Wednesday, July 26, 2017

Peach Trio

Cook's Notes: Well now that you've had a slice of Peach Blueberry Pie 
how about the rest of the peach trio? 
Peach and Tomato Salad with Vinaigrette Dressing
Cook’s Notes: An unusual but winning combination that showcases some of the summer’s  best. Add a light vinaigrette dressing to the salad just before serving. Recipe serves 2-4 and is adapted from BHG.

  • 3 peaches, skins removed and cut into chunks 
  • 2 cups Roma or cherry tomatoes, red and yellow 
  • ½ cup red onions, diced
  • ½ cup Feta crumbles
  • ½ cup roughly chopped pecans
  • Torn basil leaves
Mix all salad ingredients together.
Vinaigrette Dressing Ingredients and Directions: 
  • In a screw top jar with a lid add the following: 
  • 2 TB. good quality white balsamic vinegar, Honey Ginger Balsamic, Peach Balsamic or Cara Cara Orange Vanilla Balsamic Vinegar
  • 2 TB. olive oil
  • 2 TB. minced shallots
  • 1 tsp. each Dijon mustard and honey
  • Salt and pepper to taste 
  • Shake ingredients well and refrigerate until serving 
Peach, Ham and Brie Flatbread Sandwich
Cook’s Notes: Recipe serves four and adapted from Magnolia Magazine Summer 2017

  • 4 Flatouts called Foldit or Flatbreads
  • Olive Oil
  • 1/2 cup peach preserves
  • 2 peaches, skins removed and thinly sliced
  •  8 large pieces of deli ham 
  • 4 -6 oz. of sliced brie
  • 1-2 TB. Dijon mustard
  • 1/2 cup sliced red onion
  • Optional 4 pieces of romaine lettuce 
  • Line a baking sheet with parchment paper.
  • Preheat oven to 425 degrees and lightly brush Flatbreads or Foldits with olive oil. 
  • Bake flatbreads or Foldits for 3 minutes. 
  • Spread mustard on each baked flatbread or Foldit adding peach preserves over the mustard. Then layer brie, onions, 2 peach slices and 2 slices of ham over mustard/peach preserves. 
  • Place flatbread or Foldit back into oven for 10 minutes. Add a piece of romaine to each flatbread or Foldit before serving.

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