Photo by: Jennifer Causey
Crook's Corner's Green Peach Salad
Save and print this recipe on FOOD52.
Serves 4
2 1/2 pounds unripe peaches, peeled and sliced as for pie
Scant 1/4 cup sugar
1/2 ... more
Photo by: Jennifer Causey
Crook's Corner's Green Peach Salad
Save and print this recipe on FOOD52.
Serves 4
2 1/2 pounds unripe peaches, peeled and sliced as for pie
Scant 1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons strong-flavored extra-virgin olive oi
2 tablespoons fresh mint chiffonade
1. Toss the peaches with the sugar and salt. Let them sit for 10 minutes.
2. Fold in the pepper, oil, and mint.
3. Serve cold within a few hours of preparation, as it will become mushy overnight. less
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And now, maybe, you're starting to get tired. You're starting to resent those plump, ripe specimens at the market, on your counter. We're here to show you how to embrace them again. Here are 9 new ways to use summer's wonderful produce -- 9 reasons to love the sun, the heat, and everything that comes with it.
• Check out our favorite ways to use up summer's zucchini.
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• Got a question in the kitchen? The Food52 Hotline is here to help!
