Seasonal Recipes

July is the perfect month to savor fresh, vibrant flavors, and seasonal recipes like Peach Pork Chops, Mango-Blackberry Cobbler with Cornmeal Biscuits, and Grilled Asparagus and Shiitake Tacos are ideal for this time of year. Peach Pork Chops offer a delightful balance of savory and sweet, with juicy peaches complementing tender, succulent pork. For a dessert that captures the essence of summer, the Mango-Blackberry Cobbler with Cornmeal Biscuits combines the tropical sweetness of mangoes with the tartness of blackberries, all topped with a buttery, crumbly cornmeal biscuit. For a delicious vegan option, Grilled Asparagus and Shiitake Tacos are a perfect choice, featuring smoky, grilled asparagus and earthy shiitake mushrooms wrapped in warm tortillas and garnished with fresh herbs and zesty lime. These dishes highlight the best of July’s produce, making them perfect for any summer gathering.

Peach Pork Chops

Total Time	Servings
50 Minutes	4

INGREDIENTS:

Peach Salsa

• 2 large peaches, unpeeled, pitted and diced (about 2 cups)
• 1/4 cup chopped red onion
• 1 small jalapeño, seeded and finely chopped (about 2 tablespoons)
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice, plus more to taste

Pork Chops

• 4 boneless center-cut pork chops (about 1 1/2 inch thick) 
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 1/2 teaspoons kosher salt, divided
• 1/2 cup honey
• 2 garlic cloves, minced (about 2 teaspoons)
• 1 1/2 teaspoons crushed red pepper
• 2 tablespoons extra-virgin olive oil, plus more for grill

Directions

1. Stir together all salsa ingredients in a medium bowl; add additional lime juice to taste. Cover, and refrigerate while preparing pork chops.
2. Preheat a grill to medium-high (400°F to 450°F). Sprinkle pork chops with black pepper, cumin, smoked paprika, and 2 teaspoons salt. Let stand at room temperature for 15 minutes. Meanwhile, combine honey, garlic, crushed red pepper, and remaining 1/2 teaspoon salt in a small microwavable bowl. Microwave on high until mixture is thin and syrupy, about 30 seconds; set aside.
3. Drizzle pork chops with olive oil. Place pork chops on oiled grates; grill, uncovered, turning occasionally, until grill marks appear and a thermometer inserted into thickest portion of pork registers 145°F, 12 to 18 minutes, brushing both sides of pork chops with honey mixture during final 3 minutes of grilling. Transfer pork chops to a plate; let rest 5 minutes. Spoon peach salsa over top, and serve.

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Mango-Blackberry Cobbler with Cornmeal Biscuits

Time	Servings
1 Hours 10 Minutes	6

INGREDIENTS

Filling

• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon kosher salt
• 3 firm-ripe mangoes, peeled, pitted, and chopped into 1-inch pieces (about 4 cups)
• 2 tablespoons water
• 2 cups fresh blackberries (about 8 ounces)

Masa Biscuit Batter

• 1 cup all-purpose flour (about 4 1/4 ounces)
• 1/2 cup masa harina (about 2 1/8 ounces) (such as Maseca)
• 1 1/2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1/2 cup cold unsalted butter (4 ounces), cubed 
• 1 cup cold whole milk

Additional Ingredients

• 2 tablespoons unsalted butter, melted  
• 2 tablespoons turbinado sugar

Directions

1. Preheat oven to 425°F. Whisk together sugar, cornstarch, and salt in a 10-inch oven-safe skillet until well combined. Stir in mangoes and 2 tablespoons water until evenly coated. Cook over medium-low, stirring often, until sugar dissolves, 1 to 2 minutes. Increase heat to medium; cook, stirring often, until mangoes are slightly softened and syrup is thickened, 5 to 8 minutes. Remove from heat, and stir in blackberries. Set aside, and let cool slightly, about 10 minutes.
2. Whisk together flour, masa harina, sugar, baking powder, and salt in a large bowl until well combined. Add cubed butter, and toss to coat in flour mixture. Cut butter into flour mixture using a pastry cutter until butter pieces are the size of peas. Stir in milk until evenly moistened.
3. Spoon masa biscuit batter over filling using a large cookie or ice cream scoop, forming 6 biscuits (about 1/3 cup each) and leaving at least 1/4 inch between scoops. Brush tops of batter scoops with melted butter, and sprinkle with turbinado sugar.
4. Bake in preheated oven until biscuits are golden brown and cooked through and filling is bubbling all over, about 25 minutes. Let cool slightly, about 20 minutes. Serve warm, or let cool completely, about 1 hour and 30 minutes.

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Grilled Asparagus and Shiitake Tacos

Total Time	Servings
20 minutes	4

INGREDIENTS

• 3 Tbsp. canola oil
• 4 garlic cloves, crushed with press
• 1 tsp. ground chipotle chile
• 1/2 tsp. Kosher salt
• 8 oz. shiitake mushrooms, stems discarded
• 1 bunch green onions, trimmed
• 8 corn tortillas, warmed
• 1 c. homemade or prepared guacamole
• Lime wedges
• cilantro sprigs
• Hot sauce, for serving

Directions

1. Heat grill on medium. In a large baking dish, combine oil, garlic, chipotle, and salt. Add asparagus, shiitakes, and green onions; toss to coat. Grill asparagus until tender and lightly charred, turning occasionally; 5 to 6 minutes. Grill shiitakes and green onions until lightly charred, turning occasionally; 4 to 5 minutes. Transfer vegetables to cutting board.
2. Cut asparagus and green onions into 2″ lengths and slice shiitakes. Serve with corn tortillas, guacamole, lime wedges, cilantro, and hot sauce.

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