Recipes — peach RSS

-adapted from Seven Barrels   Ingredients: 2 medium nectarines (ripe, but not too soft/mushy) 1 Tbsp Bella Nonnas Blood Orange Fused Olive Oil (to brush nectarines) 2 medium heirloom tomatoes, sliced 4 cups arugula 1 ball burrata cheese 1 handful fresh basil, chopped 1/4 cup Bella Nonnas Blood Orange Fused Olive Oil 2 Tbsp Bella Nonnas Peach Balsamic Vinegar 1/2 a lemon, juice only 1 tsp honey 1 tsp garlic powder Salt + pepper, to taste Instructions: Make balsamic vinaigrette by combining Blood Orange Olive Oil, Peach Balsamic, Lemon juice, honey, and garlic powder together in a small bowl or in a jar with a lid. Whisk together or shake jar to combine well. Adjust salt + pepper to taste. Set aside. Wash and pat nectarines dry. Slice...

Ingredients: 3 cups Greek Yogurt 5 Tablespoons Honey 1/2 teaspoon Ground Cardamom 2 Ripe Peaches, sliced Bella Nonnas Vanilla Dark Balsamic Vinegar *Bella Nonnas Peach Balsamic would taste delicious as well. Frozen Yogurt or Ice Cream Maker Cooking Instructions: In a large bowl, mix Greek yogurt, honey, and ground cardamom until well blended. Cover and refrigerate for at least 3 hours. Twenty minutes before serving, add the yogurt mixture to your ice cream maker and church for 20 minutes or until thickened and frozen. Drizzle Vanilla Balsamic in 6 serving bowls, and top with frozen yogurt and peaches. Enjoy! Cooking Time: 3 hrs Servings: 6