"A+ Salad"

Here's a really yummy summer salad that takes advantage of summer's bounty, using ripe peaches, peak-season blueberries, as well as a few radishes -- which I love but hardly know what to do with. My husband, who disses salads much of the time, had three helpings and graded it A+. Those sweet peaches and berries ought to make anyone swoon.

Summer salad

RECIPE: Peach, Radish and Blueberry Salad
Makes 5-6 servings

Ingredients
1/2 small red onion
4-5 ripe peaches, peeled (cover with boiling water for 30 seconds; peels will slide off)
4 radishes, very thinly sliced
1 cup blueberries
Vinaigrette made with olive oil and white wine vinegar (about 1/4 cup)
1/2 cup torn or chopped fresh basil leaves
1/2 cup crumbled goat cheese (or more to taste)
1/4 cup toasted nuts (I used a combo of pine nuts and pistachio, but almonds work too)

Instructions
Slice the onion as thinly as possible. Place sliced onions in a bowl of ice water for 5-10 minutes to remove any sharp flavor. Drain and pat dry.
Cut peaches in half and then slice thinly.
Place onions, peaches, radishes, blueberries and basil in a large bowl and toss with the vinaigrette. Add salt and pepper, if desired, to taste.
When serving, top each portion with some of the cheese and nuts.

Note: If you want, toss the finished product (before adding cheese and nuts) with some lettuce or baby spinach.

Celebrating peaches (this just in!)

Up here in Ohio we're just getting South Carolina peaches, which are (IMHO) the best around.

In celebration, here is a quick recipe for a peach based salsa, great with fish or chicken, or as an ingredient for tacos night.

You can use other stone fruit (apricots, plums, etc.), but right now I say go with the peaches.

Peach salsa over tilapia

Recipe: Stonefruit Salsa

Makes about 3 cups

Ingredients:

2 c mixed peaches, apricots, plums or nectarines – peeled, if desired, and finely chopped

1 c chopped tomato

½ c diced red bell pepper

½ c chopped fresh pineapple

¼ c diced red onion (optional)

1 jalapeno pepper (or more, to taste), seeded and minced

½ c fresh orange juice

Juice of one lime

½ c chopped cilantro

Dash of salt, and pepper to taste

Instructions:

Combine all ingredients in a large bowl. Cover and let sit at room temperature for an hour before serving. (Refrigerate if not using within 90 minutes.) Serve with roast chicken, grilled pork tenderloin or – as in the photo – pan-seared tilapia or other white fish.

Mint Julep Peaches

Grilled Mint Julep Peaches

Another highlight of summer's terrific food bounty: peaches are in high season. Of course, we love to eat them whole, sticky fingers and all, but here is a way to kick them up a notch (or two). If you're grilling dinner, keep the coals going a little longer and briefly grill halved peaches, then drizzle them with a bourbon/brown sugar glaze and top with vanilla ice cream or frozen yogurt.

Recipe: Grilled Mint Julep Peaches

Serves 4

Ingredients:

• 4 ripe freestone peaches, halved, pit removed Ask a question about this ingredient.
• 1/2 cup canola oil Ask a question about this ingredient.
• 1/2 cup bourbon Ask a question about this ingredient.
• 2 cups brown sugar, preferably dark Ask a question about this ingredient.
• 4 sprigs mint, for garnish Ask a question about this ingredient.
• 2 cups vanilla bean ice cream or frozen yogurt  

Instructions:

1. Remove leaves from mint sprigs and set leaves aside. 
2. In a saucepan, combine oil, bourbon, brown sugar and mint stems. Heat over medium, stirring often, until sugar is melted and sauce has thickened, about 5 minutes.
3. Meanwhile, preheat grill to medium-high. Add peaches, flesh side down, and close grill lid or cover peaches loosely with tin foil. Grill for 2-3 minutes.
4. Remove peaches to serving plates and drizzle with glaze. (You may have leftover glaze, which you can save for another use.) Top with ice cream or yogurt, garnish with mint leaves and serve.


Source: http://www.food52.com/recipes/272_grilled_mint_julep_peaches