Celebrate National Peach Month with these recipes from Dive!
Grilled Peach and Arugula Salad
1 bunch of organic arugula
3 cups sliced grilled peaches
3 tablespoons of crumbled feta cheese
2 oz. Citrus Garlic Vinaigrette
Method of preparation:
Combine arugula, grilled peaches and feta. Place in plate or bowl, drizzle citrus garlic vinaigrette, sprinkle salt to taste. Toss together until most items are lightly dressed.
Garlic Citrus Vinegar Dressing:
2 cups 80/20 oil (80%canola 20%Extra Virgin Olive Oil)
1 cup Lemon Juice
1 tsp salt
1 tsp Black Pepper
1 tsp Minced Garlic
1 Tbl Honey
1 tsp Whole Grain Mustard
Combine the Following with a hand mixer or a high power blender: lemon juice, salt, black pepper, minced garlic, whole grain mustard, honey. Blend until all smooth. While the blender or the hand mixer is still going start to add the oil in very slowly. The slower the better it is for the dressing. Once it is all consumed check for salt if needed.
Peaches and Cream
4 Simi Ripe Peaches
3 cups coconut milk
1 Tbl Vanilla Extract
1 Tbl Honey (for drizzling)
3 Tbl White granulated Sugar
2 Tbl Water
2 cups granola (see recipe below)
Slice Peaches about a 1/4inch thick. Toss the sugar and water in a bowl to mix.
Add the peaches into the sugar and water mixture, toss until well coated.
Have grill at a medium high heat to grill off the peaches. Spray the grill with a little spray oil. So the peaches do not stick to the grill. A stove top grill works just fine for this application.
Remove from grill onto a sheet tray and place in refrigerator. Let cool for about thirty minutes.
While the peaches are cooling, whip up the coconut milk and the vanilla until it becomes frothy. Then let sit for ten minutes.
Now combine the granola at the bottom place the peaches on top of the granola. Add the coconut milk to the side of the granola so that it creates a pool effect. Then drizzle the honey over the peaches. Then garnish with a little of the granola on top of it all.
6 cups Rolled Oats
½ cup Brown Sugar
½ cup Honey
1/8 cup Molasses
1 Tsp Salt
½ Butter (unsalted)
1 tsp Ground Cinnamon
1 cup Sliced Almonds
Melt the butter and place in a large mixing bowl. Add all ingredients except the oats and almonds. Mix until well mixed. With a rubber spatula mix the remaining oats and almonds. Once all mixed place on a well greased baking sheet. Bake off at 250 degrees for an hour. Rotating ever 15 minutes as most ovens have hot spots. Ones toasted place on counter to cool. Place in a large zip lock bag to preserve freshness.