No. 1 : Quick Recipe
Peach and Goat Cheese Slaw
- ¼ Cup Extra Virgin Olive Oil
- 2 TB Sherry Vinegar
- 1 TB Dijon Mustard
- ½ tsp Sea Salt
- ¼ tsp Freshly Ground Black Pepper
- 2 – 3 Fresh Ripe Peaches, peeled pitted, and cut into slices
- 1 (12 – 16 OZ) Pkg Broccoli Slaw
- 2 TB Chopped Parsley
- 4 oz Crumbled Goat Cheese
- 2 TB Thinly Sliced Green Onions, green parts only
Combine extra virgin olive oil, vinegar, mustard, salt and pepper in a jar and shake well.
Add peaches, slaw and parsley to a bowl and toss with dressing, starting with half and adding as desired. Top with goat cheese and onions.
No. 2 : Kitchen Smidgen
Have you ever been frustrated by a peach that just won’t give its juicy flesh up from the pit? Me too. Its not your fault. Peaches come in two varieties – clingstone and freestone. The ones we wrestle with to free the sweet flesh from the pit are clingstone peaches. Both kinds can taste great, but I love the freestone peaches for their easy eating. For either variety, cut a cross on the bottom of the peach and lower it briefly into a pot of boiling water. After 15 or 20 seconds, remove and set aside until cool enough to handle. The skin will pull away from the flesh and after cutting it in half, if you have a freestone you will easily be able to excavate all the juicy drippy peach goodness!
Thanks to photographer and food stylist Chloe Clark for the glamour shot above!
No. 3 : Get Creative
Easy and pretty, this salad tastes great made with a variety of fruits including nectarines apricots, ripe plums or even tropical fruits like mangoes and cantaloupe.