Savory Peach Salad
Serves two as a main course or three as a side dish
- 1 small sweet onion (use your judgment, if you’re not a huge onion person, use half)
- 2 tablespoons balsamic vinegar
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- juice of 1/4 lemon
- 3 ears of corn, shucked
- 4 peaches
- small bunch arugula
- 1/2 cup torn basil leaves
- 2 strips of bacon
- 1/2 cup cubed feta
- salt and pepper
Slice the onion in quarters and cut into very delicate rings. Place in a small bowl. Add vinegars, olive oil, and lemon juice to the onion bowl, stir and let sit while you prepare the salad, stirring occasionally. Cut corn kernels off the cob into a large salad bowl. Cut peaches in one-inch squares and add to salad bowl. Wash arugula well and add, along with basil leaves. Cook bacon until crisp and crumble or dice. Add bacon and feta to the salad, then the onions and their liquid. Toss well. Add salt and pepper to taste and serve immediately.
- 4 – 5 cups peaches (peeled and sliced)
- 1 cup unbleached flour
- 1 cup rolled oats
- 1 cup raw sugar or organic brown sugar
- 1 cube butter (1/2 cup)
- 1 teaspoon cinnamon
Preheat oven to 375 degrees. Butter an 8X8 square pan. Place in a bowl flour, rolled oats, sugar and cinnamon. Cut butter into mixture using a pastry blender. Take ¼ of the crumb mixture and mix into the sliced peaches. Place peaches in the square pan and then put remaining crumb mixture on top. Press slightly. Bake for 40 – 45 minutes or until done.
Top with ice cream or whipped cream.
Note – for higher elevations, use 3 tablespoons more flour and a little less sugar