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The Best Peach Recipes

  • September 18, 2018
  • By Brittany
The Best Peach Recipes

I love peaches.  Like really really love peaches.  The problem is, peaches from the grocery store are so often “meh”.  You buy them a bit hard and bring them home to nurture them into ripeness.  Then one day they are nice and soft and you are all excited for that first juicy bite.  Only when you bite into it, it is neither juicy nor sweet but kind of mealy and brown.  Does this resonate with anyone else?

Well, this year we took matters into our own hands and went peach picking (we are picking allllll the fruit this year!).  It made a HUGE difference.  The peaches ripened pretty quickly, didn’t go bad and were the juiciest most delicious peaches I’ve had in years.  So so so good.

So of course, I had to figure out the best peach recipes to stand up to the crazy deliciousness of these handpicked peaches.

This BBQ Chicken with Peach & Feta Slaw is so good you’ll want to make it again and again. 

Start with a big bowl and place 4 tablespoons of olive oil in it, 2 tablespoons of red wine vinegar and a bit of salt and pepper to taste.  Whisk the ingredients together.  Add packaged broccoli slaw the dressing and sliced peaches and toss to combine.  Next, add chicken to a separate bowl with a BBQ sauce of your choice (I really like Sweet Baby Rays but have also stumbled upon some great options from Heinz this summer).  Allow the chicken to marinate and then grill until done.  I like to add a bit more marinade at the end.  Slice chicken and add it to the slaw or place on a plate and serve slaw on the side.  Make sure to first top slaw with feta, chives and cooked bacon slices (I love 30 second microwave bacon!). 

This fish dish is paired with this wonderfully veggie-filled salsa for a light but filling dinner.  I also added broccoli slaw for a nice veggie side. 

Season the fish with a little bit of olive oil and salt and pepper to taste.  Grill fish to your liking.  Meanwhile, prepare the salsa using several chopped peaches, 1/2 chopped bell pepper of any color (I actually buy mini peppers and use a few different colors to really amp up the dish!), 2 green onions sliced, juice of 1 lemon, 1 tablespoon of olive oil, salt and pepper to taste and torn mint leaves.  Serve the fish topped with the fresh salsa and enjoy!

Surprise!  You never thought of peach flatbread did you?  This meal is so delicious and just oozes with juicy peaches.

Start by preheating the oven to 400 degrees.  Brush the flatbread with olive oil (I like naan breads).  In a bowl combine 3 tablespoons of whole milk ricotta, 1 minced garlic clove and zest from 1/2 lemon.  Spread this mixture evenly on the flatbread.  Top the flatbread with thin sliced peaches, shredded chicken (you can use rotisseries chicken, pre-cooked shredded chicken or grill up some of your own chicken), sliced sweet cherry peppers and fresh mozzarella.  Bake in the oven until cheese has melted, about 10 minutes.  Drizzle with balsamic glaze (a slightly thicker version of balsamic vinegar) and top with fresh basil. 

Chicken with a peach and basil sauce served with grilled heirloom tomato and feta panzanella just screams delightful!

For the chicken: Grill chicken with salt and pepper until it is done.  Make the peach and basil sauce by combining 2 tablespoons of olive oil in a large skillet over medium heat with 1 cup of chopped onion and cook until the onion is golden.  Stir in pine nuts, 1 1/2 lbs of chopped peaches and season with salt and pepper.  Cook over medium-low heat crushing the peaches with a spoon until the mixture is jammy, about 15 minutes.  Stir in 2 tablespoons of fresh chopped basil and 2 tsp of white wine vinegar.  Serve over the chicken.

I served this dish with grilled heirloom tomato and feta panzanella, which you could also add peaches to if you wanted!

This peach quinoa power bowl is so nice you can eat it twice.  And I did–for lunch and dinner.  You can even use up some of your blueberries!

I started with 90 second quinoa that you can make in the microwave.  I then topped the quinoa with some pre-cooked shredded chicken, almonds, fresh sliced peaches, blueberries, mint and some blueberry goat cheese.  This was such a perfect blend of protein and fruit for a filling lunch or dinner.

This lovely kale salad with peaches is so yummy you will forget how healthy it is!

I started with some chopped lacinato kale (give it a good massage first) then added in some sliced peaches, sliced red bell pepper, walnuts and goat cheese.  Super simple ingredients and topped with a blush wine dressing, it was amazing!

These pepper jack and peach quesadillas are unexpected but so yummy.  I added a side of spinach with a few hot tortilla chips to round the meal out. 

Start by stirring in 1 teaspoon of honey with the juice of 1 lime into 1/2 cup of Greek yogurt to make the side dipping sauce.  Keep cold until ready to eat.  Place whole wheat tortilla on a flat work surface and spread pepper jack cheese over the tortilla (note, you could use cheddar or another type of cheese if pepper jack is too spicy for you or you want to make the recipe kid-friendly).  Top the tortilla with shredded cooked chicken breast (you could use rotisseries, pre-cooked and shredded or breasts that you already cooked on your own).   Add thinly sliced peaches to the tortillas.  Repeat with as many tortillas as you like.  Fold the tortillas in half.  Spray a non-stick skillet with cooking spray and heat over medium heat.  Place two tortillas in the pan at a time and cook until cheese is melted and the tortillas are slightly browned then flip and cook for 1 more minute on the second side.  Serve quesadillas with the dipping sauce.

This peach and gorgonzola pizza is as decadent as it sounds.  Totally delicious and easy to make too!

Start by pre-heating the oven to 400 degrees and preparing a baking sheet with foil or a pizza stone.  Use a store bought crust such as naan bread (my favorite!) or another pre-baked crust (like Boboli).  Brush 1 teaspoon of olive oil over the crust then top with cooked chicken (you can use rotisserie, pre-cooked shredded chicken or cook up a few breasts on your own ahead of time), gorgonzola, part-skim mozzarella cheese and peach slices.  Bake for about 10 minutes or until cheese is melted and bubbly.

Hope you enjoy your peaches!


By Brittany, September 18, 2018
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