Peaches hit their peak at the end of July into August. We all love peaches are are sharing our favorite peach recipes below. Bon appeteach! :)
Farmer's Market Pasta Salad by Deb
Serves 8-10 Category: Vegetarian Summer Salad Prep + Cook Time: 30 minutes
Ingredients:
- 2 cups grape tomatoes, cut in half
- 2 small zucchini, thinly sliced into half moons
- 1 small bell pepper, cut into thin strips
- 1 cup fresh corn kernels
- 1 cup diced firm but ripe fresh peaches
- ½ cup thinly sliced green or red onions
- 1 (8-oz) package pasta (penne or tortellini works well)
- optional: 2 cups shredded chicken
- ⅓ cup fresh basil and/or cilantro
Vinaigrette Ingredients:
- ½ cup parmesan cheese
- ½ cup olive oil
- 3 T lemon juice and some zest
- 1 T balsamic vinegar
- 2 cloves garlic, minced
- salt and pepper
Toss together vegetables and peaches. Pour vinaigrette on top and let sit while you cook the pasta. Once pasta is cooked, add hot pasta to vegetables and toss gently. Season with salt and pepper as needed, then top with fresh herbs. Can be served warm or room temperature.
Grilled Peach Panzanella by Amanda
Serves 8-10 Category: Vegetarian Summer Salad Prep + Cook Time: 20 minutes
Ingredients:
- 4 firm but ripe peaches, cut into 6-8 slices each
- 1 loaf ciabatta, cut in half lengthwise
- 2-3 heirloom tomatoes, cut into cubes
- 1 ball burrata
- ½ red onion, thinly sliced
- ½ good quality olive oil
- ¼ cup white balsamic
- ½ cup fresh basil
Let red onion sit with white balsamic while you prepare rest of salad. Toss peach slices with olive oil, salt and pepper. Brush ciabatta with olive oil. Place peaches and ciabatta on grill. Turn peaches after 2 minutes. Remove from grill and cut peach slices into three smaller pieces and cut the ciabatta into cubes. Toss peaches, bread and tomatoes together in large bowl. Drain onions from balsamic but preserve the balsamic. Add onions to the bowl. Whisk balsamic and olive oil together, adding salt and pepper to taste. Pour dressing into salad, tear up burrata and gently toss everything together.
Baked Crisped Almond Peaches by Dana
Serves 8 Category: Dessert Prep + Cook Time: 1 hour
Ingredients:
- 4 firm peaches, cut in half
- ⅓ cup raw, unsalted almonds
- ¼ cup turbinado sugar
- ¼ cup steel cut oats
- 3 TBSP unsalted butter, cute into small cubes
- Pinch of cinnamon
- Pinch of sea salt
Heat oven to 350 degrees. Place peaches cut side up on a baking sheet. Combine almonds and sugar in a food processor and blend until coarsely ground. Add oats, cinnamon and sea sale and pulse to combine. Add butter and pulse until mixture is combined. Spoon mixture onto each peach and press until flat on top. Bake for 45 minutes. Let cool for a few minutes before serving.
Bonus! Frozen Peach Pie (adapted from Cup of Jo)
Serves 10-12 Category: Dessert Prep + Cook Time: 20 minutes active + at least 4 hour freezing time
Ingredients:
- 6 TBSP unsalted butter, melted
- 10 oz gingersnap cookies
- 1 cup heavy cream
- 2 cups whole milk vanilla yogurt
- 1 tsp vanilla extract
- 4 peaches, chopped into small bites
- 1 peach, thinly sliced
Heat oven to 350 degrees. Butter the inside of a pie dish. Pulse the gingersnap cookies in a food processor, then pour in melted butter and pulse until combined. Use your fingers to press the mixture into the pie dish. Bake for ten minutes, then set aside to cool.
Whip the heavy cream until stiff peaks form (aka whipped cream!) Gently stir together with yogurt and vanilla extract. Then fold in the small chopped peaches. Pour filling into the crust, and decorate the top with peach slices. Cover and freeze at least 4 hours. Remove pie from freezer about 20 minutes before you plan to serve it.
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