Shop Cheap

The Shop Cheap kitchen is all about chicken and peaches this week, thanks to chef/researcher Sheila Kern. The "Peach Chicken Salad" is perfect for the $5 Friday special at Safeway this week - whole roasted chicken. And peaches - whether you get them at a Farmer's Market or Raley's for 97-cents a pound - make a great ingredient in the salad or a tasty dessert. We also have three canatloupe recipes, including one for sorbet. Enjoy!

Peach Chicken Salad

From www.allrecipes.com

Makes 4 servings

Ingredients

3 medium fresh peaches, peeled and cubed

2 cups cubed cooked chicken breast

1 medium cucumber, seeded and chopped

3 tablespoons finely chopped red onion

Mint Vinaigrette:

1/4 cup white wine vinegar

1 tablespoon lemon juice

1/3 cup sugar

1/4 cup minced fresh mint

1/4 teaspoon salt

1/8 teaspoon pepper

4 lettuce leaves

Directions

In a large bowl, combine the peaches, chicken, cucumber and onion; set aside. In a blender, combine the vinegar, lemon juice, sugar, mint, salt and pepper; cover and process until smooth. Drizzle over chicken mixture; toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on lettuce-lined plates.

Grilled Peach Sundaes

From www.eatingwell.com

Makes 2 servings

Ingredients

2 peaches, halved and pitted

1 teaspoon canola oil

2 scoops nonfat vanilla frozen yogurt or fruit sorbet

1 tablespoon toasted unsweetened coconut

Directions

Preheat grill to high. Brush peach halves with oil. Grill until tender. Place 2 peach halves in each bowl and top with a scoop of frozen yogurt (or sorbet) and coconut.

If you aren't a peach fan, how about cantaloupe?

Cantaloupe Sorbet

From www.epicurious.com

Bon Appetit | May 1997

Serves 6

Ingredients

2/3 cup sugar

1/2 cup water

3 cups 1-inch pieces peeled seeded cantaloupe (about 1/2 cantaloupe)

Directions

Combine sugar and water in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Transfer to 11x7x2-inch glass dish and chill until cold, about 2 hours.

Puree cantaloupe in blender until smooth. Add to sugar syrup in dish and stir until well blended. Freeze until almost firm, stirring occasionally, at least 3 hours or overnight.

Transfer cantaloupe mixture to large bowl. Using electric mixer, beat until fluffy. Return to freezer and freeze until firm (do not stir), at least 3 hours or overnight. (Sorbet can be prepared 3 days ahead.) Cover and keep frozen.

Cantaloupe and Prosciutto with Basil Oil

From www.epicurious.com

Gourmet | August 1999

Yield: 4 servings

Ingredients

2 tablespoons pine nuts

1/2 cup packed fresh basil leaves

1/4 cup olive oil

1 cantaloupe

1/2 pound thinly sliced prosciutto

2 ounces crumbled ricotta salata or feta (about 1/4 cup)

Directions

Preheat oven to 375°F.

On a baking sheet toast pine nuts until golden, about 5 minutes, and cool. In a blender purée basil with oil until basil is minced. Pour purée through a very fine sieve into a bowl, pressing hard on solids, and discard solids.

Halve and seed cantaloupe. Cut melon into 1/4-inch-thick wedges and discard rind.

Spoon basil oil onto 4 plates. Arrange melon decoratively over oil and top with prosciutto. Sprinkle melon and prosciutto with pine nuts and cheese.

Summer Fruit with Wine and Mint

From www.foodnetwork.com

Recipe courtesy Giada De Laurentiis

Yield: 4 servings

Ingredients

1 1/4 cups dry white wine

1/3 cup sugar

1/2 ripe cantaloupe, halved, seeded, cut into 3/4-inch cubes (about 3 cups)

1 basket (8-ounce) fresh strawberries, quartered

1 cup seedless green grapes, halved lengthwise

1 tablespoon chopped fresh mint leaves

Directions

Bring the wine and sugar to a boil in a small saucepan, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat.

Chop and combine the cantaloupe, strawberries, grapes, and mint in a large bowl. Pour the warm wine mixture over; toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours.

Transfer to the fruit mixture to a wide jar with a tight-fitting lid. Keep chilled.