Sweet locally grown peaches complement the mild heat of curry powder. As an alternative to serving over lettuce, fill a tortilla wrap or roti for an easy sandwich to go.

Curried Chicken Salad With Peaches

Makes 4 servings

For the dressing:

*2 tbsp (30 mL) peach OR mango chutney

*1/4 cup (60 mL) EACH mayonnaise and plain yogurt

*2 tsp (10 mL) curry powder, preferably mild

*1/2 tsp (2 mL) salt

For the salad:

*4 cups (1 L) bite-sized cubes cooked chicken

*1 sweet red pepper, chopped

*3 green onions, thinly sliced

*1/4 cup (60 mL) fresh coriander, chopped

*2 fresh peaches, peeled and diced

*4 cups (1 L) torn mixed salad greens

Remove any large chunks from chutney and finely chop them. Place chutney and chopped pieces in a small bowl along with mayonnaise, yogurt, curry powder and salt; stir until blended.

For the salad: In a medium bowl, stir together chicken, red pepper, onions and coriander; stir in dressing. Gently stir in peaches. Serve over lettuce.

Approximate nutrition per serving: 317 calories, 14 g fat, 33 g protein, 15 g carbohydrates, 4 g fibre

Tomato gravy great for biscuits or toast

This venerable West Virginia recipe may be a century old or more. The thick gravy originally was poured over biscuits or toast; today, it might go well with freshly made polenta. The gravy freezes well for up to 3 months.

This venerable West Virginia recipe may be a century old or more. The thick gravy originally was poured over biscuits or toast; today, it might go well with freshly made polenta. The gravy freezes well for up to 3 months.

Tomato Gravy

Makes 3 1/4 cups (810 mL)

* 4 cups (1 L) crushed tomatoes (may use canned tomatoes)

* 1 tsp (5 mL) salt

* 1/4 cup plus 1/4 tsp (60 plus 1 mL) sugar

* 3 tbsp (45 mL) unsalted butter

* 2 tbsp (30 mL) flour

* 1/2 cup (125 mL) milk

Combine the tomatoes, salt, 1/4 cup (60 mL) of the sugar and the butter in a large saucepan over medium-high heat. Bring to a boil, stirring to make sure the butter has melted completely and the sugar has dissolved. Remove from the heat.

Combine the flour, 1/4 tsp (1 mL) of the sugar and the milk or cream in a liquid measuring cup, stirring until well incorporated. Add to the tomato mixture and return to medium-high heat. Stirring constantly, let the tomato gravy come to a boil; it should thicken to a non-runny consistency.

Serve hot; or let it cool to room temperature, then cover and refrigerate for up to 3 days.

Approximate nutrition per 1/2-cup (125-mL) serving : 118 calories, 6 g fat,

1 g fibre

This refreshing rum cooler hits the spot on a muggy evening.

Grape Daiquiris

Makes 2 servings

* 1 cup (250 mL) green, red or black seedless grapes

* 4 oz (125 mL) white rum

* 3 oz (90 mL) sweetened lime juice

* 3 cups (750 mL) crushed ice

Place all ingredients into the bowl of a blender and puree until blended and slushy, about 2 minutes. Serve in a tall glass.

Approximate nutrition per serving: 214 calories, 0.5 g fat, 0.7 g protein, 23 g carbohydrates, 0 g fibre