Terra Organics Recipes » peaches

Romaine Salad with Chicken, Peaches, and Mint

Danielle — Tue, 20 Sep 2011 15:00:33 +0000

Marinade & dressing

1/2 cup dried apricots 4 tsp Dijon mustard

1 cup hot water 4 tsp red-wine vinegar

2 cups mint leaves 1/2 tsp salt, or to taste

1 tsp grated orange zest 2 Tb honey

1/2 cup orange juice Freshly ground pepper

1/4 cup extra-virgin olive oil

Salad

1 pound boneless, skinless chicken breast, trimmed of fat

1 large head romaine lettuce, torn into bite-size pieces

3 fresh peaches, pitted and cut into wedges

1 cup loosely packed mint leaves, roughly chopped

1/2 cup sliced almonds, toasted

Preheat grill.

To prepare marinade & dressing: Soak dried apricots in hot water for 10 minutes. Drain and transfer apricots to a food processor. Add 2 cups mint, orange zest, orange juice, honey, mustard, vinegar, salt and pepper. Process until smooth. With the motor running, gradually drizzle in oil. Reserve 1 cup for the dressing.

To prepare salad: Transfer the remaining marinade to a large sealable plastic bag. Add chicken, seal and turn to coat. Marinate in the refrigerator for 20 minutes.

Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Grill the chicken over medium-high heat until no longer pink in the center, 6 to 8 minutes per side. (Discard the marinade.) Meanwhile, combine lettuce, apricot (or plum) wedges and chopped mint in a large bowl. Add the reserved dressing and toss to coat. Divide the salad among 4 plates. Slice the chicken and arrange over the salads. Sprinkle with almonds and serve. From EatingWell, Summer 2004.

Storage & Preparation: Peaches, Walla Walla Sweet Onions, Cauliflower

Danielle — Wed, 28 Jul 2010 18:22:47 +0000

Image by http://www.jfranklinwillis.com

Peaches can be ripened by placing in a paper bag punched with holes; store at room temperature in a spot away from sunlight. Check often for ripeness as they can go from under-ripe to overripe in a matter of twenty-four hours.
Walla Walla Sweet Onions: If kept separate in a cool, ventilated location, sweet onions can be stored for several weeks. Handle onions with care to prevent bruising or decay.
Cauliflower: Store unwashed in the refrigerator, with stem side down, in an open plastic bag or perforated plastic bag. This will avoid excess moisture, which causes the cauliflower to deteriorate faster. Use within 5-7 days.

Red Leaf, Peach, & Walnut Salad

Danielle — Sat, 24 Jul 2010 00:17:06 +0000

Image by harvestwizard.com

Dressing

1/3 cup walnuts, toasted
1/2 cup chopped peaches
1/4 cup orange juice
1 tablespoon lemon or lime juice

Salad

1 head red leaf lettuce, leaves washed and torn into bite-size pieces
2 peaches, halved, pitted and thinly sliced
1/2 cup walnuts, toasted

Put all dressing ingredients in a food processor or high-powered blender and puree until smooth. Add a little water if needed to thin to a pourable consistency. Toss salad ingredients in a large bowl. Drizzle with dressing, toss to coat well and serve immediately.

Adapted from www.wholefoodsmarket.com.

Dish of the Week: Peach, Arugula, and Feta Salad

Danielle — Sat, 03 Jul 2010 08:00:18 +0000

Image by http://eatingetc.blogspot.com/2008_06_01_archive.html

1 bunch arugula, rinsed well, torn into bite-sized pieces

2 large peaches

¼ pound feta cheese

3 tablespoons walnut oil

2 tablespoons vinegar

Freshly milled black pepper to taste

1/4 cup walnut pieces

Wash and pit the peaches. Cut into bite-sized pieces. Crumble the feta Toss over the spinach and arugula mixture. Add the vinaigrette and give a couple of twists of the pepper mill and toss gently. Sprinkle walnut pieces on top and serve. Add avocado for added deliciousness.