InCity YUM YUMS – Chef Joey’s Peach Salad recipe!

Fun times with the crew at quality beverages. Here’s Joey hanging with sis,  Natasha, to his left. – R. T.

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 By Chef Joey

Summer time is a great time to enjoy the bountiful fruits and vegetables that are local and tasty.  Adding whole grains or cheese to a salad gives it the protein/fiber you need and with greens not to mention the calcium, and adding a fruit will make it a well-balanced meal.

We all know eating healthier can reduce the risk of heart disease or stroke, and a healthy diet also can help keep you safe from certain types of cancer.  I have two quick salads made with the same homemade dressing using honey as a base – the fruits have natural sugar, and so does honey, so it seems natural to pair them.  The dressing does not have to be made in a blender, but doing so stops it from separating because it is aerated.

Adding beans to a regular salad is a great source of protein and using the liquid from your can, for example chick peas, combined with some garlic and lemon juice makes a tasty fat free topping and there is no need for oil!  Do the same with the liquid if you soak your beans.  Dry cleaners don’t like it but your heart will!

Peach and crumbled Blue Cheese Salad and Watermelon Basil Feta Salad


Blue cheese, mescalin greens, crumbled blue cheese, garlic (1 clove) 2 tbsp Dijon mustard, ¼ cup balsamic vinegar, 3 tbsp honey (brown sugar can be used if so use 6 tbsp) ¾ cup salad oil

Take 6 peaches and poach then in a mixture of 3 cups water and 31/2 cups sugar one vanilla pod and 2 tbsp lemon juice.  Heat and when it is bubbling cut the peaches in half and place in the sugar mix – if the peaches do not separate don’t worry they will separate once chilled with the aid of a spoon.  Turn peaches gently and poach for about 5 minutes each side, remove with slotted spoon and let cool.

In the meantime add garlic, honey, mustard and balsamic and blend, add the oil through the top of blender till it is the consistency of pudding – adjust your seasonings (salt pepper or oil)

Peal the peaches and cut slices save one for garnish – chop the peach into bite size cubes, place in salad bowl, add blue cheese and a large handful of mescalin greens per person add the desired amount of dressing (not too much!) and toss – plate and make a spiral ribbon out of the peach slice and garnish the top.  You can accent with a balsamic glaze topping for show!  Easy fast and delicious

For Watermelon salad  mix that salad dressing with cubed watermelon and fresh sliced up basil – add feta cheese and its Done!