I often like to serve in season fruit plain and unadorned. Cherries and most berries usually just get washed before they make it to the table. Peaches are the exception to this rule. I love them baked, in savory dishes and in salads. I have been making some version of this salad nearly everyday for lunch. This plan will continue until they disappear from our farmers’ market. This peach, sunflower seed and tomato combination is one of my favorites. It is followed closely by peaches, raspberries and slivered almonds over greens. I like using the ratio of 1 peach: 2 tsp something crunchy: 3 cups of greens: 3 tbsp of dressing for two people. A perfectly ripe tomato, handful of raspberries or avocado slices are a nice bonus.
I think it is all about getting the right balance of sweet, crunchy, greens and acidity. The sweetness of the peaches pair really well with a more acidic dressing. For this salad, I just whisked together 2 parts balsamic vinegar with one part olive oil and a squeeze of lemon. Sometimes there is no reason to make things more complicated, and this makes for a simple and easy weekday lunch.
Peach, Tomato and Sunflower Seed Salad
1 ripe yellow peach, sliced
2 tbsp of raw unsalted sunflower seeds
1 tomato, diced
3 cups of spring mix
For the dressing:
2 tbsp balsamic vinegar, 1 tbsp olive oil, 1/4 tsp sea salt, 1/4 tsp pepper, the juice of a lemon wedge whisked together.
I like to toss all the ingredients in the dressing and save the sliced peaches to add to the top.
Check out some other ideas for peaches from the archives:
We bought a bunch of perfectly ripe peaches at the market this weekend, and I knew I wanted to use some to make a salsa. This was was so good you could really just eat it with a spoon, but I served it with a roast chicken breast. I knew I would be alone for dinner tonight, and I have no problem making a special dinner for one. In fact, I like it. Usually, I just make something J hates, but since I knew he would love this I made extra to send with him for lunch. I will be making more of this salsa next week and hopefully buying extra peaches for making jam. I’m feeling ambitious.
Peach and Basil Salsa
3 1/2 cups of diced yellow peaches (about 3-4 peaches depending on size)
1/4 cup diced onion
juice of one lime
1/8 tsp cayenne pepper
1/4 cup basil, lightly packed
pinch of salt
Toss all the chopped ingredients together with the lime juice, salt and cayenne pepper. Allow to sit for about five minutes prior to serving. It is best served the same day, but you can refrigerate it overnight if necessary.
I know tomatoes the tomato season is dwindling in the rest of the country, but it is still going strong here on the west coast. I felt compelled to make a dainty little tomato and pesto tower. Of course, the tomatoes could just as easily be chopped and tossed as a salad. I miss cheese in many things, but pesto isn’t one of them. I love the way the freshness of the herbs, lemon and garlic come though without being muddled.
There are many variations of vegan/non-dairy pesto out there, and I think I make this slightly differently each time. Nutritional yeast seems to be a popular addition. Below is my basic go-to recipe. You could use the traditional pine nuts or even walnuts, but I just like the flavor of almonds and always have almond flour on hand. I have had no problem freezing this in small portions and just defrosting as needed.
Vegan Basil Pesto
6 cups fresh basil (lightly packed)
1 cup fresh parsley
5 cloves garlic
1/2 cup of fresh lemon juice
1 tsp salt (add as needed)
1/2 tsp pepper
1 1/2 cup ground almonds or almond flour
1 cup extra virgin olive oil
Pulse in a food processor until combined to desired consistency. I might blend this more smoothly if I were serving it as a sauce rather than just atop fresh tomatoes. You can always add more olive oil to adjust the texture.
I have salads on the brain lately. I suppose it is because the weather has been warm, and I want to eat like it is summer. I am also obsessed with this salad dressing.
1 tsp Dijon Mustard
2 tsp Honey
1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1/8 tsp kosher salt
fresh ground pepper
The shrimp were marinated in fresh garlic, cumin, olive oil, salt and pepper. I grate the garlic using my microplane. I like the way the little bits of garlic stick to the shrimp making it extra garlicky.
I have posted other salads with goat cheese before…but that’s okay because I love them. This is a a very simple easy one with the following ingredients:
2 Blood Oranges (Cut into segments, juice the rest over the greens)
Salt and Pepper
I felt like I just had to cook something for dinner for Valentines Day. I had seen Ina Garten on the Barefoot Contessa make a salad with warn goat cheese, and I had been meaning to try it. I didn’t use her salad recipe because I love to pair fresh goat cheese with strawberries and balsamic vinegar. It was really delicious, and I made just made it again for dinner.
1 log of goat cheese
1 egg white with a splash of water
½ cup Japanese Panko Bread crumbs (they are crunchier and flakier)
Slice the goat cheese into ½ rounds, dip in the egg and water, press into the panko. Chill the rounds for a few minutes.Heat olive oil and 1 tbs of butter over medium high heat. Cook the goat cheese until each side is lightly brown.For the salad I used a field green mix and tossed it in olive oil and balsamic vinegar. Add the strawberries, goat cheese and finish with a pinch of salt and fresh ground pepper.