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Peach and Mango Curry Stew

Peach and Mango Curry Stew
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Cook time: 
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Serves: 4 servings
This recipe is borrowed from the Farmers Against Hunger cookbook. All curry powder is is a spice mixture. The sweetness of fruit balances out any spiciness in the dish. Serve over rice.
  • 2 tbsp of any oil (EXCEPT extra-virgin)
  • 1 large onion, chopped
  • 2 tbsp peeled and minced ginger
  • 2 tbsp garlic, minced
  • 2 tbsp curry powder
  • 3 peaches, peeled, pitted and chopped
  • 1 mango, peeled, pitted and chopped
  • 4 large ripe tomatoes, cored and chopped
  • ½ cup unsweetened coconut milk
  • Chopped cilantro or pistachios for toppings
  • Salt and pepper
  1. In a large pan, heat the oil over medium heat for 1 minute. Add the onion and ginger and a little salt and pepper. Cook, stirring occasionally until they become soft (approx. 5 minutes).
  2. Add the curry powder and stir together for another 30 seconds.
  3. Add the fruit, tomatoes and coconut milk to the pan and stir together. Raise the heat so that the mixture gently bubbles.
  4. Cook, stirring occasionally, until the fruit has softened and the mixture has thickened (approx. 5-10 minutes). Adjust the seasonings to taste.
  5. Sprinkle the cilantro and/or nuts and serve.


Peach Crisp

Coconut Peach Crisp
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Serves: 6-8 servings
This recipe is borrowed from the Farmers Against Hunger cookbook. This is a fairly simple way to dress up fresh fruit for a tasty dessert (apple, peaches, raspberries etc.) You simply put together the crumbly topping and then bake that on top of the peeled, chopped fruit. The white sugar helps turn the fruit slightly saucy. Try serving with vanilla ice cream!
  • ½ stick butter (4 tbsp), softened at room temperature
  • 2 tbsp any oil (NOT extra virgin)
  • 1 cup brown sugar
  • ½ cup shredded, unsweetened coconut flakes
  • ½ teaspoon ground cinnamon
  • ½ cup all-purpose flour
  • ½ cup rolled oats
  • 1 tbsp lemon juice
  • ½ tsp lemon zest
  • ¼ cup white sugar
  • 3 lbs fruit, peeled, pitted and chopped
  1. Preheat oven to 375 degrees and place oven rack to lower-middle position.
  2. In a medium-sized bowl, beat the 4 tbsp softened butter, oil and brown sugar with an electric mixer (or fork) until well combined (approx. 1 minute).
  3. Stir in the coconut, cinnamon, flour, oats and salt and combine until crumbs are formed.
  4. Toss the fruit you are using with the white sugar, lemon juice and zest in an 8 or 9" baking pan. Evenly place the topping over the surface of the fruit. Bake until the topping has turned golden brown and bubbly (approx. 30-40 minutes).
  5. Cool before serving.


Melon and Peach Salsa

Melon and Peach Salsa
Prep time: 
Total time: 
Serves: 8 servings
This recipe is borrowed from the Farmers Against Hunger cookbook. This is another terrific summer dish that can be served with grilled chicken, our pasture-raised beef or even pork chops! Once everything is chopped and ready to go, it's a snap!
  • 1 ripe tomato, cored and chopped
  • 2 ripe peaches, pitted and chopped
  • ¼ small cantaloupe, seeded and chopped into small ¼" cubes
  • ½ cup red onion, diced
  • ½ cup bell pepper, diced
  • 2 tbsp minced jalapeno pepper
  • ¼ cup basil or mint leaves, chopped
  • 1 tbsp any oil (NOT extra virgin)
  • 3 tbsp fresh squeezed lime juice
  • Salt and pepper
  1. Place all ingredients in a bowl and mix together gently. Allow to sit for 5 minutes.
  2. Taste the seasonings and add more jalapeno, lime, salt or pepper if needed.
  3. Place in a sealed container and refrigerate for at least an hour or up to 4 days.
  4. Use the salsa as a topping to your cooked chicken, steak, or pork chops.