As promised, here’s the recipe for the gorgeous salad hidden in the corner of one of our pictures from Saturday night’s Patatas Bravas with Super Garlic Aioli! Ally’s cousin Emily is responsible for this dish, and we’re hoping this is the first of many of her creations we’ll share on here (you should see some of the incredible desserts she makes). This salad is beautiful for your eyes and your taste buds – I mean, you can’t really go wrong with cheese, summer peaches, and prosciutto! The ingredient amounts are easily adjustable for different numbers or preferences of diners. Basically framework for a beautiful summer dish! Emily mentally combined a few recipes she’d come across to yield the final result of this one – inspiration from here, here, and here.
This salad came together, in part because of the THREE MASSIVE BAGS of fresh, juicy summer peaches that my aunt/Emily’s mom brought home from Saunders Brothers. August is National Peach Month, and we definitely know why! ❤ ❤
Peach & Burrata Salad
- Mixed greens
- 3-5 peaches, peeled & sliced
- 2-4 balls of burrata, cut into chunks
- 6-8 slices of prosciutto, torn into bite-sized pieces
- Fresh mint, chopped
- Balsamic glaze (homemade or store-bought*)
- *If making your own balsamic glaze, reduce balsamic vinegar with brown sugar in a 4:1 ratio (ie: 1 cup vinegar to a 1/4 cup sugar) at a simmer until thickened and syrupy.
- Assemble salad by placing mixed greens on a platter or in a large bowl. Top with the remaining ingredients.
- Oooh & aahh at your pretty salad!
You know those word association games/tests that psychologists (at least on TV) use to gain deep insight into your psyche? You know the one – they ask you to say the first word that pops into your mind when they say something seemingly innocuous like “mother” and then learn a lot about you depending on whether you reply with “love,” “lipstick,” “lazy,” or “laundry.” (Side note: this is not to say that those are my first four words for my mother; I was just going for some alliteration for your Sunday evening!) Well somehow I got to thinking about this in terms of dessert. If you were said imaginary psychologist and prompted me with “dessert,” these would be my words: “baking,” “oven,” “chocolate,” “sugar,” “sweet,” and “timer.” In my own self-psycho-analysis, I’ve concluded that I somehow only associate dessert with baked goods and a time-consuming process. This is, of course, not true at all. The moral of my story is that I need to branch out a little bit. (I played this game with Selim, and when I offered the word “dessert,” he immediately responded with “chocolate.”)
Tonight’s dessert is a perfect example. The prep-work is literally 2 minutes long, and you’re eating your dessert barely after you even thought about it! All you need is a couple peaches in your fruit bowl and a few standard pantry ingredients, and voila! You have a delicious dessert! Also, I think this is the perfect dessert to bridge summer and fall, aka the month of September. You’ve got the last of a your juicy summer peaches, but baked with some of your favorite fall flavors!
Honey Baked Peaches
- 2 peaches
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/8 tsp cardamom
- 1/4 tsp nutmeg
- Pinch of salt
- Pre-heat oven to 375 degrees.
- Slice peaches in half and remove the pit.
- Place cut side up on a foil-lined pie pan.
- Drizzle each peach half with some honey.
- Stir together all dry ingredients and then sprinkle over top each of the peach halves.
- Bake for 20 minutes.
- After removing from the oven, drizzle with honey again!
- Serve as is or top with some vanilla ice cream or whipped cream!
This was an easily thrown together dinner from the other night. We almost always have salmon in the fridge and wanted to try something a little different to go with it. So basically, we looked at our fridge and fruit bowl, mixed a few ingredients together, and ended up with an awesome, repeat-worthy dinner!
The “salsa” could easily be modified to include whatever fruits you wanted. The fruits are so sweet and flavorful on their own that they barely need anything else.
Ancho Chili Salmon with Sweet Summer Salsa
- 1 champagne mango
- 1 peach
- 1 red bell pepper
- 1/2 of a medium sized yellow onion
- Juice from 1 small lime
- Salt & pepper
- 2 salmon fillets (approximately 5-6oz each)
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp cayenne
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tbsp paprika
- 1 tbsp Ancho chili powder
- Remove salmon from refrigerator. You want it to be room temperature before cooking it.
- Chop fruit and vegetables. Dice the onion finely, but the others should be chopped in slightly bigger chunks. Toss with lime juice, salt, and pepper.
- Mix all of the salmon spices in a small bowl. Heavily season the top of the two fillets.
- Set the oven to broil (low broil if your oven does that). Once hot, place the salmon fillets on foil and put in the oven directly on the top rack. Broil for approximately 10 minutes (may need less or more time depending on size of salmon fillets). Close oven door, but watch closely through the window so fish doesn’t burn.
- Serve salmon over top of the salsa.
Makes 2 servings.