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Main Dish

California Cling Peach Salsa with Grilled Pork Chops
Recipe and photos by: Carla from Alyssa and Carla
FOR THE SALSA
  1. one 15 oz can Cling Peach halves in juice (drain halves, but remember to reserve the juice!), chopped into small chunks
  2. 1/4 red onion, chopped fine
  3. one serrano pepper, cleaned of seeds and chopped into small pieces
  4. two tablespoons chopped cilantro
  5. juice of one lime
  6. one tablespoon white vinegar
  7. 1/4 teaspoon salt
  8. 1/8 teaspoon pepper
FOR THE GRILLED PORK CHOPS
  1. 1/2 cup reserved juice (from the can of Cling Peaches)
  2. 1/2 cup packed brown sugar
  3. Four pork chops
  4. salt and pepper
FOR THE SALSA
  1. Combine cling peaches, onion, pepper, cilantro, lime juice, vinegar, salt, and pepper into a bowl. Stir well and set aside.
FOR THE PORK CHOPS
  1. Whisk together cling peach juice and sugar until blended.
  2. Pat the pork chops dry with a paper towl, then liberally apply salt and pepper to their outsides.
  3. Set each chop on a grill over medium heat and cook 3-4 minutes per side to sear. Baste as often as desired with the peach glaze.
  4. Your chops are finished cooking when they reach an internal temperature of 145 degrees F.
  5. Top each chop with salsa.
NOTES
  1. The salsa tastes great when made ahead and is delicious on all sorts of meats. Try it on chicken or fish!

 

 

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Gourmet Peach, Brie and Chicken Grilled Cheese

Ingredients:
2 tbsp butter, for grilling
4 slices thick-cut rustic bread
2 tbsp basil pesto
4 oz brie cheese, cut into 8 equal slices
2 small handfuls of fresh arugula
1 chicken breast, cut lengthwise into two slices, and grilled
1/2 can (7oz) California Cling sliced peaches, drained and patted dry, cut in half lengthwise
2 tsp fresh thyme leaves

Method:
1. Lightly butter all flour slices of bread and place butter side down on a cutting board or platter.  Spread two slices of the bread with pesto, and layer on top each;  half of the brie cheese, arugula, grilled chicken breast, sliced peaches, thyme leaves, and remaining brie cheese.  Top with remaining slices of bread, butter side out.

2. Heat skillet over medium-low heat.

3. Place the sandwiches, butter side down in the skillet and cover with a lid.  Grill until golden brown, about 4 minutes.   Flip sandwiches over and grill another 4 minutes, or until cheese is melted and sandwich is warmed through.

4. Remove from skillet, slice in half, and serve immediately.

Makes 2 sandwiches.

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Thai California Cling Peach & Steak Salad

Ingredients
8 oz thin spaghetti or vermicelli pasta
4 tbsp peanut or vegetable oil, divided
2 tsp minced ginger root
2 garlic cloves, minced
1/2 tsp crushed red pepper flakes
or 1 tsp chili garlic purée
1 lb trimmed boneless beef top sirloin steak or flank steak, cut 1 inch thick
1/4 cup soy sauce
3 tbsp lime juice or rice vinegar
1 tbsp dark sesame oil
3 cups thinly sliced napa (Chinese) cabbage
1 can (14 oz) California Cling Peach slices in light syrup, well drained, slices halved
1/4 cup chopped basil
1/4 cup chopped cilantro
1/4 cup coarsely chopped roasted peanuts

Method
1. Break spaghetti in half; cook according to package directions.

2. Meanwhile, in a small bowl, combine 2 tbsp of the peanut oil and the ginger, garlic and crushed red pepper.

3. Spread 2 tsp of the mixture over steak. Reserve remaining mixture. Grill or broil steak minutes per side for medium rare. Transfer to a carving board; tent with foil.

4. Drain pasta; return to pot. Combine remaining (2 tbsp) peanut oil, soy sauce, vinegar and sesame oil to reserved peanut oil mixture; mix well. Stir into pasta.

5. Carve steak crosswise into thin strips; add to pasta mixture with cabbage, peaches, basil and cilantro.

6. Toss well and transfer to serving plates; top with peanuts.

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Sweet Chili Chicken & Peach Wraps

These healthy and delicious wraps come together in a snap!

Ingredients:
1 1/2 cups cooked chicken, cut into strips
3 tbsp Thai sweet chili sauce
1 can California Cling peach halves or slices, in fruit juice concentrate or light syrup, drained and patted really dry
8 large rice paper rounds
4 very small leaves of Boston or leaf lettuce, torn in half
3-inch cucumber piece, cut into julienne strips
½ small red pepper, cut into julienne strips
8 to 12 mint leaves (optional)
Additional Thai sweet chili sauce for dipping

Method:
1. Have all ingredients prepared. In a small bowl, stir chicken with sweet chili sauce, Fill a pie plate with warm water. Lay damp smooth kitchen towel on the counter. Thinly cut peach halves into slices or use peach slices
2. Working with 1 wrap at a time, dip in water until it is just pliable, 20 to 40 seconds. Place on kitchen towel. Place ½ a lettuce leaf near bottom of circle. Place 2 peach slices on top of lettuce, followed by 1/8 of chicken, then 1/8 of cucumber and red pepper and 2 to 3 mint leaves depending on size.
3. Fold bottom (edge closet to you) of rice paper wrap over filling towards center. Fold in sides to slightly cover filling. Then roll to totally enclose filling and form a roll. Set seam side down on a cutting board. Repeat with remaining ingredients. If sending for lunch, leave whole. If serving as an appetizer, slice in half diagonally. Serve with additional sweet chili sauce. Best eaten right away but if storing, make sure they aren’t touching each others as they will stick. Cover with barely damp paper towel, then seal tightly with plastic wrap.

Serves 8

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Peach, Goat Cheese & Basil Flatbread Pizza

Don’t know what to make for dinner tonight, this might become your go-to recipe! Simply keep the spice blend za’atar in the house (available at large grocery, specialty or Middle Eastern stores).

Ingredients:
2 cans California Cling peach halves, cut into thin slices, well drained and patted dry
2 naan, about 9-inch each or 1 thin crust pizza, about 11 inches
2 tsp olive oil
1 ½ tsp za’atar spice*
½ cup cream goat cheese
2 slices prosciutto, cut into strips
4 pitted black olives, cut in half
4 fresh basil leaves, shredded

Method:
1. Preheat oven according to package directions for naan or pizza. Brush tops with oil. Sprinkle each naan with ½ tsp (2mL) za’atar spice or pizza with 1 tsp (5mL) za’atar spice.
2. Place on baking sheet. Dollop evenly with goat cheese. Then scatter with prosciutto, peaches and olives. Bake according to package directions, until crust is hot and cheese is melted, about 2 to 4 minutes for naan and 6 to 8 minutes for pizza
3. Remove from oven. Sprinkle with remaining ½ tsp (2mL) za’atar and basil. Makes 2 for naan and 2 to 3 for pizza

Serves 8 to 10

* Za’atar is a blend of dried thyme, oregano, sumac and sesame seeds. Sometimes ground cumin and salt are added.

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Thai Curried Chicken with California Cling Peaches

Ingredients:
2 large boneless, skinless chicken breasts (1 1/2 lbs.)
1 tablespoon vegetable oil
½ large onion, thinly sliced
1 clove minced garlic
2 teaspoons Thai red curry paste
1 tablespoon sugar
1 tablespoon fish sauce
2 teaspoons finely grated lime peel
3/4 cup coconut milk
1 15 oz. can California cling peach slices
1 cup snow peas
1 small red pepper, thinly sliced
1/2 cup green onions, sliced
1/2 cup fresh basil leaves, thinly sliced
2 tablespoons coarsely chopped cilantro

Note: Makes 2 main course servings or 4 servings for a multi-course meal
For a hot curry, add ½ to one teaspoon more Thai red curry paste

Method:
1. Using a sharp knife, cut the chicken into 3/4-inch cubes; reserve.

2. Heat oil in a wok or frying pan over high heat. Add the onion and stir-fry for 2 minutes. Add the chicken and the garlic and cook until the chicken is golden-brown and almost cooked through, about 5 minutes. Add the red curry paste, sugar, fish sauce, lime peel and coconut milk and stir until well mixed. Bring to a boil and cook for 2 minutes.

3. Meanwhile, drain the peaches and then add snow peas, red pepper and peaches to onion mixture. Cook, stirring, for 2 minutes.

4. Sprinkle with green onions, basil and cilantro and serve with rice.

Nutrition Facts (per 14.28 oz. serving): Calories 399, Calories from Fat 137, Fat 15 g, Protein 41 g, Carbohydrates 24 g, Cholesterol 98.66 mg, Dietary Fiber 3.51 g, Calcium 50 mg, Iron 3.28 mg, Sodium 340.78 mg

Serves 2-4

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Roast Salmon with Savory Peach & Basil Sauce

This is fancy enough for entertaining but fast enough for a midweek dinner. Individual fillets work well too and they’ll take about 5 minutes less roasting time. Just roast the peach mixture a little bit earlier so everything is ready at once.

Ingredients:
1 1/4 to 1½ lb piece wild salmon, halibut or black cod, at least 1-inch (2.5 cm) thick, or 4 fillets
Finely grated peel of 1 lemon
1/2 tsp each paprika (preferably smoked), dried thyme leaves and granulated sugar
¼ tsp each salt and black pepper
1 can California Cling peach halves, in fruit juice or light syrup
1 cup cherry tomatoes
2 green onions, cut into 1-inch pieces
1 garlic clove, minced
2 tsp olive oil
Pinch of salt
3 tbsp coarsely chopped fresh basil or mint

Method:

Preheat oven to 400˚ F. Line a baking sheet with foil for easier clean up. Place fish at one end of baking sheet. Stir lemon peel with seasoning and sugar. Sprinkle over fish and rub in. Roast fish 10 minutes.

Drain peaches well and cut into quarters. Place in a bowl along with tomatoes, green onions and garlic. Add oil and salt. Stir.
After 10 minutes of roasting fish, place peach mixture at other end of pan. Continue to roast 8 to 10 more minutes until fish flakes. Toss peach mixture with basil. Cut fish into serving-size pieces. Serve peach sauce spooned over top.

Serves 4 to 6.

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California Dreamin’ Chicken Tacos With Peach Slaw

Instead of the typical taco toppings, here’s a take on a popular Californian taco where crunchy slaw is used instead of grated cheese. For a more authentic taste, the chicken is grilled, but you can also season the chicken and simply stir fry. Salsa and guacamole are delicious on the side.
¼ cup mayonnaise, light or regular
¼ cup plain yogurt
1 tbsp lime juice
1 garlic clove, minced
½ tsp salt
Pinch of cayenne pepper
1 can (14 oz) California Cling peach halves, in fruit juice or light syrup
2 cups pkg coleslaw or broccoli slaw mix
¼ cup chopped coriander
1 lb skinless boneless chicken cutlets, 3 to 4
2 tsp TexMex seasoning
8 large taco shells or small flour tortillas
Hot sauce (optional)
In a bowl, stir mayo with yogurt, lime juice, garlic, salt and cayenne. Grease grill and preheat barbecue to medium-high.
Drain peaches well and chop. Place in a bowl along with slaw, coriander and mayo mixture. Stir.
Sprinkle both sides of chicken with TexMex seasoning and a pinch of salt if there isn’t any in the seasoning mix. Set on barbecue and grill turning halfway through until cooked, 4 to 6 minutes in total. Thinly slice.
To assemble, warm shells or tortillas. Toss chicken with slaw and serve with hot sauce if using.
Makes 8 tacos.

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Thai Peach & Steak Salad

Ingredients

8 oz thin spaghetti or vermicelli pasta (225 g)
4 tbsp peanut or vegetable oil, divided (50 mL)
2 tsp minced ginger root (10 mL)
2 garlic cloves, minced 2
1/2 tsp crushed red pepper flakes (2 mL)
or 1 tsp chili garlic purée (5 mL)
1 lb trimmed boneless beef top sirloin steak (455 g)
or flank steak, cut 1 inch (2.5 cm) thick
1/4 cup soy sauce (50 mL)
3 tbsp lime juice or rice vinegar (45 mL)
1 tbsp dark sesame oil (15 mL)
3 cups thinly sliced napa (Chinese) cabbage (750 mL)
1 can (14 oz/398 mL) California Cling Peach slices
in light syrup, well drained, slices halved (450 g)
1/4 cup chopped basil (50 mL)
1/4 cup chopped cilantro (50 mL)
1/4 cup coarsely chopped roasted peanuts (50 mL)

Method

1. Break spaghetti in half; cook according to package directions.

2. Meanwhile, in a small bowl, combine 2 tbsp (25 mL) of the peanut oil and the ginger, garlic and crushed red pepper.

3. Spread 2 tsp (10 mL) of the mixture over steak. Reserve remaining mixture. Grill or broil steak minutes per side for medium rare. Transfer to a carving board; tent with foil.

4. Drain pasta; return to pot. Combine remaining (2 tbsp/25 mL) peanut oil, soy sauce, vinegar and sesame oil to reserved peanut oil mixture; mix well. Stir into pasta.

5. Carve steak crosswise into thin strips; add to pasta mixture with cabbage, peaches, basil and cilantro.

6. Toss well and transfer to serving plates; top with peanuts.

Makes about 4 servings

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Tex Mex Bean, Sweet Peppers and Peach Salad

Ingredients
1/2 cup frozen corn
1 can California cling sliced peaches
1 can mixed beans, rinsed and drained
2 sweet peppers, preferably red and green, cut into bite-size chunks
2 green onions, thinly sliced

Dressing

2 tbsp olive oil
1 tbsp red wine vinegar
1 large garlic clove, minced
2 tsp chili powder
1/2 tsp each salt and dried oregano leaves
generous pinch cayenne pepper
1/2 cup chopped coriander

Method

1. Thaw corn. Drain peaches, reserving 1 tbsp juice. Then chop peaches into bite-size chunks and add to a large bowl along with corn, beans, peppers and green onions.

2. In a small bowl, whisk reserved peach juice with oil, vinegar, garlic, chili powder, salt, oregano and cayenne. Stir into salad along with coriander. Add more salt and cayenne if needed.

Serves 4 to 6

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