healthy menu meal plan #29
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Growing up in Michigan, where summer peach season was second only to spring cherry season, I could hardly wait for my favorite variety to make it to the roadside stands. Red Haven reigned supreme, Romeo peaches were popular enough that the local bowling lane was called Peach Pit Alley, and little white doughnut shapes started taking on fans.
My best memories are biting into a perfectly ripe, fuzzy skinned peach oozing with juice that dribbled down my chin, mixed with beach sand from Lake Huron. I thought it was the greatest snack a kid could have (of course, this is NOT a photo of me, it just encapsulates how I remember it!)
Now that I’m quite “grown up”, I like peaches to be a bit more “grown up” too. And that’s where this week’s recipe comes in. This lovely little individual crostada is a simple celebration of those juicy globes and a perfect example of how to enjoy sweets when you are following the Mediterranean diet: a couple times a month.
Plus, this dessert has extra healthy things going for it because it’s packed with two types of fruit, a daily foundation of the diet!
The first step in the recipe is to source the ripest, most flavorful peaches you can find. Choice of berries, either raspberries or blackberries, is up to you but they are an important component to add some tang and tart to every bite. The tiny fresh thyme leaves provide a touch of savory.
As always, you’ll find a few extra recipe treats in the menu PDF besides the meal plan I promised you (mostly because I just can’t help myself). Today’s mix introduces you to a few that will be helpful all summer long, not just today!
If you’re already a paid subscriber then you know these little extras show up almost every week as a small bonus to show my appreciation for your support. If you haven’t yet had the chance to join us, what are you waiting for?
But right now, it’s time to pull up a chair, grab a cup or a glass and join me in my Mediterranean kitchen while we work our way from one flavor-packed meal to another.
What a lovely vibrant food filled newsletter. Love the recipes this week and am making that white bean salad minus the spicy ingredient. I don’t do chilli or anything hot spiced. Thank you for a yummy summery desert. I will try that in a few months time with fresh yummy peaches from our Goulburn region. Thank you Caroline.