The following recipes were developed by Heinen’s chef and shared live on Kickin’ it with Kenny.
Honey & Basil Peach Fruit Salad
Makes 6 Servings
- 4 large ripe yellow peaches, sliced
- 1 cup blackberries
- 3/4 cup blueberries
- Pomegranate arils
- 6 large basil leaves, cut into ribbons
- 1-2 tsp. Heinen’s honey
- 1/2 lime, juiced
- Add peaches, blackberries, blueberries, pomegranate arils and basil leaves to a large bowl.
- Drizzle honey and lime juice.
- Toss with tongs and serve.
Grilled Stone Fruit Salad
Makes 8 Servings
- 2 firm ripe peaches, pitted and halved
- 2 firm ripe plums, pitted and halved
- 2 firm ripe apricots, pitted and halved
- 2 Tbsp. Heinen’s butter, melted
- 6 oz. container Heinen’s baby arugula
- 4 oz. Heinen’s crumbled feta cheese (in the Dairy Department)
- 1/4 cup oven-roasted sliced almonds
- Two Brothers raspberry blush vinaigrette
- Preheat the grill.
- Brush the cut side of each peach, plum and apricot with melted butter.
- Place the fruit cut-side-down on the grill over medium heat. Close the grill and cook 2-3 minutes, or until grill marks form. Turn the fruit 90° and cook for 2-3 more minutes to make perpendicular grill marks.
- Transfer the fruit to cutting board. Allow to cool for 5 minutes, or until cool enough to handle. Cut fruit into wedges.
- Add the arugula to large bowl and toss with vinaigrette to coat. Transfer the coated arugula to a serving platter. Top with grilled fruit, cheese and almonds.
- Serve with additional vinaigrette.
Cinnamon & Stone Fruit Clafoutis
Makes 8-12 Servings
- 1 1/2 lbs. stone fruit (plums, cherries, peaches, nectarines and apricots)
- 5 Heinen’s large cage-free eggs
- 1 cup granulated sugar
- 1/2 tsp. Heinen’s ground cinnamon
- 1/2 tsp. fine salt
- 1 cup all-purpose flour
- 2 cups Heinen’s whole milk
- 3 tbsp. Heinen’s unsalted butter, melted, plus more for coating the baking dish
- 1 tsp. vanilla extract
- Powdered sugar, for dusting
- Arrange a rack in the middle of the oven and preheat to 350°F. Generously coat a 9×13-inch baking dish with butter.
- Halve the fruit and remove and discard the pits. Cut into 1/2-inch to 3/4-inch-thick slices. Arrange the sliced fruit in a single layer in the prepared baking dish
- Combine the eggs, sugar, cinnamon and salt in a large bowl. Whisk until the sugar is dissolved and the mixture is smooth.
- Add the flour and whisk until just smooth.
- Add the milk, 3 Tbsp. butter and vanilla and whisk until just combined. Pour this mixture over the fruit in the prepared baking dish. Pouring is slowly is key to prevent the fruit from floating.
- Bake for about 50 minutes, or until set, puffed and lightly golden-brown around the edges.
- Place the baking dish on a wire rack and let cool for 15 minutes (the clafoutis will deflate).
- Cut into squares, dust with powdered sugar and serve warm.