Better Homes & Gardens - Best of Summer Recipes - - Red, White & Peachy -

pic­tured on page 66. start to fin­ish 30 min­utes

1/2 cup bal­samic vine­gar

1/4 cup olive oil

1 Tbsp. honey

1/2 tsp. salt

1/2 tsp. black pep­per

6 medium ripe peaches (about 2 lb.),

pit­ted and cut into wedges

2 lb. toma­toes, cut into wedges (about

4 medium toma­toes) and/or cherry

toma­toes, halved

1 cup thinly sliced red onion

1 cup crum­bled feta cheese

1 cup pecan halves, toasted

1/2 cup torn fresh basil

1. In an ex­tra- large bowl whisk to­gether vine­gar, oil, honey, salt and black pep­per. Add peaches, toma­toes, red onion, cheese, and pecans; toss to coat. Top with basil. Serve im­me­di­ately. Makes 12 serv­ings.

per serv­ing 192 cal, 13 g fat (3 g sat. fat), 11 mg chol, 219 mg sodium, 16 g carb, 3 g fiber, 13 g sug­ars, 4 g pro.

PA­RADE READY Case Fis­cher and Mark Wieser drive the com­pany’s vin­tage truck, be­low, in the pa­rade with ride- along fam­ily mem­bers Di­etz Fis­cher, Si­mon, Elle, Piper the dog, Deanna Fis­cher, Jack Hen­der­son, and Jenny Wieser. RIB­EYE STEAKS AND PEACHES...

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.