Monday, August 10, 2015

Spiced Peach Chutney

(recipe from Whole Foods Market)

2 medium ripe peaches
1 cup seedless grapes (both green and red work just fine) (I halved the grapes.)
2 Tbsp. honey
2 tsp. Dijon mustard
1 Tbsp. olive oil
1 small onion, chopped
1/4 cup raisins
1 Tbsp. brown mustard seeds
1/2 tsp. ground allspice

Peel and pit the peaches; cut and dice them.  Mix with grapes, honey, and mustard; set aside.  In a large skillet over medium-high heat, combine oil, onions, raisins, mustard seed, and allspice.  Cook until the onion is golden and the raisins have plumped, perhaps 5-10 minutes, stirring often.  Spoon the hot mixture into the fruit mixture and fold together to blend.  Serve warm or at room temperature.  This is not a preserve - it will keep in the icebox for a few days only. 

(Yummy!  I kept it cold and spooned it over a bed of mixed greens for a simple salad.)

Friday, August 7, 2015

Creamy Orange-Avocado Dressing

(recipe from Whole Foods Market)

3 green onions, roughly chopped
1/2 avocado, peeled and pitted
1/2 cup orange juice
1/8 tsp. salt
1/8 tsp. ground black pepper

Puree all ingredients in a blender.

(This makes a nice dip for veggies, too!  Tasted great with carrots!  Is thick, clings well.)