Make Peach And Avocado Salsa

No fruit can beat the taste of the first bite of a glorious ripe, juicy peach that drizzles down your chin! My favorite August breakfast is cream drizzled over a sliced peach. Look for intensely fragrant fruit that gives slightly to palm pressure. But avoid any soft spots or greening. Under-ripe peaches can be ripened in a paper bag; pierce the bag in several places and set it aside at room temperature for a few days. Once they are ripe, refrigerate them. Peaches contain both vitamins A and C.

Peach and avocado salsa is the perfect condiment to go with seared tuna, pork chops or grilled chicken breast. Add jalapeño peppers if you like it spicy.

Now is the best time to make an old-fashioned Peach Shortcake. If fresh blackberries or blueberries are tempting, add them to the peaches and whip up this dessert for dinner tonight. Bon appétit!

Peach And Avocado Salsa(Makes about 2–3 cups)1 large peach, peeled, pitted, and diced

Juice of 1 lemon

1 teaspoon sherry or white wine vinegar

1/2 medium red onion, diced

2 large firm but ripe avocados, pitted and diced

Sea salt and freshly ground black pepper to taste

About 3 tablespoons extra virgin olive oil

About 1/4 cup parsley and basil leaves, loosely packed and chopped

About 4 to 5 fresh mint leaves, chopped

Optional: 1 jalapeño pepper, roasted, seeded and finely chopped, to taste, or red pepper flakes

Small fistful of cilantro leaves, choppedTo prepare:Cut peach into medium dice, place in non-reactive bowl and drizzle lemon juice and vinegar over to prevent discoloring.

Add onion, avocado, salt, pepper and enough olive oil to lightly coat the mixture.

Add herbs, mix well, taste and adjust the seasonings.

Add jalapeño or red pepper flakes for a spicy salsa. Garnish with few sprigs of herbs and serve.Seared Tuna(Serves 4)4, 4- to 5-ounce individual tuna steaks

Extra virgin olive oil for drizzling

About 1 tablespoon dry sherry for drizzling

Juice of 1 lime or lemon for drizzling

Freshly ground black pepper to taste

About 1 tablespoon chopped fresh herbs to coordinate with the salsa (basil, parsley, mint and/or cilantro)

Coarse sea salt for searingTo prepare:Place tuna in a shallow glass bowl, drizzle with oil to coat the fish, add sherry, lime juice. Add pepper and turn the tuna over two or three times to evenly coat the surface.

Sprinkle with herbs and let stand about 10 to 15 minutes.

Heat a heavy skillet over high heat until very hot.

Sprinkle coarse salt on the bottom of the dry pan and when the salt “pops” add the tuna and sear (do not turn over until you see light brown edges), about two minutes. Flip and sear the other side, about one minute. Or sear until the fish is done according to your personal preference. Transfer to warm dinner plates and serve with peach and avocado salsa.Shortcake With Peaches(Yields about 16, 2-inch biscuits)For the shortcake:2 cups all purpose flour

1 tablespoon baking powder

Scant teaspoon salt

2 tablespoons sugar

1/2 to 3/4 cup chopped toasted almonds

3/4 stick unsalted butter, cut into small chunks, cold

1/2 to 3/4 cup heavy creamFor the shortcake assembly:1 1/2 to 2 quarts sliced fresh peaches, drizzled with lemon juice

About 1/2 to 3/4 cup sugar or more to tasteFor whipped cream:1 1/2 cups heavy cream, very cold

1/4 cup sugar or more to taste

Grated zest of 1 lemon

Optional, 1 teaspoon pure almond extract

Fresh mint sprigs for garnish for garnishTo prepare shortcake:In a mixing bowl, sift flour, baking powder, salt, and sugar together until blended.

Stir in the almonds.

With a fork or pastry blender, cut the butter into the flour until the mixture resembles coarse meal. Do not over mix. Can be done ahead of time up to this point.

Preheat the oven to 450 degrees F.

Lightly coat a baking sheet with oil or line with parchment paper.

With a fork, stir just enough cream into the flour until it forms a dough. Turn out onto a lightly floured surface and knead five to six times.

Pat the dough into an 8-inch square about 3/4-inch thick.

Cut into 2-inch squares or cut with round cookie cutter.

Transfer shortcake squares to a prepared baking sheet about 2 inches apart.

Brush the tops with remaining cream and bake until golden, about 12 to 15 minutes.

Meanwhile, peel and slice peaches, reserve some perfect slices for the top and sweeten to taste.

Cut remaining peaches into bite-sized chunks and add sugar and lemon juice. Taste and adjust the sweetness and macerate at room temperature while the shortcake bakes.

In a bowl of the electric mixer, whip the cream until soft peaks form, add sugar and continue whipping until stiff. Stir lemon zest and almond extract. Taste and adjust the sweetness and refrigerate until serving time.To assemble shortcake and serve: Split the biscuits in half horizontally. Spoon chopped peach sauce on the bottom half. Replace the top, top with sliced peaches, whipped cream and garnish with a sprig of mint. Serve at once.