The article presents a simple sheet-pan dinner idea that highlights seasonal ingredients with a focus on texture and flavor. It features a salad combining roasted peaches and corn with a fresh cucumber base, enhanced by lime juice and scallions. The addition of chorizo provides a spicy kick, although alternatives, including plant-based sausages, are suggested. The recipe allows for using unripe peaches which caramelize beautifully upon roasting. Additionally, any leftovers can be refrigerated for up to three days without loss of quality.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to put together.
I've always been into salads that combine raw and roasted elements-they result in a great texture (and flavor) contrast.
Chorizo plays nicely with the salad, thanks to its spice, but you could use any other type of sausage you favor, even plant-based versions.
Since the peaches get roasted, you can use unripe ones in this preparation; after roasting they'll be soft and slightly caramelized.
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