The Rural Voice, 1998-08, Page 44RURAL LIVING
From soup to salad, some peachy summer recipes
Selected by Bonnie Gropp
The time to bite into some of
Ontario's juiciest harvest has
arrived. The sweet taste of
peaches is a refreshing slice of
summer life. Eaten fresh or
incorporated into main meals or
desserts it's easy to develop an
appreciation for this delicate
fruit.
PEACH SALSA
3 ripe peaches
half sweet red pepper, diced
4 green onions, sliced
1 to 2 small hot peppers, diced
3 tbsp (50 mL) chopped fresh
parsley
2 tbsp (25 mL) fresh lime juice
1 tbsp (15 mL) vegetable oil
1 clove garlic, minced
1 tbsp (15 mL) grated fresh
ginger root
salt and pepper
To make peeling easier, blanch
peaches in boiling water 30-60
seconds, then transfer to cold water
for 1 minute. Peel, pit and dice
peaches.
In bowl, combine peaches, red
pepper, green onions, hot peppers,
parsley, lime juice, oil, garlic and
ginger. Season to taste with salt and
PPM -
Cover and refrigerate at least 1
hour or up to two days. Serve cool or
at room temperature rather than ice
cold.
FIELD GREENS SALAD WITH
PEACHES AND HERBS
12 cups (3 L) assorted greens
(spinach, Boston, leaf, arugula, oak,
romaine)
2 cups (500 mL) sliced peeled,
blanched peaches (some may be
nectarines or plums)
1/2 cup (125 mL) sprigs of fresh
herbs (thyme, tarragon, basil,
marjoram)
Vinaigrette:
1/3 cup (75 mL) extra virgin olive
oil
2 tbsp (25 mL) white wine
vinegar
1 clove garlic, crushed
40 THE RURAL VOICE
Peach and Blueberry Cream Crunch — a crispy, melt -
in -your -mouth cookie forms the base for this favourite
combination of peaches, cream and blueberries. The
cookies may be prepared ahead of time and stored in an
airtight container.
1 tsp (5 mL) finely chopped fresh
tarragon
1/2 tsp (2 mL) each, salt and
granulated sugar
1/4 tsp (1 ml) black pepper
Tear greens into bite -size pieces.
In large mixing bowl, combine
greens, peaches, plums or nectarines
and herbs. (May be assembled
without fruit the night before; add
fruit just before tossing with
dressing.)
Vinaigrette:
In food processor and using steel
blade, combine oil, vinegar, garlic,
tarragon, salt, sugar and pepper.
Pour into jar and refrigerate for up to
2 weeks. Toss salad, with dressing.
GRILLED SPARERIBS WITH
PEACH STUFFING
2 racks back spareribs, about 2
1/2 lb (1 kg)
Stuffing:
1 tbsp (15 mL)
vegetable oil
1/4 cup (50 mL)
each chopped
sweet red pepper,
onion and celery
2 peaches,
peeled and
chopped
1/2 cup (125
mL) fresh bread
crumbs
salt and pepper
Herb rub:
1 tbsp (15 mL)
herbs de Provence
1 tsp (5 mL)
paprika
1 tsp (5 mL)
granulated sugar
1/2 tsp (2 mL)
pepper
vegetable oil
Simmer ribs
covered with
water for 20 min.
Drain and let
cool.
Stuffing:
In skillet, heat
oil over medium-
high heat; saute red
pepper, onion and celery until barely
tender. Stir in peaches, bread crumbs
and salt and pepper to taste. Remove
from heat.
Lay 1 rack of ribs on cutting
board; spoon peach mixture evenly
over ribs. Place second rack of ribs
on top; tie together to hold stuffing
in place.
Herb rub:
Mix together herbs de provence,
paprika, sugar and pepper. Brush
one side of ribs with oil; rub on half
of herb mixture. Turn ribs and
repeat.
Place on greased grill or
preheated barbecue over indirect
heat. Close lid and grill at medium
heat for 10 to 15 min. until browned.
Turn and grill 10 to 15 min. longer
or until ribs are fork -tender, brown
and crisp.