Market Recipe: Summer Vegetables with Roasted Peaches, Feta, & Herbs

Summer Vegetables dressed with Roasted Peaches with feta and herbs

contributed by Market Chef Maggie C. Perkins

Malabar spinach, destemmed, leaves torn (sub greens of choice)

Fresh young corn, removed from the cob (Fruitful Hill Farm)

Early green beans, trimmed

2T marinating oil from Brazos Valley Cheese marinated feta (sub Texas Hill Country Olive Oil)

Peaches, pitted, sliced (if peaches are not available, substitute plums)

1T honey, or to taste (Austin Honey Co or Round Rock Honey)

Water, to thin

1/2 bunch, each, basil and mint, stemmed and chopped

1 jar Brazos Valley marinated feta, drained (sub Pure Luck feta)

1T, plus 2t balsamic vinegar

Purple cabbage, shredded thinly (Johnson’s Backyard Garden)

Young cucumber, sliced (Johnson’s Backyard Garden)

Combine spinach, corn, green beans, and feta marinating oil in a saucepan over medium heat, stirring frequently, sauté until beans are slightly limp. Remove from heat.

In a cast iron saucepan over medium-high heat, stirring constantly, slightly char skins of sliced peaches, and brown edges. Pour in 1T vinegar, stirring and simmering until pan is deglazed. Add honey, then water, stirring to combine. Heat to thicken to a syrup. Reduce to medium heat.

Toss to combine chopped herbs, feta, remaining vinegar. Fold into macerating peaches. Stir to combine and cook until feta cubes are slightly softened and beginning to crumble. Remove from heat.

In a large salad bowl, combine cabbage, cucumber, green bean mixture, and peach mixture.

Toss well before serving.