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Summer time means that I either grill, or go raw. No need for cranking up the oven and heating up the house. Summer is perfect for showcasing the beauty of nature’s bounty. Two of my favorites are peaches and corn. This dish playfully pairs the two into a bright, bold and complex salad that is easy to make and sure to please your guests.
2 peaches - firm but ripe
4 ears of corn - charred on grill
2 tbsp each minced cilantro, mint, basil
1/4 cup minced red onion
1 tbsp minced jalapeno
2 tbsp olive oil
1 T honey
1 T sherry vinegar
Turn grill on high heat. Cut the peaches into quarters, then brush with olive oil and grill on one side until they release from the grill. It should be about 4 min. Char the corn on the grill and then take off the cob and transfer to a bowl. Mince all of the herbs and onion and mix with the corn. Add in the olive oil, honey and vinegar. Season with salt and pepper and place peaches on top. Serve in a shallow bowl and enjoy.
Recipe by Gabe Kennedy
Co-Founder of Plant People, Gabe Kennedy is an acclaimed chef and entrepreneur. Growing up in a house of healers and herbalists, he is passionate about the power of food as a tool for health, and actualized this passion and belief system into his company, Plant People. Named to Forbes 30 under 30 Gabe has shaped menus and cooked his way around the world with his mission to promote a more communal, green and healthy world.
Gabe is a graduate of The Culinary Institute of America and Cornell University School of Hotel Administration. You can learn more about his work at his website.