As we cap off a great summer, we celebrate the season with all things juicy in these perfectly peachy recipes.

Click here and learn how easy it is to peel peaches.

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1. Grilled Peach Panzanella Salad 

Want to be a real peach? Serve up this fresh and fantastic Grilled Peach Panzanella Salad, a tasty combination of peppery arugula, juicy tomatoes, aromatic basil and crusty bread cubes all tossed in a zesty mustard vinaigrette.



¼ cup olive oil
2 tbsp fresh lemon juice
1 tbsp honey
1 tsp Dijon mustard
1 tsp lemon zest
1 tsp chopped shallots
½ tsp kosher salt
¼ tsp freshly ground black pepper

3 fresh peaches, halved and pitted
1 tsp olive oil
3 cups packed baby arugula
¼ cup chopped fresh basil
1½ cups grape tomatoes
1 (10-inch) Italian or French breadstick, cut into 1-inch slices
1 tbsp olive oil
¼ tsp kosher salt


1) For the dressing, in a medium bowl, whisk olive oil, lemon juice, honey, Dijon mustard, lemon zest, shallots, salt and pepper until well combined. Set aside.

2) Preheat grill to medium heat. Lightly brush each peach half on the flat side with 1 tsp olive oil. Place peach halves on grill flat-side down for 1-2 minutes, until they have grill marks. Remove from grill and slice halves into wedges. Place peach wedges in a large mixing bowl along with arugula, basil and tomatoes.

3) Lightly brush bread slices on both sides with 1 tbsp olive oil and sprinkle with salt. Place on grill and cook until toasted on both sides, about 3-4 minutes. Remove from grill and cut bread into 1-inch pieces. Transfer bread cubes to mixing bowl with remaining ingredients. Toss to coat with dressing and serve.

Serves 4-6

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2. Tofu & Peach Salad Rolls

Looking for the perfect healthy bite? You’ve found it with this recipe for fresh, delicious and healthy Tofu and Peach Salad rolls, a handheld combination of crispy tofu, juicy peaches, crunchy cucumber, mint and basil, along with a creamy peanut dipping sauce. What are you waiting for? Get rolling!


Peanut Sauce

½ cup smooth peanut butter
2 tbsp fresh lime juice
2 tbsp honey
2 tbsp soy sauce
2 tbsp vegetable oil
2 tsp Sriracha sauce

Tofu Salad Rolls

1 (350g) pkg extra firm tofu, pat dry with paper towels, cut into 20 long, thin strips
2 tsp vegetable oil
10 round rice paper sheets
10 soft green lettuce leaves
2 large ripe peaches, thinly sliced
½ cup coarsely chopped fresh mint
½ cup coarsely chopped fresh basil
2 tsp black sesame seeds
1 English cucumber, peeled, seeded and julienned


1) For the peanut sauce, in a medium bowl, whisk peanut butter, lime juice, honey, soy sauce, vegetable oil and Sriracha sauce together. Set aside.

2) To prepare the tofu, in a large skillet, heat vegetable oil over medium-high heat. Add tofu strips in a single layer and cook 3 minutes per side until golden. Remove from heat and let cool before assembling.

3) Place 1 rice paper sheet in a shallow bowl of warm water until just pliable, about 30-60 seconds. Lay rice paper sheet on a clean tea towel. Place lettuce leaf down the center of the rice sheet leaving a 1-inch border at the top and bottom. Place 2 tsp peanut sauce down the center of the lettuce leaf. Arrange peach slices over sauce, followed by a sprinkling of both chopped mint and basil. Lay 2 strips of tofu over top, sprinkle with a pinch of sesame seeds and finish with 4 slices of cucumber. Fold up the bottom 1-inch border of rice paper placing it over the filling. Fold in the right side, followed by the left side and then the top, forming a tight cylinder. Repeat with remaining rice paper sheets and filling. Serve with remaining peanut sauce.

Makes 10 large tofu salad rolls

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3. Ginger Peach Tea Margarita

We’re feelin’ pretty peachy as we gulp down this lip-smackingly delicious Peach Margarita, complete with ginger syrup.


Ginger Syrup

¼ cup water
¼ cup sugar
1 (2-inch) piece fresh ginger, sliced

Honey, to rim glass
Sea Salt, to rim glass

3 fresh peaches, chopped
¼ cup Peach Tea
2 tbsp ginger syrup (recipe above)
3 oz tequila
2 oz Cointreau
2 oz fresh lime juice
4 cups ice cubes

Peach slices, for garnish


1)For the ginger syrup, in a small saucepan, whisk water and sugar together over medium-low heat until sugar dissolves. Add ginger slices and boil gently for 4 minutes. Remove ginger slices and cool syrup.

2)To rim the edge of the margarita glasses, coat rim with honey and dip glasses into sea salt. Set aside.

3)Place peaches, Peach Tea, ginger syrup, tequila, Cointreau, fresh lime juice and ice in a blender. Blend until smooth. Pour into prepared glasses and garnish with a fresh peach slice.

Serves 5-6

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4. Iced Peach Tea Sangria

A new twist on this favorite Spanish cocktail, the combination of white wine and peach iced tea with brandy, syrup and fresh fruit will have you cheering, Salud!


1 (750ml) bottle dry white wine
3 ½ cups peach iced tea
¼ cup brandy
¼ cup simple syrup
2 ripe peaches thinly sliced
1 orange, sliced
12 strawberries, sliced


1) In a large pitcher combine white wine, peach iced tea, brandy and simple syrup. Refrigerate for at least 2 hours or overnight before serving. Before serving add in peaches, oranges and strawberries. Serve over ice.

Serves 8-10

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5. Peach Crumb Cake with Crumble Topping

Not only is this Peach Crumb Cake delicious and foolproof, but it’s also perfect for every meal (love it for breakfast, lunch and dessert!) and season (no fresh peaches required)! The moist vanilla flavored cake is dotted with juicy peach slices and topped with a sweet crumb topping.


1 cup sour cream
1 tsp baking soda
2¼ cups flour
1 cup sugar
¾ cup butter, softened
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
¼ tsp kosher salt
2½ cups canned sliced peaches, drained well


1) Preheat oven to 350°F. Coat an 8-inch square baking pan with non-stick cooking spray.

2) In a 2-cup measuring cup, combine sour cream and baking soda. Set aside.

3) In a food processor, combine flour, sugar and butter. Pulse on and off until blended and crumbly, 10-15 seconds. Remove and set aside 1 cup of the flour mixture for the cake topping.

4) Add the eggs, vanilla, baking powder, salt and sour cream to the remaining mixture in the food processor. Pulse 4 times on and off, scraping down the bowl once or twice. Do not overmix.

5) Spread half of the batter in the prepared baking pan. Place sliced peaches atop and cover with remaining batter. Sprinkle reserved crumbs to cover the top of the cake.

6) Bake 48-50 minutes or until the cake is lightly browned around the edges. Note that testing the center of the cake with a toothpick won’t give an accurate result as the peaches are wet and the toothpick will come out wet even when the cake is fully baked.

Serves 10

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6. Peach Bread Pudding with Caramel Sauce

Bread pudding, the old-fashioned, timeless and easy dessert makes us feel good about buying multiple loaves of bread and this Peach Bread Pudding recipe is perfection – sweet peaches, custardy bread and luscious caramel sauce are wrapped up in one easy and delicious recipe.


Peach Bread Pudding

12 cups challah/egg bread, cut into 1-inch pieces
2 tbsp butter
3 large ripe peaches, peeled and sliced into ½-inch slices
¼ cup sugar
1 tsp vanilla extract
¼ cup maple syrup
4 eggs
2 cups whole milk
1 cup heavy cream
½ cup sugar
¼ cup maple syrup
2 tbsp butter, melted

Caramel Sauce

½ cup butter
1 cup brown sugar
¼ tsp kosher salt
1 tsp vanilla extract
½ cup evaporated milk


1) Preheat oven to 350ºF. Coat an 11×8-inch baking dish with non-stick cooking spray set aside.

2) Spread cubed bread on a baking sheet and toast 10-15 minutes, stirring once halfway through. Remove from oven and set aside.

3) In a large skillet, add 2 tbsp butter over medium-high heat. Once the butter melts, add peach slices and ¼ cup sugar. Stir occasionally until peaches are softened, about 4 minutes. Remove from heat and stir in vanilla extract and ¼ cup maple syrup. Set aside.

4) In a large bowl, whisk eggs, milk, cream and sugar until well combined. Gently toss in toasted bread cubes and peaches. Let stand 10 minutes and then pour mixture into prepared dish. Drizzle with maple syrup and melted butter. Bake until golden brown and slightly firm when pressed in the center, about 50 minutes. Remove pudding from oven and let cool 15-20 minutes before serving. Serve with caramel sauce.

5) For the caramel sauce, place the butter and brown sugar in a medium saucepan over medium heat. Stir until the sugar is dissolved. Bring to a boil and then remove from heat. Whisk in salt, vanilla and evaporated milk. Serve with bread pudding.

Serves 8

Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at