Keep everything peachy keen this summer with these in-season, fruit-packed dinners.


Monday: Broiled Chicken & Peaches with Yogurt & Herbs

broiled chicken with peaches, yogurt and herbs
Credit: Photography by Kate Mathis

Meet your new favorite chicken dinner: easy to make, light yet filling, and full of the summer season's freshest ingredients. 

Tuesday: Peach, Prosciutto, Pesto & Goat Cheese Skillet Pizza

peach prosciutto pesto and goat cheese skillet pizza
Credit: Photography by Christopher Testani

This pizza only looks fancy. Use store-bought dough and pesto, then pile on the toppings for a super-simple sweet and savory pizza night. 

Wednesday: Peach Gazpacho

peach gazpacho
Credit: Photography by Kate Mathis

You only need seven ingredients to make this sweet, creamy cold soup—no cooking required! 

Recipe: Try our Peach Gazpacho

Thursday: Peach & Shrimp Salad

peach shrimp salad
Credit: Photography by Kate Mathis

A salad with peaches and shrimp already sounds delicious, but this one's also got fresh basil, tomatoes, arugula, and feta in the mix. Summer salads for the win! 

Recipe: Try our Peach & Shrimp Salad 

Friday: BLP (Bacon, Lettuce & Peach)

bacon lettuce & peach
Credit: Photography by Kate Mathis

If you like BLTs, you'll love BLPs—bacon, lettuce, and peach sandwiches with a creamy avocado spread. They're the perfect easy but delicious Friday night meal. 


For the broiled chicken and peaches: 

  • 4 small chicken breasts (5 to 6 oz. each), or 2 large chicken breasts (10 to 12 oz. each) 
  • 2 tbsp. fresh lime juice
  • 2 tbsp. olive oil, plus more for brushing
  • 2 tbsp. finely chopped shallot
  • 4 peaches
  • 1/2 cup EVOO
  • 1/2 cup chopped fresh mint leaves
  • 1/3 cup chopped fresh flat-leaf parsley
  • 2 scallions
  • 1 cup plain Greek yogurt

For the pizza: 

  • Flour, for rolling the dough
  • 1 lb. pizza dough
  • 1/2 cup refrigerated pesto
  • 4 oz. goat cheese
  • 2 oz. thinly sliced prosciutto
  • 1/2 large peach

For the gazpacho: 

  • 5 large peaches (about 2 1/2 lb.), halved and pitted
  • 3 oz. country white bread, cut into 1/2-inch cubes (about 2 cups)
  • 1 yellow or orange bell pepper, coarsely chopped
  • 1 large yellow or orange tomato, coarsely chopped
  • 1/2 cup chopped sweet onion
  • 1/2 cup plus 2 tbsp. EVOO, plus more for drizzling
  • 3 tbsp. white wine vinegar

For the salad: 

  • 2 lb. large shrimp
  • 4 tbsp. fresh lemon juice (from 1 lemon)
  • 6 tbsp. olive oil, plus more for drizzling
  • 1 lb. thin asparagus
  • 2 tsp. Dijon mustard
  • 3 peaches
  • 2 tomatoes (about 1 lb.)
  • 1 container (5 oz.) baby arugula
  • 1 small fennel bulb
  • 1/4 cup torn fresh basil leaves
  • 1 cup crumbled feta

For the BLPs: 

  • 1/2 avocado—pitted, peeled, and finely chopped
  • 1/2 cup mayonnaise
  • 1 small clove garlic, grated
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. chopped fresh thyme leaves
  • 8 slices toast
  • 12 slices cooked bacon
  • Butter lettuce leaves
  • 2 peaches, halved and thinly sliced