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Spinach Salad with Peaches and Pecans
Lunch American

Spinach Salad with Peaches and Pecans

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Arrange pecans on a baking sheet in a single layer.
  3. 3 Toast in the preheated oven until pecans just begin to darken, 7 to 10 minutes. Set aside to cool.
  4. 4 Slice peaches into bite-sized segments.
  5. 5 Combine peaches, spinach, and toasted pecans in a large bowl; toss with desired amount of dressing until evenly coated.

By Robin Durawa

Grilled Peach Toast with Mascarpone and Honey
Lunch

Grilled Peach Toast with Mascarpone and Honey

1.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Lightly butter the slice of bread and lay peach slices on top. Grill gently on the preheated grill until peach softens. Dot with mascarpone cheese and drizzle with honey.

By ghada faris

Layered Cheddar-Fruit Salad
Lunch

Layered Cheddar-Fruit Salad

4.2

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 In a small bowl whisk the mayonnaise, sour cream and honey together.
  2. 2 In a large bowl toss 1 cup of the cheese with the lettuce.
  3. 3 In a 2 1/2 quart glass bowl, layer half of the lettuce mixture, peaches, remaining lettuce mixture, strawberries, grapes and remaining cheese. Spread mayonnaise mixture over the top or serve on the side. Chill well before serving.

By CHRISTYJ

Peach and Tomato Caprese Salad
Lunch Italian

Peach and Tomato Caprese Salad

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk together olive oil, balsamic vinegar, and 1 pinch flaked salt in a small bowl until dressing is smooth.
  2. 2 Alternate tomato slices, peach slices, mozzarella slices, and basil leaves in layers on a serving platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.

By Julie Hubert

Minty Peach Chicken Salad
Lunch American

Minty Peach Chicken Salad

4.7

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Combine peaches, chicken, and cucumber in a large bowl.
  2. 2 Place sugar, vinegar, mint, lemon juice, salt, black pepper, and hot sauce in a blender; blend until smooth. Drizzle vinaigrette over peach mixture; toss to coat.
  3. 3 Cover the bowl with plastic wrap; refrigerate until chilled, at least 30 minutes. Fold avocado into salad before serving.

By Terri Frank Ramseyer

Fresh Summer Fruit Salad
Lunch American

Fresh Summer Fruit Salad

4.4

Prep
30 min
Cook
15 min
Total
225 min

Instructions

  1. 1 Bring sugar and water to a boil in a medium saucepan over medium heat; stir in rhubarb. Reduce heat to low, cover, and simmer until rhubarb is soft, 10 to 15 minutes. Mash rhubarb; chill sacue in the refrigerator, about 1 hour.
  2. 2 Stir cherries, grapes, strawberries, apple, peach, plum, orange, and blueberries together with ⅔ cup rhubarb sauce in a large bowl to coat. Chill in the refrigerator for at least 2 hours.

By Cheryl

Roasted Beet, Peach, and Goat Cheese Salad
Lunch American

Roasted Beet, Peach, and Goat Cheese Salad

4.7

Prep
35 min
Cook
80 min
Total
185 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil and place onto a baking sheet.
  2. 2 Bake in the preheated oven until beets are tender, about 1 hour 20 minutes. Allow beets to cool slightly, then remove the skins. Let beets cool to room temperature or refrigerate until cold, about 1 hour.
  3. 3 Place mâche and arugula into a large mixing bowl. Thinly slice cooled beets and add to salad along with peaches, goat cheese, pistachios, and shallots.
  4. 4 Whisk walnut oil, balsamic vinegar, salt, and pepper together in a small bowl until emulsified. Pour over salad, toss well, and serve.

By Megancake

Spicy Peach Coleslaw
Lunch American

Spicy Peach Coleslaw

4.2

Prep
25 min
Cook
Total
55 min

Instructions

  1. 1 Make the dressing: Whisk mayonnaise, rice vinegar, Asian chile sauce, vegetable oil, lemon juice, Dijon, and sugar in a bowl until smooth. Season with cayenne pepper and salt.
  2. 2 Make the coleslaw: Place cabbage into a large bowl. Add peaches and 3 teaspoons chives and lightly toss until combined. Pour dressing over top and stir until coated.
  3. 3 Cover coleslaw with plastic wrap and chill until flavors have developed and cabbage is slightly softened, about 30 minutes. Adjust seasoning, mix again, and sprinkle with remaining 1 teaspoon chives before serving.

By John Mitzewich

The Really Good Salad Recipe with Pieces of Fruit
Lunch American

The Really Good Salad Recipe with Pieces of Fruit

4.9

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 In a skillet over medium heat, cook and stir the almonds and 1/2 cup sugar 5 minutes, or until almonds are well-coated and lightly browned.
  2. 2 In a bowl, mix the olive oil, vinegar, 2 tablespoons sugar, salt, and pepper. Set aside.
  3. 3 In a large bowl, gently mix the almonds, iceberg lettuce, leaf lettuce, celery, chives, cranberries, mandarin orange, peaches, mango, and strawberries. Serve with desired amount of the oil and vinegar dressing.

By BOOTS582

Simply Southern Bento Box
Lunch American

Simply Southern Bento Box

Prep
25 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Combine Cheddar cheese, cream cheese, 1 1/2 tablespoons mayonnaise, pimento peppers, jalapeno pepper, garlic powder, cayenne pepper, onion powder, salt, and black pepper in the bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until thoroughly combined. Transfer to the refrigerator.
  2. 2 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut in half lengthwise.
  3. 3 Mash yolks, 2 teaspoons mayonnaise, paprika, and mustard powder together in a bowl. Spoon filling into egg whites. Transfer to the refrigerator.
  4. 4 Mix sour cream, apple cider vinegar, garlic, and dill together in a bowl. Add cucumbers; stir to combine. Season with salt and pepper. Transfer to the refrigerator.
  5. 5 Place pimento cheese in a small container; surround with crackers. Add 2 deviled egg halves, cucumber salad, and sliced peaches to divided sections of the bento box.

By My Hot Southern Mess

Peach Sangria
Drink Mexican

Peach Sangria

4.9

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Place peaches, water, sugar, and cinnamon in a blender or the bowl of a food processor; blend until smooth. Transfer mixture to a pitcher; stir in dry white wine and triple sec. Cover the pitcher; chill in the refrigerator for at least 4 hours.
  2. 2 Strain peach mixture through a large cheesecloth-lined sieve; squeeze cloth to extrude all juice. Pour juice into a large pitcher; stir in sparkling wine.

By rlt11_NMC

Drunken Peachanero Salsa
Dinner Mexican

Drunken Peachanero Salsa

4.0

Prep
30 min
Cook
Total
510 min

Instructions

  1. 1 Combine canned peaches, onion, fresh peach, habaneros, and cilantro in a bowl. Stir in tequila, lime juice, and olive oil to coat; season with salt and black pepper. Cover the bowl with plastic wrap; refrigerate before serving, 8 hours to overnight.

By Ron B

Black Bean Salad with Peaches
Dinner Mexican

Black Bean Salad with Peaches

3.8

Prep
15 min
Cook
Total
20 min

Instructions

  1. 1 Mix peaches, red bell pepper, onion, and jalapeno pepper together in a bowl; gently fold in black beans and cilantro. Season with cumin and sea salt. Fold in avocado and drizzle salad with lime juice and olive oil. Let stand for 5 to 10 minutes before serving.

By Ivy Larson

Peach Avocado Salsa
Appetizer Mexican

Peach Avocado Salsa

4.8

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Gently mix peaches, jalapeño, onion, bell pepper, cilantro, garlic, lime juice, and lemon juice in a bowl; season with salt and pepper.
  2. 2 Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Fold avocado into salsa to serve.

By Sherri

Peach Salsa
Dinner Mexican

Peach Salsa

4.6

Prep
60 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Combine peaches, jalapeño, onion, bell pepper, cilantro, vinegar, garlic, cumin, and lime zest in a large saucepan. Mix together pectin and 1/4 cup sugar in a small bowl, then stir into peach mixture in the saucepan. Bring to a boil. Stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat and stir for 5 minutes.
  3. 3 Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
  5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By LORISNOW

Mango, Peach, and Pineapple Salsa
Appetizer Mexican

Mango, Peach, and Pineapple Salsa

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place mangos, peaches, tomatoes, onion, red pepper, yellow pepper, pineapple, and cilantro in a large bowl. Stir in water, sugar, lime juice, jalapeño, garlic, and salt until well combined.
  2. 2 For best flavor, cover and refrigerate until chilled before serving.

By SerenaBloom

Mexican Tres Leches Cake (Pastel de 3 Leches)
Dessert Mexican

Mexican Tres Leches Cake (Pastel de 3 Leches)

5.0

Prep
30 min
Cook
50 min
Total
140 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch springform pan.
  2. 2 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Clean beaters.
  3. 3 Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow. Fold egg yolks into egg white mixture using a spatula. Sift in flour and carefully fold into the batter; mix in zest of 1 lime. Pour batter into the prepared springform pan.
  4. 4 Bake in the preheated oven until edges pull away from the sides of the pan, about 30 minutes. Turn off oven but keep cake in the closed oven for an additional 20 minutes.
  5. 5 Prepare the '3 milks' while cake is resting in the oven. Combine condensed milk, evaporated milk, 1 cup heavy cream, and amaretto liqueur in a blender; blend until well combined.
  6. 6 Remove the cake from the springform pan and and place on a serving plate. Pierce the cake several times across the top with a fork. Pour the '3 milks' mixture over the cake. Refrigerate cake until cool and milk mixture has soaked in, about 1 hour.
  7. 7 Beat 1 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Garnish the top of the cake with whipped cream, peach slices, and 1 teaspoon lime zest.

By mega

Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce)
Dinner Mexican

Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce)

5.0

Prep
60 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.
  2. 2 Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.
  3. 3 Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.
  4. 4 Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
  5. 5 Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.

By mega2408

Peach Bellini
Drink Italian

Peach Bellini

4.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pour peach puree into a fluted glass; top with Prosecco or Champagne.
  3. 3 Garnish with a slice of peach. Enjoy!

By sanzoe

Roasted Marshmallow Peaches
Dessert

Roasted Marshmallow Peaches

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Spread peaches into the bottom of a baking dish and top with marshmallows.
  3. 3 Bake in the preheated oven until marshmallows are golden, 15 to 20 minutes.

By Muddpuppy Royer

Auntie Doris's Peach Jam

Auntie Doris's Peach Jam

3.8

Prep
30 min
Cook
180 min
Total
690 min

Instructions

  1. 1 Place the peaches into a large bowl. Scrub the oranges then chop into pieces - including the peel. This is easiest done in a food processor so you don't lose as much juice. Transfer to the bowl with the peaches. Stir in sugar, cover, and refrigerate overnight.
  2. 2 The next day, pour the entire contents of the bowl into a large pot. Bring to a simmer over low heat and cook for 2 to 3 hours, stirring occasionally. Make sure the heat is low enough, or the jam will burn and stick to the bottom of the pot. This does not need to come to a rolling boil.
  3. 3 While the jam simmers, sterilize your jars in boiling water for at least 5 minutes, and keep hot. Prepare new lids according to the manufacturer's instructions. Ladle the jam into the jars, leaving 1/4 inch of headspace. Wipe the rims with a clean damp cloth or paper towel, and seal with lids and rings. Process according to guidelines suggested by your local extension.

By Allrecipes Member

Marie's Peach Dump Cake
Dessert

Marie's Peach Dump Cake

4.3

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with margarine.
  2. 2 Pour peaches and heavy syrup into the prepared baking dish. Spread cake mix evenly over peaches. Arrange butter pats in even rows on the cake mix.
  3. 3 Bake in the preheated oven until top of cake is golden brown, 35 to 40 minutes.

By Marie