This uses produce from my Bountiful Basket, although the corn is from a couple of weeks ago. I got some in my basket, but at the same time, it was on sale at the grocery store, so I had a LOT. I cut it off the cobs, blanched it, and froze it in quart sized bags. And it’s white corn–YUM! Anyway, in this week’s basket I had peaches and limes, and I had green onions on hand, so I didn’t have to go to the store for anything (always a plus!).
Peach and Corn Salad
- kernels from 2 cobs of corn (or about 2 cups), cooked
- 2 peaches, pitted and chopped
- 4 green onions, sliced
- juice from 1 lime (about 2 tbsp)
- 1-2 tbsp olive oil
Mix together corn, peaches, and green onions. In a small seperate bowl, whisk together lime juice and olive oil. Drizzle over salad. Devour. Yum!
Roasted peaches are so easy and so yummy. And since I have an abundance of peaches, there will probably be a fair amount of peach recipes. 
Roasted Peaches
- 1 peach per person, halved and pitted
- 1/2 cup plain yogurt OR ricotta
- honey to taste
- 1/4 tsp almond extract
Preheat oven to 400°F. Place peach halves, skin side down, in an oiled baking pan. Roast in oven 20 minutes, or until peaches are cooked through but still retain their shape.
Mix yogurt or ricotta with almond extract and honey to taste. Serve with roasted peaches.
Variation: serve with a scoop of your favorite flavor ice cream (vanilla is yummy, and it starts to melt over the peaches. Sooooo yummy!)
