No. 1 : Quick Recipe
Peach and Goat Cheese Slaw
Step One
Combine extra virgin olive oil, vinegar, mustard, salt and pepper in a jar and shake well.
Step Two
Add peaches, slaw and parsley to a bowl and toss with dressing, starting with half and adding as desired. Top with goat cheese and parsley
No. 2 : Kitchen Scoop
Have you ever been frustrated by a peach that just won’t give its juicy flesh up from the pit? Me too. It’s 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!
No. 3 : Clever Idea
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.
No. 4 : Cheers!
Pine Ridge Chenin Blanc-Viognier
Clarksburg and Lodi California
Around $14.00
Two grape varieties that would never share a bottle in France come together beautifully in this vibrant, fruit-forward California blend. Pine Ridge’s Chenin Blanc + Viognier is bursting with juicy peach, apricot, and tropical fruit flavors, making it a wonderful companion to dishes featuring stone fruits or tropical fruits—especially when they’re part of a savory recipe like this one. spot on your table this season.