By Whitney Donohue

Moapa Valley Progress

It’s really getting to be the peachy season of the year, and this year has produced some amazing peaches.

I’d love to wax poetic about peaches for you, but I’m not that great at poetry.

I can tell you that I love peaches – everything about them! I think they’re amazingly pretty, and the fruity smell makes my mouth water.

One thing I really like about peaches is their versatility. You can use them in savory applications as well as sweet applications, and of course there is the option to just eat them fresh.

Here I’ve give you two options for peaches – a savory peach salad and a dessert made with creamy yogurt or ricotta cheese. Both recipes taste wonderful, and they are a tasty change from eating the peaches plain.

Peach and Corn Salad

Peach and Corn Salad

2 cobs of corn

2 peaches, pitted and chopped

4 green onions, sliced

Juice from 1 lime (about 2 tbsp)

1-2 tbsp olive oil

Cut corn kernels off of cob. Mix together corn, peaches, and green onions. In a separate bowl, whisk together lime juice and olive oil. Drizzle over salad.

Roasted Peaches

Roasted Peaches

1 peach per person, halved and pitted

1/2 cup plain yogurt OR ricotta

Honey to taste

1/4 tsp almond extract

Preheat oven to 400°F. Place peach halves, skin side down, in an oiled baking pan. Roast in oven 20 minutes, or until peaches are cooked through but still retain their shape.

Mix yogurt or ricotta with almond extract and honey to taste. Serve with roasted peaches.