Keystone Kitchen

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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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.