Summer: It’s that magical time of the year when the days are longer, the weather is warmer, and many fruits and vegetables are at their prime. Come mid-July, peaches begin to show up more abundantly in grocery-store produce sections and farmers markets, politely calling out to you, pick me, pick me! While biting into a fresh, juicy peach can be oh-so-rewarding, some may find it difficult to come up with creative ways to incorporate peaches into mealtime. Here, we share four peach recipes that think outside the box to help you make the most out of peach season!
Peach, Italian Sausage, and Tomato Flatbreads
Peaches on pizza? We know you may be skeptical, but hear us out! The sweet and slightly tangy nature of the fruit really helps to cut through the richness of the Italian sausage. Combine that with a basil pesto sauce and homemade dough, and you’ll be tossing your take-out pizza menus in favor of these addicting flatbreads! Move over pineapple, there’s a new fruit pizza topping in town!
Peach, Italian Sausage, and Tomato Flatbreads
In the bowl of a stand mixer, add the all-purpose flour, bread flour, yeast, cold water, and honey. Mix on low speed until the dough is just formed and all dry ingredients are incorporated. Let the dough sit for 10 minutes, then add in the olive oil and salt. Mix on low for another minute. Turn the dough onto a lightly floured surface and knead with your hands for 1-2 minutes, adding flour as needed to keep the dough from sticking. Set the dough aside, cover with plastic wrap, and allow to rest for 10 minutes while preparing the pesto.
Preheat the oven to 425 degrees.
In the bowl of a food processor or blender, add 2/3 cup olive oil, basil, parmesan, pine nuts, garlic, pepper, and 1/4 teaspoon salt. Pulse until a thick paste forms.
Separate the dough into two equal parts. Working with one piece at a time, use your hands to stretch the dough into flatbread rounds (or rectangles) about 1/8"-1/4" thick. Add a light sprinkling of flour onto a baking sheet or pizza stone so that the dough does not stick, and place the dough on top. If the dough shrinks, allow it to sit for a minute or two, then continue to stretch. Repeat with the remaining ball of dough.
Spread a bit of the pesto evenly across the dough. Top the pesto with the shredded mozzarella and small spoonfuls of the ricotta. Crumble the uncooked sausage into smaller pieces and add to the pizza along with the peach slices and tomato halves. Bake for 15-18 minutes, or until the crust is crispy and the cheese is melted. Remove from the oven and cut into squares to serve.
- The dough can be made ahead of time and kept in a sealed container in the refrigerator for up to 72 hours. As the dough rests, it will get more airy, yielding a more tender crust with even a few air pockets. We tend to like the dough best after a day or two in the fridge! Just remember, that the yeast in the dough will continue to work as it sits, so put it into a container with room for it to expand!
- The pesto can also be made in advance! This recipe makes a good amount, so you will probably not use it all on the pizzas. Store it in an airtight container in the refrigerator for up to two weeks! The leftovers are great for topping pasta, as a dip for fresh veggies, or as a marinade for chicken or beef.
Cajun Dusted Cod with Peach Sauce
OK, so we got you on board with adding peaches to your pizza, but now we want you to pair them with fish! Stick with us here…cod is a mild, flaky white fish that really benefits from a healthy dose of seasoning. We use a Cajun spice blend to bring some heat to the dish, and the peach ginger sauce does a pretty bang-up job of counteracting the spice.
Cajun Dusted Cod With Peach Ginger Sauce
A little bit of sweet and a little bit of spice makes for this summertime favorite that tastes oh, so nice!
Preheat the oven to 425 degrees.
Cut the cauliflower into florets, and add them onto a baking sheet. Drizzle with 1-2 tablespoons of olive oil, then season generously with salt and pepper. Place the sheet into the oven and roast for about 25 minutes, flipping halfway through cooking.
In a skillet over medium heat, add 1 tablespoon of olive oil and 1/4 cup minced onion. Sauté the onions for 4-5 minutes, then add the diced peaches. Cook for an additional 5 minutes, then stir in the sugar, apple cider vinegar, and ginger. Cook for 5 minutes longer, then add 1/4 cup water. Cook until the water is absorbed and the peaches are softened, about 3-4 minutes. Transfer the peach mixture to a blender or food processor. Add 2 tablespoons of water, then puree. Add another 2 tablespoons water, as needed, until the sauce just comes together and can be blended until very smooth. If the mixture is too thick, add a bit more water as needed and blend again.
While the peaches are cooking, remove the fish from its packaging and pat dry with paper towels. Season both sides of the fish with the Cajun seasoning. heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Once hot, add the fish fillets to the pan and cook for about 8 minutes on each side. (The suggested cook time is for a fillet about 1-inch thick. Cook for a few minutes less for thinner fillets and a few minutes more for thicker fillets.)
Meanwhile, in a large sauté pan, heat 1 tablespoon olive oil over medium heat. Once hot, add in 1/4 cup minced onion, and sauté for 4-5 minutes, then add the garlic and cook for 30 seconds longer. Pile the spinach on top, then season with salt and pepper. Cook the spinach until it is all wilted, stirring often. Remove the spinach from the pan and place onto a plate off to the side. Discard any liquid in the pan, then put it back over the heat. Add 1 tablespoon butter to the pan, then once it is melted, whisk in the flour until well combined. Slowly drizzle in the milk. Continue to whisk until smooth, then add the parmesan. Reduce the heat to low and stir until the cheese has melted, then add the spinach back into the pan and stir to combine. Keep warm until ready to serve.
- We prefer fresh cod, but if you need to use frozen, make sure to thaw overnight in the refrigerator first for the best results.
Barbecue Chicken Tostadas with Peach Salsa
Tostadas are the deep-fried cousin of the taco, and they are welcome at our family reunion any day of the week! We topped ours with mashed avocado, shredded chicken in a homemade citrus barbecue sauce, and fresh peach salsa.
BBQ Chicken Tostadas With Peach Salsa
Leave your taste buds salivating with these homemade tostadas that use the freshest peaches of the season to make an amazing summer salsa!
Place a pot of salted water on the stove over medium-high heat. Remove the chicken from the packaging and slice each breast in half. Place the chicken in the water and bring to a boil, cooking for 15-20 minutes, or until no longer pink in the center. Remove the chicken to a cutting board, and allow it to sit for a few minutes until cool enough to handle.
While the chicken is cooking, prepare the salsa. In a medium-sized bowl, stir together the diced tomatoes, diced peaches, jalapeño, red onion, cilantro, and salt and pepper to taste. Set aside until ready to serve.
In a medium-sized pot, whisk together the ketchup, orange juice, lime juice, vinegar, honey, molasses, garlic powder, 1/2 teaspoon salt, 1/4 teaspoon pepper, onion powder, and cayenne (if desired). Place the pot on medium heat until it starts to bubble, then reduce the heat to low.
Shred the chicken into bite-sized pieces and add into the sauce. Continue to heat on low until ready to serve.
In a small bowl, mash the avocado and 2 teaspoons lime juice together with a fork. Season with salt and pepper to taste.
In a small skillet over medium-high heat, add just enough vegetable oil to cover the bottom of the pan. Once the oil is hot, add one tortilla at a time. Lightly fry the tortilla on one side, then flip to fry on the other side. Once lightly golden brown, remove from the oil and drain on paper towels. Repeat with the remaining tortillas.
To serve, spread a tortilla with some of the smashed avocado, then top with a heaping mound of the barbecue chicken and sprinkle with peach salsa and a bit of cotija cheese.
- Feel free to omit the cayenne, or add more, to accommodate your comfort level with heat!
- The peach salsa can be made up to one day in advance and kept in a sealed container in the refrigerator until ready to serve!
Peach Bourbon Crisp
And now, it’s dessert time! We took the idea of a classic fruit crisp and pumped up the volume a few notches with the addition of pecans and bourbon. Why bourbon, you ask? Well, for one, it adds a real depth of flavor and it is a natural pairing for the other traditional Southern ingredients. Also, we’re adults, so we can totally get away with it!
Peach Bourbon Crisp
Tender, juicy peaches are bathed in vanilla and bourbon, then topped with a brown sugar, oats, and pecan crumble in this summer treat!
Preheat the oven to 350 degrees and lightly grease an 8"x8" baking dish with cooking spray.
Remove the skin from the peaches, then cut into slices. Add about 6 cups of the peaches to a mixing bowl along with the granulated sugar, 1/4 cup brown sugar, 1/4 cup flour, bourbon, vanilla, and 1/4 teaspoon salt. Stir until well combined, then spread into the bottom of the baking dish.
In a separate mixing bowl, whisk together 3/4 cup brown sugar, 2/3 cup flour, oats, pecans, cinnamon, and 1/2 tsp salt. Add the softened butter, then use your fingers to incorporate the butter into the dry ingredients. Press the mixture together in your hands to create some large clumps and some smaller clumps. Spread the crumble on top of the peach filling in an even layer. Bake the crisp for 45-50 minutes, or until the top is lightly browned. Remove to a wire rack to cool, then serve it up with a big scoop of vanilla ice cream.
- Add the bourbon according to your taste preference: 1-2 tablespoons for a milder bourbon taste, and all 3 tablespoons for a fuller flavor. You can also completely omit the bourbon if you prefer; it will still taste great!
Looking to serve a tasty drink with these peach dishes? Follow our tips for Perfect Homemade Margaritas!
Photo Credit: Christina Carter
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