Eat A Peach
The South’s favorite stone fruit swings from savory to sweet
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.
- by Veronica Meewes
- by Erin Byers Murray
- by Hannah Lee Leidy