24+ Delicious Summer Peach Dinner Recipes to Brighten Your Table

As the sun shines brighter and the days grow longer, summer invites us to enjoy its bounty of fresh fruits, and none are more iconic of the season than the luscious, juicy peach.

These sweet, fragrant fruits are not only perfect for desserts but can also add a delightful twist to savory dishes.

From vibrant salads to juicy grilled meats and zesty salsas, peaches can elevate your dinner table with their natural sweetness and refreshing flavors.

In this post, we’ve curated 24+ mouthwatering summer peach dinner recipes that will inspire you to incorporate this summer fruit into your meals, making your dining experience as sweet as the season itself.

Whether you’re hosting a summer BBQ, preparing a family dinner, or just looking for new ways to enjoy peaches, these recipes are sure to impress and satisfy.

24+ Delicious Summer Peach Dinner Recipes to Brighten Your Table

There’s no better time than summer to experiment with fresh, in-season peaches in your meals.

These 24+ peach-infused dinner recipes showcase the versatility of peaches, from savory salsas and grilled chicken to refreshing salads and hearty quesadillas.

Peaches add a burst of color, flavor, and sweetness to any dish, transforming simple dinners into unforgettable experiences.

With the variety of options in this collection, you can take full advantage of the summer’s harvest, bringing the sweetness of peaches to your dinner table in every imaginable way.

So, whether you’re looking to create a light salad or a decadent main course, these peach recipes are perfect for celebrating the season.

Grilled Peach and Burrata Salad with Prosciutto

Juicy summer peaches meet creamy burrata in this elegant yet simple grilled salad.

The caramelized flavor from the grilled fruit contrasts beautifully with the rich cheese and salty prosciutto, making it a perfect light dinner on a warm evening. Topped with a drizzle of balsamic glaze and fresh basil, it’s a seasonal celebration on a plate.

Ingredients:

• 3 ripe peaches, halved and pitted
• 1 tablespoon olive oil
• 8 oz burrata cheese (2 balls)
• 4 oz prosciutto slices
• 2 cups arugula
• 2 tablespoons balsamic glaze
• Salt and freshly cracked black pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat a grill or grill pan to medium heat.
2. Brush peach halves lightly with olive oil and place them cut-side down on the grill. Grill for about 3–4 minutes until grill marks form and the peaches are slightly softened.
3. Arrange arugula on a serving platter. Tear burrata into chunks and place evenly over the greens.
4. Nestle grilled peaches and prosciutto slices around the burrata.
5. Drizzle the balsamic glaze over the top, season with salt and pepper, and garnish with fresh basil.
6. Serve immediately with crusty bread if desired.

This dish is a striking balance of sweet, salty, and creamy, ideal for a leisurely summer dinner outdoors.

Its colorful presentation and bold flavors will leave everyone reaching for seconds—and maybe another glass of rosé.

Peach-Glazed Chicken Thighs with Herbed Quinoa

Sweet and savory peach glaze elevates juicy grilled chicken thighs in this hearty summer dinner.

The glaze—made from fresh peach purée, honey, and a hint of Dijon—coats the chicken in a sticky, golden crust. Paired with a refreshing herbed quinoa salad, this dish is both satisfying and vibrant.

Ingredients:

For the Chicken

• 6 boneless, skinless chicken thighs
• Salt and pepper to taste
• 1 tablespoon olive oil

For the Peach Glaze

• 2 ripe peaches, peeled and chopped
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Pinch of cayenne pepper

For the Quinoa

• 1 cup quinoa
• 2 cups water
• 1/4 cup chopped fresh parsley
• 1 tablespoon lemon juice
• Salt and olive oil to taste

Instructions:

1. Purée the chopped peaches in a blender. Add honey, Dijon, vinegar, and cayenne, and blend until smooth.
2. Simmer the glaze mixture in a small saucepan over medium heat for 5–7 minutes, until thickened slightly.
3. Season chicken thighs with salt and pepper. Heat olive oil in a grill pan or skillet over medium-high heat. Cook chicken 5–6 minutes per side, basting with the peach glaze during the final few minutes.
4. Meanwhile, cook quinoa in water according to package instructions. Fluff with a fork and mix in parsley, lemon juice, salt, and a drizzle of olive oil.
5. Serve glazed chicken over a bed of herbed quinoa, spooning extra glaze on top.

This dinner brings together the essence of summer fruit with satisfying protein and wholesome grains.

The warm spice of the glaze and the coolness of the quinoa make it an ideal meal for those evenings when you want something comforting but still light.

Spicy Peach Shrimp Tacos with Cilantro Slaw

Turn up the heat with these bold and flavorful shrimp tacos featuring a sweet peach salsa and zesty slaw.

The shrimp are quickly sautéed with smoky spices and topped with a juicy peach-jalapeño mix that provides just the right kick. Served in warm tortillas, this meal brings tropical vibes to your dinner table.

Ingredients:

For the Shrimp

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

For the Peach Salsa

• 2 ripe peaches, diced
• 1/2 red onion, finely chopped
• 1 small jalapeño, minced (seeds removed for less heat)
• Juice of 1 lime
• 2 tablespoons chopped cilantro
• Pinch of salt

For the Cilantro Slaw

• 2 cups shredded cabbage
• 1/4 cup plain Greek yogurt
• Juice of 1 lime
• 2 tablespoons chopped cilantro
• Salt to taste

To Serve

• 8 small corn tortillas, warmed
• Lime wedges

Instructions:

1. Toss shrimp with olive oil, chili powder, paprika, salt, and pepper. Sauté in a skillet over medium heat for 3–4 minutes until pink and cooked through.
2. Combine salsa ingredients in a bowl and set aside to let flavors meld.
3. Mix cabbage with yogurt, lime juice, cilantro, and salt to make the slaw.
4. To assemble, add slaw to tortillas, top with shrimp, and spoon over peach salsa.
5. Serve immediately with lime wedges.

These tacos are fresh, fun, and full of contrast—sweet peaches, spicy shrimp, and tangy slaw create a harmony of textures and flavors.

They’re perfect for outdoor dining, casual gatherings, or simply celebrating peach season with a little flair.

Peach and Goat Cheese Stuffed Chicken Breast

This dish takes classic chicken breasts to the next level with a sweet and tangy peach and goat cheese filling.

The tender chicken is stuffed with a mixture of fresh peaches, creamy goat cheese, and a touch of honey for sweetness. It’s a sophisticated yet easy dinner that pairs beautifully with roasted vegetables or a simple green salad.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 ripe peaches, finely diced
• 4 oz goat cheese, crumbled
• 1 tablespoon honey
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Slice a pocket into each chicken breast, being careful not to cut all the way through.
2. In a bowl, combine diced peaches, goat cheese, and honey. Season with a pinch of salt and pepper.
3. Stuff each chicken breast with the peach and goat cheese mixture, then secure with toothpicks.
4. Heat olive oil in a skillet over medium-high heat. Brown the chicken breasts on both sides, about 3 minutes per side.
5. Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through.
6. Garnish with fresh thyme before serving.

This stuffed chicken breast recipe creates a wonderful balance of savory and sweet.

The peaches melt into the creamy goat cheese, offering a delightful contrast to the slightly crispy, juicy chicken. This dish is perfect for a dinner that’s both impressive and simple to prepare, with a touch of summer freshness in every bite.

Grilled Peach and Chicken Salad with Honey-Lime Dressing

If you’re craving something light and refreshing for summer, this grilled peach and chicken salad is a delicious choice.

Grilled chicken, paired with juicy grilled peaches and fresh greens, is drizzled with a tangy honey-lime dressing that ties the whole dish together. It’s a great way to enjoy the vibrant flavors of the season in a healthy, satisfying meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 ripe peaches, halved and pitted
• 6 cups mixed salad greens (arugula, spinach, and romaine work well)
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced almonds, toasted

For the Honey-Lime Dressing

• 3 tablespoons olive oil
• 1 tablespoon honey
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan over medium heat. Season chicken breasts with salt and pepper and grill for about 5–6 minutes per side, or until cooked through. During the last 2–3 minutes, add the peach halves, cut-side down, to the grill.
2. While the chicken and peaches are grilling, whisk together the olive oil, honey, lime juice, salt, and pepper to make the dressing.
3. Once cooked, slice the chicken and peaches into bite-sized pieces.
4. In a large bowl, toss the mixed greens with the sliced chicken, peaches, feta, and toasted almonds.
5. Drizzle with the honey-lime dressing and serve immediately.

This salad is a delightful fusion of smoky grilled chicken, sweet peaches, and tangy dressing, offering a burst of refreshing flavor with every bite.

Perfect for a casual dinner or a light lunch, it’s both nutritious and satisfying, capturing the essence of summer in a bowl.

Peach and Basil Pesto Pasta

A refreshing twist on traditional pesto, this pasta features a unique peach basil pesto that’s full of summer flavor.

The sweetness of ripe peaches blends perfectly with fresh basil and garlic, creating a creamy sauce that coats pasta beautifully. Topped with freshly grated Parmesan and a sprinkle of toasted pine nuts, it’s a simple but elevated dinner.

Ingredients:

• 12 oz pasta (such as linguine or spaghetti)
• 2 ripe peaches, peeled and chopped
• 1 cup fresh basil leaves
• 1/4 cup pine nuts, toasted
• 2 cloves garlic
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and reserve 1/2 cup of pasta water.
2. In a food processor, combine peaches, basil, pine nuts, garlic, olive oil, and Parmesan. Pulse until smooth, adding reserved pasta water to reach the desired consistency.
3. Toss the cooked pasta with the peach pesto, ensuring the noodles are well coated.
4. Season with salt and pepper to taste. Garnish with extra Parmesan and toasted pine nuts before serving.

The creamy peach and basil pesto brings a fresh, vibrant twist to pasta night.

With its creamy texture and fragrant basil undertones, it’s a refreshing summer dish that will make you rethink traditional pesto. Simple yet flavorful, this meal will quickly become a favorite for warm weather dinners.

Peach and Avocado Chicken Bowls

This refreshing and vibrant chicken bowl brings together juicy peaches, creamy avocado, and perfectly seasoned chicken in a wholesome, filling meal.

Topped with a light citrus dressing, this dish is a balance of sweet, savory, and creamy flavors. It’s perfect for meal prepping or a quick dinner when you want something healthy but full of flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 ripe peaches, sliced
• 1 ripe avocado, sliced
• 1 cup cooked quinoa or brown rice
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

For the Citrus Dressing

• 3 tablespoons olive oil
• Juice of 1 orange
• Juice of 1 lime
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt and pepper. Cook them on a grill or in a skillet over medium heat for 6–7 minutes per side, or until fully cooked and juices run clear.
2. While the chicken is cooking, prepare the citrus dressing by whisking together the olive oil, orange juice, lime juice, honey, salt, and pepper.
3. Slice the cooked chicken into thin strips.
4. To assemble, place the cooked quinoa or rice at the bottom of each bowl. Top with sliced chicken, peaches, avocado, red onion, and fresh cilantro.
5. Drizzle the citrus dressing over the top and serve immediately.

These Peach and Avocado Chicken Bowls are a perfect balance of fresh and satisfying, offering a delightful combination of creamy avocado, sweet peaches, and protein-packed chicken.

The citrus dressing ties everything together, making each bite both refreshing and fulfilling.

Peach and Mint Lamb Chops

Lamb chops get a sweet and tangy makeover with a fresh peach and mint marinade.

The natural sweetness of the peaches complements the rich flavor of the lamb, while the mint adds a refreshing herbal note. This dish is perfect for a summer dinner party or a special evening when you want to serve something a little more elevated but still full of vibrant flavors.

Ingredients:

• 8 lamb chops
• 2 ripe peaches, chopped
• 1/4 cup fresh mint leaves, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a blender or food processor, combine peaches, mint, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth to create the marinade.
2. Place the lamb chops in a resealable bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 2 hours, or up to overnight.
3. Preheat the grill to medium-high heat. Remove the lamb chops from the marinade and discard any leftover marinade.
4. Grill the lamb chops for 4–5 minutes per side for medium-rare, or longer if preferred.
5. Let the lamb chops rest for a few minutes before serving.

The sweetness of the peach and the coolness of the mint create a sophisticated flavor profile that complements the tender lamb beautifully.

These lamb chops are sure to impress and make for a memorable summer dinner that pairs wonderfully with a glass of red wine.

Peach and Coconut Curry with Rice

This tropical-inspired curry combines the sweetness of peaches with the creamy richness of coconut milk, creating a flavorful sauce that pairs beautifully with vegetables or chicken.

The subtle heat of the curry spices is balanced by the sweetness of the peaches, making this a comforting yet vibrant dish. Serve it over fluffy jasmine rice for a complete meal that’s perfect for summer.

Ingredients:

• 2 ripe peaches, peeled and chopped
• 1 can (13.5 oz) coconut milk
• 1 tablespoon red curry paste
• 1 tablespoon olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• Salt and pepper to taste
• 2 cups cooked jasmine rice
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and garlic, and cook until softened, about 5–7 minutes.
2. Add the ginger and red curry paste, stirring for another minute until fragrant.
3. Stir in the chopped peaches and coconut milk, bring the mixture to a simmer, and cook for 10 minutes, until the sauce thickens slightly.
4. Season with salt and pepper to taste.
5. Serve the curry over cooked jasmine rice and garnish with fresh cilantro.

This Peach and Coconut Curry is a fragrant, creamy dish that’s perfect for summer evenings when you’re craving something comforting yet light.

The peaches add a natural sweetness that balances the rich coconut milk and warm spices, making every bite a delicious explosion of flavors.

Peach and Prosciutto Flatbread

This easy-to-make flatbread brings together the salty richness of prosciutto, the sweet juiciness of peaches, and the creaminess of mozzarella in a crispy, golden crust.

It’s an ideal appetizer or light dinner that’s perfect for a summer evening with a glass of chilled white wine. With a drizzle of balsamic glaze and a sprinkle of fresh arugula, this dish is as beautiful as it is delicious.

Ingredients:

• 1 flatbread or pizza crust (store-bought or homemade)
• 2 ripe peaches, thinly sliced
• 4 oz prosciutto, torn into pieces
• 8 oz fresh mozzarella cheese, sliced
• 1 tablespoon olive oil
• 1/4 cup fresh arugula
• 2 tablespoons balsamic glaze
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). If using a store-bought flatbread, place it on a baking sheet. Brush the flatbread lightly with olive oil.
2. Layer the mozzarella slices evenly over the flatbread, followed by the sliced peaches and prosciutto.
3. Bake in the preheated oven for 12–15 minutes, or until the cheese is melted and bubbly, and the edges of the flatbread are golden and crispy.
4. Remove from the oven, season with salt and pepper, and top with fresh arugula.
5. Drizzle with balsamic glaze just before serving.

This Peach and Prosciutto Flatbread is a perfect balance of sweet and savory, making it a crowd-pleasing option for a summer gathering.

The contrast of the warm, gooey cheese with the fresh, juicy peaches creates an irresistible flavor profile, while the prosciutto adds a delicious salty crunch.

Grilled Peach and Shrimp Skewers

Grilled Peach and Shrimp Skewers offer the perfect combination of smoky, charred shrimp and the sweet, caramelized flavor of grilled peaches.

The marinade made from lime, honey, and chili adds a tangy kick that complements the fruit and seafood. This dish is ideal for outdoor barbecues or casual dinners and can be served with a side of grilled vegetables or a simple salad.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 ripe peaches, pitted and cut into wedges
• 2 tablespoons olive oil
• 1 tablespoon honey
• Juice of 1 lime
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. In a small bowl, whisk together olive oil, honey, lime juice, chili powder, garlic powder, salt, and pepper to create the marinade.
2. Toss the shrimp and peach wedges in the marinade and let them sit for 15–20 minutes.
3. Preheat the grill to medium-high heat and thread the shrimp and peaches onto skewers, alternating between shrimp and peach wedges.
4. Grill the skewers for 2–3 minutes per side, or until the shrimp are pink and opaque and the peaches have grill marks.
5. Remove from the grill and garnish with fresh cilantro before serving.

The smoky grilled shrimp and sweet peaches combine to create a savory and sweet flavor explosion in each bite.

These skewers are perfect for a quick weeknight dinner or a fun, flavor-packed dish at a summer barbecue.

Peach and Ricotta Stuffed Zucchini Boats

These Peach and Ricotta Stuffed Zucchini Boats offer a fresh and flavorful way to enjoy summer produce.

The zucchini is hollowed out and filled with a creamy mixture of ricotta cheese, fresh peaches, and herbs, then baked until golden and bubbly. This light yet filling dish makes a perfect vegetarian dinner or side dish for a summer meal.

Ingredients:

• 4 medium zucchinis
• 1 ripe peach, finely chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out the center to create boats, leaving a small border around the edges.
2. Place the zucchini halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 10–15 minutes, until slightly tender.
3. While the zucchini is baking, combine ricotta cheese, chopped peach, Parmesan, and basil in a bowl. Season with salt and pepper.
4. Once the zucchini boats have softened, remove from the oven and fill each with the peach and ricotta mixture.
5. Return to the oven and bake for an additional 15 minutes, until the filling is golden and bubbly.

The combination of sweet peaches and creamy ricotta makes this dish a delightful summer treat.

The baked zucchini boats provide a tender base for the rich filling, offering a healthy, light dinner option that’s bursting with seasonal flavor.

Peach and Basil Grilled Cheese Sandwich

This elevated twist on the classic grilled cheese combines the creamy richness of melted cheese with the sweetness of ripe peaches and the aromatic freshness of basil.

The contrast of textures—crispy bread, melty cheese, and juicy peaches—creates a satisfying and indulgent summer sandwich. Perfect for a quick lunch or light dinner, it’s a delicious fusion of savory and sweet flavors.

Ingredients:

• 4 slices of sourdough bread
• 2 ripe peaches, thinly sliced
• 4 oz fresh mozzarella or fontina cheese, sliced
• 2 tablespoons fresh basil, chopped
• 2 tablespoons butter

Instructions:

1. Preheat a skillet or griddle over medium heat.
2. Butter one side of each slice of bread. On the non-buttered side of two slices, layer mozzarella or fontina cheese, followed by fresh peach slices and chopped basil.
3. Top with the remaining slices of bread, buttered side out.
4. Grill the sandwiches for 3–4 minutes on each side, pressing lightly, until the bread is golden brown and the cheese has melted.
5. Slice in half and serve immediately.

This Peach and Basil Grilled Cheese Sandwich brings a refreshing twist to a comfort food favorite.

The sweetness of the peaches balances out the creaminess of the cheese, while the basil adds a burst of fresh, herbaceous flavor. It’s the perfect dish for a cozy summer meal that satisfies both your sweet and savory cravings.

Peach and Feta Salad with Candied Walnuts

This bright and vibrant salad pairs the juicy sweetness of peaches with the tangy saltiness of feta cheese and the crunch of candied walnuts.

The honey vinaigrette adds a touch of sweetness to balance out the salty feta, while the walnuts provide a satisfying crunch. It’s an ideal salad for a light lunch or as a side dish to a summer dinner.

Ingredients:

• 4 ripe peaches, sliced
• 3 cups mixed salad greens (arugula, spinach, or mixed greens)
• 1/4 cup crumbled feta cheese
• 1/4 cup candied walnuts
• 1/4 small red onion, thinly sliced

For the Honey Vinaigrette

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. To make the honey vinaigrette, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper in a small bowl.
2. In a large salad bowl, combine the mixed greens, peach slices, feta cheese, candied walnuts, and red onion.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, garnished with extra feta or walnuts if desired.

The sweetness of the peaches combined with the salty feta and crunchy walnuts makes this salad a delightful mixture of flavors and textures.

The honey vinaigrette ties everything together, adding a hint of sweetness that makes this salad both refreshing and satisfying. It’s perfect for picnics, casual dinners, or as a side dish to any summer meal.

Peach and Honey Glazed Salmon

This simple yet elegant dish features salmon fillets glazed with a luscious peach and honey sauce, creating a perfect balance of sweet, savory, and slightly tangy flavors.

The natural richness of the salmon is beautifully complemented by the fresh peaches, making this a stunning dinner that’s easy to prepare yet bursting with flavor. It’s great for both weeknight meals and special occasions.

Ingredients:

• 4 salmon fillets
• 2 ripe peaches, peeled and chopped
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper or lightly greased.
2. In a blender or food processor, combine the chopped peaches, honey, olive oil, lemon juice, garlic powder, salt, and pepper. Blend until smooth.
3. Brush the peach glaze generously over the top of each salmon fillet.
4. Roast in the preheated oven for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Serve immediately, garnished with extra peach slices or fresh herbs if desired.

The sweet and tangy peach glaze enhances the salmon’s natural flavors, creating a succulent and vibrant dish that’s perfect for summer.

This Peach and Honey Glazed Salmon is a simple yet refined option that will impress your guests or make a weeknight dinner feel special. It pairs wonderfully with a side of roasted vegetables or a light salad.

Peach and Lemon Herb Chicken Skewers

These Peach and Lemon Herb Chicken Skewers combine the sweet juiciness of peaches with the savory flavors of marinated chicken and fresh herbs.

The citrusy lemon and fragrant rosemary marinade adds a tangy depth that complements the grilled peaches and chicken perfectly. It’s a great option for a summer BBQ or a light, flavorful dinner.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into cubes
• 2 ripe peaches, pitted and cut into wedges
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, rosemary, garlic powder, salt, and pepper to create the marinade.
2. Add the chicken cubes to the marinade and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat the grill to medium-high heat. Thread the marinated chicken cubes and peach wedges alternately onto the skewers.
4. Grill the skewers for 4–5 minutes per side, or until the chicken is cooked through and the peaches are lightly charred.
5. Serve immediately with your favorite sides, like a quinoa salad or grilled vegetables.

The combination of juicy peaches and tender grilled chicken, enhanced by the lemon and rosemary marinade, creates a delightful dish bursting with summer flavors.

These Peach and Lemon Herb Chicken Skewers are perfect for an outdoor gathering, offering a perfect balance of savory, sweet, and fresh notes in each bite.

Peach and Tomato Caprese Salad

This refreshing twist on a classic Caprese salad adds ripe peaches for a sweet and juicy element that pairs beautifully with the creamy mozzarella and tangy balsamic.

The fresh basil leaves and vibrant tomatoes complete the dish, making it a colorful and flavorful option for a light summer meal or appetizer.

Ingredients:

• 2 ripe peaches, sliced
• 2 large tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons balsamic glaze
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Arrange the peach slices, tomato slices, and mozzarella on a large platter, alternating between each ingredient.
2. Sprinkle the fresh basil leaves over the top.
3. Drizzle with olive oil and balsamic glaze, then season with salt and pepper to taste.
4. Serve immediately as a side dish or light main course.

This Peach and Tomato Caprese Salad is a perfect way to celebrate summer produce.

The peaches add a surprising sweetness that balances the acidity of the tomatoes and the creaminess of the mozzarella. The balsamic glaze and fresh basil elevate this dish, making it a crowd-pleasing addition to any summer meal.

Grilled Peach and Chicken Tacos

These Grilled Peach and Chicken Tacos are bursting with flavor, combining smoky grilled chicken with sweet peaches and a zesty cilantro-lime slaw.

The peach salsa adds a fresh, fruity kick, while the warm tortillas wrap it all together in a satisfying bite. These tacos are a great choice for a fun and flavorful dinner or taco night.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 ripe peaches, chopped
• 1/4 red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 8 small flour tortillas

For the Cilantro-Lime Slaw

• 2 cups shredded cabbage
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon sour cream
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper, then grill for 5–7 minutes per side until fully cooked.
2. While the chicken is grilling, make the peach salsa by combining the chopped peaches, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
3. In another bowl, toss the shredded cabbage with cilantro, lime juice, sour cream, salt, and pepper to make the slaw.
4. Once the chicken is cooked, slice it thinly.
5. To assemble the tacos, warm the tortillas on the grill for 30 seconds on each side. Then, layer each tortilla with sliced chicken, peach salsa, and cilantro-lime slaw.
6. Serve the tacos immediately with extra lime wedges on the side.

These Grilled Peach and Chicken Tacos offer the perfect balance of sweet, savory, and tangy flavors, with the fresh and crunchy slaw adding a delightful texture.

This dish is not only packed with vibrant summer ingredients but is also quick and easy to prepare, making it ideal for casual weeknight dinners or a fun taco party.

Peach and Coconut Panna Cotta

This silky smooth Peach and Coconut Panna Cotta is a refreshing and elegant dessert, perfect for summer evenings.

The tropical flavors of coconut and peach combine beautifully in this creamy treat, while the subtle sweetness of the peaches enhances the coconut’s richness. This dessert is an impressive yet simple way to showcase summer fruits.

Ingredients:

• 1 cup coconut milk
• 1 cup heavy cream
• 1/2 cup sugar
• 1 tablespoon gelatin powder
• 2 ripe peaches, peeled and pureed
• 1 teaspoon vanilla extract
• Pinch of salt

For the Peach Topping

• 1 ripe peach, thinly sliced
• 1 tablespoon honey
• Fresh mint leaves, for garnish

Instructions:

1. In a small saucepan, combine coconut milk, heavy cream, and sugar. Heat over medium heat, stirring constantly, until the sugar is dissolved.
2. In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes.
3. Once the cream mixture is heated, remove it from the heat and stir in the gelatin mixture until fully dissolved.
4. Add the vanilla extract and pinch of salt, then let the mixture cool for about 10 minutes before pouring it into small serving glasses.
5. Chill the panna cotta in the refrigerator for at least 4 hours, or until it sets.
6. For the peach topping, combine the sliced peach and honey in a small bowl, stirring to coat the peaches.
7. Once the panna cotta is set, top with the honeyed peaches and garnish with fresh mint leaves before serving.

This Peach and Coconut Panna Cotta is a decadent and refreshing dessert that’s perfect for summer.

The creamy coconut base is complemented by the sweet peach topping, making it a delightful treat to enjoy on a warm evening. The balance of richness and fruitiness is simply irresistible.

Grilled Peach and Burrata Salad

This Grilled Peach and Burrata Salad brings together the sweetness of caramelized peaches, the creaminess of fresh burrata cheese, and the earthy bitterness of arugula.

Topped with a simple balsamic glaze, this salad makes a perfect appetizer or light meal for summer. The flavors meld beautifully to create a sophisticated yet simple dish.

Ingredients:

• 2 ripe peaches, halved and pitted
• 4 oz burrata cheese
• 2 cups fresh arugula
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat the grill to medium heat. Brush the peach halves with olive oil and season with salt and pepper.
2. Grill the peaches, cut side down, for 3–4 minutes, until grill marks form and the peaches become slightly caramelized.
3. Arrange the grilled peaches on a serving platter, and tear the burrata into pieces, placing it around the peaches.
4. Top the salad with fresh arugula and drizzle with balsamic vinegar.
5. Garnish with fresh basil leaves and serve immediately.

The warm, grilled peaches and creamy burrata create a perfect contrast of flavors and textures, while the arugula adds a peppery crunch.

The balsamic vinegar enhances the sweetness of the peaches, making this Grilled Peach and Burrata Salad an irresistible dish for summer dining.

Peach and Almond Cake

This Peach and Almond Cake is a light yet flavorful dessert, perfect for enjoying peaches when they are in season.

The almond flour gives the cake a lovely texture, while the juicy peaches add natural sweetness and moisture. It’s a delicious and slightly more decadent way to showcase peaches, with a lovely hint of almond flavor in every bite.

Ingredients:

• 2 ripe peaches, peeled and sliced
• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/4 cup unsalted butter, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/4 cup sliced almonds, for topping

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
3. In a separate bowl, cream together the sugar and softened butter until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
5. Pour the batter into the prepared cake pan and gently press the peach slices into the top of the batter.
6. Sprinkle the sliced almonds over the top of the cake.
7. Bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Peach and Almond Cake is a moist and tender dessert with a subtle almond flavor that pairs perfectly with the juicy peaches.

It’s a lovely way to enjoy peaches during the summer months, offering a sweet, nutty treat that’s sure to impress.

Peach and Roasted Beet Salad

This Peach and Roasted Beet Salad combines earthy roasted beets, juicy peaches, and a creamy goat cheese dressing to create a balanced, vibrant dish.

The sweetness of the peaches pairs beautifully with the beets’ rich flavor, while the tangy goat cheese dressing brings it all together. Perfect as a side dish or a light meal, this salad is both refreshing and satisfying.

Ingredients:

• 2 medium beets, peeled and diced
• 2 ripe peaches, sliced
• 1/4 cup crumbled goat cheese
• 2 cups mixed greens (arugula, spinach, or kale)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste

For the Goat Cheese Dressing

• 2 tablespoons goat cheese, crumbled
• 2 tablespoons plain Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and pepper, and roast on a baking sheet for 25–30 minutes, or until tender and slightly caramelized.
2. While the beets are roasting, prepare the goat cheese dressing by whisking together crumbled goat cheese, Greek yogurt, lemon juice, olive oil, salt, and pepper in a small bowl. Adjust seasoning to taste.
3. In a large bowl, combine the mixed greens, roasted beets, peach slices, and crumbled goat cheese.
4. Drizzle the salad with the goat cheese dressing, and gently toss to combine. Optionally, drizzle with balsamic vinegar and honey for added sweetness and tang.
5. Serve immediately as a refreshing, light salad.

This Peach and Roasted Beet Salad is an exciting combination of flavors that feels fresh and indulgent.

The sweetness of the peaches complements the deep, earthy flavor of the beets, while the creamy goat cheese dressing brings a tangy richness that makes this salad a standout.

Peach Sorbet

A light, refreshing Peach Sorbet is the ultimate summer treat. With only a few ingredients, this sorbet is incredibly easy to make and highlights the natural sweetness of fresh peaches.

The frozen texture makes it a perfect way to cool off on a warm day. It’s simple, clean, and packed with juicy peach flavor.

Ingredients:

• 4 ripe peaches, peeled and chopped
• 1/2 cup sugar
• 1/2 cup water
• Juice of 1 lemon

Instructions:

1. In a small saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar dissolves completely. Remove from heat and let it cool.
2. Puree the chopped peaches in a blender or food processor until smooth.
3. Once the sugar syrup has cooled, combine it with the peach puree and lemon juice. Stir to combine.
4. Pour the mixture into a shallow container and place it in the freezer.
5. Every 30 minutes, use a fork to scrape the mixture to create a fluffy texture. Continue scraping until the sorbet is fully frozen and has a slushy consistency.
6. Serve immediately, or store in an airtight container for later use.

This Peach Sorbet is the perfect way to enjoy the bright, sweet flavors of peaches in a refreshing frozen dessert.

It’s clean, simple, and full of peachy goodness—ideal for a hot summer day or as a light after-dinner treat.

Peach and Corn Quesadillas

These Peach and Corn Quesadillas offer a delightful combination of sweet, juicy peaches and fresh corn paired with melted cheese in a crispy tortilla.

The sweetness from the peaches contrasts beautifully with the savory cheese and smoky flavor of the grilled corn, making these quesadillas a perfect summer dish. They’re great as a snack, appetizer, or even a light main dish.

Ingredients:

• 2 ripe peaches, sliced
• 1 cup fresh corn kernels (or frozen, thawed)
• 1 tablespoon olive oil
• 1/2 cup shredded mozzarella or cheddar cheese
• 4 flour tortillas
• 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the fresh corn and sauté for 3–4 minutes, until the corn is slightly charred and tender. Season with salt and pepper to taste.
2. Heat another skillet over medium heat and place one tortilla on it. Sprinkle cheese evenly over the tortilla.
3. Layer the sautéed corn and sliced peaches on top of the cheese, then sprinkle with fresh cilantro.
4. Top with a second tortilla and cook for 2–3 minutes, flipping carefully until both sides are golden brown and the cheese is melted.
5. Remove from the heat and cut into wedges. Serve immediately with a side of salsa or sour cream if desired.

These Peach and Corn Quesadillas are a sweet and savory delight, perfect for summer nights when you’re craving something quick and delicious.

The combination of peach and corn is both refreshing and hearty, with the melted cheese bringing everything together in a satisfying bite.