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 
Serves 8 


1 lemon, zested and juiced 
1-1/3 cups flour 
1 teaspoon baking powder 
3 tablespoons brown sugar 
½ cup plus 3 tablespoons sugar 
10 tablespoons margarine, melted 
6 ripe peaches, peeled and halved 
1-pint strawberries, sliced 
¼ cup cornstarch 
1/8 teaspoon salt 
Parve 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 minutes.

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
Serves 4




Dressing: 
 
2 teaspoons Dijon mustard 

½ cup mayonnaise
 
1 cup pareve Tofutti sour cream 

2 teaspoons minced garlic 

¼ cup chopped chives
 
1 teaspoon kosher salt
 
1 teaspoon pepper 


Kebabs:
 
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 packed)
 
¼ cup thinly sliced red onion
 
½ cup flat-leaf parsley leaves 


Make 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 dressing.


These recipes were brought to you by www.gourmetkoshercooking.com.

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