We’re in the thick of peach season, which normally runs mid-May through mid-August. Put the stone fruits to good use in one of these dishes. And click here to read our interview with the authors of The Peach Truck Cookbook.

Avocado Peach Salad

Avocado Peach Salad. [MICHELLE STARK | Times]
Avocado Peach Salad. [MICHELLE STARK | Times]

1 head Bibb lettuce (you could also use romaine)

2 medium peaches, pitted and sliced

2 avocados, pitted, peeled and sliced

Green Goddess Dressing (recipe follows)

Flaky sea salt

Freshly ground black pepper

Divide the lettuce, peaches and avocados among four plates. Drizzle with the dressing, sprinkle with salt and pepper and serve with additional dressing on the side.

Serves 4.

Source: The Peach Truck Cookbook by Jessica N. Rose and Stephen K. Rose


Green Goddess Dressing

½ cup mayonnaise or Greek yogurt

⅓ cup buttermilk

½ cup chopped fresh basil

¼ cup chopped fresh chives

2 tablespoons fresh lemon juice

1 garlic clove, chopped

2 teaspoons Worcestershire sauce

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Combine the mayo or yogurt, buttermilk, basil, chives, lemon juice, garlic, Worcestershire sauce, salt and pepper in a blender or food processor.

Blend until smooth. Store in an airtight container in the fridge for up to 3 days.

Makes about 1 cup.

Source: Adapted from The Peach Truck Cookbook by Jessica N. Rose and Stephen K. Rose


Peach Ginger Smoothie

Peach Ginger Smoothie. [Courtesy of Eliesa Johnson]
Peach Ginger Smoothie. [Courtesy of Eliesa Johnson]

1 ½ cups frozen sliced peaches

2 pitted dates, chopped

1 cup unsweetened almond milk

½ cup plain yogurt

½ ripe banana, sliced

½ teaspoon finely chopped fresh ginger

1 teaspoon honey

Pinch of kosher salt

Combine the peaches, dates, almond milk, yogurt, banana, ginger, honey and salt in a blender and process until smooth.

Serves 1.

Source: Adapted from The Peach Truck Cookbook by Jessica N. Rose and Stephen K. Rose


Warm Farro and Peach Bowl

Warm Farro and Peach Bowls. [Courtesy of Eliesa Johnson.]
Warm Farro and Peach Bowls. [Courtesy of Eliesa Johnson.]

1 ½ cups farro

1 teaspoon lemon zest

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

2 teaspoons chopped fresh thyme

1 garlic clove, minced

½ teaspoon kosher salt, plus more as needed

¼ teaspoon black pepper

6 tablespoons extra-virgin olive oil

6 cups chopped kale leaves

1 medium peach, pitted and chopped (about 1 cup)

1 cup pitted cherries, halved

3 ounces goat cheese, crumbled

½ cup chopped pistachios

Bring 4 cups salted water to a boil in a medium saucepan.

Add the farro, reduce the heat to maintain a simmer and cook for 20 to 25 minutes, until al dente. Drain.

Whisk together the lemon zest, lemon juice, mustard, thyme, garlic, salt and pepper in a small bowl. While whisking, slowly drizzle in 4 tablespoons of the olive oil and whisk until the dressing is emulsified.

Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the kale and a pinch of salt; cook, stirring occasionally, for 3 minutes, or until tender. Add the farro, peach, cherries, goat cheese and dressing and toss well. Transfer to a bowl and sprinkle with pistachios.

Makes 7 cups.

Source: The Peach Truck Cookbook by Jessica N. Rose and Stephen K. Rose


Peach Bourbon BBQ Sauce

Peach Simple Syrup, left, and Peach Bourbon BBQ Sauce, right. [MICHELLE STARK | Times]
Peach Simple Syrup, left, and Peach Bourbon BBQ Sauce, right. [MICHELLE STARK | Times]

3 or 4 peaches, pitted and cut into large cubes

2 tablespoons olive oil

2 cups finely chopped sweet onions

3 garlic cloves, minced

1 ½ cups lightly packed brown sugar

½ cup apple cider vinegar

¾ cup bourbon

¼ cup Worcestershire sauce

½ teaspoon red pepper flakes

3 tablespoons prepared mustard

Pinch of salt

Puree the peaches in a food processor until smooth. You should have about 3 cups. Set aside.

Heat a Dutch oven or large saucepan over medium-low heat. Heat the olive oil, then add the onions and garlic. Cover and cook, stirring occasionally, for about 10 minutes.

Remove from heat. Stir in the peach puree, brown sugar, vinegar, bourbon, Worcestershire sauce and red pepper flakes. Carefully return the pot to the heat and bring the mixture to a boil.

Reduce the heat to a low simmer, uncovered, stirring occasionally, for 30 to 40 minutes. It should be pretty thick by the time it’s done. Remove from the heat.

Stir in the mustard and salt. Let cool, then transfer to an airtight container. If you’re making this ahead, transfer to a container and refrigerate for up to 1 month.

Makes about 4 cups.

Source: The Peach Truck Cookbook by Jessica N. Rose and Stephen K. Rose


Peach Simple Syrup

4 medium peaches, pitted and cut into wedges

¼ cup fresh lemon juice

3 cups sugar

1 cup boiling water

Make this simple syrup in the microwave, instead of on the stovetop, for more of a fresh peach flavor.

Place the peaches in a large microwave-safe glass bowl. Pour the lemon juice and sugar on top (do not stir) and cover very tightly with plastic wrap, wrapping it all the way around the bowl to seal in the steam while cooking. Microwave on high for 5 minutes.

Remove the bowl from the microwave and carefully remove the plastic so as not to burn yourself on the hot steam. Stir well. Cover and repeat the process until all the sugar has dissolved.

Strain the syrup through a fine-mesh sieve into a medium bowl to remove the solids. You can save the peaches to use as jam (and you should!). Whisk in the boiling water and transfer the syrup to a jar. Allow to completely cool. Cover and refrigerate until needed, up to 1 month.

Makes about 4 cups.

Source: The Peach Truck Cookbook by Jessica N. Rose and Stephen K. Rose


Bonus: A Peach Dutch baby recipe to try instead of pancakes