Seasonal Snacking

It’s stone fruit season! Load up on peaches, cherries, apricots, and plums. Check out the recipes below to give these fruits some variety.

1. Peach Pie in a Peach
Recipe / Image Credit: EatingWell

Ingredients:

• 2 firm but ripe peaches
• ¼ cup apple cider
• 1 tablespoon all-purpose flour
• 2 teaspoons granulated sugar
• ⅛ teaspoon ground cinnamon
• Pinch of salt
• 1 teaspoon lemon juice
• ½ teaspoon vanilla extract
• 1 9-inch refrigerated pie crust or frozen pie crust, thawed
• Cooking spray
• Coarse sugar (optional)

Ingredients:

• 1 cup balsamic vinegar
• 8 ounce Burrata cheese
• 1 pound fresh dark sweet cherries (about 3 cups) or 1/2 lb. each tart red and dark sweet cherries, pitted
• 1 cup cherry tomatoes, halved
• ½ cup fresh basil leaves
• 2 tablespoon extra-virgin olive oil
• Flaky sea salt and freshly ground black pepper

Ingredients:

• 2 tablespoons extra-virgin olive oil, divided
• 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• ½ teaspoon salt, divided
• 1 large onion, chopped
• 1 lemon, zested and juiced, divided
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger
• 1 tablespoon tomato paste
• 2 teaspoons ras el hanout
• 2 cups unsalted chicken broth
• 1 (15 ounce) can can no-salt-added chickpeas, rinsed
• ½ cup chopped dried apricots
• ½ cup pitted green olives, halved
• ½ cup toasted slivered almonds, divided
• Fresh cilantro for garnish

Instructions:

1. Heat 1 tablespoon oil in a large pot over medium-high heat. Add chicken and season with 1/4 teaspoon salt. Cook, stirring occasionally, until lightly browned on all sides, about 5 minutes. Using a slotted spoon, transfer the chicken to a clean plate.

2. Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally and scraping up any browned bits, until the onion is soft and lightly browned, about 4 minutes. Stir in lemon zest, garlic, ginger, tomato paste and ras el hanout. Cook, stirring, until fragrant, about 30 seconds. Stir in broth, chickpeas, apricots, olives, 1/4 cup almonds and the chicken. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 8 minutes.

3. Remove from heat and stir in lemon juice and the remaining 1/4 teaspoon salt. Serve topped with the remaining 1/4 cup almonds and cilantro, if desired.

4. Ricotta Toast with Plums & Hot Honey
Recipe / Image Credit: EatingWell

Ingredients:

• ¼ cup honey

• ½ teaspoon crushed red pepper

• Pinch of ground cardamom

• 1 cup whole-milk or low-fat ricotta cheese

• 1 teaspoon grated lemon zest

• ⅛ teaspoon kosher salt

• 4 slices whole-wheat sourdough bread

• 8 teaspoons extra-virgin olive oil

• 8 small or 4 medium ripe plums, pluots, apricots or apriums, thinly sliced

• Flaky sea salt, such as Maldon, for serving

Instructions:

1. Combine honey, crushed red pepper and cardamom in a small microwave-safe bowl (make sure there are a few inches of headroom). Microwave on High to warm through, about 15 seconds. Let cool to room temperature, 10 to 15 minutes.

2. Combine ricotta, lemon zest, salt and 1 tablespoon of the hot honey in a medium bowl; whisk until fluffy, about 15 seconds.

3. Brush one side of each bread slice with 2 teaspoons oil. Heat a large skillet over medium heat and toast the bread, oiled-side down, until golden and crisp, 2 to 3 minutes. Flip and toast the other side for 1 minute.

4. Spread 1/4 cup of the ricotta mixture on each piece of toast, then top with fruit slices. Drizzle each toast with about 2 teaspoons hot honey. Sprinkle with flaky salt, if desired.