Arugula and Peach Salad with Creamy Chive Vinaigrette

Arugula and Peach Salad with Creamy Chive Vinaigrette

2 large ripe peaches, thinly sliced

½ tablespoon fresh lemon juice

12 cups arugula

6 tablespoons olive oil

1 ½ tablespoons of lemon juice

1 1/2 tablespoons whipping cream 

1/3 cup finely chopped fresh lavender flowers

1. Place peach slices in large bowl.

2. Add ½ tablespoon lemon juice; toss.

3. Add arugula to bowl with peaches.

4. Whisk lemon juice and olive oil in small bowl.

5. Whisk in cream, then lavender. Season with salt and pepper.

6. Add dressing and toss with arugula and peaches.

Arugula and Peach Salad with Creamy Chive Vinaigrette

Arugula and Peach Salad with Creamy Chive Vinaigrette

2

2 large ripe peaches, thinly sliced

½ tablespoons fresh lemon juice, divided

12 cups arugula 

6 tablespoons olive oil

1 ½ tablespoons of lemon juice

1 1/2 tablespoons whipping cream

1/3 cup finely chopped fresh chives

1/2 cup toasted almond slivers, optional

1. Place peach slices in large bowl.

2. Add ½ tablespoon lemon juice; toss.

3. Add arugula to bowl with peaches.

4. Add dressing and toss. Season with salt and pepper, if desired

5. Whisk lemon juice and olive oil in small bowl.

6. Whisk in cream, then chives. Season with salt and pepper.

7. Garnish with almonds.

Blueberry and Peach Cobbler with a Cheddar Biscuit

Blueberry and Peach Cobbler with a Cheddar Biscuit

2

2 cups blueberries

1 peach, chopped

1 1/2 tablespoons sugar

1/2 tablespoon flour

1/4 teaspoon salt

1/8 teaspoon cinnamon

2/3 cup all-purpose flour

2 tablespoons brown sugar

1 teaspoon baking powder

1/4 teaspoon salt

3 tablespoons unsalted butter, cold and cut into pieces

2 ounces sharp cheddar cheese, freshly grated

7-8 tablespoons milk

1/2 teaspoon vanilla extract

French vanilla ice cream for serving

Cinnamon

1. Preheat oven to 350 degrees F.

2. In a bowl, toss the blueberries and peaches with the sugar, flour, salt and cinnamon and add them to a 6 or 8-inch oven-safe skillet.

3. In a larger bowl, whisk together the flour, sugar, baking powder, and salt.

4. Add in the butter and mix with a fork or your fingers until the butter is in crumbs and pieces.

5. Add in the grated cheese, then stir in the milk and vanilla until a dough has come together but is just combined. Spoon the dough on top of the blueberries and peaches.

6. Bake for 30-35 minutes, until the topping is set and the blueberries and peaches are juicy and bursting.

7. Serve hot with vanilla ice cream and a light dusting of cinnamon.