Chef’s by Julia Smith, General Manager & Editor in Chief at Marketplace Magazine Juicy Nectarine Salad Summertime means a lot of outdoor activities and easy to prepare foods that don’t require cooking around a hot stove or oven. This one is one of my personal favorites that I whip up on the fly and receive a lot of comments on. This can be served as a side dish at your BBQ, for breakfast on top of waffles or pancakes or even on top of your favorite vanilla bean ice cream which really rounds out the evening! You can make this about 1-2 hours ahead of time but should be eaten shortly afterwards to keep from browning. What you’ll need: • 2-3 lbs. Nectarines or peaches, sliced and diced to large bite size pieces • Agave nectar - light colored - about 2 tablespoons but add to your liking • Fresh mint leaves - about 8-10 medium sized leaves, chopped (I was never a huge fan of mint in my food until this one. It’s very subtle and really brings the flavors out in the nectarines and peaches!) • 1/4 teaspoon lemon juice dIReCtIonS : Lightly toss together, add a fresh mint sprig on top and it’s ready! Enjoy! P.S. What to do with the left over mint that you now have? Easy. Make mojitos or infuse your water with some mint leaves and some of the lemon- refreshing! 54 MARKETPLACEcontracosta.com july 2016
Contra Costa Marketplace - July 2016
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