Add These Peach & Tomato Recipes to Your Summer Rotation!
Peach Cobbler — Yield: 8 Servings
Ingredients
Crust
5 medium Yellow Elberta Peaches, peeled and pitted
½ cup granulated sugar
½ cup light brown sugar
1 tbsp cornstarch
1 tbsp lemon juice
1 tsp ground cinnamon
¼ tsp ground nutmeg
Filling
1 cup all-purpose flour
1 stick unsalted butter, melted
1 cup granulated sugar
2 tsp baking powder
¾ cup whole milk
¼ tsp salt
Instructions
Preheat the oven to 350°F. Slice peaches into ½-inch wedges.
Add peaches to a saucepan over medium heat. Combine ½ cup granulated sugar, brown sugar, cornstarch lemon juice, cinnamon, and nutmeg. Simmer for 5 minutes before removing from heat.
In a large bowl, whisk together flour, baking powder, 1 cup granulated sugar, milk, and salt. Do not overmix.
Coat a 9x13-inch baking dish with the melted butter. Pour batter into a baking dish. Carefully add the warm peaches over the batter. Bake in the oven for 45-50 minutes.
Serve with ice cream and enjoy!
Classic Marinara Sauce — Yield: 3 Cups
Ingredients
2 cans (28 oz each) whole peeled San Marzano tomatoes
1 yellow onion, peeled
¼ cup extra-virgin olive oil
4 cloves peeled garlic, thinly sliced
5 sprigs fresh basil
1 tsp dried oregano
Salt and black pepper to taste
Instructions
Pour tomatoes into a bowl and crush them using a tool or your hands.
In a large pot, heat olive oil over medium-low heat. Add garlic, salt, and pepper and cook for 2 minutes until soft.
Cut the onion in half. Add crushed tomatoes, dried oregano, onion and salt. Reduce heat to low and simmer uncovered for 35 minutes, stirring occasionally.
Remove onion and add basil.
Stir in your favorite pasta and serve!
Peach Iced Tea — Yield: 6 Cups
Ingredients
3 Yellow Peaches
1 cup granulated sugar
5 black tea bags
1 cup water
5 cups boiling water
Mint leaves
Instructions
In a saucepan, combine sliced peaches, 1 cup water, and sugar and bring to a boil.
Simmer over medium heat for 10 minutes, gently crushing peaches with a spoon. Remove from heat, cover, and let steep for 30 minutes.
Brew the tea by placing the tea bags into a pitcher and pouring in 5 cups of boiling water. Steep for 10 minutes before removing tea bags.
Pour the peach syrup through a strainer into the brewed tea and stir.
Serve over ice and top with mint!
Mediterranean Rice Stuffed Tomatoes — Yield: 4 Servings
Ingredients
4 large, firm Beefsteak tomatoes
1 cup cooked brown rice
1 red onion, diced
⅓ cup feta cheese, crumbled
⅓ cup flat-leaf parsley, finely chopped
¼ cup toasted pine nuts
2 tbsp fresh mint, finely chopped
2 cloves minced garlic
3 tbsp extra-virgin olive oil
½ tsp salt
¼ tsp black pepper
Instructions
Preheat the oven to 375°F. Slice the top (about ½ inch) off of each tomato and set tops aside. Scoop out the inside pulp with a spoon keeping the tomato shape intact. Place the pulp in a cup and set aside.
Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and garlic and sauté for 4 minutes.
In a bowl, combine cooked rice, sautéed onion, feta, pine nuts, parsley, the remainder of the tomato pulp, mint, salt, and pepper.
Pack the rice filling tightly into each tomato then place into a baking dish. Place the tops back on the tomatoes and drizzle with olive oil. Bake for 35-45 minutes until tomatoes are softened.
Heirloom Tomato & Garlic Toast — Yield: 2 Servings
Ingredients
2 slices sourdough bread
1 large ripe Heirloom Tomato
1 ripe yellow or white peach, thinly sliced
1 whole clove garlic, peeled
2 tbsp extra-virgin olive oil
Sea salt
Pinch of black pepper
Instructions
Toast the bread in a toaster or in a skillet.
Cut garlic in half and rub the open face of the clover over one side of each piece.
Slice the tomato into thick slices. Lay the tomato and peach slices on top of each slice of toast. Drizzle with olive oil and top with salt and black pepper!
Peach-Glazed Bourbon Roasted Chicken Thighs — Yield: 4 Servings
Ingredients
4 bone-in chicken thighs
3 ripe Yellow Peaches, peeled
⅓ cup apple cider vinegar
3 tbsp honey
3 tbsp bourbon
1 habanero pepper, halved
1 tbsp Dijon mustard
1 tbsp olive oil
1 tsp garlic powder
Instructions
Make the glaze: Chop peaches until they are finely diced. In a pan over medium heat, combine peaches, apple cider vinegar, honey, bourbon, habanero halves, and mustard. Bring to a boil, then reduce heat and let simmer uncovered for 20 minutes. Remove pepper halves and mash the peaches with a fork until smooth.
Preheat the oven to 400°F. Pat chicken thighs dry and rub the skin with olive oil, and garlic powder. Add salt and pepper if desired.
Heat an oven-safe skillet over medium heat and place the chicken skin-side down. Sear for 6-8 minutes per side until golden.
Brush a thick layer of the glaze over top of each thigh. Place the skillet in the oven and roast for 20-25 minutes. Brush with glaze shortly before it is done.
Serve over rice or with a vegetable!