Miso-Glazed Peaches and Eggplant

with Rice Noodles and Minted Spinach

Nothing screams summer more than ripe stone fruit, and peaches are even better served in our chilled rice noodles with roasted eggplant and crunchy scallions, basil, and mint. Guest Chef Kristen Thibeault, founder and executive chef of Kombu Kitchen, is the creator of this delicious seasonal recipe. Fresh chile adds a pop of color and heat, so be sure to add more if you enjoy the higher end of the Scoville scale. Pro tip: When you’re chopping the chile, try cutting down the four long sides and leaving the seeds attached to the top for easy removal.