Eat A Peach
The South’s favorite stone fruit swings from savory to sweet
Peach Salsa
Cut 4 husked tomatillos into wedges and broil with 3 garlic cloves until softened, about 10 minutes. Meanwhile, finely chop 6 peaches and 1 jalapeño, and dice ½ red onion; combine in a bowl with juice of 1 lime and 1 tsp. salt. Remove tomatillos and garlic from oven; smash garlic to form a paste. Vigorously combine tomatillos and garlic with peach mixture so tomatillos coat salsa. Let sit 10 minutes before serving.
Peach Almond Crumble
Preheat oven to 400 degrees. Peel and slice 6 peaches, and toss with the juice of ½ lemon and 1 tbsp. sugar. Set aside. In a medium bowl, combine ½ cup each almond flour (or sub all-purpose flour), rolled oats, and chopped almonds with 5 tbsp. sugar and ½ tsp. kosher salt. Using your fingers, incorporate 5 tbsp. cold, cubed butter and 1 tsp. almond extract into dry ingredients. Transfer peaches to a medium baking dish and sprinkle streusel on top. Bake until top is golden and fruit is bubbling, about 40 minutes.
Peaches, Burrata, and Arugula Salad
Slice 5 peaches into ½-inch-thick wedges and set aside. In a serving bowl, toss 3 cups arugula with 2 tbsp. olive oil and freshly ground black pepper. Arrange peaches and 4 oz. burrata, torn into pieces, over arugula. Squeeze ½ lemon over peaches and burrata. Finish with kosher salt.
share
trending content
-
Keya and Co. Turning Sadness into Sugar
-
Kitchen Upgrade: Baking Holidays Merry and Bright
-
Cook the Book: Cure
by Amber Chase -
Letter From the Editor: Our 2023 Recipes Issue is Here
by Emily Havener -
The Riff: Corn n’ Oil | Video
by Amber Chase
More From Key Ingredient
-
Key Ingredient: No Small Peanuts
-
Key Ingredient: Barbecue Pickled Cabbage
-
Key Ingredient: Squash Blossoms
-
Key Ingredient: Green Chickpeas
-
11 Super Easy Super Bowl Snacks