Monday, May 11, 2015: Peach Perfection by Chef Gio Osso


Simple Peach Salad


16 oz baby arugula

2 T toasted pine nuts

¼ cup goat cheese

4 peaches cut into quarters

Juice of 1 peach

2 T champagne vinegar

1 t finely chopped shallots

½ cup neutral salad oil

1 t honey

S&P to taste

For the dressing, combine the shallots, peach juice, honey and champagne vinegar. Slowly add the salad oil until the dressing emulsifies.

Place all ingredients in a bowl and toss with dressing.

Honey Peach Glaze


4 oz peach juice

¼ cup peach pulp

¼ cup honey

2 T roasted garlic

1/8 cup brown sugar

½ cup white balsamic vinegar

2 sprigs thyme

2 t chile flakes

Mix all ingredients in a bowl. Use on any hearty meat like pork, skirt steak etc.



4 oz Prosecco

2 oz peach puree

In a chilled champagne flute, pour in the peach puree and top with prosecco.

Peach Granita


1 qt peach juice

¼ cup peach pulp

¼ cup honey

1 cup water

Mix all ingredients in a bowl. Place in a shallow dish and place in the freezer. Mix with a fork every couple of hours to break up the ice crystals.