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LiveBest: Load up your plate with in-season sweet corn and peaches

LiveBest: Load up your plate with in-season sweet corn and peaches

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Are we really about to put summer 2019 to bed?

Seems like we just got this summer thing going. Yet nearly everyone I talk to is lamenting the things they have yet to check off the seasonal fun list.

We hit the northern part hard where we explored a buffalo jump near Sundance, ate huckleberry ice cream in Ten Sleep, fished in the Big Horns, enjoyed an outdoor concert in Buffalo, rode horses in Cody, watched mudpots bubble in Yellowstone National Park, enjoyed fireworks in Gillette, and hiked around Devils Tower.

Have you toured Heart Mountain Relocation Center? It’s a must do. When I was there a former resident was showing his children where he and his family of 6 lived for a couple of years.

When was the last time you saw Old Faithful erupt? To me, it never gets old.

An old bison ambled along the highway as we entered Yellowstone. His photo was an Instagram hit. Closer to home, I’ve checked off Alcova Reservoir, Casper Mountain, bike rides, David Street Station and the farmer’s market along with some of the best sunsets I can remember.

Few of these experiences are limited to summer, but as fall approaches, I’m happy to carry these memories with me.

The best part of this season is all the fresh food. We’re in the throngs of peaches, corn and herbs. When I made this salad, it was declared a winner and worthy of a repeat. With that kind of reception, I thought you might want in on it.

As you read the recipe you can see that it’s accommodating to what you have available. Go ahead and be flexible and use what you have.

Find quinoa near the rice and other grains at the grocery store. I like that it cooks in about 10 minutes and provides fiber and protein. It’s technically a seed, which makes it gluten free. You could substitute rice or bulgur. Toss with all the other goodies and keep enjoying all this fresh produce as long as it sticks around.

Peach Quinoa Salad

This salad keeps well, so it makes a good take-for-lunch recipe.

3 cups cooked quinoa, room temperature or cooler

2 cups chopped lettuce, spinach, kale or arugula

1 cup corn, fresh or roasted

1 cup chopped peaches (blueberries are also good)

¼ cup red onion, diced

¼ cup pecans, toasted (can substitute pistachios or walnuts)

¼ cup goat cheese crumbles (can substitute blue cheese or feta)

3 tablespoons olive oil

3 tablespoons fresh lemon juice

½ teaspoon salt

½ teaspoon freshly ground pepper

In a large bowl, toss all ingredients together.

Judy Barbe is a registered dietitian, speaker and author of “Your 6-Week Guide to LiveBest: Simple Solutions for Fresh Food & Well-Being.” Visit her website for every day food solutions.


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