Bought a 24 lb basket of the most incredible peaches today, $28. I have already frozen a gallon and the kiddos have been eating them all night, and we have barely made a dent! Wohoo! So. Ideas? (You know, besides go buy another basket of them)

Here's a Favorite of Mine: Grilled Salmon Spinach Salad with Peach Vinaigrette Dressing Ingredients 2 peaches, peeled and sliced 3 tablespoons fresh lime juice 2 tablespoons honey 1 tablespoon olive oil 1/2 teaspoon ground cumin 1/4 teaspoon salt Preparation Process all ingredients in a blender until smooth, stopping to scrape down sides. Yield Makes 1 cup Salad: 1 tablespoon light brown sugar 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 (6-ounce) salmon fillets 2 (5-ounce) packages baby spinach Preparation Combine first 5 ingredients in a shallow bowl. Rub salmon with brown sugar mixture. Place fillets, skin-side down, on grill rack coated with cooking spray. Grill over medium-high heat (350° to 400°) 12 minutes or until desired degree of doneness. Remove skin and discard. Toss spinach with 1/3 cup Peach Dressing. Arrange spinach on individual serving plates, top with salmon, and drizzle with remaining dressing. Enjoy!

I know this is a bit decadent, but it's an idea I got the other day. Instead of Pineapple Upside Down Cake, I want to try to make Peach-Bourbon Upside Down cake... I think it could be tasty...

I may try that cake, for sure! I have about 2 gallons frozen now and have been eating them nonstop (guess what that does to you) and am maybe halfway through the basket. I may go buy another tomorrow...

At the little local food store that has regional and organic foods.

Just made the peach custard. Tomorrow, once it is cool, I will make peach and cream ice custard with candied vanilla peach pieces...

One of my favorite peach recipes for summer, from Cooking Light Grilled-Sea Bass Tacos with Fresh-Peach Ingredients Peach salsa: 3 cups coarsely chopped peeled peaches (about 6 small peaches) 1 cup diced red onion 1/4 cup fresh lemon juice 3 tablespoons minced fresh cilantro 2 tablespoons minced shallots 1 teaspoon chopped seeded serrano chile 1 teaspoon honey 1/4 teaspoon salt Grilled sea bass: 1 (1-pound) sea bass fillet (about 2 inches thick) Cooking spray 1/4 teaspoon salt 1/8 teaspoon black pepper Tacos: 8 taco shells 2 cups shredded green cabbage or packaged coleslaw mix 1/2 cup minced fresh cilantro Preparation Prepare peach salsa: Combine first 8 ingredients in a bowl; toss gently. Prepare grill. Place fish on grill rack coated with cooking spray; grill 6 minutes on each side or until fish flakes easily when tested with a fork. Sprinkle fish with 1/4 teaspoon salt and pepper. Prepare tacos: Warm the taco shells according to package directions. Cut the fish into 8 pieces, and place 1 piece of fish in each taco shell. Top each taco with 1/4 cup peach salsa, 1/4 cup shredded cabbage, and 1 tablespoon cilantro. Yield 4 servings (serving size: 2 tacos) Nutritional Information CALORIES 334(27% from fat); FAT 10.2g (sat 1.8g,mono 4g,poly 3.4g); IRON 3.6mg; CHOLESTEROL 78mg; CALCIUM 140mg; CARBOHYDRATE 36.6g; SODIUM 510mg; PROTEIN 25.2g; FIBER 4.4g

Peach custard ice cream 3 Eggs 2 c Peaches + 1 large peach 2 tb Flour 1 tb Lemon juice 1 1/2 c Sugar + 2 tbs sugar 1 1/2 c half n half 2 c Milk 1 ts Vanilla Beat eggs in a large bowl Whisk flour, 1 cup of the sugar and milk until smooth, then stir often over medium-high heat until simmering Whisking rapidly, pour hot milk into eggs In a blender, puree peaches will lemon juice and remaining 1/2 cup sugar. Stir into cooked mixture Chill in the fridge until cold or overnight. Finely dice another peach and macerate in the vanilla and the 2 tbs sugar When ready to make ice cream, mix macerated peaches, half n half and ice cream base Make this into ice cream or eat it as peach custard.