Peach Season is coming up, don’t miss it!
Peach Season
Peaches Meet the Farmer
Learn a little bit more about peaches and peach farming in Gillespie county with our partners at the Texas Farm Bureau!
Understanding where your food comes from is important, dive deeper into a Texas classic, peaches.
Strawberry Spinach Salad with Feta
Spinach serves as a fantastic vegetable that can be enjoyed fresh, frozen or canned year round. This particular recipe
will unite color and taste which will definitely delight your palate. This salad can be paired with just about any meal and will have your family asking for more!
Ingredients
- 1 tbsp Poppy seeds
- 1/2 cup artificial sucralose
- 1/2 cup olive oil
- 1/4 cup Vinegar
- 1/4 tsp Worcestershire sauce
- 3 cups spinach rinsed and torn into bite-size pieces
- 2 cups strawberries cleaned, hulled and sliced
- 1/4 cup almonds slivered
- 1/2 cup Feta nonfat
Servings:
Units:
Instructions
- In a medium bowl, whisk together the poppy seeds, sugar, olive oil, vinegar and Worcestershire sauce. Cover and chill if desired.
- In a large bowl, combine the spinach, strawberries and almonds. Toast the almonds for added flavor if desired.
- Pour dressing over salad, and toss. refrigerate 10-15 minutes before serving.
Recipe Notes
Mango Salad
Ingredients
- 3 mango diced
- 2 cups blueberries
- 1/2 cucumber thinly sliced
- 1 jalapeno pepper seeded and finely chopped
- 1 tablespoon fresh ginger chopped
- 1 garlic clove chopped
- 1 tablespoon mint finely chopped
- 1/2 cup parsley finely chopped
- 1 lime juiced
- cayenne pepper to taste
Servings:
Units:
Instructions
- Wash you hands, clean your work area, and wash fruits and vegetables.
- Combine all ingredients in a mixing bowl.
- Gently toss with lime juice.
- Chill. Sprinkle lightly with cayenne pepper just before serving.
Recipe Notes
Tres Leches Cake
Enjoy this healthier version of a classic Tres Leches Cake! An exclusive recipes from our Healthy Cooking School that we are sharing with you now!
Ingredients
- Nonstick cooking spray
- 1 18.5 ounce box yellow cake mix
- 6 ounces nonfat vanilla yogurt
- 1 cup water
- 2 large eggs whites
- 1 14 ounce can nonfat sweetend condensed milk
- 1 cup light coconut milk (in the can or box)
- 2 tablespoons of a 3 oz. package sugar-free instant pudding mix
- 2 cups 1% Milk
- 1 teaspoon coconut extract
- 8 ounces nonfat whipped topping
Servings: slices
Units:
Instructions
- Wash your hands and clean your cooking area. Preheat oven to temperature called for on the box of cake mix. Spray a 9*13- inch baking dish with cooking spray.
- In a large bowl, combine the cake mix, yogurt, water, and egg whites. Mix with electric mixer until combined and then mix on medium for about 2 minutes. Pour into the baking dish and bake according to the cake mix directions for a 9*13- inch pan.
- Allow the cake to cool in the pan for 15-20 minutes, While the cake is cooling, pour the condensed milk and the coconut milk into a medium bowl. Whisk until combined.
- Once the cake has cooled, use the handle of a wooden spoon to make holes all over the top of the cake, extending down deep into the cake. Slowly pour milk mixture evenly on top of the cake, making sure it soaks into the holes.
- Add pudding mix, milk, and coconut extract to the bowl from the first milk mixture. Whisk until the pudding just starts to firm up. Pour and then spread the pudding on top of the cake, filling all the holes.
- Refrigerate the cake, uncovered, for about 4 hours, until completely cold. Spread the whipped topping on top. Serve now (good), or cover the cake and let sit overnight (better). Serve with cut up fresh fruit or a warm citrus compote if desired. Refrigerate leftovers.
Recipe Notes
Nutrition facts per serving: 180 calories, 4g total fat, 2g saturated fat, 0g trans fat, 220mg sodium, 33g total carbohydrate, 0g dietary fiber, 12g sugars, 4g protein, and 10% calcium. percent Daily Values are based on a 2,000-calorie diet.
