Peach


From the August 13 co-op newsletter, courtesy of Kim Vodden:

Ingredients:

  • 2 Peaches
  • 4 Cups Arugula
  • 1/2 Sweet Onion
  • 1/3 Cup Hard Blue Cheese
  • 1 Tbs Olive Oil (for grilling)
  • Salt & Pepper
  • Balsamic Vinaigrette

Directions:

  • Cut peaches in half removing pit. Brush both sides of peach with olive oil & season with salt & pepper.
  • Put on medium heat grill & grill for 5 min/side.
  • Remove peaches from grill and de-skin.
  • Let cool. Slice to about 1/4 in thick moons.
  • Toss COOLED peaches with remaining ingredients. YUM!
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From the July 16 Co-op newsletter, courtesy of Local Flavors by Deborah Madison:

Ingredients:


The Fruit & Topping

  • 4 large ripe Peaches
  • 1 tablespoon Sugar

The Biscuits

  • Your favorite Biscuit Recipe/ Bisquick for 4 biscuits (use buttermilk)
  • 1/3 Cup Candied Ginger, chopped
  • 1/2 teaspoon Vanilla Extract

The Cream

  • 1 Cup Whipping Cream
  • 1/8 teaspoon Almond Extract
  • Confectioners’ Sugar (optional)

Directions:

  • Peel & slice the peaches into wedges, sprinkle with sugar and refrigerate while you make the biscuits.
  • Make biscuits adding the ginger & vanilla to your favorite recipe. Cut into 3 in circles 3/4 in thick. Cook according to your instructions (usually 400 for 12 min.)
  • Whip the cream (using an electric mixer) until it holds soft peaks then stir in almond extract.
  • Cut biscuits in half, top with fruit and juices and cream.