Hello! I hope everyone has been having an awesome summer! I must say, mine has been awesome so far. It’s been jam-packed with lots going on, but super fun nonetheless. I’ve had tons of family/friends time, going away on weekends, enjoying pools, and the sunshine (what little we’ve had). I’ve also been doing the usual – cooking lots!!

I wish we could have an abundance of freshly grown local produce all year around. We are very lucky to have a great selection of fruit and vegetables in the grocery stores all year around, but nothing beats fresh picked. The past few weeks, blueberries and peaches have been popping up everywhere, and I’m all in.

Last week I made this amazing peach-blueberry crisp. Using ripe peaches makes it naturally sweet, and I didn’t need much sugar. The blueberries are sweet and tart, and when the crisp is baking, they break down into this delicious juicy syrup that you can pour all over the french vanilla ice cream that you will want to eat with it 😉

Ahhh sooo yummy. A light refreshing dessert. Well confession time: this wasn’t just dessert. I also may have had it for breakfast the next day. I warmed it up and added some Greek yogurt for protein, and it was super delicious.

I have done a previous post for a fruit crisp before, and mentioned that fruit crisps are super easy to make. They only require a handful of ingredients, only take about 10 minutes to prep, and 30 minutes in the oven, give or take.

I washed and chopped my fruit, then popped it in a bowl with some cane sugar and cornstarch.

Pop them in a baking dish, pour your oatmeal crumb mixture on top, and bake until it’s bubbly and juicy!

Not only are these fruits great for dessert, but they are great in savoury dishes too. My favourite summer salad has the addition of grilled peaches. It’s super filling with the addition of lemon basil chicken, fresh corn, goat cheese and pecans. We probably eat this salad once a week for a good month. Even Mr. FIL who is anti-salad (or most things healthy) loves it.

I can’t take credit for this salad, because it was a Pinterest find, and I’ll definitely give the credit where it belongs, but as always, with any recipe, I have made it my own.

This salad is pretty quick to put together, because you can cook everything on the grill at the same time. The chicken marinade is lemon juice, fresh basil, garlic and olive oil. I use two breasts, pound them out, and marinate them overnight for extra juiciness and flavour.

When you’re ready to eat, heat the grill to medium-high and spray it with a light oil. Pop the corn, chicken and peaches on the grill.

Confession: I love peaches but I’m actually deathly allergic to them. Like throat-closing allergic. But I can eat them cooked without any symptoms whatsoever. Not sure what that’s all about, as I’ve never been tested, but if cooked is the only way I can enjoy them, I’ll gladly eat this salad and the blueberry-peach crisp all day long 😉

The salad dressing that goes with this is basic, but super light and yummy. It’s just white balsamic vinegar, honey, olive oil, salt, pepper and dijon mustard. Pop them in a container, give it a good shake, and it’s ready to go.

I let the chicken rest for about 10 minutes before slicing it, so the juices have time to settle. And it gives me time to assemble the rest of the salad.

I used spinach for the salad, but it’s totally your preference. Any lettuce would work in this. This salad is a burst of colour and flavour. You have the sweetness from the corn and peaches, savoury from the chicken, and the goat cheese is creamy. Ahhh soo good.

Every time I blog after making something, I literally want to remake it again at that moment, because the pictures just look so good, and I’m taken back to the other day when I was eating it… reminiscing..

I’ll definitely be making this again this week. And probably the next….

As always, happy eating, and happy summer!

Blueberry Peach Cobbler

Summertime is a wonderful time for fresh baked desserts. Take advantage of in-season fruit, and bake up a delicious fruit cobbler. Peaches and blueberries are a wonderful combination. Serve warm with a side of vanilla ice cream, or eat the leftovers for breakfast! 

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people


  • 3 cups fresh ripe peaches, peeled and chopped about 6 medium peaches
  • 1.5 cups fresh blueberries
  • 1/4 cup organic ground cane sugar or 1/2 cup granulated sugar
  • 2 tbsp corn starch
  • 1 cup quick oats GF if needed
  • 1/4 cup pecans
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/2 cup butter softened


  1. Preheat the oven to 350 degrees.

  2. In a large bowl, add the peaches, blueberries, sugar and cornstarch. Mix together until the cornstarch and sugar is evenly coated on the fruit.

  3. Pour the mixture into an 8x8 baking dish.

  4. In another bowl, mix together the oats, brown sugar, pecans and cinnamon. Add the butter, and with two knives, cut the butter into the mixture until it is crumbly. Spread the topping all over the rhubarb/strawberry mixture.

  5. Bake for 35-40 minutes or until it is bubbling at the sides.


Grilled Peach Salad with Lemon Basil Chicken

A perfectly crisp summer salad. Sweet, savoury and creamy, this salad delivers it all. Grilled peaches and corn offer the sweetness, and the chicken is juicy and tangy. 

Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings 2 people


For the lemon basil chicken

  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tbsp fresh basil chopped
  • 2 cloves garlic minced
  • salt
  • pepper

For the salad dressing:

  • 1/3 cup olive oil
  • 3 tbsp white balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • salt
  • pepper

For the salad:

  • 7 cups spinach or any spring mix
  • 2 peaches pitted and sliced
  • 2 cobs corn peeled and husked
  • 1/4 cup pecans chopped
  • 1/4 cup goat cheese crumbled
  • 1/2 small red onion sliced thin


For the chicken marinde:

  1. Place all the ingredients in a large dish. Whisk together until they are all combined.

  2. Pound the chicken to 1/2 inch thickness. Place in the dish with the marinade, cover and refrigerate for 2-24 hours. Remove from the fridge 10 minutes before you're ready to grill.

For the salad dressing:

  1. Place all the ingredients in a small bowl or container. Whisk until the dressing gets thick, and all the ingredients are well combined. Set aside.

For the salad:

  1. Preheat the BBQ to medium-high. Spray the grill with a mild oil to prevent the chicken and peaches from sticking. When the grill is hot, add the peaches, chicken, and corn. Cook the peaches at a slightly lower temperature than the chicken and corn. Halfway through cooking the chicken and peaches (about 6-7 mins) turn them over to grill on the other side. Continue turning the corn until it is grilled on all sides.

  2. When the chicken, corn and peaches are done, remove from the grill and set aside to rest. Carefully, with a sharp knife, strip the corn off the cob into a bowl. Slice the chicken. Place the spinach in a large bowl. Add the chicken, pecans, corn, red onion and the dressing. Toss together and divide the salad evenly between two plates.

  3. Sprinkle with goat cheese and serve.

Recipe Notes

*Recipe adapted from cookingclassy.com