Then you can have all these glorious recipes well into the Fall once you know how to freeze peaches.

How to Freeze Peaches

• Do not wash the fruit. Freeze stone fruit unwashed.
• Select ripe unblemished peaches that are still firm enough to cut without being too squishy.
• Place in freezer. Once frozen, simply microwave for one minute. Voila. You have your fresh peach. That’s it and it works.

Did you know you can grill peaches for salads? This spinach salad with fresh corn, and pecans is soooo Southern and soooo good.

Corn Peach Tomato Salad. Simply mix fresh corn, tomatoes, peaches with this peach vinaigrette.  Post Coming.

So refreshing and such a summery side.

This grilled peach salad over romaine lettuce with blue cheese disappeared so fast at a summer party one night, I thought magic happened. The combination of toasted almonds, peaches and blue cheese with peach vinaigrette is pure magic.

This Peach Hand Pie  one of my most unique peach recipes. It’s made with raw tortillas, perfect for those who want a turnover in a hurry.

Peach and Sweet Corn Pizza is Divine

Pork Ribs with Grilled Peaches is a Summer Favorite around here, especially since I don’t like barbecue sauce.

Oven Fried Pork Chops with Peaches is just as good as it looks.

Did you know you can easily peel peaches for recipes. Find out how here, and get a peach cobbler recipe.

There are many ways to make cobbler. This the “biscuit/cake” version or my favorite, the pie crust version which can be found below.

This is Peach Cobbler with Double Lattice Crust. Yes, it’s double good.

Last but Not Least, Classic Peach Pie

I’ll soon be bringing you a recipe for this peach tart, and I’m going to do it gluten free, so please make sure you subscribe and never miss a recipe.

This Peach Sangria is made with a fresh peach simple syrup and peach ice cubes.

Happy Peachy Summer.

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How to Freeze Peaches and My Best Peach Recipes

How to freeze peaches

Cuisine American

Author Angela Roberts

Ingredients

• Peaches with skin on unwashed.

Instructions

• Make sure peaches are ripe.
• Do NOT wash.
• Freeze.
• Microwave for 60 seconds.
• Peaches are now ready to slice. (Don't forget to wash)

The post How to Freeze Peaches and My Best Peach Recipes appeared first on Spinach Tiger.

If you need to have the perfect salad to offset a spicy Indian dinner, a grilled nectarine (or peach) salad with peachy vinaigrette and toasted almonds is perfect. Perfect because the juicy, sweetness of the fruit and the boost of flavor from the blue cheese works well with any rich, fatty food or spicy food. You can use nectarines or peaches, because they are practically the same fruit.

The difference between nectarines and peaches is basically the peach fuzz. Nectarines carry a recessive (no fuzz) gene and this is how nectarines have come to be. Did you know that sometimes a peach tree will produce a nectarine fruit and sometimes a nectarine tree will produce a few fuzzy peaches.

I intended this to be just a peach trio, but I planted a nectarine tree, and to my great surprise I got fruit the first year, against all odds and bad conditions. Armed with peaches and nectarines for my challenge, I made everything and took it to a dinner party where my neighbors, who are from India, were making Tandori chicken, Rice byriani and a very spicy green chile yogurt sauce. It was all delicious, and at the end of the night, hardly a bite of food remained.

This Peach salad was the star of the entire evening, even beating my peach tart and amazing skillet blueberry cobbler, not to mention the seconds and thirds of chicken and rice that people were eating. This salad was so good, that we all found ourselves fighting over the last few bites using our fingers to grab pieces out of the main bowl.

How to Grill Nectarines and Peaches.

The first thing I had to decide was how to cut the fruit. Keeping the skin on, I made knife cuts across the fruit all the way around and pulled each ring off. This results in beautiful pieces that have that gorgeous red ring in the center. I brushed them with a a mixture of olive oil and chile paste for a little zing and grilled at high heat about four minutes a side (you may have to do less, depending on the fruit). The recipe for grilling fruit is here.

Assembling the Salad

The most important thing in a salad is getting the dressing right and premixing. Nothing irks me more than to go to a nice restaurant and be served a salad with a dressing on the side. A salad must be tossed thoroughly with dressing, but not to much dressing, so it takes practice to get it right. I am absolutely adamant that a salad will never be as good with dressing on the side as a tossed salad, and I always toss my salad about twenty minutes ahead of the dinner.

Enjoy this peach salad with blue cheese and a peach vinaigrette at your next barbecue or along side a spicy chili.

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Grilled Nectarine or Peach Salad with Blue Cheese, Toasted Almonds, Peach Vinaigrette

A peachy salad with blue cheese, grilled fruit, perfect alone or as a side for a spicy dish.

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 2 peaches or nectarines
• chili paste
• 1 head Romaine lettuce
• 1/4 cup toasted sliced almonds
• 1 – 2 ounces of crumbled blue cheese
• grilled peaches found here

Peach Vinaigrette

• 1/4 cup mimosa champagne vinegar can use white vinegar
• 1 tablespoon peach jam or jelly
• 1 teaspoon Dijon mustard
• 1/2 cup lemon olive oil can use regular olive oil
• sea salt
• freshly ground back pepper

Instructions

• Grill nectarines or peaches. If you don’t have a grill, place under broiler on high for five minutes.

Peach Vinaigrette

• Mix together vinegar, mustard and jelly. If you don’t have peach preserves or jam, you can use fresh peach slices, grilled first.
• Mix peach preserves with vinegar and mustard. Mix in mini blender.
• Slowly add the olive oil, while whisking, or put all in jar and shake.

Assemble Salad

• Wash and dry romaine lettuce. Tear into pieces about 2 inches or bite size.
• Mix lettuce with crumbled blue cheese and most of toasted almonds, saving both a little bit of blue cheese and almonds for garnish on top.
• Add dressing, just enough to wet the lettuce, using hands.
• Season with salt and pepper.
• Arrange grilled fruit on top with a little crumbled blue cheese and toasted almonds.
• Serve.

Notes

Note: This salad is also delicious served at room temperature and is great for taking to a pot luck or dinner. Dress salad, and garnish with fruit, cheese and nuts right before serving.

The post Grilled Peach Salad with Blue Cheese, Toasted Almonds, Peach Vinaigrette appeared first on Spinach Tiger.

This grilled peach and blue cheese salad was so popular at a party one night, it disappeared in five minutes with rave reviews.

According to everything I could find on Google, peaches and nectarines are basically the same fruit inside, although I would argue that in taste.  I think peaches are sweeter and juicier, but nectarines are interchangeable in a recipe and they grill well.

Here’s a wonderful Spinach Salad with Peaches, Fresh Corn, Pecans, and a Peach Vinaigrette

Peaches and nectarines have the same genetic DNA and there is a recessive gene that causes the peach to not have peach fuzz, and thus, when two recessive genes create a tree, the fruit becomes a nectarine.

Nectarines and Arugula are a happy marriage.

People around here get excited about peaches and just about everyone has that peach moment of standing at the sink with the peach juice dripping down her chin.  We love eating them fresh, which is why I’m leaving you a tip for freezing your peaches. But, I discovered grilled peaches is a whole new fruit adventure for us, using them in sweet and savory dishes.

Make Pork Ribs with Grilled Peaches

How to Grill Peaches

The first thing I wanted to do with the nectarines was to grill them and put them in a salad. The wonderfulness of this idea inspired me to make this salad five  times in the last two weeks.  Peaches and nectarines can easily fall apart, so it’s a little tricky on the grill, and I have some tips for you, which will probably work for most stone fruit including plums.

• Make sure the fruit is firm enough that it doesn’t squish in your hands when cutting.
• Cut with a pairing knife in 1/4 inch slices cross wise all the way around and pull each circle off the stone.
• Brush with a little olive oil or avocado oil. I added in chili paste to the oil to add a little heat.
• Do a tester piece to make sure your result is what you want. Each grill is different.  The recipes for the peach tart, salad and vinaigrette will be come separately this week.

Once I figured out how to grill peaches for the  salad, I made a peach vinaigrette.

How to Freeze Stone Fruit

I’ll leave you with one more tip for peaches, since often, we have to buy them by the bushel. Peaches and nectarines can be frozen whole with their skin on. I was so surprised to find this out.

• Do not wash the fruit. Freeze stone fruit unwashed.
• Select ripe unblemished peaches that are still firm enough to cut without being too squishy.
• Place in freezer. Once frozen, simply microwave for one minute. Voila. You have your fresh peach. That’s it and it works.

It’s just not living in the South if peaches don’t show up in a dessert. I made both peach tart with a gluten free option. I’ll post the three recipes for the peaches this week.

Go Here to Find Out How to Peel Peaches and Get a Peach Cobbler Recipe.

More Peach Recipes from Spinach Tiger

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How to Grill Stone Fruit and Three Peach Recipes for One Dinner

Author Angela Roberts

Ingredients

• Nectarines or peaches which are firm and not squishy.

Instructions

• Make sure the fruit is firm enough that it doesn’t squish in your hands when cutting.
• Cut with a pairing knife in 1/4 inch slices cross wise all the way around and pull each circle off the stone.
• Brush with a little olive oil or canola oil. I added in chili paste to the oil to add a little heat.
• Do a tester piece to make sure your result is what you want. Each grill is different. The recipes for the peach tart, salad and vinaigrette will be come separately this week.

The post How to Grill Peaches for Summer Peach Recipes appeared first on Spinach Tiger.

Do you dare to step out of your comfort zone with salad? I know you have moved away from ice berg lettuce (which is still good with a creamy blue cheese dressing retro style).

I’m sure your fridge has seen the likes of baby spinach, micro green, kale and arugula. But, have you considered raw swiss chard as the star of the bowl?

Swiss chard is an amazing green inside of a salad or in this recent sauteed version. 

All kinds of salads garnish our table, but this swiss chard salad has become a favorite of every dinner guest this summer and one I feel especially proud of, adding in some southern flavors a bit of Spinach Tiger twist.

When I first wrote this back in 2011, I  was a little frustrated at the lack of fresh bright greens in salads. Much has changed in these ten years, and raw swiss chard is taking a place at the table.

Serving greens raw in the south is certainly a new twist on tradition, but one that we should all be heading to, especially during the hot months, where fruit can be added and the palate gets refreshed.

This is a Swish Chard salad that is equally about texture as much as it is the balancing act of fat, salt, and acid.

I am known for my salads. I bring a huge salad to my church group dinner every two weeks and there’s never one bite left. Why? It’s all about the balance of fat, (olive oil) salt, and acid (lemon, vinegar).

I like to use dijon mustard in my vinaigrette to bring the oil and vinegar together. I also like to add in some lemon juice to bring extra brightness. Acid is especially important in greens like kale and swiss chard, helping to break down some of the fibers.

Play Around with this Salad

• Replace nectarines with pears or apples.
• Replace pecans with pine nuts, peanuts, walnuts.
• Use golden raisins if you have them. They really make this salad sing.

More Greens from Spinach Tiger

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Swiss Chard, Nectarine and Toasted Pecan Salad

Swiss Chard, pecans, dried fruit for a delicious southern salad with Italian notes.

Course Salad and Salad Dressing

Cuisine American

Keyword nectarines, pecans, swiss chard

Prep Time 10 minutes minutes

Servings 4

Ingredients

• 1 bunch Rainbow Chard other swiss chard is fine too
• 1 bunch Butter Lettuce one head, rinsed, patted dry
• 1/4 cup pecans chopped coarsely and toasted
• 1 cup Nectarine slices can use peaches or even apples
• 1 tablespoon Dried fruit chopped (optional)

Vinaigrette

• 1 tablespoon dijon mustard
• 2 tablespoons mixture of white balsamic champange or apple cider vinegar (any combo)
• Big squeeze of lemon
• 1/4 cup extra virgin olive oil
• 1/4 cup avocado oil (or more olive oil
• sea salt
• fresh ground pepper

Instructions

• Rinse swiss chard and trim stems. Dry leaves and place in salad bowl.
• Toss with dressing and add in dried fruit and toasted pecans. Season with salt and pepper.

Vinaigrette

• Whisk vinegar into mustard. Add lemon juice.
• Slowly add in the both oils. Season with salt and pepper. You will not use all the dressing most likely. You will need to do your own tasting. The dressing will be pungent, with lots of acid. The sweetness of the peaches, and the salt will help to counteract. But, if you find it too pungent, add more canola or olive oil. This is much more of an inspiration than an exact recipe.

The post Swiss Chard, Nectarine and Toasted Pecan Salad appeared first on Spinach Tiger.