Peach Red Pepper Salsa

Photo of tacos from Roman Odintsov from Pexels

Peach and red pepper salsa is a vibrant and refreshing mix of juicy peaches, sweet red peppers, and a hint of heat, perfect for adding a fruity twist to your summer dishes. This salsa takes advantage of peak-season peaches, which are at their juiciest and most flavorful in mid to late summer, and pairs them with the crispness of fresh red peppers. The combination of sweet and slightly spicy elements creates a dynamic flavor profile that’s both refreshing and tantalizing. It’s an ideal accompaniment for grilled meats, tacos, or simply enjoyed with tortilla chips as a summertime appetizer.

These recipes are brought to you through a collaboration with Vetri Community Partnership, a Philadelphia-based nonprofit that nourishes minds, bodies, and communities with nutrition education through cooking. Through hands-on cooking classes and creative demonstrations, Vetri Community Partnership is inspiring people across Philadelphia and Camden to build their culinary confidence through hands-on education. Backyard Eats is proud to partner with Vetri Community Partnership to bring you some of the same nutritious, delicious recipes that they teach in the culinary classroom.

If you also feel passionately about ensuring that everyone has the knowledge and skills in order to find joy in cooking, you belong at Vetri Community Partnership. Take a moment to learn more about how to support their work here.

Photo of tacos from Roman Odintsov from Pexels

Peach & Red Pepper Salsa

Vetri Community Partnership
Peach and red pepper salsa is a vibrant and refreshing mix of juicy peaches, sweet red peppers, and a hint of heat, perfect for adding a fruity twist to your summer dishes.
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Prep Time 15 minutes
Course Side Dish
Servings 4

Ingredients
  

  • 3 medium peaches diced small
  • 1/2 bunch fresh mint
  • 1/2 medium red onion diced small
  • 1 medium red bell pepper diced small
  • Juice of 1 lime
  • 1 tsp red chili powder
  • Salt and pepper to taste

Instructions
 

  • Combine peaches, red bell pepper, and onion in a medium mixing bowl.
  • Tear or cut mint leaves into small pieces and add to bowl with other ingredients.
  • Add lime juice, chili powder, salt, and pepper. Mix to combine and adjust seasoning if desired.
  • For best results, allow salsa to sit for 15 minutes to marinate. Enjoy!

Notes

This recipe was originally published by Vetri Community Partnership. You can view the original recipe here.

 

Sweet Pepper Slaw

Photo of cold noodle salad from Correen from Unsplash

 

Sweet pepper slaw is a crisp and colorful blend of shredded cabbage and sweet peppers, dressed in a tangy vinaigrette for a refreshing side dish. This slaw shines in late summer when bell peppers are at their sweetest and most abundant, providing a vibrant array of colors and a natural sweetness. The crunchy texture of the cabbage combined with the tender peppers creates a delightful contrast, while the tangy vinaigrette adds a zesty kick. Perfect for picnics and barbecues, sweet pepper slaw complements a variety of main dishes and brings a burst of garden-fresh flavor to your plate.

These recipes are brought to you through a collaboration with Vetri Community Partnership, a Philadelphia-based nonprofit that nourishes minds, bodies, and communities with nutrition education through cooking. Through hands-on cooking classes and creative demonstrations, Vetri Community Partnership is inspiring people across Philadelphia and Camden to build their culinary confidence through hands-on education. Backyard Eats is proud to partner with Vetri Community Partnership to bring you some of the same nutritious, delicious recipes that they teach in the culinary classroom.

If you also feel passionately about ensuring that everyone has the knowledge and skills in order to find joy in cooking, you belong at Vetri Community Partnership. Take a moment to learn more about how to support their work here.

Photo of cold noodle salad from Correen from Unsplash

Sweet Pepper Slaw

Vetri Community Parnership
Sweet pepper slaw is a crisp and colorful blend of shredded cabbage and sweet peppers, dressed in a tangy vinaigrette for a refreshing side dish.
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Prep Time 10 minutes
Course Side Dish
Servings 6

Ingredients
  

For the Salad

  • 3-4 bell peppers various colors, sliced thin
  • 1/4 head cabbage (green or red) sliced thin
  • 2 cucumbers sliced thin
  • 1 bunch scallions chopped small
  • 1/2 red onion sliced thin

For the Vinaigrette

  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1 Tbsp honey or sugar
  • 1/2 tsp salt
  • 1 tsp black pepper
  • Juice of 1/2 lemon

Instructions
 

  • Combine all vinaigrette ingredients in a small bowl and whisk together until well combined (or until honey and sugar is dissolved).
  • In a large bowl, combine peppers, cabbage, cucumbers, scallions, and red onion.
  • Pour the vinaigrette over the pepper slaw and toss to combine. Taste and adjust seasoning.
  • Let sit for 5 minutes to marinate or store in the fridge for up to 3 days. Enjoy!

Notes

This recipe was originally published by Vetri Community Partnership. You can view the original recipe here.

Prosciutto-Wrapped Mini Peppers

Photo of multicolor peppers from Nick Collins from Pexels

Whipping up prosciutto-wrapped mini peppers is a breeze, yet the flavor and texture payoff is incredible. These bite-sized gems combine the sweet crunch of mini peppers with the savory richness of prosciutto, creating an appetizer that’s as flavorful as it is visually appealing. Plus, these mini peppers are at their peak during the season, ensuring the freshest and most vibrant taste. Embrace the ease of making this delicious dish and savor the incredible seasonal flavors it brings to your table.

Photo of multicolor peppers from Nick Collins from Pexels

Prosciutto-Wrapped Mini Peppers

Eating Well
These bite-sized gems combine the sweet crunch of mini peppers with the savory richness of prosciutto, creating an appetizer that's as flavorful as it is visually appealing.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer

Ingredients
  

  • 1/2 cup cream cheese, softened
  • 1 Tbsp fresh rosemary, chopped
  • 6 mini bell peppers, halved lengthwise and seeded
  • 3 oz thinly sliced prosciutto, cut into 12 strips

Instructions
 

  • Preheat oven to 425°F. Line a large rimmed baking sheet with foil.
  • Combine cream cheese and rosemary in a small bowl. Fill each pepper half with some of the cream cheese mixture and wrap a strip of prosciutto around it.
  • Arrange on the prepared baking sheet and bake until heated through, about 10 minutes.

Notes

This recipe is from the Eating Well blog. This recipe originally appeared in the EatingWell Magazine, December 2021.

Thai Noodle Salad with the Best Ever Peanut Sauce

Photo of fresh vegetable salad with noodles from Pexels

Thai noodle salad with peanut sauce is a flavorful and satisfying dish that combines the vibrant flavors of Thai cuisine with the delightful texture of noodles. With a handful of ingredients and a tangy peanut sauce, you can create a refreshing and wholesome salad that is perfect for any occasion. The combination of tender noodles, crunchy vegetables, and a creamy peanut sauce creates a harmonious balance of flavors and textures. Whether enjoyed as a main course or a side dish, this salad is a tantalizing blend of sweet, savory, and nutty notes, bringing the authentic taste of Thai cuisine to your table with every delicious bite.

Photo of fresh vegetable salad with noodles from Pexels

Thai Noodle Salad with the Best Ever Peanut Sauce

Sylvia Fountaine
The combination of tender noodles, crunchy vegetables, and a creamy peanut sauce creates a harmonious balance of flavors and textures.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Salad
Servings 6 people

Ingredients
  

Salad Ingredients

  • 6 oz dried noodles (brown rice noodles, pad thai style rice noodles, soba noodles)
  • 4 cups mixed grated vegetables (cabbage, radish, carrot)
  • 1 red bell pepper (finely sliced)
  • 3 scallions (sliced)
  • 1/2 bunch cilantro (chopped, can substitute basil or mint)
  • 1 Tbsp jalapeño (finely chopped)
  • 1/4-1/2 cup roasted peanuts (optional)

Thai Peanut Sauce

  • 5 thin slices fresh ginger (cut across the grain, about the size of a quarter)
  • 2 cloves garlic
  • 1/2 cup peanut butter
  • 1/2 cup fresh orange juice (about 1 fresh orange)
  • 1/3 cup fresh lime juice (about 2 limes)
  • 1/4 cup soy sauce (can substitute Bragg's Liquid Amino Acids: tamari will turn this unpleasantly dark)
  • 1/3 cup honey, agave, or maple syrup
  • 1/4 cup toasted sesame oil
  • 1-1.5 tsp cayenne peppers (or sriracha sauce)
  • 1 tsp salt

Instructions
 

  • Cook Noodles: Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
  • Blend the Peanut Sauce: while noodles are cooking, blend the peanut sauce ingredients together using  a blender until smooth.
  • Toss: Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour some peanut sauce over top and toss well to combine- no need to use all, just use enough to coat well. ( Save the extra sauce for any leftover salad-as it can soak up the sauce overnight.)
  • Taste: Adjust the salt (to your liking), add chili flakes if you want, or more lime, and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

Notes

  1. Noodles:  If cooking pad thai style rice noodles, add the noodles to a pot of boiling water. Turn heat off, stir and let steep 2-3 minutes until tender, drain and run under cool water. Alternatively, pour boiling water over the noodles in a baking dish, let soak until softened, drain.
  2. Salad will keep 4 days in the fridge.
This recipe is courtesy of Sylvia Fountaine at Feasting at Home.