Six Savory uses of Summer Peaches

The Summer months mean trips to the beach, spending more time in the backyard, lighter, longer days, and a plethora of juicy summer peaches. Known for decades as a saving grace of dessert dishes, the bright stone fruit is notoriously celebrated when baked into cobblers, pastries, and pies, served over ice cream, or churned into sorbet, but as a Martha Stewart article suggests, peaches can be famous for their savory preparations as well.

Tomato, Peach, Buffalo Mozzarella, and Bresaola Tartine

Combine the sweetness of peaches with juicy tomatoes, creamy mozzarella, and salty bresaola beef in an open sandwich-meets-caprese-salad summer treat. Serve this dish stop crusty bread lightly drizzled with olive oil as a decedent lunch or hearty summer appetizer at home or outdoors.

 Pickled-Peach and Mozzarella Salad with Fried Chicken Cutlets

Put a new spin on the classic chicken cutlet recipe by pickling peaches and accompanying them with basil leaves and tiny mozzarella balls. In this recipe, the peaches are pickled with sugar, bay leaves, cloves, cinnamon, and peppercorns, which combine for a truly savory and unparallelled sour, spiced flavor that compliments the sweetness of the summer-time fruit.

 Grilled Pork Chops with Peach Relish and Herb Rice

Try this twist on the classic pork chop when you’re in need of a dinner that is succulent and easy to prepare. Families will enjoy this grilled pork dish topped with a summer’s peach relish The relish is made with peaches, sugar, lemon juice, and red pepper flakes, which all combine to compliment the savory, browned pork chops.

 Peach Panzanella

This traditionally italian summer salad features cubes of day-old rustic bread and tomatoes, tossed alongside basil leaves and a simple vinaigrette, but reimagine the tradition by incorporating summer peaches in place of or alongside the tomatoes to bring a different, welcome sweetness to the mix. This riff on the classic Italian bread-and-tomato salad will be sure to turn heads.

Grilled-Peach Pizzas with Prosciutto

Replace your pizza’s standard, tired marinara with caramelized peaches, oozing mozzarella, salty prosciutto, and fragrant basil in this seasonal, summertime dish. Truly elevate your pizza preparation by substituting seasonal, grilled peaches for classic toppings and be amazed.

 Peach and Crab Salad with Mesclun and Herbs

This dynamic duo is a celebrated dish of the summer cookout, whether you find yourself and your family dining seaside or in a cozy backyard. With this dish, toss jumbo lump, preferably fresh, crabmeat with sliced peaches, a Thai chile pepper, shallots, and mint in an orange- coriander syrup. Serve this dynamic spread over mesclun leaves and fresh herbs to truly bring out savory, aromatic essences. In this dish, the peaches compliment and bring out the subtle sweetness of the crab while the drizzle of orange-coriander syrup and thinly sliced chile add spice.

This summer, branch out from your tired summer dishes, grab a basket of peaches, and experiment by roasting, grilling, pickling, and generally incorporating them into your salads, sandwiches, and much more with these savory, celebrated recipes.

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The Ultimate Charcuterie Board

Who doesn’t like variety? Summer time is the perfect excuse for this recipe! Reluctant Entertainer has a Charcuterie board recipe that will outshine the rest. A charcuterie board is the perfect route if you aren’t sure what to offer your guests. It is even great to serve for dinner! These boards are made up of nuts, veggies, dried fruits, cheeses, cured meats, and more!

The first thing you will need is the board! Make sure the board for your charcuterie is food friendly and if it isn’t, make sure to place parchment paper on the board. The best boards to use are the ones that have a lip, this will help make sure all of the food fits and stays in place. Another thing to think about when making this recipe is how many people are being served. The more people, the bigger the board.

If you want to get rid of the parchment paper but don’t have a food safe board, take some sandpaper and sand the board down. After the board is sanded, rub it down with mineral oil and beeswax. Or, if you want to take the shorter route, you can use a cutting board and butcher block conditioner.

Charcuterie boards often contain dipping spices, but if you aren’t sure where to start looking check out DeLallo Foods.

INGREDIENTS FOR YOUR ULTIMATE CHARCUTERIE BOARD

  • Italian Herb Dry Cured Sausage, sliced
  • Red Wine Salami, sliced
  • Sweet Casalingo Dry Cured Sausage, sliced
  • Black Pepper Dry Cured Sausage, sliced
  • Figs, sliced
  • Sun-Dried Tomato & Basil Seasoning Spices
  • Roasted Garlic & Parmesan Seasoning Spices
  • Rosemary & Garlic Seasoning Spices
  • Garlic Pepper & Tomato Seasoning Spices
  • 1 jar Italian Roasted Pepper Bruschetta
  • 1 jar Italian Olive Bruschetta
  • 1 jar Italian Garden Vegetable Bruschetta
  • Extra Virgin Olive Oil, for dipping
  • Almonds
  • Olives
  • Veggies
  • Miscellaneous crackers
  • Baguette Bread
  • Soft cheese
  • Sharp Cheddar Cheese

UTENSILS

  • Large board
  • Small bowls
  • Small plates

INSTRUCTIONS

Make sure the board you are using for your charcuterie is prepared in advance, the worst thing is being in the middle of preparation and something isn’t ready. The meats should be sliced, waiting to be placed on the charcuterie board. Take the small bowls and place them on the board, the olives and nuts should be placed inside. Fill the other bowls with the different the Bruschettas. Place 3 to 4 small, flat dishes on the board. These dishes should be filled with the olive oil. Take the different spices and sprinkle them on top of the olive oil.

Slice the cheeses, if they are not already prepared. Wash the vegetables and dry fruits, you don’t want unclean food on the board. Now here comes the fun part, placing the food on the board. Start placing the meat, cheeses, crackers and the sliced baguette around the board. The fruits and vegetables should come next. The idea is not to crowd the board, but to fill it. There should not be too many empty spaces. The food items can be mixed together or if you like organizing, feel free to group them in categories. All of the crackers on one side and all of the meats on the other. Or be adventurous, and have an alternating pattern. Placed the olive oil in the middle and the Bruschetta on the outside. The options are endless and so is the food! Enjoy your charcuterie board any way you like it.

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Best Chicken Quesadilla Recipe

Delish.Com is one of the best go to places to find quick, easy and delicious homemade recipes to cook anytime of the year. This chicken quesadilla recipe is one that is quick enough to cook on a week night as well as delicious enough to enjoy on a weekend. Be sure to check out this recipe for the only quesadilla recipe you’ll ever need.

Ingredients

  • 2 tbsp. extra-virgin olive oil, divided
  • 1/2 onion, thinly sliced
  • 2 bell peppers, thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. chicken breast, sliced into strips
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 4 medium flour tortillas
  • 2 c. Shredded Monterey Jack
  • 2 c. shredded Cheddar
  • 1 avocado, sliced
  • 2 green onions, thinly sliced
  • Sour cream, for serving

Directions

  1. In a large skillet over medium high heat, heat 1 tablespoon olive oil. Add onion and peppers, then season with salt and pepper and cook until tender. Remove vegetables from skillet.
  2. Heat remaining tablespoon oil. Season chicken with chili powder, cumin, oregano, salt and pepper, then add to skillet in a single layer. Sauté, stirring occasionally, until golden and cooked through, about 8 minutes. Remove from heat and stir in sautéed vegetables.
  3. In a clean skillet over medium heat, add a flour tortilla. Top with Monterey Jack, cheddar, cooked chicken mixture, avocado and green onions. Place another tortilla on top and cook, flipping once, until golden on both sides, about 3 minutes per side. Repeat with remaining ingredients.
  4. Slice into wedges and serve warm with sour cream.