Chef Barry's Squash Medley & Pan Fried Peaches With Pound Cake

9:08 AM, Sep 15, 2012   |    comments
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Squash Medley Recipe
Makes 4 servings


2 tablespoons olive oil

¼ cup thinly sliced red onion

2 small yellow squash, thinly sliced

2 small zucchini squash, thinly sliced

1 cup chopped tomatoes

2 tablespoons chopped fresh basil

2 teaspoons Spice Delight All-Purpose Essence

1/2 cup chicken stock

Heat oil in a large skillet over medium heat.
Add onion, sauté for 2 minutes.
Add remaining ingredients.
Cook for 5 minutes or until vegetables are tender.

Pan-Fried Peaches over Chocolate Chip Pound Cake Recipe
Makes 2 servings


1 tablespoon butter

2 cups peaches, pitted and cut into 8 chunks

2 tablespoons turbinado sugar (sugar in the raw)

1 teaspoon ground cinnamon

2 slices The Fresh Market chocolate chip pound cake

2 scoops vanilla ice cream

Whipped cream

2 whole fresh strawberries

Chocolate syrup

Place peaches in a medium size bowl.
Mix sugar and cinnamon together.
Sprinkle sugar mix over peaches; mix well so that sugar mix coats peaches evenly.
Heat skillet over medium heat.
Add butter; cook peaches for about 15 to 18 minutes or until peaches are caramel in color, stirring occasionally.
To assemble dessert. Place pound cake on bottom of bowl. Top pound cake with ice cream. Top ice cream with peaches and desired amount of whipped cream.
Garnish with and chocolate syrup and strawberries.

Chef Barry Moody, Spice Delight

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