil. Mash roughly with a fork until creamy but still textured, warming through until fragrant.
4. Place the nopales on the hottest part of the grill. Cook for about 4 to 5 minutes per side until they turn a dull olive green and have distinct char marks. Slice into strips once cooled slightly.
5. Place the peaches cut-side down on the grill for 2 to 3 minutes, just until caramelized and marked by the flame.
6. In a small bowl, whisk together the minced preserved lemon, chopped cilantro, mint, orange zest, grated garlic, verjus, and the remaining tablespoon of olive oil to create the gremolata.
7. To serve, spread a generous layer of smoky pinto mash on a plate. Top with the grilled nopal strips and charred peach halves.
8. Shower the entire dish with the preserved lemon gremolata and toasted pepitas.

This dish is best enjoyed outside, perhaps with a glass of chilled Sonoma rosé and the sound of the wind in the trees. The way the smoky beans ground the brightness of the citrus and fruit is what coastal cooking is all about. I hope this brings a little bit of Northern California warmth to your table today. Stay sun-drenched and hungry!

Emily