This one is great enjoyed in August and September, as the stone fruit arrive, and beets and herbs are too just beginning to shine!

(Serves 2-4)
Courtesy The Coup Restaurant

Ingredients for Relish:
2 small beets
3 tbsp finely chopped white onion
5 tsp apple cider vinegar
3 sprigs of thyme finely chopped
1/8 tsp cinnamon
2 tsp olive oil, salt & pepper
2 tsp. liquid honey

Ingredients for Crusted Mushroom:
4 medium to large portabello
2/3 cup of buckwheat
4 tsp whole cumin seeds
2 eggs
1/2 cup blue cheese (optional)
salt & pepper

Ingredients for Stack:
1 cup arugula
2 medium ripe peaches, sliced

Method for Crusted Mushroom:
1. Preheat oven to 350 degrees F
2. Remove stem from caps
3. Toast buckwheat & cumin in a medium skillet on med-high heat, stirring frequently, as not to burn.
4. Remove from heat and grind into a powder (using food processor or other desired method). Add salt & pepper, hand mix.
5. Beat eggs in a separate bowl, large enough to fit mushrooms.
6. Dip mushrooms in egg mix, then dry mix, and place on pan
7. Cook for 15-20 minutes
8 (opt). If you have decided to use the cheese, place on mushroom, while still in the oven (2 minutes prior to removing)

Method for Relish:
1. Steam or boil whole beets until a fork can penetrate, let cool, then rub skin off by hand
2. Dice beets as desired
3. Add 2 tsp. liquid honey
4. Add the rest of the ingredients for relish, mix with a spoon, and set aside

Putting it all Together:
1. Use the mushroom as the base, stack arugula & peach slices on top
2. Add beet relish to the very top, allowing some to fall onto the plate to color and presentation
3. If you have extra thyme sprigs, you can also use these to stick out on top, or on the plate as garnish.

Enjoy summer-time bites!