With summer comes such delightful fresh produce. My most recent trip to the market led me to deliciously fragrant peaches and sweet, juicy cantaloupe. Each of these sumptuous fruits leaves your face and hands sticky as the juices burst out with each bite. That in itself can be a pleasure.
The cooks at Moosewood Restaurant took some inspiration from a loyal customer and created a dish called, Oya's Peaches and Pistachios. The dish is so simple, the fresh produce really does all the work for you. Chop fresh peaches and cantaloupe into bite-sized pieces, then sprinkle on just a hint of cardamom, freshly grated lemon zest and freshly grated orange zest. Add a little juice from either or both citrus fruits and the base of your salad is done. It tastes very refreshing when chilled, so pop it into the refrigerator until serving time. When it's time to eat, sprinkle each serving with some shelled, unsalted pistachios. That's it.
I made a batch about a week ago and portioned it out to be my breakfast over the course of a few days. It was definitely something worth waking up for! I enjoyed it so much that I made a second batch this week, and this time added some fresh mint leaves to the salad. I'll have to admit mint is a pretty tasty addition. Whether you want it for breakfast or even dessert after a summer dinner on the grill, your taste buds will thank you if you eat this now!
The cooks at Moosewood Restaurant took some inspiration from a loyal customer and created a dish called, Oya's Peaches and Pistachios. The dish is so simple, the fresh produce really does all the work for you. Chop fresh peaches and cantaloupe into bite-sized pieces, then sprinkle on just a hint of cardamom, freshly grated lemon zest and freshly grated orange zest. Add a little juice from either or both citrus fruits and the base of your salad is done. It tastes very refreshing when chilled, so pop it into the refrigerator until serving time. When it's time to eat, sprinkle each serving with some shelled, unsalted pistachios. That's it.
I made a batch about a week ago and portioned it out to be my breakfast over the course of a few days. It was definitely something worth waking up for! I enjoyed it so much that I made a second batch this week, and this time added some fresh mint leaves to the salad. I'll have to admit mint is a pretty tasty addition. Whether you want it for breakfast or even dessert after a summer dinner on the grill, your taste buds will thank you if you eat this now!
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