What’s that old saying again? Something about– ‘When life gives you peaches, you make Peach Slab Pie,” right?!! I don’t know about your neck of the woods, but lately, up here in the Pacific Northwest, there’s been an abundance of peaches at the local farmers markets! Our lovely volunteer here at Clothworks, Gabe, was responsible for this week’s yummy ‘Lunch Club’ selection. While I usually start off showing a pic of the main course first on our What’s Cookin’ At The Works posts, I thought I’d just cut to the chase and highlight our dessert course first.
The Peach Slab Pie recipe looks like it’s as much of a breeze to make as it was to eat a piece (or two)! You can find the recipe here at this link. After reading some of the comments from the other test bakers, this recipe seems like a very versatile one where you could sub in other types of bumper crop fresh fruits. Mmmm…. lots of fresh fruit….another reason I just love Summer!
Circling back to the main course that Gabe prepared for us, we have yet another flavorful, easy-peasy salad recipe that is just perfect to make on a hot summer day! Who needs to slave away at a hot stove all day long to watch a soup simmer, right? Gabe’s main course reminded me of a layered bean dip: with layers of pinto beans, fresh chopped peppers and green onions, mayo, sour cream, and ranch dressing, plenty of seasoning, shredded cheddar cheese on top, but with a cornbread crust. Hence the recipe name, Cornbread Salad. ‘MMMMMMM’-mazing!!!
Unfortunately, I was late to lunch this week and didn’t get a picture of Gabe’s kitchen masterpiece, Cornbread Salad, but thank goodness for the internet. I’m sure Gabe’s version was just as pretty to look at as it was to scarf down!! You can find the link to the recipe here.
Check back with us next week as we continue to serve up some more yummy Summer eats!