Peach Thyme Smash

 Ingredients:

2 very ripe peaches, sliced
4 sprigs thyme
agave, to taste
juice of 1 small lemon
bourbon flavoring
ginger ale
basil leaves

Muddle the peach slices with thyme and lemon juice. Add the agave and bourbon flavoring and stir to combine. 

Strain into a glass filled with ice and top with the ginger ale. Garnish with another sprig of thyme and some basil leaves.

Halloumi Peach Skewers

 Ingredients:

1 clove garlic, minced
1 small lemon
olive oil
1 teaspoon oregano
2 peaches
a block of halloumi, scored and cut into cubes
sourdough bread, cut into cubes
parsley, chopped
slivered pistachio, toasted
honey

Combine garlic with zest and juice of the lemon. Add the oil and oregano. Season with salt and black pepper.

Cut the peaches into wedges, except for half of one. Grate it into the marinade. Combine the halloumi and peaches with the marinade.

Skewer the bread, peaches, and halloumi and grill. 

Sprinkle with parsley, pistachio, and honey before serving.

Peach Baked Oatmeal

Ingredients:

2 cups old fashioned and/or steel cut oats
1 teaspoon cinnamon
2-1/2 cup almond milk
1 teaspoon vanilla
1/4 teaspoon almond extract
2 cups peaches, diced (and a few slices for topping)
1/4 cup maple syrup
2 tablespoons coconut oil (optional)
a pinch of salt
2 tablespoons sliced almonds (optional)

Toss the oats with the cinnamon and add remaining ingredients and top with the peach slices and sliced almonds.

Bake at 350 for 45-50 minutes. Or refrigerate overnight and bake 30 minutes.

Serve with almond milk and a drizzle of maple syrup.

White Peach and Elderflower Coolers

Ingredients:

2 thyme sprigs, crushed
1/2 cup elderflower syrup
1-1/2 cup soda water
2 cups sparkling grape juice
2 white peaches, sliced
ice

Place all ingredients in a pitcher and serve cold.

Vegan Peach Coffee Cake

Ingredients:

1 cup almond milk
1 teaspoon apple cider
1/2 cup sugar
1/3 cup coconut oil
2 teaspoons vanilla
1-1/4 cup cake flour
1 teaspoon cinnamon
zest of 1/2 lemon
zest of 1/2 orange
1/4 teaspoon salt
1-1/2 cup peaches, peeled and diced

3/4 cup all purpose flour
1/3 cup brown sugar
1/3 cup walnuts, chopped
2 teaspoons pumpkin pie spice
a pinch of salt
1/4 cup coconut oil

Whisk the almond milk and vinegar and set aside for a few minutes.

Add the sugar, coconut oil, and vanilla then the remaining dry ingredients. Fold in the peaches. Pour into greased 9 inch pan.

Combine remaining ingredients and work in the oil with fingers until crumbly. Sprinkle over the cake.

Bake at 350 for 30-40 minutes.

Chamomile Peach Iced Tea

Ingredients:

2 cups water
2 tablespoons chamomile
3 tablespoons agave or honey
1 large peach, peeled (more for garnish, if desired)
2 cups ice

Boil half the water and steep the chamomile. Stir the sweetener into the tea and allow to cool.

Blend the tea with the remaining water and the peach.

Pour the tea over ice and garnish with peach slices to serve.

Peach Panzanella

Ingredients:

french baguette, cut into cubes and left out for a couple of days
3 tablespoons olive oil
salt and black pepper, to taste
1/4 teaspoon garlic powder
2 roma tomatoes, cut into wedges
1 medium peach, sliced
1/2 red onion, thinly sliced and soaked in ice water for 30 minutes
small handful of basil leaves
3 tablespoons red wine vinegar

Toss the bread pieces with 1 tablespoon of the olive oil, salt and pepper, and garlic powder. Bake at 375 until golden and allow to cool.

Toss the croutons with the tomatoes, peaches, red onion, and basil. Dress with the remaining oil, the vinegar, and salt and pepper.

Peach Walnut Loaf

Ingredients:

1/3 cup butter
3/4 cup sugar
3 tablespoons honey
2 eggs
1/4 cup milk
1 teaspoon vanilla
1-2/3 cup flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/4 cup fresh peach, diced
2/3 cup walnuts, chopped

Cream butter, sugar, and honey. Ad eggs one at a time and stir in milk and vanilla. Gradually add the flour, baking soda, baking powder, and salt.

Fold in peaches and walnuts. Pour into lightly greased loaf pan.

Bake at 350 for 45 minutes.

Lavender Peach Quinoa Salad

Ingredients:

1-1/2 cup quinoa, precooked and chilled
1 large peach, diced
1 green onion, chopped
1/4 cup parsley, minced
1 tablespoon basil, chopped (optional)
1/3 cup slivered almonds, toasted
1 tablespoon lavender, chopped (or dried)
juice of 1 lemon
1 teaspoon olive oil
salt and black pepper, to taste

Combine all ingredients in a bowl and toss. If using dried lavender, allow to soak in the dressing for a few hours prior to mixing into the salad.