For salsa 3 ripe but firm peaches, unpeeled, pitted and cut into 1/4-inch dice 1/4 cup red onion, finely diced (about 1/2 small onion) 2 tablespoons canned chipotle chiles in adobo, minced 1/4 cup fresh lime juice 1/4 cup fresh Read on!
For dressing 1/4 cup whole-milk yogurt 1 tablespoon extra-virgin olive oil 1 tablespoon fresh lemon juice 1 tablespoon minced shallot 1 tablespoon finely chopped fresh chives 1 teaspoon sugar 1/2 teaspoon Dijon mustard 1/4 teaspoon salt For salad 1/2 bunch Read on!
1 bunch beets, trimmed, leaving 1 inch of stems attached 1/4 cup extra-virgin olive oil 5 ounces chevre, chilled 30 fresh sorrel leaves (about 4 by 2 inches), leaves halved lengthwise and center ribs and stems discarded Preheat oven to Read on!
1/2 pound fresh mozzarella, coarsely grated (2 cups) 1 cup cooked small red beans or kidney beans, rinsed and drained if canned 1/4 cup crumbled smoky bacon (optional) 4 cups corn tortilla flour (masa harina) 3 cups water at room Read on!