Category Archives: cooking

Peach Caprese Salad Recipe

Summer’s end means capitalizing on the abundance of the year’s harvest–particularly if you live in the southern U.S. While peaches can be enjoyed stewed, canned, or baked into deserts, there’s nothing quite like biting into a sun-ripened peach. Enter the peach caprese salad–your new favorite way to eat one of summer’s most iconic fruits.

Why Peaches, You Ask?

First things first, let’s talk about the star of the show: the peach! Peaches are like the unofficial mascot of summer, and they deserve to shine in more than just pies. Their natural sweetness pairs wonderfully with the savory notes of a classic Caprese salad. Plus, they’re packed with vitamins, fiber, and all-around deliciousness.

Ingredients for Peach Caprese Salad:

  • 4 ripe peaches (yes, you can give them a little squeeze for tenderness)
  • 8 oz fresh mozzarella cheese (I used bocconcini, but you can use whatever fresh mozz you like)
  • A bunch of fresh basil leaves
  • Extra-virgin olive oil (for drizzling)
  • Balsamic vinegar (for a tangy twist)
  • Salt and pepper (for seasoning)

Step 1: Peach Perfection

Start by giving your peaches a good wash. Don’t worry about removing the skin; it adds a nice texture to the salad. Then, slice those beauties into rounds or wedges, depending on your artistic flair. Remove the pits.

Step 2: Cheese, Please

Next up, arrange your fresh mozzarella into similar-sized pieces as your peaches. Slice and dice if you want–or opt for bocconcini like me and leave the pearls whole. I found the texture variety to be a welcome addition to the dish.

Step 3: Basil Brilliance

Now, grab your basil leaves and give them a gentle wash and pat-dry. Whisper to your basil that it is your favorite herb (covering the ears of the other herbs in your fridge or garden) and that you are excited to add it to your plate. After all, the root for the word “basil” comes from the Greek word “basilikhon,” meaning “royalty.” She’s tender of leaf and tender of heart, so treat her with kindness. No bruising, please.

Step 4: Assemble the Awesomeness

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Time to bring it all together! Lay out your mozzarella and peach slices in a lovely, alternating pattern on a plate. Tuck your fresh basil leaves in between for that pop of green goodness. It’s like making a colorful, edible mosaic.

Step 5: Drizzle Drama

Now, for the grand finale – drizzle some extra-virgin olive oil and balsamic vinegar over your creation. Don’t be shy with the oil; it brings everything together. Add a pinch of salt and freshly-cracked pepper to taste. The dish really couldn’t be simpler.

Step 6: Share the Love

Grab a fork, and it’s time to dig in! The combination of sweet peaches, creamy mozzarella, and aromatic basil will make your taste buds dance with joy. It’s a fruity, cheesy, herby extravaganza.

Optional Extra Fun:

Feeling adventurous? Experiment with some extra toppings like prosciutto or a sprinkle of toasted pine nuts or butter-toasted breadcrumbs for added crunch. Peach Caprese is a playground of flavors, so let your creativity run wild!

 

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Peach Caprese Salad Recipe

Summer's end peaches deserve the best treatment possible: a peach caprese salad!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 15 minutes
Course Appetizer, healthy, lunch, Salad, Side Dish, Snack
Cuisine Italian
Servings 1 person

Ingredients
  

  • 2 ripe peaches, sliced
  • 1 cup bocconcini, or sliced fresh mozzarella
  • 1/3 cup fresh basil leaves, torn, if desired
  • 2 Tbs extra virgin olive oil (Use the highest quality olive oil here!)
  • 1 Tbs balsamic vinegar
  • flaky salt, to taste
  • freshly cracked pepper, to taste

Instructions
 

  • Slice the peaches and arrange on a plate. Toss with mozzarella and basil until the mixture is incorporated.
  • Drizzle a generous amount of olive oil and balsamic vinegar over the salad. Crack fresh pepper over the top and sprinkle on flaky salt, if desired. Enjoy immediately. Best eaten outside in the sunshine.
Keyword 15 minute recipes, basil, extra virgin olive oil, peach caprese, peach caprese salad recipe

Coriander-Crusted Tuna Steak With Coconut Rice

If you’ve never had freshly ground coriander, pairing it with tuna is an excellent introduction. Its subtly bitter, floral quality is a delight to the senses and sidles up to tuna’s meaty character with a surprising amount of acidity. If you’re not sure what else do to with whole coriander other than making a coriander-crusted tuna steak, consider using it as a chicken rub or brewing it as tea with a little fennel and cardamom.

This truly is a “treat yo’self” dinner; your plate will be full of fresh herbs and healing whole spices, healthy fats from the coconut milk, and protein from the tuna. Great for a date night or weekend dinner, or post-workout protein binge.

Why is Tuna Good For You?

Tuna is very low in fat and calories, and contains no carbohydrates. This means it is nearly pure protein. In a 3.5 ounce serving, a piece of tuna contains 20 grams of protein. This is good for folks who are trying to watch their weight or cholesterol intake. Tuna also contains antioxidants and omega-3 fatty acids as well as several minerals, including magnesium, phosphorous, potassium, and selenium, which helps to counter the deleterious effects of any trace amounts of mercury that may be present. Google recommends eating tuna no more than three times a month, for those of you who might be concerned about mercury. The average tuna can is about five ounces, whereas most steaks are around eight.

Recipe for Coriander-Crusted Tuna Steak

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After my ingredients were prepped, it was just a matter of cooking the rice, soaking the quick pickles in an air-tight bag with their sugar-vinegar solution, and searing the steak.

lemongrass, cilantro, lime juice, fish sauce, neutral oil, herb chutney

Chopped cilantro, scallions, lemongrass, fish sauce, and lime juice percolate in a bowl while the cucumbers pickle and rice and tuna cook. Slice up your steak, spoon up some of the herb mixture, and enjoy!

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This will definitely be in my rotation for favorite dinners…

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Coriander-Crusted Tuna Steak With Coconut Rice and Quick Pickles

Low-carb, high protein dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course dinner, healthy, Main Course
Cuisine Healthy, Intuitive
Servings 2 people

Equipment

  • rice cooker (optional)

Ingredients
  

  • 1 cup white rice, ideally jasmine or sushi rice
  • 1 cup chicken or veggie stock
  • 1 cup full-fat coconut milk
  • 2 6 oz tuna steaks, about 1 inch thick
  • 2 Tbs untoasted sesame oil, plus more for brushing
  • salt, to taste
  • 4 Tsp whole coriander seeds, ground in spice mill or mortar and pestle
  • 4 Tsp freshly cracked black peppercorns
  • 3 Tbs sesame seeds, untoasted
  • 3 Tbs black sesame seeds (optional)
  • 1 large lime, juiced
  • 2 lemongrass stalks, with tops removed and tender bulb sliced into thin medallions
  • 2 Tbs fish sauce
  • 1/4 cup cilantro, coarsely chopped
  • 2 scallions, sliced halfway up the stalk
  • 1 medium-heat red pepper, such as an Aji or Cayenne, sliced into thin rounds (remove the seeds if you are sensitive to heat)
  • 1/4 cup rice wine vinegar, unseasoned
  • 2 Tbs white sugar
  • 1 Persian cucumber, sliced into thin rounds

Instructions
 

  • If using, add rice, chicken or veggie stock, and coconut milk to the rice cooker and turn on. Otherwise, combine the three ingredients in a medium sauce pot. Bring to a boil, then reduce heat to medium-low and let simmer undisturbed until rice is tender, about 25 minutes.
  • Using a mandoline or sharp knife, thinly slice cucumbers and red pepper into rounds. Combine rice vinegar and sugar together and stir until completely dissolved. Pour vinegar into a quart sized zip-top bag with cucumber and pepper slices and seal, removing as much of the air as possible so veggies are coated in the solution. Set aside.
  • Meanwhile, pat tuna steaks dry with a paper towel. Brush with 2 Tbs sesame oil and lightly season with salt, bearing in mind you will be topping the steaks with fish sauce and lime juice which accentuate salty flavors. Generously pat ground pepper, coriander, and sesame seeds onto the steaks until the surface is completely covered. Set aside.
  • Combine chopped cilantro, lemongrass bulb medallions, scallions, fish sauce, and lime juice in a medium bowl and stir. Set aside.
  • Heat a cast iron skillet over high heat until smoking. Add roughly 3 Tbs of sesame oil to the pan, followed by your steaks. Steaks are cooked after 2 minutes per side, but I prefer my steaks closer to 4 minutes per side. Transfer to a cutting board and let cool. Cut into thin strips and place on a plate with coconut rice and drained quick pickles. Top steak strips with cilantro mixture. Serve immediately.
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