If you ask us, peach season is way too short. This summer stone fruit adds the perfect amount of sweetness to any dish, from crisp salads and juicy salsas to your grandma’s famous peach cobbler. While the peach is praised for its decadent flavor, it’s often overlooked as a nutritional powerhouse. The wide-ranging health benefits, including better digestion, improved heart health, and smoother skin, may surprise you!
Photography by Emily Long
Dish T’Pass’s Chopped BBQ Chicken Salad with Fresh Peaches
By Amanda Nelson Varnell, Family Dinner Table Specialist/Cooking Instructor | Serves 4
Ingredients
- 5 Tbsp. olive oil, divided
- 2 Tbsp. seasoned rice wine vinegar
- Kosher salt
- Ground black pepper
- 2-3 medium fresh peaches, sliced (approx. 2 cups)
- 1 (12 oz.) pkg. broccoli slaw
- 1 Ib. skinless, boneless chicken breast, cubed
- 1/4 cup barbecue sauce
- 1 Tbsp. green onions, sliced
- 1/4 cup feta cheese, crumbled
- 4 slices center-cut bacon, cooked and crumbled
Directions
In a large bowl, whisk together 4 Tbsp. of olive oil, rice vinegar, 1/4 tsp. of salt, and 1/4 tsp. of pepper. Add sliced peaches and slaw mix, tossing gently to coat. Set aside.
Cut chicken into 1-inch pieces and sprinkle evenly with 1/8 tsp. of salt and 1/4 tsp. of pepper. Heat the remaining Tbsp. of olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes or until done. Remove from heat. Toss with barbecue sauce.
Add chicken to slaw mix and toss gently. Divide salad mixture evenly among 4 plates. Sprinkle with green onions, feta, and bacon before serving.
Dish T’Pass is now an online cooking school! Details can be found at dishtpass.com.
Danielle Pelton’s Blackened Fish Tacos with Peach Salsa
Serves 4
Ingredients
As a physician assistant, East Brainerd’s Danielle Pelton is always finding ways to incorporate healthy habits into her lifestyle. “My latest goal is trying to buy and eat more locally,” Danielle says. “This recipe was created during peach season from all the delicious Georgia peaches.”
For the peach salsa:
- 1 1/2 lbs. peaches, diced with the peel on
- 1 lb. tomatoes, diced
- 1 bell pepper, seeded and finely diced
- 1 medium onion, finely diced
- 1-2 jalapeños, seeded and finely diced
- 1/4 cup packed cilantro, chopped
- 1 lime, juiced
- A pinch of salt and pepper
For the blackened fish:
- 1 1/2 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. onion powder
- 1/2 tsp. cumin
- 1/2 tsp. brown sugar
- 1/4 tsp. cayenne pepper
- 1/2 tsp. salt
- 1 1/2 Ibs. halibut fish fillets
- 2 Tbsp. butter (or olive oil)
- For the tacos:
- 12 flour or corn tortillas
Directions
For the peach salsa: Rinse, dry off, and dice all the fruits and vegetables. (I dice the peaches larger to help draw the attention to them.) Add diced peaches, tomatoes, bell pepper, onion, and jalapeños to a large bowl. Do not forget to remove the seeds from the jalapeño unless you love the heat! Next, add chopped cilantro, juice from 1 lime, and a pinch of salt and pepper. Mix together.
For the blackened fish: Mix the spices together in a bowl. Add fish to the bowl to season and use your fingers to completely coat each side of the fish. Next, heat a large nonstick pan to medium heat. Once heated, coat the pan with 2 Tbsp. of butter or olive oil. Next, add the fish fillets. Cook for 4 minutes on each side. The halibut will turn from a translucent into opaque and white when done.
Heat up some tortillas. Add the cooked fish and then top with peach salsa. Enjoy!