Cooking with canned peaches

California Dreamin’ Chicken Taco with Peach Slaw

Instead of the typical taco toppings, here’s a take on a popular Californian taco where crunchy slaw is used instead of grated cheese. For a more authentic taste, the chicken is grilled, but you can also season the chicken and simply stir fry. Salsa and guacamole are delicious on the side.

¼ cup (50 mL) mayonnaise

¼ cup (50 mL) plain yogurt

1 tbsp (15 mL) lime juice

1 garlic clove, minced

½ tsp (2 mL) salt

Pinch of cayenne pepper

1 can (14 oz/398 mL) peach halves, in fruit juice or light syrup

2 cups (500 mL) coleslaw or broccoli slaw mix

¼ cup (50 mL) chopped coriander

1 lb (500 g) skinless boneless chicken cutlets, 3 to 4

2 tsp (10 mL) TexMex seasoning*

8 large taco shells or small flour tortillas

Hot sauce (optional)

In a bowl, stir mayo with yogurt, lime juice, garlic, salt and cayenne. Lightly oil grill and preheat barbecue to medium-high.

Drain peaches well and chop. Place in a bowl along with slaw, coriander and mayo mixture. Stir.

Sprinkle both sides of chicken with TexMex seasoning and a pinch of salt if there isn’t any in the seasoning mix. Set on barbecue and grill turning halfway through until cooked, 4 to 6 minutes in total. Thinly slice.

To assemble, warm shells or tortillas. Toss chicken with slaw and serve with hot sauce if using.

Makes 8 tacos.

Tip: If you don’t have Tex Mex seasoning, you can make your own:

2 tablespoons dried parsley flakes

4 teaspoons dried minced onion

4 teaspoons chili powder

3 teaspoons dried minced chives

3 teaspoons ground cumin

Mix all spices and store in an airtight container.

Peach, Goat cheese and Basil flatbread pizza

Don’t know what to make for dinner tonight? This might become your go-to recipe! Simply keep the spice blend za’atar in the house (available at large grocery, specialty or Middle Eastern stores).

2 cans (14 oz/398 mL each) California Cling peach halves, cut into thin slices, well drained and patted dry

2 naan, about 9-inch (23 cm) each or 1 thin crust pizza, about 11 inches (27.5 cm)

2 tsp (10 mL) olive oil

1 ½ tsp (7 mL)  za’atar spice*

½ cup (125 mL) cream goat cheese

2 slices prosciutto, cut into strips

4 pitted black olives, cut in half

4 fresh basil leaves, shredded

Preheat oven according to package directions for naan or pizza. Brush tops with oil. Sprinkle each naan with ½ tsp (2mL) za’atar spice or pizza with 1 tsp (5mL) za’atar spice.

Place on baking sheet. Dollop evenly with goat cheese. Then scatter with prosciutto, peaches and olives. Bake according to package directions, until crust is hot and cheese is melted, about 2 to 4 minutes for naan and 6 to 8 minutes for pizza

Remove from oven. Sprinkle with remaining ½ tsp (2mL) za’atar and basil. Makes 2 for naan and 2 to 3 for pizza

Serves 8 to 10

* Za’atar is a blend of dried thyme, oregano, sumac and sesame seeds. Sometimes ground cumin and salt are added.

Roast Salmon with Savory Peach & Basil Sauce

This is elegant enough for entertaining but fast enough for a midweek dinner. Individual fillets work well too and they’ll take about 5 minutes less roasting time. Just roast the peach mixture a little bit earlier so everything is ready at once.

1¼ to 1½ lb (675 to 750 g) piece wild salmon, halibut or black cod, at least 1-inch (2.5 cm) thick or 4 fillets

Finely grated peel of 1 lemon

½ tsp (2 mL) each paprika (preferably smoked), dried thyme leaves and granulated sugar

¼ tsp (1 mL) each salt and black pepper

1 can (14 oz/398 mL) California Cling peach halves, in fruit juice or light syrup

1 cup (250 mL) cherry tomatoes

2 green onions, cut into 1-inch (2.5 cm) pieces

1 garlic clove, minced

2 tsp (10 mL) olive oil

Pinch of salt

3 tbsp (45 mL) coarsely chopped fresh basil or mint

Preheat oven to 400 F (200 C). Line a baking sheet with foil for easier clean up. Place fish at one end of baking sheet. Stir lemon peel with seasoning and sugar. Sprinkle over fish and rub in. Roast fish 10 minutes.

Drain peaches well and cut into quarters. Place in a bowl along with tomatoes, green onions and garlic. Add oil and salt. Stir.

After 10 minutes of roasting fish, place peach mixture at other end of pan. Continue to roast 8 to 10 more minutes until fish flakes easily when tested with a fork. Toss peach mixture with basil. Cut fish into serving-size pieces. Serve peach sauce spooned over top.

Serves 4 to 6.