Peach Cobbler

It’s hard to beat this classic summer dessert—just add vanilla ice cream!

Ingredients:
4 cups sliced peaches
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)
½ cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 cup milk
1 tablespoon baking powder
Pinch of salt

Method:
1. Melt butter in a 13-by-9-inch baking dish. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

2. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon or nutmeg, if desired.

3. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

Fresh Peach Caprese

Summer perfection on a plate!

Ingredients:
3 ripe peaches
1 8-ounce ball fresh mozzarella cheese
10 fresh basil leaves
2 tablespoons balsamic vinegar
2 teaspoons honey
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Method:
1. Slice the peaches and the mozzarella into pieces of a similar thickness.

2. Layer sliced peaches, mozzarella, and basil leaves on two plates, dividing the ingredients evenly between the two. Drizzle evenly with balsamic vinegar and honey. Season with salt and pepper. Serve immediately.

South by Northwest Recipes

From organic Andouille sausage and fresh okra to ripe yellow peaches, the soulful flavors of the South await this week, blending beautifully with Pacific Northwest produce like heirloom tomatoes, Hakurei turnips, mixed summer squash, baby beets, broccolini, and salt and pepper cucumbers. This comforting box also includes Pain au Levain bread, farm-fresh eggs and locally-grown Shiso apricots and Triple Crown blackberries to complement the most-classic, down-home spread. Enjoy!

Here are a few recipe ideas for the week:

Stewed Okra with Heirloom Tomatoes
This quick-cooked okra stew is the perfect combination of savory, tangy, and just a little bit spicy.

Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.

Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.

Quick-Pickled Okra
A crisp, crunchy, puckery treat to stash in your fridge!

Grilled Peaches with Mascarpone, Pistachios & Balsamic Glaze
Peaches off the grill are a true summer delight—we particularly love this salty, sticky-sweet topping.

Grilled Peaches with Mascarpone, Pistachios & Balsamic Glaze

Peaches off the grill are a true summer delight—we particularly love this salty, sticky-sweet topping.

Ingredients
4 large ripe (but not overly soft) peaches, halved and pits removed
2 tablespoons balsamic vinegar
4 tablespoons brown sugar
2 tablespoons melted butter
2 ounces mascarpone or cream cheese
¼ cup powdered sugar
¼ teaspoon vanilla
2-3 teaspoons grapeseed oil (or other neutral tasting oil)
Handful of pistachios, lightly crushed

Method:
1. In a small bowl, whisk together vinegar, sugar and melted butter. Set aside. In another small bowl, combine mascarpone (or cream) cheese, powdered sugar and vanilla and beat with a hand mixer on medium speed until light and fluffy. Set aside.

2. Preheat grill over medium low heat. Gently brush each peach half with oil and place it flesh side down on the grill. Cook for 2-3 minutes. Use tongs to carefully rotate peaches a quarter turn and cook for another 1-2 minutes until the peaches are slightly softened and have grill marks. Remove and cool slightly.

3. When ready to serve, drizzle balsamic mixture over peaches and spoon a small scoop of cheese mixture into the hollow of each peach. Sprinkle with crushed pistachios.

Variations: Once you master the art of grilling peaches, the sky’s the limit! They are also wonderful topped with vanilla ice cream or Greek yogurt and a drizzle of honey.

this week's recipes
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