Peachy Keen…and other assorted peachy puns

Fresh peaches and whipped feta

It’s definitely peach (nectarine) season around these parts so this week I’m going to share a couple of simple peachy themed recipes with you.

The first recipe is for a Peach and Whipped Feta salad. I introduced you to whipped feta  a few weeks ago with my “Getting Toasted” Post. The thing I really like about this salad is that it refreshing, and doesn’t require any cooking. This salad also works whether the peaches are harder and not as ripe or super ripe.

Peach and Whipped Feta Salad

serves 4

2 ripe peaches or nectarines (cut into thin slices)

1 cups whipped feta*

1 cup micro greens or baby arugula

1 tsp premium balsamic vinegar for drizzling

1 TSP crushed and toasted Marcona Almonds or hazelnuts

salt and pepper to taste

8 slices of prosciutto

For individual serving, spread a heaping tablespoon of whipped feta diagonally across a chilled salad plate. Lay 4-6 slices of peach on top of the whipped feta and drape 2 slices of prosciutto over the peaches. Top with greens and sprinkle with the Marcona Almonds/Hazelnuts. Dress salad with a sprinkle of salt and pepper and a drizzle of balsamic vinegar.


Recipe number 2 is for Peach and Prosciutto Pizza. You can use which ever store bought crust you prefer, in this case I used Whole Foods Pizza Dough This recipe will be for a 20″ pizza.

Peach and Prosciutto Pizza with Ricotta and Arugula

Peach and Prosciutto Pizza with Ricotta and Arugula

1 ripe peach halved and cut into thin slices

1/2 thinly sliced shallot or red onion

2 cups arugula

8 slices or prosciutto  torn into rough strips

1/2 cup pancetta

1/2 cup ricotta

1/2 cup shredded parmesan

1 cup shredded aged mozzarella

2/3 of a cup fresh mozzarella thinly sliced

salt and pepper to taste

olive oil

balsamic vinegar


Place peach slices in to a bowl, drizzle lightly with oiive oil, honey and salt and pepper and set aside. In a second bowl, dress the arugula with a splash of olive oil, balsamic vinegar and salt and pepper and set aside.  Roll out crust to whichever shape you would like, and cover crust completely with the ricotta and lightly sprinkle half of the aged mozzarella and parmesan over the crust.

Peach and Prosciutto Pizza ready to go on the grill.

Layer the peaches, shallots, prosciutto and pancetta over the crust then top with the remainder of the shredded cheese and the fresh mozzarella. Bake the pizza until the bottom is golden brown and the top has started to brown. Remove from the oven and drizzle with balsamic vinegar and honey and finish with the dressed arugula.




Summer Tomato and Cucumber Salad

Homegrown tomatoes and cucumbers make for a refreshing Summer salad.

We just picked our first batch of tomatoes for the summer and I have some dill and a bunch of Persian Cucumbers in the fridge. With it being so hot seems like its a perfect time for a refreshing tomato cucumber salad. This is quick and super easy.


4 ripe tomatoes

4 Persian Cucumbers

1/2 medium red onion

Juice of 1 lemon

salt and pepper

2 TBS olive oil or grape seed oil

1 TBS fresh dill

Cut the tomatoes into slices, quarters, 8ths or cubes, it doesn’t really matter and the same goes for the cucumbers. Slice the onion into thin slices and  place  the tomatoes, onions and cucumbers into a large bowl. Add the lemon juice, salt n pepper to taste, dill, oil and lightly toss. Done…yes it really is that easy.

We had this with grilled steak but its so light that it will go well with any protein.

Getting pickled

We get weekly produce deliveries from imperfectproduce sometimes I forget to customize my order and we wind up with types of produce that I normally wouldn’t have picked. Or, we wind up with a larger quantity of something than what the 2 of us can use in a week. This has been the case with both cucumbers, carrots and radishes recently.

Since the whole idea behind us getting produce from imperfect produce is to reduce waste it seems silly to throw the unwanted or unused produce away. So I made a couple of quick pickles. One a fairly Americanized quick cucumber and onion pickle and the other an Asian style pickled carrot and radish similar to what you may see on a Bahn mi. You don’t really need any fancy equipment for this, These can be eaten same day and held in the fridge for about a week.

First up,

Quick Cucumber Pickles

1 large English cucumber or 4 or 5 smaller Persian cucumbers sliced into ¼”. thick slices

½ medium onion peeled quartered and sliced thinly

⅓ cup white or apple cider vinegar

2 TBS salt

⅓ cup sugar

1 cup water

1 sliced green onion

1 sprig of dill (optional)

10 peppercorns

Slice onion, green onion and cucumbers and place into a large mouth sanitized canning jar. In a small sauce pan, bring water, vinegar, salt and sugar to a boil. Turn off heat and set to the side. Let mixture cool to room temperature. Once cooled, pour liquid over cucumber and onion making sure to leave a little space at the top of the jar. Top with a sanitized lid and place in the fridge. These can be eaten immediately and stored in the fridge for up to a week.

Pickled Carrots and Radish

Sealed jar of pickled carrots and radishes cooling off. Once they’ve cooled down they’ can be stored in the fridge for up to a week.

Traditionally, these are made with daikons rather than radishes. But since the whole idea was to use up some excess produce I used the radishes I had on hand. I used my food processor to grade the carrots and radish, but a box grater can also be used. I strained out some of the excess liquid so I had something that looks like this:


1 bunch carrots washed. peeled and grated

1 bunch radish tops removed, peeled and grated

½ cup sugar

2 TBS salt

⅓ cup each rice wine vinegar and white vinegar

1 clove star. anise

2 cloves

1 tsp peeled and crushed ginger

4 cups warm water

Mix the warm water, sugar, salt and vinegars until the sugar and salt is dissolved. Place  star anise, cloves and ginger into the bottom of clean 1 qt canning jar then add carrots and radishes. Cover the vegetables with the brine mixture until completely covered. Top with a sanitized lid. Store in the fridge for up to 1 week.