Roasted Corn and Summer Peach Salad

Grilled Peach and Corn Salad
PEACHES! They are in season and quickly going out of season. They are at their ultimate awesome peak right now. Even peaches at the grocery store have amazing flavor. And they are about a dollar a pound, so there’s no reason you shouldn’t go out and buy a few pounds and make some jam (recipe to come!) or peach pie filling, or start throwing them in everything you can from grilled chicken tacos (we did that) or this amazing peach and roasted corn salad.

A robot wrote this recipe. Seriously. You know that computer named Watson that beat Ken Jennings in Jeopardy! a few years ago? Well, he is apparently pretty handy in the kitchen and “thought” up this salad recipe. I’m not entirely sure how I feel about that because I think recipes should come from the soul and well, a computer is a bit lacking in that area. But for whatever it’s worth, this salad and the dressing in particular were pretty amazing. We only altered it a bit and I added a step of roasting the peaches. This salad would go so well as a side for lots of recipes like my coriander chicken or any BBQ dish and would be awesome to bring to a picnic or potluck.
roasted corn and peach salad

Roasted Corn and Summer Peach Salad*

4 ears of corn
1 tablespoon plus ¼ cup olive oil
Kosher salt
¾ teaspoon chili powder
½ teaspoon coriander seeds
½ teaspoon cumin seeds
3 tablespoons fresh lemon juice
½ teaspoon chopped fresh rosemary
Freshly ground black pepper
2 peaches, sliced into ½”-thick wedges
1 TBS butter
1 small shallot, thinly sliced
1 cup chopped fresh basil leaves
4 ounces Cotija cheese, crumbled (about ½ cup)

Prepare grill or skillet for medium-high heat. Brush corn with a total of 1 Tbsp. oil; season with salt and sprinkle with chili powder. Grill or roast in skillet, turning occasionally, until tender and lightly charred in spots, 6–8 minutes. Transfer to a cutting board and let cool, then cut kernels from cobs. Wipe the skillet clean and add a tablespoon of butter to the pan, keeping it at medium high (or if you’re using a grill, prepare this on a piece of tin foil.) Once the butter is melted and bubbling, add in the peach slices and let them sear for a couple of minutes, then remove from heat and set aside.
Meanwhile, toast coriander and cumin seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Let cool, then chop with a knife or coarsely grind in a spice mill. Whisk with lemon juice, rosemary, and remaining ¼ cup oil in a medium bowl; season with salt and pepper. Add corn kernels, peaches, shallot, basil and cheese and toss to combine.


*adapted from Bon Appetit

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Coconut Quinoa with Seared Sausage and Peaches

Peaches, Sausage and Coconut Oil Quinoa
This is a healthy, filling and tasty meal that is easy to throw together in thirty minutes. It’s nearing the end of peach season and it’s with sadness that we say goodbye to one of the best years I’ve witnessed for this magical fruit. There was something truly special about the peaches on our tiny tree in the backyard. Matt brought one in to me a couple weeks ago and when I tasted it, the first thing I said was, “This tastes like a Jolly Rancher!” The summer peach is like the summer tomato – neither fruit can be reproduced in full effect and glory throughout the rest of the year. So we ate our modest harvest directly from the tree while standing in the yard and I cooked up the rest in a couple different meals.

The quinoa is nearly the show-stealer for this meal, though. Our good friend posted a quick tip on her Facebook feed a few weeks ago, mentioning that she loved to stir coconut oil into her quinoa at the end of cooking and top it with avocado. We tried that exact recipe and swooned. I made it again as quickly as possible and created this meal. The coconut quinoa and the sweet spice of the sausage and peaches paired perfectly together and tasted like summer. There’s not much time left to make meals like this, so hop to it!

Sausage, Peaches and Quinoa

Coconut Quinoa with Grilled Sausage and Peaches

  • Servings: 4
  • Difficulty: easy
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1 cup pearl quinoa
2 cups water
2 TBS extra virgin coconut oil
salt and pepper to taste
2 cooked sausage links (to serve 4)
1 TBS unsalted butter
1-2 ripe summer peaches, sliced

Rinse the quinoa for about a minute under cold running water. This may seem unnecessary to you, as it did to me the first time, but it’s the difference between good tasting quinoa and extremely bitter tasting quinoa. How ’bout I write “quinoa” one more time?

In a medium saucepan, bring the water to a boil and add in the quinoa and lower to a simmer and cover. Cook for about 20 minutes until water is absorbed. Or just follow the package instructions! When it’s done, stir in the coconut oil and salt and pepper and adjust seasoning to taste. If you want to go vegetarian, simply substitute avocado for the sausage and serve with seared peaches. For the sausage, add a tablespoon of butter into a clean skillet and sear the sausage until browned on both sides. Remove the sausage and add the peaches and saute until warmed through. Serve on top of quinoa along with the sausage.