Grilled Peach Salsa

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This taco Tuesday, we’re holding on to the last few bites of summer with a grilled peach salsa. This recipe features Anna’s Kitchen Peach Jalapeño Shrub, which doubles as a delicious margarita mix with a recipe conveniently on the bottle. Cheers!

 

Grilled Peach Salsa

 

ingredients


¼ C Anna’s Kitchen Peach Jalapeno Shrub

4 Yellow Peaches / halved / pitted

½ C Red Onion / diced

1 Yellow Bell Pepper / seeded / diced

2 Heirloom Tomatoes / diced

2 T Fresh Cilantro / minced

 

method


Preheat the grill to medium-high heat. Lightly oil the cut side of the peaches, and place them on the grill. Grill for 5-6 minutes, or until the peaches no longer stick to the grates and have deep grill marks. Remove, and set aside to cool.

Prepare the remaining ingredients, and toss them with the shrub in a mixing bowl. Once the peaches have cooled, dice them, and toss them with the remaining ingredients. Season to taste with salt and pepper, and serve.

 
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Pear & Thyme Fiz

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It’s finally starting to feel like fall and we’re celebrating with this beautiful Pear & Thyme Fiz. The woodsy flavor of bosc pears works perfectly with fresh thyme. One bundle of herbs will leave you with some leftovers, perfect for cooking up our Ras El Hanout Rainbow Carrots as a side or snack.

While the marigold-studded ice cubes are totally optional, they are a guaranteed hit with any guests plus they’re so easy to make.

Cheers!

 
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Pear & Thyme Fiz

 

ingredients


1 Bosc Pear / diced

1 Lemon / juiced

2 sprigs Fresh Thyme / plus more for garnish

1 T Jansal Valley Lemon Sugar

2 parts Gin

Soda Water / as needed

Edible Blossom Ice Cubes / optional / as needed

Bosc Pear / thinly sliced / as garnish

 
Pear & Thyme Fiz.jpg
 

method


In a mixing glass, muddle the diced pear, lemon juice, thyme, lemon sugar, and gin together until the pear gives off most of its juice. Split the muddled pear mixture between two stemless wine glasses filled with ice, and top off with soda water. Garnish with a thin slice of pear and a fresh sprig of thyme.

 
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Turmeric Shrub

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This cocktail works double duty with inflammation-reducing turmeric and weekend-inducing vodka or gin. After a short work week, we've been working extra hard to get the job done and this drink will help ease us back into a routine weekend.

We also love any opportunity to bring out this rich Mango Pulp Vinegar, which we found in the open air markets of southern France. Using fresh mango and extra strong spirit vinegar, it develops a more viscous texture and bold fruity flavor. We'll be using the rest of the bottle as a marinade for fish this weekend.

 

Turmeric Shrub

 

ingredients


2 parts Gin or Vodka (Optional)

1 part Simple Syrup

1 part Domaine de Provence Mango Pulp Vinegar

1 t Jansal Valley Ground Turmeric

Soda Water / as needed

1 Lime / sliced into wheels

Ice / as needed

 
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method


In a mixing glass, stir together the optional spirit, simple syrup, mango pulp vinegar, and turmeric until the turmeric has dissolved. Add ice to a rocks or cocktail glass, and add the turmeric mixture to the glass. Top off with the soda water and garnish with a lime round.

 
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