Thursday, August 12, 2010

Week 9: Main-Dish Peaches

peach saladQuick word game: I say "peach" and you say ...

Cobbler, probably. Maybe pie. Maaaaayyyybe ice cream.

I bet you didn't say salad, or stir fry, or salsa.

When the farm gave us nearly 5 pounds of peaches last week, I dismissed the inclination to make a cobbler and took the opportunity to try out more savory recipes. That's how we wound up eating a peach and corn salad (pictured); beef stir fry with peaches; peach salsa; chicken in a ginger-peach sauce--not to mention a couple of peaches eaten just out of hand. (Naturally, I still indulged my sweet tooth with a cup of peach ice cream at Richardson's.)

It was not solely peaches in the share. We also received corn; tomatoes; eggplants; and 20 tiny plums. But peaches were the stars of the week.

Peach Salad With Corn and Fresh Mozzarella

This is a super-easy recipe, adapted from one on Our corn was so good we ate it raw, but you can boil or grill yours if you like.

Mix together:

2 peaches, diced
Kernels from 2 ears corn
2 ounces fresh mozzarella, diced
6 basil leaves, slivered, or to taste

Eat the salad plain or drizzle with extra virgin olive oil, or drizzle with both olive oil and a little balsamic vinegar. Serves 1 to 2 as a light entree.

Peach-Pepper Salsa

This one I served with pan-cooked tilapia.

2 diced peaches
1/2 cup diced green bell pepper
1/4 cup finely chopped red onion
1 tsp minced jalapeno pepper (seeds removed)
1 Tbsp finely chopped parsley
Salt and black pepper to taste
1 Tbsp vegetable oil
juice from 1/2 lime

Combine all ingredients and refrigerate at least an hour ahead of serving time to let flavors blend.

Beef Stir Fry With Peaches

Adapted from Steamy Kitchen

1 Tbsp soy sauce
1/4 tsp sugar
1 tsp corn starch
Black pepper, to taste
1 pound thinly sliced beef for stir fry
1 Tbsp oil
1/2 red onion, sliced
1 clove garlic, minced
4 ounces brown mushrooms, sliced
2 firm but ripe peaches, cut into wedges

Combine soy sauce, sugar, corn starch, black pepper, and beef. Let the beef marinate 10 minutes at room temperature.

Heat oil in a large frying pan over high heat. Quickly cook beef, about 2 to 3 minutes, then remove from frying pan. Turn down the heat slightly and add onions, mushrooms, and garlic. Cook about 5 minutes, until vegetables soften and mushrooms give off some of their liquid.

Add in the peach slices and let them heat through, 1 to 2 minutes. Add the beef back into the pan, toss to combine and cook just another minute or so until heated through.

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