Pasta with Tomatoes and Peaches

5-6 sun-dried tomatoes, dried or oil-based
4 C tomatoes, coarsely chopped
2 C fresh or frozen peaches, peeled and chopped
1 C onion, chopped
3 T olive oil
1/8 t cinnamon
1/8 t cayenne
1 T red wine vinegar
2 T tarragon, chopped
Sea salt and pepper

12 oz. chunky-shaped pasta, cooked according to package directions
Parmesan cheese, grated – for serving

If using dried tomatoes that are not in oil, soak the tomatoes in boiling water for 15-20 minutes until softened and plumped. Drain and chop coarsely. If using sun-dried tomatoes in oil, remove them from the jar, drain well and coarsely chop.

Preheat the oven to 450°F. In a 9×13-inch baking dish, stir together the sundried tomatoes, tomatoes, peaches, onion, olive oil, spices and a bit of salt and pepper. Roast uncovered, stirring a few times until the ingredients have softened and thickened, about 40 minutes. When cooked, remove from oven and stir in the vinegar and tarragon.

While the sauce is roasting, cook the pasta according to the package directions. In a large serving bowl, toss the pasta with the sauce. Top with grated cheese. Makes 4 servings.

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Grilled Peaches with Balsamic Syrup and Creamy Goat Cheese

grilledpeaches2A summertime “must” —  sweet and tangy, elegant as a side dish or a perfect end to a meal. We’ve also seen this garnished with nuts — pecans or almonds. Or even glazed almonds. A shortcut comes in the form of Wegman’s Balsamic Glaze, which you can use in place of making your own — though the scent of the reduction will fill your house and get your appetite going. The recipe was demoed by Danielle at US Botanic Garden August 6, 2015.

4 peaches (firm are best)
¼ C lemon juice
1 T dark brown sugar
1 C balsamic vinegar
2 oz. soft goat cheese
Fresh chopped mint or basil, for garnish (optional)
Light the grill or preheat an indoor tabletop grill.

Slice the peaches in half, remove the pit and set aside. Mix together the lemon juice and brown sugar. Add the peach halves and coat well with the lemon-sugar mixture.

Put the balsamic vinegar in a saucepan and bring to a boil over medium-high heat. Reduce heat once the vinegar boils, and let simmer until reduced by half, about 10 minutes. Remove from heat.

Grill the peaches: place marinated peaches, skin side down, on the grill in indirect heat (if using outdoor grill). Cook about 2 minutes, until grill marks form. Turn over and do the same for the other side. Transfer to a serving platter, skin side up. Place a dollop of goat cheese inside the groove of each peach half. Drizzle with reduced balsamic vinegar and serve immediately. Garnish with mint or basil. Serves 8.


Peach-and-Tomato Gazpacho with Cucumber Yogurt

peach-tomato-gazpacho-sl-x This soup is totally refreshing and quite beautiful, especially if you use all-red tomatoes as your base, but a mixture of colors for the chunked-up portion. Yellow or white peaches do great in it, as well as nectarines and even apricots. I don’t bother peeling any of the fruit or veggies (tomatoes, that is — I do peel the onions!). If you plan on doing some ahead, just do the pureed part — once the peach chunks are cut up and added, the soup will  hold up for only about a day or two. Almonds are optional but they do add a nice crunch and their flavor goes beautifully with peaches. Of course, if you’re coming to eat at our house, you’ll have this soup with a soupcon of red pepper flakes! Demoed by Adrienne at US Botanic Garden August 6, 2015. Adapted from a recipe from Southern Living.

5 large peaches, divided
3 large tomatoes, cored and divided
1/2 medium-size sweet onion, coarsely chopped (about ½ C)
3 T apple cider vinegar

1/4 t red pepper flakes (optional)
½ C slivered almonds, toasted and coarsely ground
salt and pepper to taste
3/4 C finely diced cucumber, seeded as needed
1/3 C plain yogurt
2 T minced parsley
1 garlic clove, minced
Extra virgin olive oil to drizzle
snipped chives or minced parsley for garnish
Fresh-ground black pepper

Quarter 4 peaches and 2 tomatoes. Process quartered peaches and tomatoes, onions, vinegar in a food processor until smooth. Chop remaining peach and tomato. Stir into pureed mixture. Add almonds and mix well. Season with salt and pepper. Cover and chill 1-4 hours. Meanwhile, combine cucumber and next 3 ingredients in a medium bowl. Season with salt and pepper Cover and chill 1 to 24 hours.To serve, ladle soup into bowls, top with 1 T yogurt mixture, drizzle with olive oil, garnish with minced parsley or chives and a grind of pepper.

Yield: Six servings


Peach Buttermilk Pudding

buttermilk-peach-pudding-sl-xTake the time to double sift the flour ingredients as directed in the recipe. The process of doing this will help the texture of the pudding. Folding the sifted dry ingredients into the creamed butter will allow the fat particles to get around the flour, which actually reduces the amount of gluten molecules that release when dry meets wet ingredients. The end result is you’ll create more of a pudding texture rather than a cake texture.

1½ C flour
1 t baking soda
1 t baking powder
1 t ground cinnamon
½ t salt
½ t nutmeg
½ t ground ginger
3½ peaches, peeled and coarsely chopped (about 1½ lb.)
1 C buttermilk
½ C butter, softened
1½ C sugar
3 large eggs
4 ripe peaches (about 2#), cut up into chunks
1 small peach, sliced, for garnish
powdered sugar for garnish

Preheat oven to 350º. Sift together first 7 ingredients; sift again. Process chopped peaches in a food processor or blender until smooth. (Yield should be 2 cups puree.) Stir in buttermilk. Cream butter and sugar. Add eggs, 1 at a time, beating until blended after each addition. Add peach mixture, and beat until well blended. Layer chunked peaches in a greased 13- x 9-inch pan. Fold flour mixture into butter mixture. Pour batter over sliced peaches in pan. Place pan in a large roasting pan, and add boiling water to roasting pan to a depth of 1 inch. Bake at 350º for 50 minutes or until set. Cool to room temperature. Sprinkle with powdered sugar. Arrange sliced peaches in a circle in the middle. Serve with ice cream or whipped cream or by itself.


Peach & Heirloom Tomato Salad

marinated-peach-tomato-salad-recipe_xlg3 C Sherry Vinegar and Rosemary Marinated Peaches, drained, marinade reserved

1 t Dijon mustard
4 large heirloom tomatoes (about 2 lb.), cored and sliced into 1/2-inch-thick rounds Flaky sea salt, such as Maldon, and freshly ground black pepper

8 medium fresh mint leaves, torn

 

In a small bowl, whisk together the reserved marinade and the Dijon; it’s OK if it doesn’t emulsify. Arrange the tomato slices on 4 plates or a platter, top with the peaches, and drizzle some of the vinaigrette over the top. Season lightly with salt and pepper and garnish with the mint. Pass any remaining vinaigrette at the table. Serves 4.

 

 

Sherry Vinegar and Rosemary Marinated Peaches

This savory marinade balances peaches’ natural sweetness with the complex tartness of sherry vinegar. Fresh rosemary adds earthy pine notes, olive oil lends richness, and rum contributes a bit of spice. The marinade also softens the skins, which means you can skip the tedious task of blanching and peeling the peaches. These peaches are delicious in salsas, salads, topping flatbreads and pizzas, and in braises.

 

3 medium ripe peaches, pitted and sliced, diced, or cut into wedges

1/3 C extra-virgin olive oil
2 ½ T spiced dark rum (optional)
2 T sherry vinegar

2 t finely chopped fresh rosemary Pinch kosher salt
Pinch of sugar

Gently combine all of the ingredients in a medium bowl and let marinate at room temperature for at least 20 minutes and up to 24 hours. After marinating, you can refrigerate the peaches for up to 1 day.

 


Georgia Peach and Tomato Salad

black-eyed-pea-salad-sl-l

 

4 C heirloom tomatoes, cut into wedges
2 ripe peaches, diced
1 (14-ounce) can black-eyed peas, drained and rinsed OR 1 vacuum-sealed package of steamed black-eyed peas*
2 cups baby spinach, roughly chopped
¼ C red onion, diced
4-5 strips thick-cut bacon, diced
3 T apple cider vinegar
Sea salt and pepper to taste

Toss the tomato wedges, diced peaches, black-eyed peas, spinach and onion gently in a serving bowl.

In a small skillet over medium heat, cook the bacon until crisp. Transfer bacon pieces to a bowl and reserve the drippings for the dressing. Whisk in the vinegar, season with salt and pepper. Pour mixture over salad and toss again gently to coat. Sprinkle with bacon bits and serve.