An array of recipes bring a taste of summer to the table

Published: Thursday, June 19, 2014 at 01:25 PM.

1 pound, about 4 medium, firm ripe yellow peaches or nectarines, sliced, then cut in half crosswise

1 tablespoon fresh sweet basil, chopped

2 tablespoons white balsamic vinegar

In a skillet heat 2 tablespoons olive oil over medium-high heat. Add onion and cook until caramelized about 8-10 minutes. Stir in peaches and cook until peaches are slightly soft about 4-5 minutes.

In a large bowl whisk together remaining oil, vinegar, salt and pepper. Whisk in basil, then toss in onion and peaches, set aside.

Bring a large pot of water with 1-2 tablespoons of salt to a boil. Add green beans and cook until crisp-tender, 1-2 minutes, quickly drain. Transfer to a bowl of ice water until chilled. Drain and add to peach mixture, toss to combine well.


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