the other day i was looking for a bible verse that talked about summer. . .interestingly enough, the bible only references summer in a negative way-hot, dry, angry etc. (please correct me if i am wrong, i am in NO WAY a bible scholar, seriously i BARELY passed my westmont religion courses. what i lack in book smarts, i make up in character, right?? ) anyways, back to summer, i think that anything that leads to fruits as gorgeous as peaches deserves some positive attention. we visited buttonwood farm in solvang last weekend –it just happened to be their peach festival, so we came home with some super yummy peaches and recipes. i made cobbler which was delish (thanks paula deen) and am looking forward to trying out some of the other recipes that we sampled. our shop will have the peach products very soon! happy summer.
Just Peachy Roasted Vegetable Couscous
Heat 1 TBS olive oil in large pan. Add 1 chopped onion and saute until soft. Mix in 1 TBS curry powder. Stir 1 minute. Add 3 cups of water and bring to a simmer. Cover and reduce heat. Simmer for 10 minutes. Heat 1 TBS olive oil in a large pot. Add 2 cups plain couscous and stir until couscous is toasted, about 3 minutes. Mix in hot curry water and turn off heat. Cover pot and let stand until couscous is tender and water is absorbed, about 10 minutes. Fluff with a fork. Mix in 1/2 cup salted cashew pieces, 1/2 cup dried cherries, 1/2 cup dried currants or raisins, roasted vegetables. Mound on a platter and serve warm or cold with cilantro yogurt and buttonwood farm peach chutney. (let me know if you want to order the chutney!)
Combine 3 cups cilantro leaves, 1 TBS fresh lime juice and 3/4 TSP salt in blender and puree. Transfer to medium bowl and add 1/2 cup plain yogurt and 1/2 cup sour cream. Cover and chill.
Preheat oven to 4oo. Spray two large baking sheets with non stick spray. Cube 2 pounds of unpeeled eggplant and 1 1/2 pounds unpeeled zucchini and place separately on baking sheets. Drizzle olive oil on veggies, season with salt and pepper and toss to coat, then spread evenly on baking sheet. Bake until golden and tender, turning occasionally with spatula, about 25 minutes for zucchini and 50 minutes for eggplant. Meanwhile roast 3 large red bell peppers over and open flame, charring the skins. Place in large paper bag and let stand for 10 minutes. Peel and seed. Cut into 1 inch pieces and combine in bowl with other vegetables.
recipe courtesy of buttonwood farm