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The Sweetest Peaches 6 ripe peaches, peeled, pitted and thinly sliced 1 large Vidalia onion, peeled, halved and sliced into thin crescents Juice of 1 large lemon 1/8 t. cayenne pepper 1/2 t. sea salt Freshly ground pepper 1 large bunch fresh arugula, rinsed well and dried Combine peach and onion slices in a large bowl. Sprinkle with lemon juice, cayenne, salt and pepper. Toss thoroughly and refrigerate for at least one hour prior to serving, or up to a day in advance. Arrange a small bed of arugula on each salad plate and top with the chilled peaches and onions. Drizzle the juices from the bowl over the salad and serve immediately. PEACH MUFFINS Makes about 2 dozen 2 cups sifted all-purpose four 1/2 t. salt 1 T. baking powder 3/4 cup sugar 1 egg 1 cup milk 1/2 stick (4 T.) melted butter 1-1/2 cups fresh peaches, peeled, seeded and diced Preheat oven to 425°. 68

Profile for Tidewater Times

August 2016 ttimes web magazine  

Tidewater Times August 2016

August 2016 ttimes web magazine  

Tidewater Times August 2016