Peach Strawberry Crisp .
Summer has the largest variety of fruits and vegetables of all the seasons.
Among my favorites are peaches and nectarines. If I could, I would eat them all
day! And it seems the season is so short. Peaches can ripen after picked but
they cannot get sweeter so it’s important to buy the ones that have matured
before being picked. An orangish peach with golden background color is likely to
be the wise choice. Also, trust your nose, if it smells good, it usually tastes
good. And don’t forget to use peaches in great recipes like these or add them to
gazpacho or any salad.
Peach Strawberry Crisp
1 lemon, zested and
1-1/3 cups flour
1 teaspoon baking powder
3 tablespoons brown sugar
plus 3 tablespoons sugar
10 tablespoons margarine, melted
6 ripe peaches, peeled
1-pint strawberries, sliced
¼ cup cornstarch
1/8 teaspoon salt
whipped cream or parve ice cream
In a large bowl, combine flour, baking powder,
brown sugar, 3 tablespoons sugar, and lemon zest. Pour in melted margarine and
gently mix until small and large clumps form. Refrigerate 15
Preheat oven to 375 degrees.
Cut peaches into ¼-inch
slices. In a large bowl, toss peaches, strawberries, cornstarch, salt, lemon
juice and remaining ½ cup sugar. Let stand 15 minutes.
Pour fruit into an
oven safe 2-quart dish. Top with reserved crumb mixture. Bake 40 to 50 minutes
or until filling is bubbling. Cool 30 minutes.
Serve with pareve whipped
cream or pareve vanilla ice cream.
Grilled Chicken and Peach Kebab Salad
2 teaspoons Dijon mustard
½ cup mayonnaise
1 cup pareve
Tofutti sour cream
2 teaspoons minced garlic
¼ cup chopped chives
1 teaspoon pepper
1 pound boned, skinned chicken breast
halves (4 to 6), cut into 1-inch chunks
3 large peeled peaches (about 2 lbs.),
each cut into 8 wedges
10 ounces baby arugula (about 3 quarts very loosely
¼ cup thinly sliced red onion
½ cup flat-leaf parsley leaves
dressing: Whisk ingredients together in a small bowl.
Marinate chicken: Put meat and ½ cup dressing in a medium bowl. Let sit 30 minutes at room
temperature. If using bamboo skewers, soak in water 30 minutes. Add enough water
(2 to 4 tablespoons) to the rest of the dressing to thin slightly, and then
chill. Prepare a grill for medium heat (350° to 450°).
Assemble kebabs: Thread 1 peach wedge and 2 chicken chunks onto skewer. Repeat, and then add a
final peach wedge. Thread remaining skewers the same way.
Cook meat: Oil
cooking grate, using tongs and a wad of oiled paper towels. Grill kebabs,
covered, until browned and chicken is cooked through, about 12 minutes, turning
once with a spatula.
Make salad: Arrange arugula on plates and sprinkle
with onion and parsley. Lay a kebab next to each salad and serve with remaining
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