Name of Chef: Kelly Mahon

Age: 26

Family Members: Parents; Liz and Lee

Community of Residence: Rancho Bernardo – Westwood

Hobbies/Interests: Cooking, Photography, Travel

Favorite Local Activity: Sailing on Mission Bay

About the Recipe: This recipe originally came to us from the Rancho Bernardo Vons Produce department—it was a recipe recommended for white peaches which were on sale at the time. My mother made it for us, and now I make it as shown to serve to friends or family. It’s a great year-round recipe (using your preference of seasonal fresh fruit). It’s tasty and a visually appealing addition to any meal.

About the Chef: Kelly Mahon is a lifelong Rancho Bernardo resident. He works as a paralegal for Asset Sentry, a Legal Corporation and as a youth minister at St. Bartholomew’s Episcopal Church.

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3-4 Ripe white peaches
3-4 Ripe tomatoes, Olive Oil, Balsamic Vinegar
4 oz. box Crumbled feta Cheese, Salt, Fresh Cracked Pepper, Fresh Basil Leaves

Directions

1. Cut white peaches and tomatoes into 1/2 inch thick slices

2.  Arrange neatly onto a flat platter

3. Drizzle with olive oil and balsamic vinegar (to taste)

4. Sprinkle feta cheese over the fruits

5. Add salt and pepper (to taste)

6. Cut fresh basil leaves into ribbons and sprinkle over salad and serve

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