Keystone Kitchen

with Chef Dave

recipes inspired by our commodities

Peach and cucumber salsa

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Peach Ginger Detox Drink

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Peach and Sweet Onion Salad

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Peach Bellini

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Picked Peppers

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COLCANNON

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Chef Dave Munson develops fresh ideas using Keystone commodities. If you’re looking for a recipe you can’t seem to find or you have an idea for something you’d like to see in the Keystone Kitchen, let Dave know! He’s always willing to try new things and help our customers expand their tastes and culinary techniques!

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PICKELD PEPPERS

ingredients

2C Rice Wine Vinegar
11/2C Water
1/2C Sugar
2T Kosher Salt
4 Bell Peppers, combination
6 Banana Peppers
4 Jalapeno
2 Serrano Peppers

In bowl, whisk vinegar, water, salt and sugar. Cut peppers into strips and puncture to absorb brine. Place in jar overnight. Will keep for 2-3 weeks in refrigerator. Serve on sandwiches, grilled meats or eggs.

Peach Ginger Detox Drink

ingredients

– 1Tbsp Ginger, grated, more or less to taste
– 1/2 Cucumber, peeled and seeded
– 1 Peach, partially frozen, pitted
– 1 Orange, peeled
– 1C Strawberries, partially frozen
– Juice of 1 Lemon

instructions

Place all ingredients in blender and blend to smooth. Strain if you prefer.

Peach and Sweet Onion Salad

ingredients

– 3 Peaches, pitted and thick sliced
– 1/2 Vidalia Sweet Onion, sliced
– 1/2 Red Onion, sliced
– 1C Fresh Basil
– Juice of 1 Lemon
– 1Tbsp Extra Virgin Olive Oil
– Salt and Pepper, to taste

instructions

In bowl, combine peaches, onions, lemon juice and oil, toss. Move to a platter, top with basil and season to taste.

Peach Bellini

ingredients

– 4 Peaches, peeled and pitted
– Juice of 1/2 lemon
– Sugar to taste
– 2tsp Grenadine
– 1 Bottle Asti Spumonti

instructions

Place peaches and lemon in blender and puree. Strain, adjust sugar. in glass, add 1 part peach, grenadine and top with Asti. Mom will enjoy this!

COLCANNON

ingredients

5-6 Potatoes, white or gold, quartered
8T Butter, more to taste, reserve 2T
1 Sweet Onion, diced
1 Green Onion, small dice
1 Clove Garlic, minced
2C Cabbage, small dice
1 1/4C Milk, more if needed
1/2C Cream
S/P, to taste

instructions

Boil potatoes to soft; drain. In saucepan, add butter, onions, garlic, and cabbage; cook to tender then add milk and cream; heat to simmer, add potatoes and mash. Season with salt and pepper. Garnish with green onions and butter. Serve.