Summer Vegetables dressed with Roasted Peaches with feta and herbs

contributed by Market Chef Maggie C. Perkins

Malabar spinach, destemmed, leaves torn

Fresh young corn, removed from the cob

Early green beans, trimmed

2T marinating oil from Brazos Valley Cheese marinated feta

Peaches, pitted, sliced (if peaches are not available, substitute plums)

1T honey, or to taste

Water, to thin

1/2 bunch, each, basil and mint, stemmed and chopped

1 jar Brazos Valley marinated feta, drained (Reserved. See above.)

1T, plus 2t balsamic vinegar

Purple cabbage, shredded thinly

Young cucumber, sliced

Combine spinach, corn, green beans, and feta marinating oil in a saucepan over medium heat, stirring frequently, sauté until beans are slightly limp. Remove from heat.

In a cast iron saucepan over medium-high heat, stirring constantly, slightly char skins of sliced peaches, and brown edges. Pour in 1T vinegar, stirring and simmering until pan is deglazed. Add honey, then water, stirring to combine. Heat to thicken to a syrup. Reduce to medium heat.

Toss to combine chopped herbs, feta, remaining vinegar. Fold into macerating peaches. Stir to combine and cook until feta cubes are slightly softened and beginning to crumble. Remove from heat.

In a large salad bowl, combine cabbage, cucumber, green bean mixture, and peach mixture.

Toss well before serving.