Peach Tomato Pasta

 ***REPOST***

It's peach season again and I'm excited to update my favorite "go-to" summer salad! It's quick and easy to make, the ingredients are inexpensive so it's great for large gatherings and it's perfect for outdoor events because it contains no mayo. I have updated the pasta salad recipe to include the following:  1/4 cup thinly sliced cucumber and 1 tablespoon sauteed minced garlic. To the Peach Balsamic Vinaigrette recipe I've added 1/4 cup Ken's golden vidalia onion dressing which balances out the savory flavor with a little more sweetness.

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This recipe was inspired by a picture I saw in a magazine...I'd been browsing through stacks of current magazines at my desk when I saw it. I got busy and didn't think about it again for a few days. Then, suddenly, the image of the dish came back to me and I couldn't get it off my mind--the tender pasta, fresh summer peaches, plump cherry tomatoes...so I went back to get the recipe but couldn't find it! I was sure I had seen it in a Martha Stewart magazine so I scoured every recent issue I had, went to the website several times to search and still couldn't find it. After several days of searching, I gave up and decided to try to make it without the recipe. 

I ran out, got the ingredients I thought should go in the dish, made it and it was delicious but I wondered if I had missed out on something (seasoning-wise) by not having the original recipe. Well, as fate would have it, a few days after I made my version of the pasta, I found the recipe--on the back of a Taste of Home teaser cookbook! I was quite pleased to see that my judgment regarding the ingredients and seasonings wasn't off by much. The original recipe called for kalamata olives, garlic and optional slivered almonds (I would have skipped the olives and almonds anyway but I would have used the garlic). Here's my recipe:

Peach Tomato Pasta
Seasoned & Stirred by LBTurner

Serves 4-6

1/2 pound angel hair pasta (cooked, drained)
2 large fresh peaches--sliced (grilled or sauteed)
1 cup grape tomatoes
1/8 cup Thai basil leaves (or any fresh basil)
1/4 cup red onion (thinly sliced)
2 teaspoons wild porcini sea salt
1 teaspoon cracked black pepper
1/2 teaspoon red pepper flakes

Peach Balsamic Vinaigrette

1/2 cup Italian dressing (I used Ken's Three Cheese Italian)
1 tablespoon aged balsamic vinegar
3 tablespoons peach preserves
3 tablespoons fresh peaches (finely chopped)

Prepare the peaches: Wash and slice the peaches. I used fresh freestone peaches and sliced them with my new handy, dandy peach pitter. Take 2-3 peach slices and chop them finely. Set aside for the Peach Balsamic Vinaigrette (recipe above).  For the remaining peach slices: if you're going to grill them, lightly grill on each side for about a minute and set aside. If you are sauteing them, heat a small skillet, add 2 teaspoons of cooking oil and saute the peaches until tender. Set aside until it's time to assemble the dish.

Prepare the Vinaigrette: In a small mixing bowl, add all ingredients except the peaches and whisk thoroughly until well blended. Add the chopped peaches and stir. Add grilled or sauteed peaches and let marinate for 5-10 minutes.

Prepare the pasta: Prepare the pasta according to package instructions (add 1 teaspoon of the wild porcini sea salt to the boiling water), drain, place in large mixing bowl, add remaining sea salt, stir and let cool slightly. You can substitute plain or any flavored sea salt for the porcini if you don't have it.

Assemble the dish: While the pasta is still slightly warm, add the vinaigrette mixture, sliced peaches, basil leaves, black pepper, and red pepper flakes. Toss gently. Serve warm or chilled as a side dish or as an entree salad.

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I loved this pasta recipe and will definitely make my version again but the next time, I will add the garlic! Click here to see the original peach pasta recipe.

Cook's Tools - Product Reviews

I AM A GADGET GEEK and I'm stoked about my latest round of little kitchen helpers. These tools help make life in the kitchen a little easier and more interesting.

Sharper Image 4-In-1 Salad Spinner

Beautiful, sturdy, multifunctional - The Sharper Image 4-In-1 Salad Spinner Mandolin Slicer is an amazing tool. Does a great job of removing the water from salad greens and the ample bowl with rubber top to store and serve your salad in is very handy. Love the green (happens to be my favorite color). A couple of negatives: the blades for the slicer and shredder could be a little sharper (but they still do an adequate job) and the food handle is a little awkward and wobbly--hard to steady the food item being sliced. Overall, I like this tool a lot because it is sturdy, the spinner part is great and it does make the work a little easier. I'm giving it 4 hearts. ♥♥♥♥

Williams-Sonoma Peach Pitter

Peach season is in full effect so peaches are plentiful and busting with flavor. Why not take advantage of the bounty and incorporate fresh peaches into your summer recipes? The Williams-Sonoma Peach Pitter is really fun and easy to use and it comes with a cover for safe storage. Just position the circle on the cutter over the tip of the peach (or nectarine) and bear down in one swift motion. It cuts the peach into 12 perfect slices that are separated from the pit. I've already gotten a lot of use out of this tool (made Peach Tomato Pasta, Peach Balsamic Dip & Salad Dressing and more). I used a small brush to clean all of the crevices and the blades. One reviewer said she also used it for apples. I LOVE this awesome gadget. It deserves 5 hearts! ♥♥♥♥♥

Kuhn Rikon Kitchen Shears

LOVE, LOVE, LOVE my new Kuhn Kitchen Shears w/Herb Stripper! Scissors are extremely sharp--can be used to cut just about anything, the herb stripper is very cool and I love the protective storage cover. It's got a nice weight and feel to it. Easy to clean. This tool also gets 5 hearts. ♥♥♥♥♥

 

Chef'n PalmPeeler

Peel potatoes and veggies easier with the handy Chef'n PalmPeeler. It slides over one finger and fits securely in the palm of your hand. The blade is very sharp, works really well and it has a little tip on the end you can use to pluck out eyes or brown spots on veggies. The only downside that I can see is if you have really small fingers, you might not get a great fit. I can't say this little gadget is easier to use than a traditional peeler but it is fun and efficient--worthy of 4 hearts. ♥♥♥♥

White Bean & Citrus Salad

After a fast-paced, stressful day, wind down with a light, low-fat, satisfying meal. Beans are a great source of protein and contain significant amounts of folate and magnesium which contribute to overall heart health. They can also help you to relax and relieve depression. The addition of citrus fruit adds freshness, Vitamin C, potassium and other nutrients that aid in digestion and naturally detoxifying the body.

 

White Bean & Citrus Salad

Seasoned & Stirred by LBTurner

Makes 2-3 servings

1 15oz. can cannellini beans (drained & rinsed)

1/4 cup fresh grapefruit sections

1/4 cup fresh orange sections

1/4 cup diced tomatoes

2 tablespoons red onions (finely chopped)

2 tablespoons diced cucumber

1 teaspoon orange zest

1 teaspoon sauteed minced garlic

1/4 cup raspberry vinaigrette dressing (or balsamic vinaigrette)

1 tablespoon honey

1/4 teaspoon ground chipotle powder
1/8 teaspoon garlic powder
1/2 teaspoon seasoned salt

1/4 teaspoon cracked black pepper

Total prep time is approximately 20 minutes. I chose to lightly saute the minced garlic in a bit of olive oil but you can add raw minced garlic if you prefer. Add all ingredients to a medium-size bowl and toss until thoroughly mixed. May be eaten right away or refrigerated prior to serving. 

This salad is great as a light supper served on a bed of leafy greens (spinach or lettuce) with a slice of warm, crusty bread. Can also be eaten as a side salad or vegetable. For an entree salad, toss in grilled chicken, shrimp, lobster or salmon. The beans will turn a light pink color because of the raspberry vinaigrette. The salad is even better the next day after being refrigerated overnight! Store in an airtight container in refrigerator for up to four days. Would also be a refreshing salad for warmer months and outdoor parties.

Product Review: Veggie Wash

Some would argue the necessity of using a veggie wash when plain water has served them so well. "My grandmother and mother never used a veggie wash and I turned out okay"...I can just hear the murmuring from the peanut gallery.

Then, there are people who have decided that with the constant food recalls, especially with vegetables, a veggie wash might not be a bad thing for a little more reassurance. However, they certainly don't want to buy one when they can create a perfectly respectable veggie wash out of items already on hand (water, vinegar, lemons, baking soda, etc.). Just so you know, I fell into the latter category...until I found "Veggie Wash"...

Veggie Wash is made with water, organic citrus-based solvents and natural oils. It's concentrated so a little goes a long way. The easy-to use trigger spray bottle is fun, handy and the orange fragrance lifts my mood each time I use it. I've even used it to clean my counter tops and cutting board.

Although I've made my own vegetable washes in the past, buying the bottled wash actually saves me time and money. Instead of making a wash every time I needed it (approx. 3-5 times per week) and tossing the solution when I'm done, I just reach for the bottle in the fridge (yes, that's how I store it because I'm hoping it will prolong the shelf life/freshness) and go to work. I've already used it quite a few times and haven't put a dent in the 16oz. bottle. The wash is very effective and is definitely saving me time and money. I really love this veggie wash. I'm giving it 5 hearts! ♥♥♥♥♥

Banana Bread - Simple & Delicious

Quick breads are a great way to use fruit that has become overripe or in danger of slipping into the "not-so-fresh" zone.  I had some bananas sitting around on the brink of going really bad.  I wanted to prolong the life of the little beauties and banana bread quickly came to mind. Below is my recipe for a simple, quick banana bread your whole family will love.

Quick breads are fun to make because they are very versatile--lending themselves to virtually any type of ingredients--fruits, nuts, etc.  You can whip them up quickly as they don't require any kneading or rising time.  They keep really well, are perfect with any meal or as a snack and they make excellent, heart-felt gifts during the holidays.

Easy Banana Bread

Seasoned & Stirred by LBTurner

1/2 cup white sugar
1/4 cup brown sugar
1/3 cup vegetable oil
2 large eggs
1 cup mashed bananas (2-3 large, very ripe bananas)
2 teaspoons vanilla extract

2-2/3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon salt

8 ounces vanilla yogurt
1 cup chopped walnuts (optional)

1. Preheat oven to 350°F.  In medium bowl, beat together the sugars, oil and eggs.  Add the bananas and vanilla and blend thoroughly.

2. In a separate bowl, add the dry ingredients: flour, baking powder, baking soda, pumpkin pie spice and salt.  Mix thoroughly and then SIFT the dry mixture into the banana mixture, blending thoroughly. Stir in the yogurt and walnuts.

3. Pour batter into a greased and floured 9 x 5 inch loaf pan and bake for about 1 hour.  Insert a toothpick or cake tester into the center of the loaf. If it comes out clean, the loaf is done.  Remove the bread from the oven and let it cool for 10-15 minutes.  Remove the bread from the pan and allow it to continue cool on a rack.

This recipe yields approx. 10-12 slices. Store unused bread in the refrigerator or in an airtight container in a cool, dry place for up to four days.

Did you know...bananas are a high energy fruit favored by athletes because of their high potassium content.  Bananas are very low in saturated fat, cholesterol and sodium and are a very good source of vitamin B-6, vitamin C, dietary fiber and manganese.  Also, bananas help strengthen eyesight, helps the body absorb calcium--thus, helping to build stronger bones.  Their antacids help protect against stomach ulcers and they are great for people who have elimination issues!

Video Preview: Warm Figs with Cambozola and Balsamic

Fresh figs are a seasonal, versatile fruit--naturally sweet and deliciously seductive. Enjoy this preparation video preview for Warm Figs with Cambozola and Balsamic. Video courtesy of Rouxbe Online Cooking School. View the full video for this and other recipes and techniques at Rouxbe.com.

Fig Preparation

Rouxbe Online Cooking School & Video Recipes

Balsamic Reduction

Rouxbe Online Cooking School & Video Recipes