Capeache Salad

September 4, 2009 at 2:42 am | Posted in Salads | 2 Comments
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Capeache – Caprese, get it?  After all, this is sort of a riff on Caprese Salad. 

I’ve also given this salad a subtitle of Peachzilla Salad.  I mean look at that peach, it looks more  like a hamburger bun…it looks pretty darn silly.  But it was good.   I found this recipe on Food and Wine and it called for grilled apricots.  As you know, I”m trying to use all those peaches I purchased, so thought I’d give this a try, with a peach substitute. 

I urge you to take the time to take a look at the perfect Food and Wine picture, so you at least know how elegant it can appear with a normal sized fruit.  I have a feeling the flavor of the apricot actually works better for this recipe, but I don’t have a counter full of apricots right now.  

 I simply served this with grilled beef kabobs.   A really nice meal.

Grilled Peach and Goat Cheese Salad with Arugula and Pine Nut Dressing

  1. 6 fresh peaches, halved and pitted
  2. 4 tablespoons extra-virgin olive oil
  3. 2 teaspoons thyme leaves
  4. Salt and freshly ground pepper
  5. 2 tablespoons pine nuts
  6. 1 1/2 teaspoons aged balsamic vinegar
  7. 1 bunch (4 ounces) arugula, stemmed
  8. One 4-ounce log fresh goat cheese, cut into 12 slices


  1. Light a grill. In a medium bowl, toss the peaches with 2 tablespoons of the olive oil and the thyme and season with salt and pepper. Let stand for 10 minutes.
  2. Grill the peach halves over high heat for about 6 minutes, turning once, until lightly charred and softened.
  3. Meanwhile, in a small skillet, toast the pine nuts over moderate heat, stirring, until golden, about 3-4 minutes. Transfer the nuts to a cutting board and finely chop.
  4. Put the pine nuts in a medium bowl. Whisk in the vinegar and the remaining 2 tablespoons of olive oil and season with salt and pepper. Add the arugula and toss. Arrange the goat cheese slices on plates. Top with arugula salad and then grilled peaches and serve right away.

I Call It Peacho de Gallo

September 2, 2009 at 11:23 pm | Posted in Salsa | 12 Comments
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Look at those picture perfect beautiful Colorado peaches.

Look at those picture-perfect beautiful Colorado peaches.

I bought a case of Colorado West Slope Peaches and have been trying like heck to get them used up.  Cooked… sliced…grilled…I’ve frozen a couple of bags and yipee, this recipe used one more whole peach!  17 down, 13 to go.

I call it Peacho de Gallo.  This really ended up being delicious.  I grilled pork chops last night and served them topped with a spoonful of my new creation; Peacho de Gallo.  I think I’m so clever, let’s all say it together, one more time…Peacho de Gallo

5 medium tomatoes, chopped
1 peach, peeled and diced
1/2 sweet onion, diced
1 lime, juiced
1/4 cup chopped cilantro
1 Serrano chile, seeded and minced
2 Tbsp minced roasted Hatch Chiles
2 chipotle chiles in adobo, seeded and minced
1 1/2 tsp adobo sauce (from the can of chipotles in adobo)
1 garlic clove, minced

Add 1 tsp sugar and 1/2 tsp salt.

In a medium bowl, combine all ingredients. Stir well to combine. I used fresh tomatoes from my garden, when chopped they produce quite abit of juice.  I did drain that off before mixing in with the rest of the ingredients.   I think this will keep in the refrigerator for at least a week?  Everyone agree?  I think next time I’ll juice 1/2 lime and zest the other half.  I ended up adding the sugar because I thought it was a little too lime-ie.  Note: 

Whole Foods is the only place I can find that are roasting Hatch Chiles.  Our Farmer’s Markets have Colorado grown and roasted chiles.  Those are very good too, I just love the Hatch.  Special flavor.  If you want to learn more about Hatch Chiles, click here.

Peacho de Gallo in extremely cute bowl

Peacho de Gallo in extremely cute bowl

This is also very good with Tortilla Chips.  And cute bowl alert – my friend Cauleen gave me the bowl for Christmas two years ago.  LOVE it.

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