Peaches and apricots each play parts in six breakfast, lunch and dinner recipes that run from sweet to savory and first course through dessert. Recipes below.
Summer is under way, and stone fruits are filling produce shelves. Peaches, apricots and numerous varieties of plums beckon with their rich colors and heady aromas. Sure, they’re delicious to eat out of hand, their juices running down your chin. But they’re also great to cook with. Here are a half dozen recipes from the Blue Kitchen archives that do just that.
1. Pork Chops with Balsamic Peaches
Pork plays beautifully with fruit—and with spices. Here, bone-in chops seasoned with cumin and chili powder are pan seared. Peach slices are tossed with olive oil, balsamic vinegar and cayenne pepper, then sautéed with shallots and served over the chops. You’ll find the recipe here.
2. Arugula Salad with Peaches and Goat Cheese
This salad really only needs a listing of its ingredients to tell you all you need to know—arugula, peaches, goat cheese and chives topped with a simple vinaigrette of olive oil, Japanese rice vinegar, garlic, salt and pepper. Creamy, tart, peppery, sweet and summery, all on one plate—and often in the same bite. Here’s the recipe.
3. Rosemary Apricots
This classic French dessert uses just three ingredients—apricots, rosemary and sugar (okay, four, if you count water). It is quick and brainlessly easy to make, and its elegant simplicity never fails to impress. Ever. Here is the recipe. Merci.
4. Grilled Peaches and Tomatoes with Whole Grain Pasta
Pan-grilled peaches star in this satisfying, sweet/savory vegetarian meal Marion created. They get ample support from cherry tomatoes, scallions, shaved Parmesan and whole grain pasta (spaghetti here). Here’s the recipe.
5. Chicken, Goat Cheese & Apricot Jam Sandwich
Technically, since you use apricot jam instead of fresh apricots on this sandwich, you can make it year-round. But it really tastes like summer. Quickly assembled with leftover supermarket roast chicken, a nice baguette, the jam, some arugula and goat cheese, it’s summertime easy too. The recipe, if you want to call it that, is here.
6. French Toast with Fruit & Mint
Here, use peaches or apricots with seasonal berries, mint and a squeeze of lemon juice for a delicious take on a weekend breakfast favorite, French toast. I promise, you won’t miss the usual sticky syrup or powdered sugar. Recipe here.
Now it’s your turn. How do you make the most of the summer bounty of peaches and apricots—and plums for that matter—in your kitchen?