By Kelli Swensen, Dietetics Student, Sargent College

Picture Source

Cherry season and sweet corn season have been tasty, but my favorite season is finally here: peach season! Yes those sunset-colored, fuzzy-skinned fruits are the highlight of summer for my taste buds. Suffering from end of summer head cold (why does this always have to happen?)? Put away the orange juice and pick up that peach: 1 medium each contains approximately 15% of your daily vitamin C!

What Was in this Week’s Box:

— 4 Peaches
— 1 pint Cherry Tomatoes
— 2 Green Bell Peppers
— 2 Hot Mariachi Peppers
— 3 Slicing Cucumbers
— 1 lb. Potatoes
— 2 lbs. Tomatoes
— 6 ears Corn

As much as I love slicing up a peach and putting the slices in a bowl of original almond milk (you have to try this!), it’s also fun getting creative and adding peaches to savory dishes.

Picture from Whole Foods

Grilled Peach and Chicken Kabobs
Adapted From Whole Foods

Serves 4

Ingredients:

¾ Pound boneless skinless chicken breast, cut into 1 ½ inch chunks
2 ripe peaches, halved, pitted, and cut into 8 chunks each
1 small red onion quartered and pulled apart into petals
2 Tbsp orange juice or white wine
2 tsp reduced-sodium tamari sauce
3 Tbsp no-sugar-added apricot fruit spread
1 ½ tsp minced chipotle in adobo sauce
1 tsp chopped rosemary (dried works too)

What to do:

Grilling
1. Prepare a grill for medium-high heat cooking
2. On 4 long metal skewers, alternate pieces of chicken, peach, and onion
3. In a small bowl, whisk together juice, tamari, fruit spread, chipotle, and rosemary.
4. Grill kabobs, turning frequently, until lightly browned (about 5 minutes)
5. Brush kabobs with tamari mixture, turning kabobs frequently, until chicken is cooked through and kabobs are glazed, about 3 minutes more

Oven:
1. Whisk together juice, tamari, fruit spread, chipotle and rosemary. Marinate the chicken and onion for 30 to 60 minutes before cooking
2. Preheat oven to 375. On 4 long metal skewers, alternate pieces of chicken, peach, and onion
3. Place skewers on foil-covered baking sheet. Cook for 20-30 minutes, truing every five to 10 minutes. Brush leftover marinade on the kabobs during the last five minutes of cooking

Nutritional Info Per Serving :

• 160 calories (20 from fat)
• 2g total fat
• 0.5g saturated fat
• 45mg cholesterol
• 170mg sodium
• 15g carbohydrate (1g dietary fiber, 8g sugar)
• 18g protein