The Smoky Peach Dressing is really the highlight of this dish. Yes, eat your veggies and all that. But the dressing...wow. It's versatile enough to keep around as a dipping sauce, sandwich dressing, marinade, etc. The Chattanooga Market is celebrating the season with it's annual peach festival this week, so we thought we'd join in the fun with this dish. Also, who could pass up using a dash of smoky Alchemy Spice Proud To Be American blend in honor of independence day?
Smoky Peach Dressing:
2-3 Medium peaches, quartered and pits discarded
5 Garlic cloves
1/4 Cup olive oil
Juice from 1/2 lime
1-2 tsp Proud To Be American spice blend by Alchemy Spice
1 tsp Lime Fresco Salt by Alchemy Spice
Slaw:
Cabbage
Kohlrabi
Daikon radish
Fennel bulb
Summer squash (any variety)
Green onions
Kale
Juice from one lime
Kosher salt to taste
Method:
For the dressing, add all of the ingredients to a blender, blend until smooth and they emulsify into a creamy dressing. Refrigerate until ready to use. If you have extra, place in a squeeze bottle and use as a dressing for sandwiches, grilled vegetables, hot dogs, and basically anything that tastes good with the addition of some spicy-sweetness.
Slaw is basically a quick salad of vegetables that are shredded or julienned, mixed together, and dressed. It's not complicated. It's the stuff that picnics are made of...less time in the kitchen, and more time outside having fun. The list of vegetables above are the ones in this week's CSA box, but you could substitute anything you like eating raw. Grate, chop, slice and julienne the vegetables and mix together in a large bowl. Toss the grated vegetables with lime juice and some kosher salt. Let rest a few minutes, then pour off any excess liquid. The vegetables will absorb a lot of the flavor of the peach dressing, so you may want to dress each portion of the slaw individually as it's served.
