Recipes

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Cucumber Peach Salsa

WWW.GAPEACHES.ORG

Ingredients:

2 cups peaches, peeled & chopped

1 cup English cucumber, chopped

½ cup red bell pepper, chopped

2 tablespoons lime juice

½ cup crumbled feta cheese

3 tablespoons chopped fresh mint

 

Preparation:

In a medium bowl, combine peaches, cucumber, pepper, and lime juice. Stir in feta and mint just before serving.

 

 

 

BOURBON GLAZED PORK TENDERLOIN WITH GRILLED PEACHES

Courtesy of www.GAPEACHES.ORG

Ingredients:

1 teaspoon smoked paprika

¼ teaspoon cinnamon

1 teaspoon salt

2 teaspoons olive oil

½ cup peach preserves

2 tablespoons bourbon

2 (1-pound) pork tenderloins, trimmed & silver skin removed

5 peaches, unpeeled and cut into quarters

 

INSTRUCTIONS

  1. FIRST In a small bowl, combine paprika, cinnamon, and salt. Rub tenderloins with olive oil and sprinkle with spice rub.

 

  1. NEXT Preheat grill to medium-high heat. Grill pork, turning as needed, until lightly charred and meat thermometer inserted in thickest part registers 135°F, about 9 minutes. During the last few minutes of grilling, brush pork with peach glaze to finish.

 

  1. LAST  While pork is grilling, place peach quarters on the grill for about 2 minutes per side, until lightly charred. Allow pork to rest 10 minutes before slicing. Serve with grilled peaches.

 

Roasted Salmon with Hot Pepper Peach Jam

Courtesy of WWW.STONEWALLKITCHEN.ORG

Ingredients:

2 pounds salmon, steak or filet

1/2 cup dry white wine

1 jar Stonewall Kitchen Hot Pepper Peach Jam

1/4 cup fresh mint, torn

Salt and pepper to taste

 

INSTRUCTIONS

  1. Pre-heat oven to 425 degrees F.
  2. Season salmon with salt and pepper.
  3. Place salmon on a cookie sheet and pour white wine over the top of the salmon.
  4. Mix together the Hot Pepper Peach Jam and mint. Then spoon over the salmon.
  5. Place in oven and roast for 15 minutes, basting halfway through with juices.

 

PEACH & AVOCADO SALSA

Courtesy of WWW.GAPEACHES.ORG

Ingredients:

2 cups peeled and chopped peaches

1 avocado, diced

½ cup grape tomatoes, halved

2 tablespoons fresh cilantro, chopped

2 tablespoons lime juice

 

INSTRUCTIONS

In a medium bowl, combine peaches, avocado,  tomatoes, cilantro, and lime juice.  Season with salt to taste and serve.

Delicious served with tortillas chips or as a topping for grilled fish, steak, chicken, or pork. 

 

EGG ROLL BOWL

Courtesy of www.primalkitchen.com

 

Ingredients:

 

1 teaspoon Primal Kitchen Avocado Oil

1 lb. ground pork

1 bag tri-colored coleslaw mix

1 /4 cup Primal Kitchen No Soy Teriyaki

1 teaspoon Coconut Aminos

2 green onions, sliced

1 /4 cup macadamia nuts, chopped (optional)

2 tablespoons sesame seeds, toasted

2 tablespoons cilantro leaves, torn

1 small lime, juiced

 

 

INSTRUCTIONS

  1. In a large skillet over medium-high heat, add primal kitchen avocado oil

 

  1. Add ground pork and cook until brown, stirring frequently and breaking up the meat into small bits, about 4–5 minutes.

 

  1. After the pork is cooked through, drain any excess cooking liquid from the pan. Return pork to the drained pan and place skillet back on the stove.

 

  1. Add coleslaw mix and stir well.

 

  1. Cook for 2–3 minutes, or until just wilted, stirring frequently.

 

  1. Stir in Primal Kitchen No Soy Teriyakiand coconut aminos.

 

  1. Add green onions, then remove from heat.

 

  1. Top mixture with nuts and sesame seeds.

 

  1. Add fresh lime juice, and enjoy.