Peach Chevre Salad

This should have made my list for "Things I Love" in September, but I thought it deserved it's own special post. It's that good. The hus and I got a cheese plate at one of our favorite restaurants over the weekend, and two of the many items on it were peaches and chevre. Luckily, they were right next to each other on the plate or I may have missed out on this taste sensation. I decided to turn it into a salad at home, but this would also be great served on slices of baguette as a late summer appetizer. Go nuts, I won't judge.

To make this tasty Peach and Chevre salad you will need:

4 cups lettuce of your choice (I used red and green butter lettuces, spinach would be great as well)
1 ripe peach, sliced
2 ounces of chevre (for those of you unfamiliar, chevre is a tangy goat's milk cheese great for spreading or crumbling)

Wash your lettuce and gently pat dry (or use a salad spinner- woo!). Place into a large serving bowl (or divide evenly into 2 bowls). Top with peaches and crumble on your chevre. This serves 2-4 people as a side and can easily be doubled or tripled for a crowd. We are lucky enough to have peaches in season at our local Farmer's Market, so I am getting my fill while I can.

What Summer dishes are you filling up on?

Friday Food Craft: Tomato Salad

The Winter weather finally arriving has made me long for tastes of Summer. I found these cherry heirloom tomatoes at the store, and knowing they won't taste half as good as the ones I get in the Summer, I made myself some tomato salad. Oh August Farmers Market, how I do miss you...


To make your own yummy tomato salad you will need:

1 pint of cherry tomatoes
1/4 cup of mozzarella cheese, cut into bit sized pieces
1 Tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
1/2 an avocado, cut into bite sized pieces
salt and pepper to taste


Cut your cherry tomatoes into halves or quarters, depending on the size you want. Toss them into a bowl, seeds and all. I generally use a bowl with a lid that seals tight, as I shake my salad up with the oil and vinegar dressing all in the same bowl. Plus, easy storage for leftovers :)

Add in your cheese, avocado (or any other yummy veggies you have sitting around, cucumbers and zucchini are also pretty tasty) oil and vinegar. Cover tightly and shake to evenly distribute the dressing. Add salt and pepper to taste.

I typically take my cheese out of the refrigerator and let it come to room temperature before making this, and I never refrigerate my tomatoes (it kills any flavor they may have). Serve salad room temperature. Enjoy!

Garden + Croutons = Salad.

The sun is out in full force, and thanks to that we had lots of ripe tomatoes and lettuce this weekend for our first garden salads! Add in some croutons (insanely delicious) that my husband whipped up with the end from my French Bread from Friday and it was maybe the best salad I've had in a long time.

While this is more of an "OMG look what I ate this weekend!" post than a food craft, feel free to make some yummy croutons and enjoy a salad of your own. Here is how the husband whipped these up (if you made the french bread and have some that is day old, I really can't recommend using it to make these croutons enough).

You will need:

About 3 slices of french bread 1 1/2 inch thick (we used the last 5-6 inches of a loaf)
2 Tablespoons unsalted butter
1 clove garlic, minced
salt and pepper to taste

Heat a saute pan on your stove top over medium/ medium high heat and cut up your bread into bite sized cubes. Add your butter and garlic to the pan, then once the butter is melted toss in your bread cubes and stir them around to get them evenly coated.



Saute your bread cubes about 5 minutes, or until they are a a delicious, buttery golden brown perfection. Add salt and pepper and place onto your salad, enjoy!