Peach and Tomato Salad with Basil

5 fresh peaches, large dice
2 large tomatoes, diced
1 small onion, thinly sliced
1 bunch fresh basil, leaves torn
white wine vinegar
extra virgin olive oil
salt and pepper

Cook onion on a grill or griddle over med-high heat until lightly caramelized and set aside to cool.

In a small bowl, combine white wine vinegar and extra virgin olive oil with basil. Season with salt and pepper.

Combine diced peaches and tomatoes in a large bowl. Add grilled onion. Drizzle with vinegar mixture and stir to incorporate flavors. Allow to sit 10 minutes and gently stir again prior to serving.

Black Beans with Chorizo

2 15-oz cans black beans, drained and rinsed
4 chorizo sausages -OR- chorizo soy-sage, casings removed
1/2 red onion
3-4 cloves garlic
1 red bell pepper, seeded and diced
1 jalepeno, seeded and diced
2 Tbs cumin
1 tsp cayenne pepper
2 large tomatoes
1/2 bunch cilantro, chopped
1 cup queso blanco, farmers cheese, feta cheese (or other crumbly white fresh cheese)

In a large pot, heat 2 Tbsp olive oil over medium high heat. Add chorizo, onions and garlic and saute, stirring to break up the sausage until crumbly and cooked through. If needed, drain off excess oil. Add bell pepper, jalepeno, beans, cumin and cayenne pepper. Stir in tomatoes and allow to simmer over low heat for 10-20 minutes. To serve, transfer to a service bowl and garnish with crumbled cheese and cilantro.