Last summer Lizah and I wanted to make a meal highlighting ripe Ontario peaches. Lizah made a peach salsa to top grilled chicken (Part 1), while I grilled peaches to add on top of a wild rice and arugula salad (Part 2). It took a while, but I have finally edited the videos below.
Ontario peaches are generally available from July to September, depending on the growing season of the year. My favourite way to enjoy peaches is to let them ripen and then eat it skin and all - all the way to the pit. Is there anything better than a big juicy peach in the middle of Summer?
This was the first time we cooked with peaches. The heat from the grill caramelized the peaches, making them even more sweet and tender. On the other hand, the acidity and spices in the salsa complements the sweetness of the peaches, making it a great topping for proteins or dip.
The recipe below is highly customizable, and you liberally substitute with other ingredients you have at home. The quantities used can also very flexible. So feel free to customize to your own preference!
Love,
your peach
🍑Irene
Grilled Chicken with Peach Salsa
Ingredients
1 ripe peach
1 avocado
1 bell pepper
½ red onion
1/3 cup mint leaves
1 lime
1 tbsp hot sauce
1 tsp salt
1 tsp pepper
2 chicken breasts
Instructions: To make salsa, add to a bowl diced peach, avocado, bell pepper, red onion and minced mint leaves. Into the bowl, zest the lime and juice half the lime. Add hot sauce, salt and pepper. Mix all ingredients. Cook chicken until it reaches internal temperature of 165F or 74C. Slice chicken and top with salsa.
Wild Rice and Arugula Salad with Grilled Peaches
Ingredients
1 cup wild rice
1 shallot
1 chilli pepper
2 lemons
1 tbsp agave
4 tbsp neutral oil
1 cup walnuts
1 cup parsley
2 cups arugula
2 peaches
Instructions: Follow package instructions to cook wild rice. Pickle shallots by thinly slicing them then adding to bowl with the diced chilli pepper and juice of half a lemon. To make the salad dressing, add the agave sugar, neutral oil and the juice of the remaining 1.5 lemons. In a salad bowl, mix chopped walnuts, chopped parsley, arugula, cooked rice, pickled shallots and salad dressing. Grill halved peaches after removing the pit. Plate salad and top with grilled peaches.