Peach Salsa- from Debb Campbell

It hard to write a recipe for salsa, because I think of fruit salsa as spontaneous and using what I have on hand, but there a few guidelines. Use ripe but firm peaches, peeled or unpeeled; diced bell peppers and/or onion; an acidic liquid of some sort, either fruit juice or vinegar; and, if you don’t want to stop there, a handful of some other pungent or flavorful ingredient, from the spicy (chipotles, for instance) to the sweet (such as honey). The proportions of peaches to other ingredients can vary so this makes it extra hard to write a specific recipe, but here’s a good place to start:
Remember to start chopping and mixing, and when the salsa looks and tastes about right, let it sit for at least an hour or so to allow the juices and flavors to blend, and then serve/eat.

2 ripe, but firm medium peaches1 tablespoon vegetable oil1 tablespoon fresh lime juice (or rice wine vinegar, or other citrus juice) 1/4 cup finely chopped red onion1/2 cup diced red and/or green bell pepper1 tablespoon chopped cilantro1 teaspoon (or to taste) minced jalapeno pepper, (or Serrano chili) 1/2 teaspoon saltfresh ground black pepper to taste

Great with roast pork tender loin, grilled fish, or chicken breasts.

Grilled Peaches

INGREDIENTS:
2 tablespoons light brown sugar
1/2 teaspoon cinnamon
4 fresh peaches
canola or vegetable oil)
vanilla ice cream
Mix the brown sugar and cinnamon together in a small bowl.
Preheat grill.
Cut peaches along the seam all the way around and twist halves off the pit. Brush cut sides with canola or vegetable oil.
Cook, cut side down, on a medium hot grill until fruit has grill marks, 3 to 4 minutes.
Brush skin side tops with oil, turn over, and move to indirect heat.
Sprinkle the cut sides, now facing up, with cinnamon sugar. Cover grill and cook until sugar is melted and fruit is tender, about 8-10 minutes.
Serve with vanilla ice cream (sprinkle on extra cinnamon sugar if you like).

Aparagus and Fennel Pasta Salad

Moosewood Daily Special Cookbook

Serves 8- 12+
1 hour prep time

NOTE: Preheat the oven for roasting and start the water for the pasta as you prepare the rest of the ingredients.

ROASTING VEGETABLES

2 fresh fennel bulbs, cored and thinly sliced
4 cups thinly sliced onions
2 lbs asparagus, stemmed and cut into ¾ pieces
¼ cup olive oil

DRESSING
¼ cup olive oil
¼ cup fresh lemon juice
2 tsp minced or pressed garlic
½ tsp Dijon mustard
1.2 tsp salt
¼ tsp fresh ground black pepper

16 oz penne pasta
4 cups dice fresh tomatoes
24 kalamata olives, pitted and thinly sliced
2 cups chopped fresh parsley
2 cups grated/crumbled feta cheese

DIRECTIONS

Preheat the oven to 400°. Line a half hotel pan with parchment paper and bring 4 quarts of water to boil for the pasta.
Place the onions, fennel, and asparagus in bowl and toss gently with the olive oil, then sprinkle with salt.
Roast uncovered for 20 minutes stirring about every 7 minutes. The vegetables should be crisp-tender and the asparagus still bright green!
While the vegetables roast, whisk the dressing ingredients together and set aside.
When the water boils, cook the pasta until al dente about 7 minutes. Drain and rinse the pasta quickly with cold water.
Combine the tomatoes, olives and parsley in a large serving bowl.
Mix in the roasted vegetables. Pour the dressing over and toss well
Stir in the feta cheese or sprinkle on top.
Serve warm or at room temperature.