For those who love peaches, I have a new cookbook to recommend to you. Due to be released on June 25, 2019 is The Peach Truck Cookbook. In this book, you will discover so many delicious and different ways to enjoy this heavenly nectar from the gods.
This cookbook isn’t just about desserts. You’ll find salads, sandwiches, pasta dishes, hot sauces and jams. All of it looks so good, where does one begin? If you love peaches as much as I do, this will give you 100 different ways to savor this tasty fruit.
You can pre-order the book now before it’s release date.
Today, I am going to share their Summer Peach Garden Pasta. It is super easy to make with very little time spent at the hot stove. This recipe is perfect for the summer months and will go great as either a main dish or a side dish next to some grilled chicken, pork chops or steak.
[Disclosure: I received a free copy of this book from the publisher for purposes of an unbiased review. This post contains affiliate links.]
The Peach Tree Cookbook's Summer Garden Pasta
An easy way to throw together a pasta dish during the summer months with very little cooking. It's almost all prep.
Bring a large pot of salted water to a boil. Add the pasta; cook according to the package directions. Drain.
Whisk together the lemon zest, lemon juice, vinegar, shallot, garlic, salt, and pepper in a large bowl. While whisking, slowly drizzle in the olive oil and whisk until emulsified. Add the cooked pasta, basil, pine nuts, tomatoes, peaches, and corn and toss well.
Serve pasta with a sprinkling of basil leaves and grated Parmesan.
Note: I did not have cherry tomatoes, so I cut up Roma tomatoes for the recipe. I was also out of corn, so I added in some red bell peppers. If you are substituting ingredients, make sure to use vegetables that will compliment the peaches.
I am a big fan of the Today Show on NBC. When I was given the opportunity to review Siri Daly’s cookbook “Siriously Delicious,” I was so excited. The recipes she cooks up on the Today Show always have my mouth watering.
It is one thing to watch her make these recipes, it is quite another to experience her creations. This book is filled with recipes for the healthy eaters to the not so healthy eaters. For those who have special diets like Glow 15, Whole 30, vegetarian or vegan, she has you covered with so many options.
One thing that she points out in her “Spinach, Chickpea, and Tomato Frittata” recipe is that some of these recipes were borne out of finding what she had around her kitchen, especially on those days when the fridge was practically empty. Keeping that in mind, you have permission to swap out ingredients to go with either what you have or to match what your diet allows.
One recipe you will want to try is her recipe for Greek Nachos. Although, when I made this, I discovered my Feta had gone bad, so I substituted it with Bleu Cheese and it was amazing!
This recipe is perfect for at home tailgating or just about any party. Never mind that they’re super healthy!
I made her Buddha Bowl, but went with what I had and stuck to my Glow 15 lifestyle. Instead of wild or brown rice, I used black rice with coconut oil. Instead of broccolini, I used lemon braised kale. I had some roasted butternut squash leftover, so I opted to use that instead. The avocado? Well, that’s the Avocado Glow version (from Glow 15). The only thing that stayed true to her recipe were the chickpeas…and I highly recommend making the chickpeas. I used her original recipe as a guide to building my own Buddha Bowl and I have to say it was absolutely delicious!
When I saw the Pan-Roasted Brussel Sprouts recipe, I knew I had to try this and this recipe did not disappoint. It was so good.
Another favorite recipe is her Miso Tzatziki. I never would have thought to put miso and tzatziki together. I mean, it was excellent!
When I made Siri’s recipes, it happened to be on my no to low protein day, so basically my vegetarian day. My cheat day was the next day so I tried to make the Daly Fried Chicken to an epic fail. I have to go back and try to make it again. There were several mistakes I made. The first one being that I did not notice that the drumsticks did not have their skins when I dumped them into the buttermilk (damn Whole Foods). My second mistake was trying to use coconut flour instead of all-purpose flour (I ran out of all-purpose flour). So the next time I want to try the fried chicken recipe again, I am sticking to the recipe.
I will be trying her Buffalo Baked Cauliflower, Asian Beef Lettuce Wraps and Spinach Balls this weekend.
If you want a recipe book that is packed with delicious healthy (and not so healthy) recipes that are packed with flavor, this is the book for you. It is family friendly, and includes plenty of recipes for the various diets and lifestyles out there. If you are a foodie (like me), you will be happy with how every single dish is bursting with flavor.
The majority of the recipes are very simple to make, but more importantly, it is designed to cater to what you have in your home. So many of the ingredients can be swapped out for like ingredients, which means you do not have to adhere 100% to the recipe. Siri had that in mind when she put this cookbook together, because when you have a family of 5 waiting for dinner, you can’t always drop everything to run out and get a missing ingredient. She gives you a guidebook on how to create each dish, but knows you may need to work with what you’ve got.
Since the publisher shared her Greek Nachos recipe on Amazon, I am going to share it here as well. Like the book says, if you make anything in this book, let it be the Greek Nachos. I highly agree with that statement!
Make the Dressing: Whisk together all of the ingredients until smooth.
Make the Nachos: Preheat the oven to 400°F. Cut each pita into 8 wedges. Arrange the pita wedges in a single layer on an aluminum foil-lined rimmed baking sheet. Brush the pita wedges with the oil and sprinkle with the paprika and salt. Bake until crisp, 10 to 12 minutes.
Remove the pita wedges from the oven. Increase the heat to a high broil. Sprinkle the wedges with the feta, bell pepper, and red onion. Broil until the cheese starts to melt, about 3 minutes. Remove from the oven.
Sprinkle with the tomato, olives, and chives. Transfer the dressing to a squeeze bottle, or spoon into a plastic ziptop bag and snip 1 corner to make a small hole. Drizzle the nachos with your desired amount of dressing. Reserve any remaining dressing for another use.
To make this more kid-friendly, top the toasted pita with store-bought hummus, feta, and diced avocado.