No, we didn’t cook these two together. But we probably could have found a delicious way to meld them. Instead, we made two separate very yummy dishes! Kale and three cheese quesadillas and a peach galette. They were satisfying and allowed us to eat in the moment of this abundant growing season.
Greens are copious throughout the growing season. They seem to proliferate our CSA share. This isn’t a bad thing at all, they just become a part of the evening dinner routine. We’re constantly trying to be creative with them. Which is why I was psyched to find this recipe on Edible Perspective.
We made it our own just a little bit by using three types of cheese we already had: a grated hard goat cheese, some herb ricotta and goat cheese. Talk about cooking from the fridge. We loved it!
Peaches are a special part of the season. While they are abundant in August almost everywhere throughout the States, here in Colorado, the mention of Palisade peaches can make many people swoon. Peach season here seems to be particularly special. Whatever it is, these Colorado peaches denote summer in a big way and I think this peach galette highlighted them especially well.
Quesadilla recipe here.
Galette recipe here. We subbed peaches for the blueberries in their recipe. The prep time is very easy.