Quick and healthy can taste fancy
This is a great weekday meal that uses peaches that are slightly unripe. The firmer the better.
Chicken Breasts with Peaches and Balsamic
- 2 chicken breasts deboned and skinned seasoned with salt, and a little cayenne
- 1 cup finely diced onion
- 2 cups peach slices 1/4″ thick skin still on
- 2 cups chopped tomatoes
- 4 basil leaves sliced
- 2 tbsp balsamic vinegar
- 2 tbsp butter
Melt butter in a frying pan over medium heat and saute onion until translucent. Add chicken breasts and sear on both sides. Remove meat from pan and turn heat down to medium low. Add peaches and tomatoes and bring to a simmer. return meat to pan, cover and cook until done, about 20 minutes. Remove cover, add balsamic, bring dish to a heavy simmer and cook until sauce is thick. Serve immediately.
Crumbled amaretti are the secret
This is a simple way to use peaches that are not quite ripe yet.
White Wine Poached Peaches
- 3-4 small peaches skins removed
- 2 cups dry white wine
- 1/4 cup vermouth
- 4 tbsp brown sugar
- 1 vanilla bean
Combine wine, vermouth, sugar and vanilla bean in a pot large enough to hold all pieces in a single layer and bring to a boil. Boil for two minutes then remove from heat and let steep for 15 minutes. Add peaches and return to the stove. Bring to a low simmer. Cover and cook until peaches are soft all the way through turning in the syrup if necessary. Remove peaces to a bowl and reduce syrup over high heat by half. Pour syrup over peaches and let come to room temperature before serving.
Which one of the drinks below am I
A watermelon goes a long way in house of two. (Technically we’re a house of three, but the third member of our house is a dog with no taste for fruit.) We tend to juice a lot of the watermelon and stir it into smoothies or cocktails. Here are three drinks we’ve been addicted to lately. To make watermelon juice we blend a pitcher full of watermelon chunks then strain out any seeds and pulp.
Minty Watermelon Coolers
- 6 oz watermelon juice
- juice from 1/2 lime
- 4 mint leaves
- 2 tsp simple syrup
- 1 1/2 oz gin
- 1/2 oz Lillet Blanc
Muddle the mint leaves with the simple syrup in the bottom of a pint glass. Add remaining ingredients and ice.
The Frozen Melon
- 2 cups watermelon juice
- 2 cups ice
- juice from 1/2 lime
- 1/4 cup mint leaves
- 1/4 cup simple syrup
- 3 oz gin
- 1 tsp rosewater
Blend all ingredients until smooth. Serve in tumblers. Makes about four drinks.
Watermelon Strawberry Smoothies
- 1 cup watermelon juice
- 2 cups frozen strawberries
- 3/4 cup Greek yogurt (we use nonfat, but you don’t have to)
Blend ingredients together until smooth. Divide between two tall glasses. This makes a great breakfast on the go.
Do not wuss out on the chilies
This is another great way to use tofu and all the fresh eggplant from the garden.
Tofu with Eggplant and Chilies
- 10 oz tofu cut into bite sized cubes
- 3-4 Japanese eggplant cut into 1/2″ slices about 3 cups
- 1 large red bell pepper cut into bite-sized squares
- 2-3 cayenne peppers cut into thin strips
- 2 tbsp sliced garlic
- 3 tbsp rice wine vinegar
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp brown sugar
- 2 tbsp olive oil
Mix oyster sauce, sesame oil and sugar together in a bowl. In Large frying pan heat olive oil over medium heat and brown tofu on all sides. Remove tofu and add garlic and cayenne peppers. Saute over low heat until fragrant and then add peppers and eggplant. Add rice vinegar and deglaze pan. Cover and cook on low until eggplant is cooked. Add oyster sauce mixture and tofu. Stir to coat and serve.
This is a quick side dish that tastes great and uses up some of the copious amounts of mint and zucchini around the house.
Zucchini with Tomato Mint Sauce
- 1 large zucchini sliced in half and cut into 1/3″ wedges (about 3 cups)
- 1/2 onion cut in half and sliced paper thin
- 3 large cloves garlic sliced thin
- 2-3 tomatoes diced medium small
- 3 tbsp chopped fresh mint
- 2 tbsp olive oil
In a large chefs’pan heat olive oil over medium heat. saute onion until golden then add garlic and cook until fragrant. Add tomatoes and cook until they release their liquid. Add mint and zucchini and cook until zucchini is crisp tender. Season with salt and pepper and serve.
Spicy and sweet
These turkey burgers are a bit spicy, which pairs perfectly with the sweet creamy coleslaw.
Turkey Burgers and Creamy Coleslaw
- 1 lb 85% lean ground turkey
- 6-8 leaves basil diced fine
- 2 cayenne peppers minced
Mix everything together and form into three equal patties. Start grill and cook over direct heat until done.
- 1/4 large cabbage cored and outer leaves discarded and sliced paper thin
- 1 carrot shredded
- 1/4 small red onion sliced paper thin
- 1 tbsp mayo
- 1 tsp brown mustard
- 1/4 cup + 2 tbsp buttermilk
- 2 tbsp white vinegar
Mix cabbage and carrot together in a large bowl. Beat all other ingredients together until smooth adding more buttermilk if needed. Pour dressing over cabbage and let marinate for an hour in the refrigerator before serving.
We’re having a lazy summer, at least post wise. We’ve been revisiting a number of our favorite recipes to use up garden produce and we’ve been eating a lot of salads. Lots and lots of salads. Having some nice cold cuts or smoked meat on hand help us turn salads into a main course. Having a coworker who brings us eggs from her backyard chickens also helps. We always make extra corn and like to have roasted or marinated mushrooms on hand too. And we always break out the good oil and vinegar for our summer salads. Summer’s too long for ordinary balsamic.
Combine salad greens, leftover black beans, shitakes, grilled corn, Greek yogurt and salsa for a yummy lunch.