This summertime stunner tastes as good as it looks! I had a feeling my Burrata with Tomatoes and Basil would be good with peaches instead of tomatoes, and wow, it’s great. I wholeheartedly recommend it.

The recipe features sliced peaches, fresh arugula and basil, creamy burrata, and toasted pistachios, drizzled with olive oil and balsamic vinegar. It’s a vibrant sweet-and-savory combination that you can serve as a salad or an appetizer.

I love fresh, simple summer recipes like these because they look and taste gourmet but require no cooking at all. This beautiful recipe is ready in 15 minutes!

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Meet the peach cobbler of my dreams! This irresistible dessert features warm, bubbling peaches with a golden cobbler topping that’s craggy at the edges and tender inside. Make this recipe from mid-to-late summer when fresh peaches are at their peak.

This simple peach cobbler recipe is sweet but not too sweet, so the glorious peach flavor shines above all else. The filling is sweetened with honey, and the topping is lightly sweetened with lemony sugar—both of which impart some lovely complementary flavors that make this cobbler taste extra special. The recipe is not complete without some vanilla extract, cinnamon and yogurt for a light, buttermilk-like tang.

The buttery topping is made of almond flour, which offers a tender crumb and light almond flavor that pairs perfectly with ripe peaches. I tried making this cobbler with regular all-purpose flour and much preferred it with almond flour. Thanks to the almond flour, this recipe is gluten-free, whether you need it to be or not!

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Make this spinach salad recipe to serve with your favorite main dishes! This fresh spinach salad features seasonal fruit, creamy goat cheese, toasted pecans, just enough red onion, and the perfect amount of vinaigrette. It’s finished with a drizzle of thick balsamic vinegar or balsamic glaze.

This spinach salad is beautiful, absolutely delicious, and holiday worthy. It’s also easily adjusted to the changing seasons, and simple enough to make on a weeknight. Hooray!

You’ll see raspberries in these photos, which are wonderful. You’re not limited to raspberries, though—this spinach salad would be equally great with apples, pears, strawberries and more. You’ll find a full list of options below.

I’ve created quite a few green salad recipes over the years, but not a lot of spinach salad recipes. Arugula, kale, romaine and spring greens are usually my fresh greens of choice. The other day, I tried a spinach salad at a local French restaurant that inspired me to give fresh spinach in salads another chance. Let me tell you, this spinach salad is worth making! I love it and hope you do, too.

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This luscious peach crisp recipe is full of warm, gooey, lightly cinnamon-y summer peaches. It’s finished with a crisp-but-tender oat and almond topping. Add a scoop of melty vanilla ice cream for the perfect late summer dessert.

Like my other crisp recipes, the recipe just-so-happens to be gluten free, so you can share it with more of your friends. Please don’t dismiss this recipe if you’re not gluten free (I’m not). It’s simply the best peach crisp I’ve ever had!

As a bonus, this crisp is a healthier option than most others. I replaced half of the butter with yogurt, which gives it an awesome, faint tang. It also has less sugar in it than most, because ripe, juicy peaches are plenty sweet as is. Frozen peaches are not nearly as nice.

Peach season is in full swing, so load up the cart with fresh peaches while you still can. Enjoy the leftovers for breakfast with Greek yogurt. You can’t beat that!

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Have you had your fair share of peaches this summer? I certainly have not. I’m remedying that with my friend Erin Clarke’s vibrant peach, avocado and arugula salad. Erin rounds out the flavors with salty gorgonzola cheese, crisp toasted almonds, and a zippy lemon dressing.

This simple summer salad is more than the sum of its parts. It’s a combination I wouldn’t have come up with on my own, and it’s so lovely. I couldn’t stop going back for more.

Perhaps you know Erin from her blog, Well Plated. Erin has been working hard on her first cookbook for several years now, and I’m so excited to share that it’s finally here! The Well Plated Cookbook (affiliate link) offers over 130 fast, healthy recipes you’ll want to eat.

I found this colorful salad on page 116, titled, “Book Club Salad (A Great, Green Party Salad).” Erin’s headnotes are witty, warm and encouraging, just like she is in real life. Here’s what she had to say about this recipe:

“My friend Erika once brought this salad to our monthly book club, and now, five years later, we still won’t let her bring anything else. We refer to it as ‘The Salad,’ and its presence at the table is more mandatory than actually reading the book. This stellar green salad is sized for a crowd, tastes better than any salad I’ve eaten in a restaurant, and is beautiful and adaptable for the seasons…”

She inspired me not only to make ‘The Salad,’ but to join a book club when we’re able to get together again. In the meantime, this salad recipe is easily halved and perfectly suited for any summer dinner.

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Cheers! It’s peach season, which means it’s also bellini season. Bellinis are sparkling Italian cocktails made with two simple ingredients: Prosecco and peach purée. They’re fizzy and refreshing, with more body than your average cocktail.

Bellinis are easy to make, and perfect when you’re hosting brunch or soaking up a lazy summer weekend. They’re a fun alternative to a mimosa, and feel a little more fancy. Maybe because they’re Italian.

Too often, bellinis are made with overly sweet peach nectar or peach liqueur. My bellinis are made with real peach purée, which doesn’t need any added sugar to taste like a treat.

You can make bellinis with defrosted frozen peaches, too. You’ll find instructions for each option below. Are you ready to make bellinis this weekend?

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Looking for a simple dessert? It doesn’t get easier than fruit compote over vanilla ice cream. Compote is fresh, saucy and sweet, and ready in as little as 15 minutes.

You can make compote ahead of time and warm it up or throw it onto the stove after dinner. Serve it on ice cream for dessert, yogurt or toast the next morning, or anything else that could use some fruity flavor. You really can’t go wrong.

What is compote, exactly? Compote is a simple fruit sauce made with pieces of fresh (or frozen) fruit and some sugar, cooked briefly on the stove. You could call the end result a textured fruit sauce or chunky fruit syrup. I call it magic.

Instead of sugar, I use a small amount of maple syrup or honey to make naturally sweetened compote. Since it’s liquid, you can easily add more to taste after cooking if your compote isn’t quite sweet enough.

Compote is not as thick as jam or jelly, and it’s meant to be consumed relatively soon after making (it will keep for up to 2 weeks in the refrigerator). It’s not designed to be canned or preserved for the months or years ahead. Compote is so easy to make that you can throw together a batch at a moment’s notice!

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I didn’t know fruit salads could be so delicious. This fruit salad recipe features ripe summer peaches, strawberries, blueberries and basil. To take it to the next level, I added a dash of maple syrup, plus lemon juice and balsamic vinegar for contrast.

This salad is a thousand times tastier than any fruit salad I encountered as a kid, and it’s practically exploding with vitamins and antioxidants. You won’t find any funny business here—no Jell-o, no Cool Whip, no canned ingredients, and no sad, mushy bananas. Fresh summer fruit is better off without it!

You won’t find any refined sugar, either. Just one tablespoon of natural sweetener (maple syrup or honey) rounds out this salad and adds some extra flavor.

For someone who shares (and consumes) a lot of healthy recipes, I rarely get my four servings of fruit per day. As someone who wants to feel well and age gracefully, it’s time to up my fruit game. Vitamins and antioxidants are key.

If you, like me, could benefit from more fruit in your life, give this fresh fruit salad a shot. I truly couldn’t stop going back for more. Don’t worry, fruit fiends, this salad is for you, too! It’s the perfect use for your farmers’ market haul.

This fruit salad recipe makes a lovely snack, side dish or dessert. Serve it on its own, or add a dollop of whipped cream, or even some yogurt and granola. Please let me know how you like it.

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Have you noticed that the days are getting shorter? Cookie and I are heading out the door earlier for our evening walk, and I’m scrambling to check off the summer recipes on my list while I still can.

Peaches are so plump and sweet right now; popsicles needed to happen. I killed two birds with one stone with these peach popsicles. They’re super simple—consisting of roasted peaches, honey and yogurt—and they taste just like you’d expect. Delicious, fruity and creamy.

These popsicles are ultra creamy because I roasted the peaches into jammy submission, which reduces their water content while concentrating their sweet flavor, and opted for full-fat yogurt, too. Speaking of, every time I specify full-fat yogurt in a recipe, I get questions asking if you can use low-fat yogurt instead. If you use lower fat yogurt in this recipe, which has less fat and more water, you’ll get icier popsicles.

That said, if you don’t share my totally bizarre, nails-on-a-chalkboard-like aversion to icy popsicles (also included: the sound of ice rubbing against ice, please tell me I’m not the only one), you can go ahead and make some with low-fat yogurt.

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Ever watched a good peach go bad? It’s a real tragedy. Some gorgeous organic peaches withered away on my kitchen counter last week. Those peaches sprouted some unsightly fuzz as they waited their turn to be used in a blog recipe.

It’s my fault. I forgot how quickly a good peach can go bad. I still feel as though I’ve committed a grievous crime. It was, at minimum, a serious violation of my own summer peach policy. Better to eat a ripe peach over the sink than to let it go to waste. Right?

I’m practicing peach repentance with pancakes. They’re flavorful oat and yogurt-based pancakes that are fluffy, gluten-free and gently spiced. Thinly sliced peaches caramelize against one side of the cakes once you flip them over.

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