Peach & Plum Caprese With Balsamic Glaze

A traditional caprese with tomato and mozzarella is great and all, but why not switch it up a little! I made this one with plums, peaches, and a balsamic glaze. You can find balsamic glaze at any major grocery store, or you can make it yourself using balsamic vinegar and sugar! I didn’t have enough vinegar to make my own batch this time, so opted for store-bought. But here is the usual recipe I follow when making my own!

2 plums, cut into half slices
2 peaches, cut into half slices
8 oz mozzarella cheese, cut into half slices
Fresh basil leaves, kept whole
Balsamic glaze
Salt and pepper, to taste

Simply arrange the slices one by one – peach, basil, mozzarella, plum… and so on. Drizzle with the balsamic glaze, then a pinch of salt and fresh cracked pepper.



Summer Salad With Peaches

It’s been a bit too hot outside to turn the oven on, so I’ve been making a lot of salads lately. In the summer I love adding fresh fruits to my salads – there’s something so good about mixing sweet fruits with creamy or salty cheese!

Ingredients: (serves 1)
1 peach, pitted and sliced
1 tomato, sliced
1/2 small red onion, thinly sliced
10 fresh green beans, blanched
Ricotta salata
Fresh basil leaves, chopped
2 cups fresh spinach
4 prosciutto slices, torn
Balsamic vinegar
Olive oil
Fresh cracked pepper

Place the onions in a bowl with some balsamic vinegar and let sit for 10 mins. In the meantime, blanch the green beans and set aside. In a bowl mix together the spinach, chopped basil, peaches and tomato. Top with the balsamic onions, ricotta salata, and fresh cracked pepper. Drizzle with olive oil and any leftover balsamic from the onions.


Corn, Peach, and Tomato Salad With Burrata & Basil Oil

This is my 100th recipe since I started my little food blog about two years ago! I can’t believe I’ve been able to keep this up for as long as I have. It’s been really fun and I have definitely learned a lot in the kitchen since first starting. Super grateful for my lovely CSA and their support of my weekly recipes! Here’s to 100 more!

To celebrate, my best friend Meghan and I made dinner together (and shared a few bottles of wine!) We made a summery salad with sweet peaches and tomatoes – which you wouldn’t think go together but they actually compliment one another quite well! We also added some creamy burrata cheese and homemade basil oil, which is very easy to make. As a little side dish we seared some scallops with a little balsamic vinegar. A great meal- thanks for celebrating with me Meghan!

1 ear of corn, boiled and cut off the cob
1 large peach, sliced
1 large heirloom tomato, sliced
1 cup packed fresh basil
1/2 cup olive oil
Salt and pepper, to taste
Water, as needed to smooth out the basil oil
4 jumbo scallops
2 tablespoons balsamic vinegar

Boil (or roast) the corn and cut it off the cob. To make the basil oil, place the basil, olive oil, salt and pepper in a blender or food processor. Add bits of water as needed until smooth. Plate the corn, peaches, and tomatoes. Top with pieces of burrata cheese and drizzle with the basil oil and fresh pepper.

For the scallops, start by removing and discarding any muscle tabs still attached to the scallops (if they have any) then pat dry with a paper towel and season both sides with salt and pepper. Heat a skillet on high heat and drizzle with the balsamic vinegar and olive oil. Add the scallops and let cook for about 2-3 minutes on each side until they have a nice caramelized sear, but careful not to overcook them!

Summery Shrimp & Mango Kebobs

My friend had a great idea to make some summery kebobs for dinner. I had some peaches and oranges from my CSA this week and we thought the citrus would go great with shrimp. We threw everything onto the skewers and made a simple orange dressing to drizzle over the kebobs when they were done cooking. We both get Bon Appetit magazine every month and had seen this salad which we really wanted to make with the squash blossoms we got at the farmers market the day before. I also used some of zucchini from my CSA for that as well.

Ingredients: Serves 2
10 jumbo shrimp, peeled
1 large peach, cut into medium sized chunks
1 large bell pepper, cut into chunks
1/2 onion, but into chunks
1/2 orange, juiced
1 tablespoon white wine vinegar
1 teaspoon fresh grated ginger
Small pinch of cumin
Salt and pepper, to taste

Do ahead: if using wooden skewers, place them in water for about an hour before using them. This will help them from burning or catching fire!

Thread the shrimp, peaches, onions, and peppers onto the skewers. Head a little olive oil in a cast iron skillet and cook the kabobs, turning occasionally, for about 10 minutes or until the shrimp is pink and cooked through (and the other items have a some char to them as well) Alternatively, you can cook these on the grill if you’re not working out of a NYC apartment!

While those cook, make the dressing by simply whisking the orange, white wine vinegar, ginger, cumin, salt and pepper. Set aside. Also make the cous cous per the box instructions. I like to add some chopped nuts and fresh herbs to mine.

If you would like to make the Bon Appetite corn, zucchini, and squash blossom salad, you can find the recipe here! It was very simple to make and really delicious.

Kale Salad with Peaches, Tomato, and Goat Cheese

This was one of the best kale salads I ever made! I was inspired when my sister made a peach and tomato salad over the weekend, it was perfect for summer and absolutely delicious. I had some fresh kale, tomatoes, and peaches, so all I had to pick up was the goat cheese. It took about 15 minutes to make and was the perfect mix of sweet and sour.

Ingredients: (makes 2 small salads)
2 large kale leaves, stems removed and julienned
1 large peach, chopped
1/2 large tomato, chopped
3 tablespoons olive oil
1 teaspoon apple cider vinegar
1/2 teaspoon maple syrup
Goat cheese
Salt and pepper

Start by removing the thick stems from the center of the kale. Lay the leaves on top of each other, roll it up, and cut thin slices. Add to a large bowl and set aside. Next make the dressing- add the olive oil, cider vinegar, and maple syrup to a small bowl and whisk well. Salt and pepper to taste. Pour the dressing over the kale and massage it into the kale with your hands for a minute or so- this will help the dressing to soak into the kale and also break down the kale a little so it’s not as tough. Chop the peaches and tomatoes, add it to the bowl of kale, and set aside for about 10 minutes. In the meantime, cut a few slices of goat cheese and add it to a pan over medium heat. You’ll know it’s done when the bottom of the cheese starts getting a little golden brown (about 3 minutes.) Also chop a small handful of almonds and toast those in a separate pan until golden as well. To serve, place kale in a dish and top with the warm goat cheese and toasted almonds!

Warm Peaches with Vanilla Ice Cream and Basil

This couldn’t be easier to do- all you need are peaches and ice cream! If you have a grill you can grill the peaches which is even better, but roasting or sautéing is just as good!

Fresh peaches
Coconut oil
Vanilla ice cream
Fresh basil

Slice the peach in half, remove the pit, then slice into smaller pieces. Add a little coconut oil to a pan over medium heat. I have coconut oil spray from Trader Joe’s which is amazing. Add the peaches to the pan and cook until softened, flipping occasionally. My mom had given me a panini press for Christmas last year, so I used that to get a good sear on the sides. Add some vanilla ice cream to a bowl, top with roasted peaches and torn fresh basil leaves! If you have the time, I would recommend adding a balsamic glaze to this, it’s delicious and fairly easy to make.