PEACH BRUSCHETTA WITH BLUE CHEESE

4 slices country bread

2 peaches

Extra-virgin olive oil for brushing

1⁄4 pound blue cheese, gorgonzola or Blue Castello cheese

Preheat the broiler. Arrange the bread slices on a rimmed baking sheet, slip under the broiler and toast, turning once, until golden brown on both sides. This should take only a few minutes. While the bread is toasting, halve the peaches lengthwise, pit them and then peel each half. Cut each half lengthwise into 1⁄4-inch-thick slices, keeping the shape of each half intact. When the bread is ready, remove from the broiler and brush each slice on both sides with olive oil. Spread one-fourth of the cheese on each slice of warm bread, place a sliced peach half on top. Serves 4.

Christopher Hirsheimer’s,

The San Francisco Ferry Plaza Farmer’s Market Cookbook

 

TURKEY BURGERS WITH MANGO SALSA

1⁄2 cup dry bread crumbs

1⁄3 cup reduced-fat garlic-herb spreadable cheese

2 green onions, chopped

4 1⁄2 teaspoons lemon juice

1 1⁄2 teaspoons grated lemon peel

1 teaspoon minced fresh thyme or 1⁄4 teaspoon dry thyme

1⁄2 teaspoon salt

1⁄2 teaspoon pepper

11⁄2 pounds lean ground turkey

6 whole wheat hamburger buns, split

3⁄4 cup premade mango salsa

In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into six patties. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 inches from the heat for 4 to 6 minutes on each side, or until a thermometer reads 165 degrees and juices run clear. Grill buns, uncovered, for 1 to 2 minutes or until toasted. Place burgers on bun bottoms. Top with salsa. Replace bun tops. Makes 6 servings.

Taste of Home Healthy Cooking Cookbook

 

ROASTED PORK CHOPS WITH PEACHES

1 10-ounce package couscous

(1 1⁄2 cups)

1 Tablespoon olive oil

4 bone-in pork chops (3⁄4 inch thick; about 2 pounds total)

Kosher salt and black pepper

2 peaches, cut into wedges

1 small red onion, cut into thin wedges

3 Tablespoons white wine vinegar

1⁄2 cup fresh basil leaves

Heat the oven to 400 degrees. Cook the couscous according to the package directions. Meanwhile, heat the oil in a large ovenproof skillet over medium-high heat. Season the pork with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper and cook until browned, 3 to 5 minutes per side. Transfer to a plate. Add the peaches, onion, vinegar, and 1⁄4 teaspoon each salt and pepper to the skillet, and cook, tossing, for 1 minute. Return the pork and any accumulated juices to the skillet. Transfer the skillet to the oven and roast until the pork is cooked through and the peaches are tender, 8 to 10 minutes. Serve with the couscous and sprinkle with the basil. Serves 4.

Real Simple: Dinner Tonight Done

 

CROISSANT FRENCH TOAST

WITH FRESH BING CHERRY SAUCE

1⁄2 cup orange marmalade

2 cups pitted fresh California Bing cherries

4 Croissants (Day-old are fine)

3 eggs

1⁄2 cup milk

1⁄4 cup heavy cream

1 Tablespoon vegetable oil

2 cups fresh whipped cream

1⁄2 cup chocolate sauce

Heat orange marmalade in a small saucepan over medium-low heat. Add the cherries and cook for 5 minutes, stirring frequently. Remove from the flame. Slice the croissants in half lengthwise, as if to make a sandwich. Whisk eggs, milk, and cream together in a flat-bottomed baking dish. Lay the croissant pieces in the egg mixture, turning several times as the liquid is absorbed. Add the oil to griddle and heat on medium flame. Cook the croissant slices until golden brown on each side. Place the bottom croissant slices on serving plates. Top with 1⁄2 cup cherry mixture. Top with the croissant tops, then add a dollop of whipped cream and finish with a pour of chocolate sauce. Serves 4.

California Cherry Board

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