Summertime means fresh peaches! If I were making this dish for 4 people, I would start with 3 chicken breasts or 4 thighs and 2 small peaches. Make sure the peaches are ripe, even a little over-ripe, so they can impart an intense peachy-flavor to the salsa.

In the morning, peel the peaches, cut them open, discard the pit, and dice them. Put the cut up pieces in a glass bowl. To make the marinade, I pull out a 1-cup Pyrex measuring cup and start pouring into it:

• 2 Tbsp sherry or red wine vinegar
• 2 Tbsp dark rum
• 1 Tbsp chopped rosemary (fresh is best, but if dried is what you have, just make sure you cut those long strands into short ones)
• ¼ tsp salt
• Enough extra virgin olive oil to come up to the 1/3 cup mark

Pour the marinade over the diced peaches, stir it all together, put a kitchen towel over it, and let it sit out on the counter all day. The enzymes in the mixture will soften the peaches.

When it’s time to fix dinner, grill the chicken, then pour the salsa over the chicken pieces.

I like to serve this with either green beans or asparagus. Well, my only option this night was frozen green beans. I like almonds with my green beans, and I browned some in butter. I happened to have a bit of left over quinoa and mixed vegetables, so I added that to the mix too. If asparagus had been in the refrigerator, I would have cooked that in a skillet on the stove for about a minute and a half on medium-high with a little coconut oil and pepper.

This is a simple, simple dinner that turns ordinary chicken into a scrumptious summer de-lish. I had enough left over for lunch the next day. Rumor has it the last of the salsa disappeared a couple days later on my husband’s dish of vanilla ice cream…

Start with “Wild Planet” brand of Albacore Tuna. This tuna is low mercury – good for people, and not caught in nets – good for the oceans. You can buy it at Costco.

• 1 5-ounce can of tuna
• 1 celery stalk chopped up in thin slivers
• 1/3 cup frozen peas, thawed (great for a pop of color and gives you a veggie)
• 1/3rd of red or orange or yellow bell pepper, diced
• 1 teaspoon pickle relish (Whole Foods 365 brand “Organic Sweet Relish” has no high fructose corn syrup)
• 1 generous tablespoon of honey mustard
• ½ cup of plain whole fat yogurt (Straus brand)
• 1 5-ounce can of tuna
• 1 celery stalk chopped up in thin slivers
• 1/3 cup frozen peas, thawed (great for a pop of color and gives you a veggie)
• 1/3rd of red or orange or yellow bell pepper, diced
• 1 teaspoon pickle relish (Whole Foods 365 brand “Organic Sweet Relish” has no high fructose corn syrup)
• 1 generous tablespoon of honey mustard
• ½ cup of plain whole fat yogurt (Straus brand)
• 1 squeeze of lemon, a generous tablespoon
• 1 teaspoon balsamic vinegar (gives great complexity of taste)
• 1 teaspoon dried dill weed (gives it a pop of taste)
• 1 handful of slivered almonds – these are cut like long triangles, not sliced thin as you might find served atop fish. Toast them in coconut oil or butter. The addition of toasted almonds makes the difference between “good tuna salad” and “oh, yum!”

Serve in a bowl over lettuce leaves.

If you want leftovers, just use 2 cans of tuna and double the recipe.

Every time I serve this, people ask me for the recipe so it’s a crowd pleaser!