Grilled Peaches and Pork

I love peaches. Everything about a fresh, plump, ripe peach just beckons you to partake and enjoy. Now that we're well into summer, the peaches are plentiful at my local farmer's market. Each time I go, I pick up several to last me the week. However, I'm now finding that the little mouths to feed in the house have also developed a taste for fresh peaches and before I know it, my store of these luscious, sweet fruits are depleted. I guess that means this mom needs to haul more back from the market each week. They're good, but good grief, they sure can get heavy to lug around with all my other produce purchases!

Anyway, here is a great dairy-free, egg-free, nut-free recipe for those days you'll be doing some summertime grilling. The peaches here are paired with boneless pork chops and drizzled with a balsamic vinegar sauce. It's very yummy and gives you a different way to enjoy your peaches. You can also use nectarines instead of peaches if you prefer.

RECIPE for Grilled Peaches and Pork by Cooking Light

Braised Asian-Style Spareribs

Here's a really good dairy-free, nut-free, egg-free sparerib recipe everyone in my family enjoyed. It's sweet and sour Asian-style and fall-off-the-bone tender (yum, yum !). It makes a great addition to a multi-course meal or you can just serve it with some vegetables and rice.

RECIPE for Sweet-And-Sour Spareribs by Bon Appetit

(The recipe is for standard size spareribs, but I like to get my ribs cut smaller cross-wise. This makes the ribs easier to handle and easier to fit on any size or shape serving platter.)

Chinese Spareribs 101 (or rather 1,2,3,4,5)

Thank goodness meat is not off limits to those on dairy, nut, and egg-free diets. Here is one meat dish we're glad is still accessible to us. It's a very basic and classic recipe for Chinese style spareribs that is both easy to make and delicious.

1•2•3•4•5 Chinese Spareribs

Serves: 4-6 as part of a multicourse meal

2 lbs pork spareribs (cut crosswise into roughly 1 inch pieces and trimmed of excess fat)
1 Tbsp rice wine
2 Tbsp vinegar
3 Tbsp sugar
4 Tbsp soy sauce
5 Tbsp water

In a 3-4 quart saucepan, add ribs and enough water to more than cover the ribs. Bring water to a boil. Remove sludge that rises to the top as water is boiling. Remove pan from heat and drain ribs. (I sometimes skip this "cleaning" step if I don't have time or if the riblets are very small, but I think it makes for a neater presentation later.)

In a separate bowl, mix together remaining ingredients. Add ribs back into pan and cover with the sauce mixture. Bring to a boil then reduce heat to low. Cover and simmer for about 45-60 minutes*, stirring occasionally. If sauce begins to dry up before ribs are tender, add a little water. Ribs are done when meat is tender and sauce clings to ribs.

* Note - Depending on the thickness and size of your ribs, simmering time can fluctuate.