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Looking for something interesting with peaches?

By Penny Stine

Last night, my darling hubby wasn’t home for dins, which meant I got to cook something that he probably wouldn’t be thrilled about. So I experimented with roasted beets (he’s not a fan) and peaches.

I had some leftover grilled chicken, so I diced that and threw it in my salad bowl, too. I diced the roasted beets and the peaches, then I went out in the garden in search of greens. I was hoping to find some arugula (because I had looked at a couple recipes online and they said to serve roasted beets and peaches over a bed of arugula), but my arugula had all grown two feet tall and went to seed. I think I managed to find about five decent leaves.

I did find some baby kale, and then went and picked some lemon balm. After scrounging around my ground cherries, I found about a dozen ripe ones, so they went in the salad, too.

When I assembled the salad, I ended up chopping both the arugula and the lemon balm fairly fine, while tearing the kale into bite size pieces. The ground cherries were tiny, but I halved most of them anyway, in hopes of getting the juice to mingle with the rest of the ingredients.

I tossed in a little bit of goat cheese, then squeezed a small slice of lime over my salad, letting it sit for about 5 minutes to allow all the flavors/juices to interact with each other. Fresh lime juice also takes some of the extreme bite out of kale. 

As you can see by the photo, letting it sit also let all the colors mingle. Well, they didn’t all mingle - almost everything but the kale got influenced by the beets and turned pink. I thought it was kinda pretty.

It was also very tasty. The combination of the roasted beets and peaches is one I’ll continue to play with this summer. Maybe I’ll even get my hubby to like it.

I haven’t decided if I love gardening because I also love to cook, or if my enjoyment of cooking has increased because I love to garden. What do you think? Or is it like asking whether the chicken or the egg came first?  


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