Last time Mom and Bob visited Nova Scotia, they brought me a basket of Ontario peaches. For as long as I can remember, peaches have been my favourite fruit. I have many August memories of stopping at local produce stands or stores to pick up fresh peaches on the way home from Niagara-on-the-Lake. I think one of Mom’s specialties is spotting roadside produce stands—and convincing the driver we need to stop and get more fresh fruit and veggies.
Polishing off baskets of fruit as a family isn’t hard, but for those of us who live alone, it’s not as easy, and I’m definitely guilty of throwing out produce. It’s a terrible habit, so obviously I try not to do it. Usually I restrict my grocery shopping to buying only a few fruits and veggies at a time. For example, I’ll buy three apples instead of a giant bag. Financially, it’s probably not the best, but it limits waste.
But here I was, with a delicious basket of peaches and a boyfriend who had temporarily decided to stop eating fruit. So I did the only thing that made sense. I ate peaches somewhat obsessively until the basket was empty.
Here are some of my favourite meals from my Peach Week. They’re pretty simple, so I’m going to try to get away with posting three recipes in one post. Is that cheating?
Breakfast: Peach ginger smoothie
In high school, we used to go to the Queen’s Common Grounds and get bagels and smoothies for lunch. Once I got into university, I realized smoothies are really a full meal in a glass, and not a drink accompaniment. They’re a breakfast favourite for me when I’m running out the door to class, work or the gym. I happen to love smoothies with greens, but I know for some people the concept is a little gross.
½ inch fresh ginger
1 to 2 tablespoons hemp seeds
1 tablespoon ground flax
1 handful of spinach
¼ to ½ cup almond milk
Lunch: Fish tacos with peach salsa
I’ve recently fallen in love with fish tacos. My recipe is simple: I just pan-fry white fish with some citrus, and top my tacos with some veggies, homemade salsa and greens. For Peach Week I used haddock, avocado, arugula and peach salsa. The peach salsa was delicious with the fish, but also delicious on its own. I made a second batch, and ate it with corn chips. The salsa recipe was modified from the Love and Lemons blog (http://www.loveandlemons.com/2012/06/27/peach-salsa-recipe-with-mint/).
1 peach, diced
1 green onion, diced
½ lime, juiced
Mint or cilantro (I used cilantro with the tacos and mint with the corn chips)
Red pepper flakes to taste
Mix everything in a bowl. The lime juice will keep the peach fresh for at least a day or two.
Dinner: Arugula salad with grilled peaches
On the last week of my university internship at CBC radio, we had a cheese expert come on the show. And with him he brought over a dozen types of local cheese. It was the first time I had ever tried blue cheese, and I loved it! I’ve been sticking to pretty mild blue cheeses until I become more adventurous. The one I used for this salad is called King James.
1 peach, cut into segments
1 tablespoon hemp seeds
Salt and pepper to taste
First, I toasted my walnuts on the stovetop in a non-stick pan. After they were toasted, I set them aside. I placed the peach segments cut side down in the same pan. I let one side cook for 2 to 3 minutes then I flipped the peaches to cook the other side. Once the peaches were warm, I put those, the walnuts, the crumbled blue cheese and the hemp seeds on a bed of arugula. I drizzled the salad with olive oil and lightly seasoned it with salt and pepper. I thought about making a more complex dressing, but the peaches were so juicy, I really didn’t need to.
|Olivia lives in Halifax, Nova Scotia, where she enjoys making fast-but-good meals on a budget, and exploring new restaurants and recipes.|
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