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