Summer Peach Recipes

2 Aug

No one likes to eat anything heavy when its 100+ degrees outside. Summer brings out the best produce at your local farmers markets, so use them to your advantage. Seasonality is key to eating fresh, and now is a great time to try the freshest picks right off of the farm! Right now, its peach season, and juicy peaches are abundant. Try these two recipes utilizing farm fresh peaches for your next summer gathering:


Grilled Peach Salad w/ Balsamic Brown Sugar Vinaigrette

1lb field mix salad greens, washed and dried  (can also be found at farmers markets! SCORE!)

5-6 fresh peaches, washed

1T. mustard

1/4c. light brown sugar (more or less depending on your taste)

1/2c. balsamic vinegar

1c + 2T. extra virgin olive oil

salt-n-pepper, to taste

Wash and dry field greens and set aside. Rinse peaches, and leaving the skin on, cut into 1-in thick wedges.  Toss in a bowl with 2T. extra virgin olive oil and place on a hot grill. Cook just until grill marks appear on peaches, take off grill and set aside. To make vinaigrette, whisk together mustard, brown sugar, and balsamic vinegar in a medium size bowl. Slowly drizzle in extra virgin olive oil until  the vinaigrette comes together. Season with salt and pepper.  Assemble salad by placing greens on bottom of plate and grilled peaches on top. Spoon small amounts of vinaigrette on top and enjoy!

Mango-Peach Sangria (adapted from Food & Wine Mag)

In a saucepan, cook 1/3c. sugar with 1/3c. water until the sugar dissolves; transfer into a pitcher and refrigerate until cold. Stir in 1c. Grand Marnier, 1 bottle of Viognier wine, 1 chopped mango, 2 peaches cut into thin wedges, and 1/4 c. mint; Serve immediatly.

(P.S. if making the sangria for a party please double, even triple the recipe. Thats how good this recipe is. I haven’t had sangria better than this!)


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