This salad is a favorite of guest writer, Lauren Hidalgo, and is delicious when summer fruit is at its peak. If you’ve never used halloumi, you are in for a treat. This mild tasting Greek cheese has a high melting point that makes it perfect for grilling. Look for it at Whole Foods or a market specializing in Middle Eastern foods.
My all-time favorite dessert is a fruit crisp topped with vanilla ice cream, and there’s no better filling than fresh peaches with bursts of sweet, red raspberries. Crisps are among the loosest, easiest desserts to pull off in a hurry, especially if you keep some of the topping ready in the fridge. It will store well in an air-tight container for a week or more.
I’m hooked on the light, fluffy whole grain, quinoa. Blame it on the fabulous N.Y. Times food writer, Martha Rose Shulman (if blame must be placed), who recently featured this protein-packed whole grain in her Recipes for Health column. If you haven’t been following Ms. Shulman before now, check out her column for its nutritional information and recipes centered on fresh, seasonal and healthy food.
Peaches and ginger have a natural affinity for each other as showcased in this spicy sweet salsa. We enjoy the sharp, spicy flavor of ginger, and use it liberally. If you prefer a milder flavor, use less ginger.
This salsa is wonderful with tortilla chips, on a taco or as an accompaniment to grilled fish or chicken.
- 4 ripe peaches, diced
- 3 Tbsp minced onion
- 1 jalapeno (or to taste), minced
- Juice of one lime
- 2 Tbsp chopped fresh mint
- 1 Tbsp chopped fresh cilantro
- 1-2 Tbsp minced fresh ginger, to taste
- Salt and freshly ground pepper to taste
- Mix all ingredients together in a serving bowl. Mash very lightly to release some juice. Taste and add salt and pepper as needed.
- Serve with corn chips or as an accompaniment to grilled meats or fish.