Peachy-Keen Cooking

courtesy of National Pork Board


Pulled Pork Salad with Peaches and Cilantro

Makes 4 servings

  • 8 ounces cooked pulled pork, warm
  • 3 tablespoons rice vinegar
  • 1 1/2 tablespoons canola oil, or other neutral-flavored oil
  • 2 tablespoons brown sugar, light
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • Salt and pepper
  • 5 ounces mixed salad greens (10 cups lightly packed)
  • 1 large peach, pitted and thinly sliced
  • 1/2 cup red onion, halved and thinly sliced
  • 1/2 cup fresh cilantro, coarsely chopped
  • 2 tablespoons almonds, sliced and toasted

In a small bowl, whisk the vinegar, oil, brown sugar, ginger, and allspice. Season with salt and pepper and set aside.

In a large mixing bowl, combine the greens, peach, onion and cilantro. Add some of the dressing and toss. Arrange the salad on a platter or plates and top with the pork. Drizzle some of the remaining dressing over the pork, top with the almonds, and serve.

For variation, enjoy this recipe with a nectarine, plums, or apricots instead of the peach. If those fruits aren’t in season, try apples, mangoes, or berries. You can also use spinach or arugula instead of the mixed greens. And to make preparation even easier, instead of making the dressing, use your favorite bottled Asian-style or Chinese chicken salad dressing.


Caramel Frozen Yogurt Pie with Grilled Peaches

Makes 8 to 10 servings

Grilling brings out the natural sugars of peaches. Serve this as a whole pie to slice or as individual tarts. It is a great end to a night out on the grill.

  • 2 pints vanilla frozen yogurt, premium
  • 1 9-inch or 8 individual graham cracker pie crusts
  • 1 1/4 cups caramel sauce
  • 2 tablespoons butter, melted
  • 2 tablespoons dark brown sugar
  • 6 ripe peaches, halved and pitted

Transfer 1 pint of frozen yogurt from freezer to refrigerator to soften for 30 to 40 minutes. Preheat the oven to 375 F. Bake the pie crust until lightly browned and crisp, about 10 minutes. Set aside to cool.

To assemble the pie, spread the softened yogurt evenly over the crust. Place in the freezer and chill about 1 hour. When firm, spread about 3/4 cup of the caramel evenly over the frozen yogurt. Return the pie to the freezer, and transfer the second pint of frozen yogurt to the refrigerator. Allow pint to soften for 30 to 40 minutes. Spread the second pint of yogurt evenly over the caramel, making decorative swirls, if possible. Freeze until firm. Remove from freezer 10 minutes before serving.

To grill peaches, prepare a medium fire in a charcoal grill or preheat a gas grill on medium. Melt butter and stir in brown sugar until dissolved. Toss peaches with the butter mixture until well coated. Grill peaches directly over medium fire, cut-side up, until grill marks are visible (about 5 minutes). Turn peaches over and cook until grill marks show and peaches are tender, about 4 minutes longer. Set aside to cool. When cool, cut peaches into thick wedges.

When ready to serve, cut pie into wedges and serve with a mound of peaches on the side. Drizzle a little of the remaining caramel sauce over top.




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