When peaches are overflowing from the bins at the farmers markets, it's time to get a little more creative in the kitchen.
Growing up in the South, I have many fond memories of stuffing my face with juicy summer peaches straight from the tree. But when you have more peaches than you know what to do with, it's hard to eat them all.
Since it's the height of peach season, these easy, healthy dishes using everyday ingredients will come in handy. While I kept two of the recipes fairly healthy, I figured one dessert wouldn't hurt anybody and decided to share my grandma's brown sugared double crust peach pie.
1. Juicy peach and fresh mozzarella caprese salad recipe
- 4 large, ripe peaches, sliced
- 4 small tomatoes, sliced
- 8 ounces fresh mozzarella cheese, sliced
- 4 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon agave
- Salt and pepper, to taste
- Small handful fresh basil leaves, very thinly sliced
- Arrange the sliced peaches, tomatoes and fresh mozzarella cheese on a large serving platter or on 4 small salad plates.
- In a small bowl, combine the balsamic vinegar, olive oil and agave, and season with salt and pepper. Mix well, and spoon the dressing on top of the peach salad.
- Garnish with fresh basil, and serve immediately.
2. Fresh summer peach salsa recipe
- 4 large, ripe peaches, finely diced
- 2 large tomatoes, seeds removed, minced
- 1/2 cup corn kernels, canned or frozen (if frozen, thawed)
- 1/2 a small red onion, minced
- 1/2 a small sweet onion, minced
- 2 garlic cloves, minced
- 2 limes, juiced and zested
- 1 bunch fresh cilantro, very finely chopped
- Salt and pepper, to taste
- 2 tablespoons red wine vinegar
- 1 tablespoon agave
- In a large bowl, combine all the salsa ingredients, mixing very well.
- Taste the salsa, and adjust the flavor or seasoning as needed.
- Cover, and chill for several hours or overnight to allow the flavors to blend.
- Before serving, mix the salsa well, and transfer it to a serving bowl.
- Serve with your favorite tortilla chips as a snack, an appetizer or on top of your favorite Mexican recipes.
3. Double crust brown sugared peach pie recipe
- 2 refrigerated pie crusts or homemade pie crusts
- 8 large, ripe peaches, sliced
- 3/4 cup firmly packed light or dark brown sugar
- 1/2 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, diced
- 1 egg, beaten
- 1-1/2 tablespoons coarse sugar, for topping
- Preheat the oven to 400 degrees F, and grease a 9-inch pie plate with butter or nonstick cooking spray.
- Place 1 of the sheets of pie dough into the pie plate, and press down gently.
- To a large bowl, add the peaches, brown sugar, cinnamon and salt. Mix the ingredients very well, and pour the mixture into the pie crust.
- Sprinkle the diced butter over the peaches, and place the remaining pie crust on top.
- Gently press the edges of both pie crusts to seal them together.
- Bake for 40 to 45 minutes or until the pie is a rich, golden-brown color.
- Remove the pie from the oven, and allow it to cool completely before serving.
More peach recipes
Summer peach cobbler smoothie
Quick and easy peach turnovers