An Ode to Peaches: Peach & Pork Sweet & Savoury Flat Bread

Ah peaches. Every summer I am hard pressed to decide what my favourite fruit is, and it really fluctuates as different fruits come into season. At the start of summer, it’s cherries. Then the berries rear their beautifully addictive heads. Then the peaches. Oh, the peaches!

This is my ode to peaches: These wonderful fuzzy globes reveal a silky, stringy interior, with a flesh that is as juicy sweet as it is luxuriously smooth. With a poignant scent that lingers on the touch and in the mind, and with a bite that leaves juice dribbling down your chin in the most unsightly but delightful way, these fruits leave a mark on the soul that warms the heart even into the depths of the dark winters ahead…

Alright, alright. I love peaches. Can you tell? So much so, that I was inspired this week to undertake a peach adventure. I wanted to incorporate peaches into a sweet and savoury appetizer for a family dinner, that was as fun as it was imaginative, and boy- this this one ever resonate. With all ingredients being local (yessiry), this flat bread appie was quite the treat. Now, for my ode to peaches….DSC04596

On a very quick visit to the French Quarter’s farmer’s market (I was in and out in 15 mins), I grabbed all the ingredients I needed for this brainchild: Naan, pork nuggets, cheese and peaches…. (I know, I know, it doesn’t sound very good, but bear with me!)DSC04597

I only had 15 mins to get in and get out at the market, so I quickly went to the vendors that I knew would have what I needed. Damini from Mini Kitchen had 2 bags of naan left, so I scooped one up.


I brushed on side with olive oil so it wouldn’t stick when grilling. DSC04599

I laid it flat on a piece of foil, and spread some herb and garlic cream cheese on as the base. DSC04601

Next, I ran to the Sangudo Meats stall and asked if they had any cured or smoked meats. (I was looking for a prosciutto type meat.) I explained by vision: A grilled flatbread with peaches and cheese, and some smoked or cured meat to add a little smoky, savoury flavour to the mix. The vendor explained that they had a variety of fresh, frozen meats, but nothing cured. They did, however, have a sweet smoked pork nugget that just might do the trick. I thought “Hey, let’s giver a try,” and a new vision was born… DSC04602

These pork nuggets are like nothing I’ve ever tasted before: sweet and salty with a fleshy texture of thick-cut bacon, that made my heart pound and my taste buds rejoice! These made the flat bread was it was: Glorious. DSC04603

I sliced the nuggets thinly, so that each bite would have a tiny morsel of heaven in each bite. DSC04604

I sliced some peaches (from Steve and Dan’s, of course!) and litters the flatbread with them, then sprinkled on the golden nuggets. DSC04605

Next, I grated some Reggiano aged Pecorino sheep cheese from the Cheesiry on top, and voila! It was ready for the grill. photo-9

I popped this bad boy on the bbq on low for about 15 mins, enough to crisp the bottom, while slightly melting the cheese on top. photo-11

Here is the finished grilled product. photo-12

Off of the grill, this guy was ready to be sliced and devoured. photo-10

I sliced it up with a pizza cutter and it was gone in seconds. Now that was quite the ode to peaches.

Jacquie’s fabulous sweet and savoury peach and pork flatbread (AKA: my ode to peaches!)

You will need:

1 flat bread (I used garlic naan bread)

1 ripe peach

2 tbsp cream cheese (I used herb and garlic)

3-4 incredible pork nuggets from Sangudo meats

2 tbsp grated Reggiano aged Pecorino Cheese from the Cheesiry

Paint one side of the flat bread with olive oil. Lay oiled side down on a sheet of aluminum foil, with the shiny side up. Cover other side of the flat bread with cream cheese. Thinly slice peaches and arrange on top of cream cheese. Slice pork nuggets thinly and sprinkle on top of peaches. Grate Reggiano on top of flat bread. Grill on the BBQ on low for 15-20 mins, until the cheese is melted and the peaches are warm. Remove and transfer to cutting board. Cut with a pizza cutter and serve right away. Enjoy. A (whole helluva) lot!

*Correction: I recently discovered the correct name of the cheese I had purchased from the Cheesiry. It’s called Pecorino, not Reggiano. All corrections are crossed out! My apologies.


Easy Shrimp Pasta

Sometimes, I find it nice to have a few easy recipes up my sleeve that don’t require tons of work and are super yummy. Tonight was one of those nights. I have recently started a new job, so while I am busy learning the ins and outs of a new industry, its a little hard to fill my brain with recipe ideas. That’s where this recipe comes in. Super easy shrimp pasta.


I like to use frozen prawns when I buy seafood (which isn’t very often.) They offer tons of flexibility in recipes.DSC04584

The only thing is, you need to defrost and peel them first. I’m so lucky Justin doesn’t mind this part, because it is definitely NOT my favourite. DSC04585

For this recipe, I used tasty seasonal veggies, full of colour and life!DSC04586

What a beautiful bounty summer has to offer!DSC04587

I tossed everything in a pan with some olive oil and some crushed garlic and rosemary. DSC04588

Then I cooked it down a bit.  DSC04591

I added the shrimp and some marinara sauce right at the end, so not to overcook the shrimp.

DSC04590For the finishing touches, I grated some delicious Regiano aged Pecorino Sheep’s cheese from the Cheesiry that I picked up from La Cite Francophone’s French Quarter’s farmer’s market over top.  DSC04592And Voila! A delicious and super easy meal that requires little to no brain power and is just as tasty as if it took many hours of mental energy.

Jacquie’s Awesome Shrimp Pasta

You will need:

2 servings of spaghetti

10 prawns, thawed and peeled

1 tbsp olive oil

3 mini bell peppers

1 sweet onion

2 garlic gloves, crushed

1 tsp rosemary

1 cup marinara sauce

2 tbsp fresh grated Reggiano or Parmesan (Or aged Picorino from the Cheesiry) cheese.

Bring a large pot of water to a boil. Meanwhile, dice veggies and crush garlic and saute together with the rosemary in a skillet until cooked, but still tender. When the water is boiling, cook spaghetti. Add the marinara sauce and shrimp to vegetables and cook until shrimp is no longer pink. Serve sauce on top of cooked pasta. Sprinkle cheese on top