Recipe Of The Week: Two Fun Ways To Use Peaches

  • By Jessica Cerra
  • Published Aug 30, 2012
  • Updated Dec 17, 2012 at 4:14 PM UTC

These recipes use peaches or nectarines in a savory way. Since both are in season, you can keep the recipe simple and let the natural flavors speak for themselves.

Grilled Peach, Goat Cheese & Toasted Pecan Salad

Salad Ingredients
2 large peaches
4 oz goat cheese
¼ cup pecans
4 cups mixed greens
½ tbsp olive oil
½ tbsp agave

Dressing Ingredients
½ tbsp olive oil
½ tbsp balsamic vinegar
1 tbsp Greek yogurt
1 tsp agave

1. Wash the peaches, cut them in half and remove the pits. Thoroughly coat the halves with the olive oil and agave.
2. Grill the peaches over medium heat, approximately 2 minutes per side.
3. In a small bowl, whisk together the dressing ingredients. Toss the mixed greens with the dressing, conservatively.
4. Scoop one heaping tablespoon of goat cheese into the pit indentation on each peach half. Arrange the peach halves over the mixed greens.
5. In a small skillet, over medium heat, toast pecans for 5-6 minutes. Sprinkle toasted pecans over the peach halves and mixed greens.

Grilled BBQ Pork Chops with Peach Salsa

Pork Chops Ingredients
4 bone-in pork chops (about 2 pounds), trimmed
¼ cup ketchup
2 tbsp tomato paste
2 tbsp balsamic vinegar
2 tbsp agave
1 tsp molasses

Peach Salsa Ingredients
2 large peaches
1/3 cup fresh blueberries
1 tsp Serrano pepper, finely minced
1 Tbsp cilantro, finely chopped
1 Tbsp mint, finely chopped
Juice of one lime

1. In a small bowl, whisk together the ketchup, tomato paste, balsamic vinegar, agave and molasses. Reserve 2 tablespoons.
2. Toss the pork chops with the remaining BBQ sauce and let marinate 20 minutes to overnight.
3. Grill over medium-high heat 4-5 minutes per side. Remove from the grill and coat with the reserved BBQ sauce.
4. Wash the peaches, cut them in half and remove the pits. Finely chop the peach halves.
5. In a small bowl, combine the peaches with the other salsa ingredients. Spoon the salsa over the pork chops and serve.

Note: BBQ chicken, salmon, and/or tofu are also great in this recipe

More recipes from Jessica Cerra.

Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif.  She is also a professional Xterra triathlete and mountain biker.  Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.

RELATED: Meet Private Chef And Xterra Pro Jessica Cerra 

FILED UNDER: Nutrition / Recipes TAGS: /

Sign up for our free e-newsletter, SBR Report!

Subscribe to the FREE Triathlete newsletter