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from Epicurious, referred to us by CSA member Julie Shanson Ingredients: 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed 4 tablespoons almond paste, crumbled 4 plums (or pluots), halved, pitted, cut into 1/4-inch-thick wedges 1 large egg, beaten…
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Recipe: Green Bean and Peach Salad
from Saveur Ingredients: 1⁄2 cup olive oil 1 medium yellow onion, thinly sliced 1 lb. firm-ripe yellow peaches, sliced 1 tbsp. finely chopped oregano 2 tbsp. white balsamic vinegar Kosher salt and freshly ground black pepper, to taste 2 lb.…
Recipe: Peach Crisp
from our very own CSA member, Caroline Grant Ingredients: For filling: 6 peaches Juice of one lemon 1/2 tsp cinnamon (optional) For topping: 1/2 c melted butter or coconut oil (for a vegan crisp) 1/2 c flour 1/2 c oats…
Recipe: Fresh Peach Sorbet
from Making Thyme for Health Serves 4 Ingredients: 5 medium-size ripe peaches (approx. 4 cups) 2 tablespoons raw honey or agave 1/4 cup Vanilla Unsweetened Almondmilk Coconutmilk (can use either almond or coconut milk) 2 teaspoons lemon zest Preparation: Remove the…
Recipe: Mexican Style Stone Fruit Salad
from New York Times Cooking by Mark Bittman Ingredients: 2 pounds of mixed stone fruit, sliced into wedges about 1/4 inch thick 2 cups fresh squeezed lime juice 1 teaspoon chili powder a pinch of cayenne pepper 1 TBS sugar 1/4…
Posted in Recipes Tagged with: cayenne pepper, chili powder, cilantro, fruit, lime, mexican style, salad
