Fresh peach salsa
4 medium peaches, peeled and pitted
2 large tomatoes, cut into wedges and seeded
1/2 sweet onion, cut into wedges
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1/2 cup fresh cilantro
2 garlic cloves, peeled and crushed
2 cans (4 ounces each) chopped green chilies
4 teaspoons cider vinegar
1 teaspoon lime juice
1/4 teaspoon pepper
Baked tortilla chip scoops
In food processor, combine first five ingredients; cover and pulse until coarsely chopped. Add chilies, vinegar, lime juice and pepper; cover and pulse just until blended. Transfer to a serving bowl; chill until serving. Serve with chips.
Makes 4 cups.
Nutrition information per serving (1/4 cup, without chips): 20 calories, trace fat, 0 cholesterol, 58 mg. sodium, 5 g. carbohydrate, 1 g. fiber, 1 g. protein.
From Taste of Home
Peach, mozzarella and basil salad
3 ripe peaches (peeled, if desired)
1 cup fresh basil leaves, torn
8 ounces fresh mozzarella, cut into 1-inch chunks
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
1⁄8 teaspoon black pepper
Cut each peach into 6 to 8 wedges, then cut each wedge in half crosswise.
In a large bowl, combine peaches, basil and mozzarella. Drizzle with oil, sprinkle with salt and pepper, and toss. (You can cover and refrigerate the salad for as long as several hours.) Serve cold or at room temperature.
Makes 4 servings.
Nutrition information per serving: 194 calories, 11 g. fat, 30 mg. cholesterol, 418 mg. sodium, 10 g. carbohydrate, 2 g fiber, 8 g. sugar, 17 g. protein.
From Real Simple
Rosemary-mustard pork with peaches
2 1-pound pork tenderloins, trimmed
Kosher salt and freshly ground pepper
Vegetable oil, for the grill
3 firm-ripe peaches, halved, pitted and cut into wedges
1/2 cup dry white wine
1⁄3 cup packed light-brown sugar
2 teaspoons whole-grain mustard
1/4 teaspoon chopped fresh rosemary, plus 1 or 2 sprigs
Preheat grill to high. Pat pork dry and season with salt and pepper. Lightly oil grill, then grill pork, turning, until marked, about 10 minutes.
Meanwhile, combine peaches, wine, brown sugar and 1/2 cup water in saucepan. Remove strips of zest from lemon with a vegetable peeler and add to pan; squeeze in lemon juice. Cover and cook over medium-high heat until peaches are just tender, 5 to 7 minutes. Use slotted spoon to transfer to a bowl.
Add mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to peach juices in pan. Transfer 1⁄3 cup of the liquid to a small bowl and stir in chopped rosemary; brush onto pork and continue grilling until a thermometer inserted into thickest part registers 145 degrees, 10 to 15 more minutes. Transfer to cutting board.
Meanwhile, simmer remaining liquid in saucepan until syrupy, about 3 minutes. Remove from heat and season with salt. Return peaches to the pan along with rosemary sprigs. Slice the pork and serve with the peaches.
Makes 4 servings.
Nutrition information per serving: 376 calories, 8 g. fat, 147 mg. cholesterol, 181 mg. sodium, 26 g. carbohydrate, 1 g. fiber, 49 g. protein.
From Food Network Magazine
Grilled peaches Jezebel
1/4 cup honey
2 teaspoons Dijon mustard
1 teaspoon horseradish
6 firm, ripe peaches, halved
Vegetable cooking spray
Whisk together first 3 ingredients. Brush half of honey mixture evenly over cut sides of peaches. Coat a cold cooking grate with cooking spray, and place on grill over medium heat (300- to 350-degrees). Arrange peach halves, cut sides up, on grate, then cover grill; cook 3 minutes on each side or until tender and golden. Remove from grill, and brush cut sides of peaches evenly with remaining honey mixture.
From Southern Living
Brown sugar-cinnamon peach pie
11⁄3 cups cold butter
4 cups all-purpose flour
11/2 teaspoons salt
1/2 to 3/4 cup ice-cold water
8 large fresh, firm, ripe peaches
1/2 cup firmly packed light-brown sugar
1⁄3 cup plus 11/2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1⁄8 teaspoon salt
1/4 cup all-purpose flour
11/2 tablespoons butter, cut into pieces
1 large egg, beaten
To make crust, cut butter into small cubes and chill 15 minutes. Stir together flour and salt. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in 1/2 cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 tablespoon at a time, if necessary. Turn dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.
Preheat oven to 425 degrees. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate.
Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface.
To make filling, peel peaches, and cut into 1/2-inch-thick slices; cut slices in half. Stir together brown sugar, 1⁄3 cup sugar, cinnamon, salt and flour in a bowl; add peaches, stirring to coat. Immediately spoon peach mixture into pie crust in pie plate, and dot with butter. (Do not make mixture ahead, or it will become too juicy.)
Carefully place remaining pie crust over filling; press edges of crusts together to seal. Cut off excess crust, and reserve. Crimp edges of pie. If desired, reroll excess crust to 1/4-inch thickness. Cut into 3-inch leaves using a knife. Brush top of pie with beaten egg; top with leaves. Brush leaves with egg; sprinkle with 11/2 tablespoons granulated sugar. Cut 4 to 5 slits in top of pie for steam to escape.
Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan. Bake at 425 degrees on lower oven rack 15 minutes. Reduce oven temperature to 375 degrees and bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack; cool 2 hours before serving.
From Southern Living