Harvest Peach and Cherry Summer Salad



There are a lot of pros and cons to moving around the country. However, one major pro to moving from Kansas to Georgia, is Georgia peaches. Holy cow, there is seriously nothing better than Georgia peaches!

Last summer my family had the opportunity to go pick peaches while on vacation, and I went a little crazy with the peach recipes. However, despite my deep love of the fruit, this ingredient combination was one entirely new to me. As strange as it may sound to combine some of these sweet and savory flavors together, the flavors beautifully compliment each other, blossoming under the dressing and making this fruit salad unique, visually striking, and delicious to eat!

If you have any summer peaches left sitting on your window sill, try whipping together this delicious fruit salad. You just might fall in love.

Not ready to be so bold and adventurous with your last sacred peaches of the summer? Try these other delicious peach recipes from ‘A Rented Kitchen’! Like I said earlier, with peaches, you just can’t go wrong.

Peach Favorites:




  • 1 large yellow peach
  • 1 heirloom tomato
  • 1 cup cherries, halved and pitted
  • 2 Tablespoons basil, chiffonade (roll up and chopped into ribbons)
  • 2 Tablespoons cilantro, roughly chopped
  • 1 Tablespoon mint, roughly chopped
  • 1 Tablespoon lime juice
  • 1 Tablespoon agave nectar
  • 3 Tablespoons olive oil
  • Salt and pepper to taste


  1. Slice the peach into thin slices, and toss, along with the cherries, into a medium sized serving bowl.
  2. Cube the tomato into one-inch chunks, and add to the peach and cherry mix.
  3. Gently stir in the herbs.
  4. In a small measuring cup, whisk together the lime juice, agave, olive oil, salt, and pepper until thoroughly blended. Drizzle over the herbs and fruit, serve, and enjoy!


Notes and Tips:

  • Yield: 2-4
  • Source: The Kitchy Kitchen
  • Like this recipe? Try these other delicious treats and salads from ‘A Rented Kitchen’! (Recipe links below):


Parmesan Pesto Pasta with Roasted Balsamic Cherry Tomatoes



One of the best things about summer, is eating like it’s summer. All of that fresh produce, eating your meals outside on the porch….


It’s things like this that make me geek out and get absurdly nostalgic and grateful for this beautiful messy life. You’ve been warned.

Anyhow, in terms of the perfect summer meal, this dish ranks at the top. It is quick and easy and the two main ingredients you can pull straight from your garden or local farmer’s market for dirt-cheap.

This is the type of summer meal that will make you reevaluate your life to appreciate the little things. Ok- the whole life reevaluation thing might be a little bold for a simple pasta dish, but it Will at least make you wish you had a basil plant if you don’t already. (Those little herbs are expensive, and so much better fresh!)

Thus, I hope you make the time to whip up this summer dish while the basil and tomatoes are perfectly in season. Eat it outside. Eat it with friends. Catch a firefly or two. Summer passes quickly, life passes quicker.

Happy cooking!

xoxo A Rented Kitchen




  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • ½ cup – 2/3 cup extra-virgin olive oil + 1 Tablespoon (set aside)
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup freshly grated Parmesan cheese
  • 1 box penne pasta
  • 8-12 ounces cheery tomatoes
  • 2 Tablespoons Balsamic Vinegar


  1. Heat the oven to 350˚F and brush a baking sheet with olive oil. Set aside.
  2. In a food processor, combine the basil, garlic, and pine nuts. Process until well chopped and thoroughly combined.
  3. Add the olive oil (omitting the additional 1 Tablespoon) to the blender and process until smooth. Season with salt and pepper as desired.
  4. If using immediately, transfer the pesto into a large bowl and stir in the cheese. (If using later, see the notes below!)
  5. Prepare your pasta in a large pot of boiling water with a dash of salt.
  6. Meanwhile, toss the cherry tomatoes with 1 Tablespoon olive oil, 2 Tablespoons balsamic vinegar, and a dash of salt and pepper as desired. Once thoroughly coated, arrange the tomatoes on the pre-oiled baking sheet and cook for about 10 minutes, or until soft and plumped, but not yet popped.



Notes and Tips!:

  • Shout-out to my beautiful cousin Rebekah for this creative and delicious meal!
  • Gluten free? Make sure you use gluten free pasta!
  • Pesto Source: Food Network
  • If you intend to make the pesto and save it for a later date, after you add the oil and pulse until smooth, transfer the pesto into an air-tight container, drizzle with a little olive oil over the top, and freeze. On the day you intend to use the pesto, remove it from the freezer, thaw, and then stir in the cheese! Enjoy!
  • If you like this recipe, try these other scrumptious dishes from ‘A Rented Kitchen’ (Recipe links found below!):

Stuffed Breakfast Tomatoes


It’s finals season.  For students, that means the period of time where our hair is less combed, sleep is a rarity, the library is overflowing, and coffee is consumed like it’s going out of business. I also believe it is the point in the semester that most students eat out instead of cooking, or at least eat microwave food instead of enjoying something fresh.

I can’t lie, I am guilty of taking the easy route too. Sometimes you just need to eat and not worry about what you’re going to make or how long it’s going to take.  However, the better half of me does truly believe cooking at home is a better option than eating out and microwave meals, which is why I thought this recipe was perfect for this week.

This delicious dish is truly one of the simplest recipes I have ever posted! You simply stuff a tomato, crack an egg on top, and bake it! Not to mention this meal has the added benefits of being full of protein and your daily serving of a few vegetables (more than any microwave meal can offer you).

So, in honor of my lovely un-showered, coffee-consuming, late-night studying peers, I present to you, Stuffed Breakfast Tomatoes! They’re good for you.




  • 2 large, ripe tomatoes
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 Tablespoon fresh parsley, finely chopped
  • 1 Tablespoon olive oil
  • 3 green onions, sliced
  • 2 garlic cloves, minced
  • ¼ cup finely chopped spinach (about, more or less depending on the size of your tomato!)
  • 1-2 Tablespoons Italian bread crumbs


  1. Preheat your oven to 350˚ F.
  2. Hallow out the tomatoes by using a knife to cut a circle in the top, and then using a combination of a spoon and a knife to scrape out the ribs and seeds.  Be careful not to puncture the walls of the tomato in this process!
  3. In a small bowl combine the salt, pepper, and parsley, and then rub the mix along the inside walls of the two tomatoes. Set aside.
  4. In a small skillet, heat the olive oil over medium heat. Once hot, add the green onions and garlic. Cook for about five minutes, or until soft.
  5. Split the green onion mixture between the two tomatoes, and then top with a layer of chopped spinach.
  6. Add Parmesan cheese on top of the spinach layer, and press the ingredients in each tomato down. You can fit an incredible amount of spinach in one tomato, so make sure you really stuff it before cracking the egg on top!
  7. Place the tomatoes on a greased baking sheet, or in a bread dish, and carefully crack one egg into each tomato.
  8. Cook for 25-30 minutes, or until the egg is cooked through. (If you shake the pan, the egg should no longer move!)
  9. Sprinkle the top with Parmesan cheese, Italian flavored bread crumbs, and parsley.  Bon appetite!


Notes and Tips!:



Tabouli Stuffed Baked Tomatoes

Well, it is almost the end of August, which for many, marks the conclusion of vacation days and pool time for the year.  School started again today (hard to believe I’m already halfway through college!), which also means not only is there no more vacation, but there’s also no more free time- at all. Oh joy.

I know during the busy fall season, which we are so quickly approaching, there’s rarely enough time to prepare a long and time consuming meal. Thus, I am giving you this little gift of a recipe. These tabouli stuffed tomatoes are easy and delectable. You can make the tabouli that morning before class or work, or even the day before it you’d like! Once the tabouli is prepared, all that’s left is a few minutes of baking and wa-la! You have a delicious and simple entrée dish on your hand.

Pair these tomatoes with some Parmesan Zucchini chips or a tossed salad and you will have a five-star meal. You might even have a few moments of free time!


  • 4 Large tomatoes
  • ½ cup Italian seasoned bread crumbs
  • ¼- ½ cup shredded parmesan cheese
  • 1 box of Tabouli
  • 2 Tbl olive oil (or amount directed necessary on the tabouli box)
  • juice from ½ a lemon


  1. Prepare tabouli as instructed on the box- usually this involved adding about 2 cups hot water to the dry tabouli, allowing it to sit, covered, in the refrigerator for one hour.  Then add the olive oil and lemon juice, and allow the tabouli to sit another 30 minutes to an hour in the refrigerator.
  2. Once tabouli is ready, preheat the oven to 350 degrees and spray an 8×8 inch cooking pan with a light layer of non-stick cooking spray.
  3. Slice a layer off of the top of each tomato, removing the stem and allowing an opening in the top of the tomato.
  4. Using a spoon, remove the inside of the tomato, both the meat and seeds. Be careful not to poke through the side or bottom of the tomato! Generally you can scrape along the inside of the tomato’s wall, removing the flesh from thick layer of skin.
  5. Arrange each tomato in the dish so that they can stand up on their own.
  6. Fill each tomato with an even amount of tabouli.
  7. Cover the tabouli with a thin layer of bread crumbs and parmesan cheese.
  8. Bake for 20 minutes, or until cheese is melted and warm all the way through.
  9. Serve and enjoy!


Notes and Tips!:

  • This recipe is super easy, but time management is crucial! You don’t want to forget to make the tabouli in advance because it takes an hour minimum to set. It is perfectly fine to prepare the tabouli several hours, or even a day, in advance, as long as it is stored in a covered container in the refrigerator.
  • If you like this recipe, you may also like: Roasted Eggplant with Tomatoes, Mint, and Goat Cheese