f o o d
50
WAYS
TO
EAT A
PEACH
R
e c ip e s
PEACH AND BLACKBERRY SLAW
T h is s u m m e r s id e is a c ro ss b etw een a s a la d a n d
s la w . T h e p e a c h e s a n d b e r r ie s a d d a to u ch o f
sw e e tn e s s to b a la n c e th e t a n g y h e rb d re s s in g .
START TO FINISH: 30 MIN.
V4
cup white wine vinegar
'/ 4
cup olive oil
l
tsp. sugar
1
Tbsp. snipped fresh chives, basil,
and/or tarragon
1
small head cabbage
2
white peaches
1
yellow peach
V 2
pint blackberries
2
oz. coarsely crumbled blue cheese
(optional)
Snipped fresh chives, basil, and/or
tarragon
1. F o r th e d re ssin g , in a sm a ll b o w l w h is k
to g e th e r vin e g a r, o liv e o il, su g ar, an d the
1 T b s p . c h iv e s . S e a so n to taste w ith
s a lt
and
p e p p e r
; se t asid e .
2.
S h re d cabbage and place in a large h o w l.
H a lv e , p it, and th in ly slic e peaches and add
to b o w l w ith cabbage. G e n tly toss to
co m b in e. D riz z le w ith about h a lf o f the
d ressin g ; toss to coat. To p w ith b la ckb e rrie s
an d cheese. S p rin k le w ith h e rb s; pass
re m a in in g d ressin g .
MAKES 4 SERVINGS.
EACH SERVING
15 1 ca l, 9 g fa t, 0 m g ch o l,
116 m g so d iu m , 16 g ca rb o , 5 g fib e r, 2 g p ro .
CHEDDAR-STU FFED TURKEY
BURGERS W ITH PEACH KETCHUP
T h e q u ic k p e a c h k e tc h u p is w h ir le d to g e th e r
in th e b le n d e r. A lit t le o f it is s t ir r e d in to th e
g r o u n d t u rk e y f o r f la v o r f iil, m o is t b u rg e rs.
PREP: 30 MIN. COOK: 20 MIN.
4
medium peaches, peeled, pitted, and
cut up (see “Peeling Peaches,” page 178)
V 4
cup sugar
2
Tbsp. cider vinegar
1
tsp. chili powder
Vs
tsp. cinnamon
Dash cayenne pepper
2
lb. ground turkey or ground beef
2
to 3 oz. white cheddar or Havarti
cheese, shredded
('/2
to
V4
cup)
i
Tbsp. canola oil
Leaf lettuce (optional)
8
hamburger buns, split and toasted
Additional peach slices (optional)
176
AUGUST
2010
BETTER HOMES AND GARDENS
1.
F o r P e ach K e tc h u p , in a b le n d e r o r food
p ro c e sso r co m b in e c u t u p p e a ch e s, su g ar,
c id e r v in e g a r, c h ili p o w d e r, c in n a m o n , and
ca y e n n e p ep p er. C o v e r an d b le n d o r
p ro ce ss u n til sm o o th .
2.
In larg e b o w l lig h tly m ix tu rk e y w ith
h a l f
o f th e P each K e tc h u p ,
V
2
tsp.
s a lt ,
and
lA
tsp .
b la c k p e p p e r.
D iv id e in to 8 b a lls.
M a k e an in d e n ta tio n in c e n te r o f e ach b all
an d fill w ith so m e c h e d d a r ch e e se . S h ap e
m eat a ro u n d ch e e se . F la tte n in to p a ttie s.
3.
In a 12-inch skille t, heat oil o ver m ed iu m
heat. A d d h a lf o f the b urg ers and cook about
5 m inutes, o r u n til w e ll b ro w ned . T u rn and
cook 5 m in u tes m o re o r u n til no p in k rem ain s
(1 6 5 °F). R epeat w ith re m ain in g burgers.
4.
S e rv e on le ttu c e -lin e d b u n s w ith
a d d itio n a l p e ach s lic e s an d
r e m a in in g
P each K e tc h u p ,
m a k e s
8
b u r g e r s
.
EACH SERVING
3 8 8 c a l, 1 6 g fa t , 9 7 m g c h o l, 5 0 5
m g so d iu m , 3 5 g c a r b o ,2 g fib e r , 2 6 g p ro .
S w e et, sp ic y , a n d s a lt y c o m e to g e th e r in th ese
h e a r t y s a n d w ic h e s . A g r ill w o k o r t ra y m a k e s
it s u p e r -fa s t a n d e a s y to g r ill the s h r im p . T h e
s h r im p c a n a ls o be co o k ed in a s k ille t o v e r
m e d iu m h e a t f o r 2 to 4 m in u te s o r u n t il o p aq u e.
PREP: 35 MIN. GRILL: 10 MIN.
/3
cup butter, melted
i
lemon
1
clove garlic, minced
V 4
tsp. salt
V 4
tsp. black pepper
6
miniature baguettes or two 8-oz.
baguettes, cut in thirds and split
lengthwise
1
tsp. Cajun seasoning
1V2
lb. medium shrimp (36 to 40),
peeled and deveined
1
large jalapeho, thinly sliced*
3
peaches, halved and sliced
V 2
tsp. Cajun seasoning
V 2
cup light mayonnaise
1
tsp. coarsely ground black pepper
6
slices bacon, crisp-cooked and
broken into small pieces
Snipped fresh cilantro
1.
In a m e d iu m b o w l s tir to g e th e r b u tte r,
ju ic e fro m h a lf th e le m o n , g a rlic , sa lt, and
p ep p er. C u t re m a in in g le m o n in to w ed g es
fo r se rv in g ; se t asid e .
2.
L ig h tly b ru sh som e o f the b u tte r m ix tu re
PEA CH Y PO -B O Y
