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Peaches & Queen

Farm-to Table Summer Recipes that are both easy and elegant

Article by Kristy Belley / Recipes by Lauren Lane

Photography by Janie Jones

Originally published in Gilbert City Lifestyle

Summer is calling and it's bringing the good stuff—without the kitchen stress! For over 50 years, May has meant picking perfect peaches at Schnepf Farms in Queen Creek. These farm-inspired recipes transform those juicy treasures into a spread fit for royalty, yet come together in minutes! From peachy burrata bliss to steak with chimichurri kick, rule your domain without breaking a sweat. Pour that farm-inspired Lavender Lemonade (See this month's cocktail recipe from our friends at Liquid Caterers), crank the playlist, and crown yourself queen of summer entertaining!

Tomato Peach Burrata Salad

INGREDIENTS

  • A few big pinches of Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon dried oregano or 2 teaspoons fresh oregano
  • 1 tablespoon balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 large heirloom tomatoes or large plum tomatoes, or cherry tomatoes. (about 2 1/2 pounds total)
  • Two peaches
  • 8 ounces mozzarella pearls or small balls
  • 4 ounces burrata cheese
  • 1/4 cup torn fresh basil leaves plus additional whole leaves for garnish

INSTRUCTIONS

  • Combine salt through olive oil. 
  • Place the burrata cheese round on a platter. Arrange the tomatoes, peaches and mozzarella balls around cheese. 
  • Drizzle with dressing from bowl. Sprinkle with more salt and pepper. Garnish with additional basil leaves and serve.

Grilled Corn Salad

INGREDIENTS

  • 2 ears corn, grilled and cut from the cob 
  • 1 small shallot, thinly sliced into rings
  • 1/4 cup fresh feta or goat cheese, crumbled
  • 3 sprigs basil, leaves removed and torn
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • Black pepper to taste
  • Jalapeño, thinly sliced (optional)

INSTRUCTIONS

  • Place corn kernels into a bowl with the rest of the ingredients and stir to combine.
  • Taste, and re-season with salt, pepper, and vinegar to taste.

Steak with Chimichurri Sauce

INGREDIENTS

  • 1 cup (packed) fresh Italian parsley
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/4 cup (packed) fresh cilantro (optional)
  • 2 garlic cloves, peeled
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Steak

  • 1 ½-2 pounds flank steak, or steak of choice. I use grass-fed beef from KC local Salt Creek Farms.

PREPARATION

  • Make sauce: Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
  • Preheat grill to medium-high heat. Sear steak for 6-8 minutes on each side until heavily browned on the outside and slightly pink in the middle.
  • Thinly slice steak across the grain and top with Chimichurri sauce. 

Recipes by Lauren Lane Culinarian 

For more recipes Follow her at: Blog: Lauren-Lane.com

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