Too Many Peaches and I Don't Bake.....

Okay so if you are a fan and/or follower of fitnessmomwinecountry then you would have known that during my last visit to a local Farmer's Market I could not resist the table with the beautiful yellow peaches.  With such a  great price how could I resist them? After all the only thing going on in my head at the time was how warm it was outside and how tasty and sweet those peaches would be. 

It did not dawn on me until I got home and emptied them into my bowl, did I realize "oh boy", I have alot of peaches and I don't know how quickly we can eat them.  Thinking of what to do, I posted the "Peach Cobbler" challenge on my page, desperately searching for ideas or a great recipe.  This is going to be great, I can't wait to see read all the ideas.  Only one big problem, I Don't Bake!  No, no way, not me, not ever.  Anything that requires measuring and batter, or mixers just do not work with me.  I envy every woman or man out there who can bake and loves to bake.

I stared at that bowl of peaches for two days and kept reading all the ideas and recipes coming in from the loyal and loving fans.  Being so kind to help me with my dilemma, while knowing that deep inside I was actually at a complete state of panic.  I called the hubby at work and notified him of my "game plan" for the peaches.  Yep, we were going to come up with some ideas that were healthy and bake free.  As always my hubby just went along with me (while I'm sure he was doing his eye roll and the "here we go again" thoughts in his head). 

But he did not fail me and we worked together to come up with some tasty recipes...
TOMATO AND PEACH SALAD WITH FETA

EVOO 6 Tbls
Sea Salt
Fresh Corn Shucked - 2 Ears *Raw or cooked*
Ripe Heirloom Tomatoes - 4 *variety of colors*
Large Ripe Peaches - 4 *white or yellow*
Red Onion or Shallot 1/2 cup Thinly Sliced
Crumbled Feta  3/4 cup
Fresh Mint


Using a sharp knife, slice your corn kernels off the cob.  We boiled our corn for about 15 minutes, although you can just wash and use raw. 

Core your tomatoes and pit the peaches.  Slice both into wedges.  Place in a large bowl with the onion slivers and corn kernels.  Season to taste with the sea salt. 

Add the 6 tablespoons of Evoo *Extra Virgin Olive Oil*.  Toss together.
Serve and top with crumbled Feta and fresh Mint.

PEACH CAPRESE
Serves 2

Heirloom Tomato
Peach White or Yellow
Fresh Mozzarella Balls
Fresh Mint Leaves
Fresh Basil Leaves
EVOO
Honey
Apple Cider Vinegar
Curry Powder

Slice your tomato
Slice your Peach
Slice your mozzarella balls
Pull your mint and basil leaves

In separate bowl add your Evoo, Honey, Apple Cider Vinegar and Curry Powder - Set Aside
Start with tomato slice on bottom, next add a slice of mozzarella, next add mint and basil leaves, add your slice of peach and repeat one time to stack.  Drizzle your curry dressing and top with mint.