Our Recipe Collection contains delicious recipes on methods of preparing our fruit that are both unique and exciting. Do you have a favorite recipe that uses peaches, plums, nectarines or pluots? Share it with us for a chance to win a summer’s supply of fruit!

Green Grape Enzoni

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Green Grape Enzoni

  • Author: The Kitchen at Mountain View
  • Yield: 1 1x

Scale

Ingredients

8 green grapes

1 oz Gin

1 oz Campari

1oz Lemon Juice

1oz Simple Syrup


Instructions

Muddle grapes in a cocktail shaker.

Add Gin, Campari, lemon, simple syrup and ice. Shake vigorously.

Strain into a coupe. Garnish with grapes and enjoy! 


Notes

Simple Syrup

  • 2 cups sugar
  • 2 cups water
  • In a small sauce pan, dissolve sugar into water over low heat, stirring occasionally
  • Once sugar is completely dissolved, remove from heat
  • Place liquid into a jar with a lid and cool in the refrigerator for at least 2-3 hours, cooling overnight is best
  • Simple syrup can be stored in a jar with a lid for 1-2 months in the refrigerator

Grape Smash

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Grape Smash

  • Author: Alexandra Thurlow
  • Prep Time: 00:15
  • Total Time: 00:15
  • Yield: 1 1x

Scale

Ingredients

68 red or black grapes

1.5 oz Gin

.5 oz St. Germain Elderflower Liqueur

1/2 lemon

.5 oz simple syrup


Instructions

Muddle grapes in a cocktail shaker.

Add Gin, Elderflower Liqueur, lemon, simple syrup and ice. Shake vigorously.

Strain into a coupe or nick and nora glass. Garnish with grapes and enjoy! 


Notes

Simple Syrup

  • 2 cups sugar
  • 2 cups water
  • In a small sauce pan, dissolve sugar into water over low heat, stirring occasionally
  • Once sugar is completely dissolved, remove from heat
  • Place liquid into a jar with a lid and cool in the refrigerator for at least 2-3 hours, cooling overnight is best
  • Simple syrup can be stored in a jar with a lid for 1-2 months in the refrigerator

Lemon Grape Crostini

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Lemon Grape Crostini

  • Author: Alexandra Thurlow The Kitchen at Mountain View
  • Prep Time: 00:10
  • Cook Time: 00:15
  • Total Time: 25 minutes
  • Yield: 1620 1x

Description

Crostini couldn’t be simpler to make or more versatile to use. Meaning “toasts” in Italian, they are the perfect base for your pick of toppings. This Lemon Grape Crostini is all the things you want on a little toast. It’s sweet, savory, and bright. 


Scale

Ingredients

French Baguette, sliced evenly

5 oz spreadable goat cheese

1/4 cup milk

1/2 lemon juiced

1 1/2 cups black grapes, sliced in half

5 shallots, thinly sliced

olive oil

lemon zest

salt to taste


Instructions

For the Crostini:

Preheat oven to 350 degrees. Arrange baguette slices onto a baking sheet. Brush both sides with olive oil.

Bake until golden brown, about 15 minutes.

For the Lemon Goat Cheese:

Combine goat cheese, milk, and lemon juice into a food processor and blend until smooth.

For the Grape Shallot Topping: 

In a small saucepan, heat olive oil over medium heat. Add grapes and shallots, cook until soften, about 5 minutes. Add salt to taste.

Assemble Lemon Grape Crostini:

Spread lemon goat cheese onto baguette slices.

Top with grapes and shallots.

Finish with fresh lemon zest.


Honey Grape Crostini

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Honey Grape Crostini

  • Author: Alexandra Thurlow
  • Prep Time: 00:15
  • Cook Time: 00:15
  • Total Time: 30 minutes
  • Yield: 1620 1x

Description

This honey, sweet grape, and pistachio crostini recipe makes a delicious appetizer with the creamy tang of honey goat cheese, sweet red grapes, savory shallots, and crunchy pistachios. 


Scale

Ingredients

1 baguette, evenly sliced

1 1/2 cups red grapes, cut in half

5 shallots, thinly sliced

5 oz spreadable goat cheese

1/4 cup milk

1 TBSP honey

crushed pistachios

olive oil

salt to taste


Instructions

For the Crostini:

Preheat oven to 350 degrees. Arrange baguette slices onto a baking sheet. Brush both sides with olive oil.

Bake until golden brown, about 15 minutes.

For the Honey Goat Cheese:

Combine goat cheese, milk, and honey into a food processor and blend until smooth.

For the Grape Shallot Topping: 

In a small saucepan, heat olive oil over medium heat. Add grapes and shallots, cook until soften, about 5 minutes. Add salt to taste.

Assemble Honey Grape Crostini:

Spread honey goat cheese onto baguette slices.

Top with grapes and shallots.

Finish with crushed pistachios.


Savory Grape Bruschetta

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Savory Grape Bruschetta

  • Author: Alexandra Thurlow
  • Prep Time: 00:15
  • Cook Time: 00:45
  • Total Time: 1 hour
  • Yield: 1618 1x

Description

Delicious grapes, goat cheese, crispy shallots and sage leaves drizzled with a sweet balsamic vinegar reduction sauce create the ultimate sweet and savory appetizer.


Scale

Ingredients

1 baguette, sliced evenly

1 1/2 cup grapes, sliced in half

5 shallots, thinly sliced

5 oz spreadable goat cheese

1/4 cup milk

1 TBSP honey

1 bottle balsamic vinegar

Sage leaves

olive oil

salt to taste


Instructions

For the Reduced Balsamic Vinegar:

In a small saucepan, reduce balsamic vinegar over low heat until reduced to 1/2 cup, about 45 minutes. Set aside.

For the Crostini:

Preheat oven to 350 degrees. Arrange baguette slices onto a baking sheet. Brush both sides with olive oil.

Bake until golden brown, about 15 minutes.

For the Honey Goat Cheese:

Combine goat cheese, milk, and honey into a food processor and blend until smooth.

For the Grape Shallot Topping: 

In a small saucepan, heat olive oil over medium heat. Add grapes and shallots, cook until soften, about 5 minutes. Add salt to taste.

For the Crispy Sage Leaves:

Place whole sage leaves in the skillet and cook over medium-high heat until crisp. Remove gently to a plate.

Assemble Grape Bruschetta:

Spread honey goat cheese onto baguette slices.

Top with grapes and shallots.

Drizzle with reduced balsamic vinegar and finish with a crispy sage leaf. 


Roasted Grape Chicken

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Roasted Grape Chicken

  • Author: Alexandra Thurlow
  • Prep Time: 00:20
  • Cook Time: 00:30
  • Total Time: 50 minutes
  • Yield: 24 1x
  • Category: Entree

Description

Chicken and grapes may sound like an interesting combination but baking at high heat unlocks the essence of tender chicken and the sweetness of the grapes. But the real winner of this dish is the incredible pan sauce! It’s sweet, its savory, its everything you never knew you needed.   


Scale

Ingredients

For the Grapes & Roasted Chicken:

1/2 pound red or black grapes

4 chicken thighs, bone in skin on

3 cloves garlic, minced

5 cloves garlic, whole

1 sprig fresh rosemary, cut in half

3 sprigs of fresh thyme

2 Tablespoons white balsamic vinegar

salt & pepper

olive oil

For the Pan Sauce:

3 shallots, thinly sliced

1/4 cup dry white wine

1/4 cup chicken stock

1 Tablespoon unsalted butter, cut into small cubes

salt

splash of lemon


Instructions

Preheat oven to 450 degrees

Wash and dry grapes and remove stems. Place into a medium to large ovenproof skillet. Add in whole garlic cloves. Toss with olive oil and a pinch of salt.

Combine chicken, minced garlic, rosemary, thyme, salt, pepper, and white balsamic vinegar into a bowl and rub to evenly distribute seasonings. 

Evenly place chicken things, skin side up, onto the skilled among the grapes. Roast chicken and grapes for 30 minutes or until chicken is done. During the last two minutes of cooking, turn your oven to broil to crisp up the skin.

Transfer the chicken and 2/3 of the grapes to a plate. Place skillet on the stove top and turn to medium high heat. Add shallots and white wine. Cook, stirring and scraping until wine has reduced and the shallots are soft. Add chicken stock and reduce until sauce has thickened. Remove from heat and incorporate butter slowly. Add salt and lemon to taste. 

Serve chicken and grapes with the pan sauce and enjoy!


Keywords: grapes chicken

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Mandarin Salsa with Shrimp Parmesan Tacos

  • Author: Lisa Huckabay from The Kitchen at Summeripe
  • Prep Time: 00:20
  • Total Time: 00:20
  • Yield: 12 1x

Scale

Ingredients

For the Mandarin Salsa:

68 Mandarins, cut segments into bite sized pieces

12 mangos, peeled and cut into bite size pieces

24 Serrano or Jalapeño peppers, finely chopped

1/2 red onion, finely chopped

34 TBSP Mandarin Salad Dressing Vinaigrette (see notes for recipe link)

For the Shrimp:

12 Pre-cooked shrimp

Sweet chili sauce

1 TBSP mandarin juice

For the Parmesan Tacos:

5 cups of shredded parmesan cheese


Instructions

For the Salsa:

Add all ingredients into a bowl and stir to combine.

For the Shrimp:

Marinate the shrimp in sweet chili mandarin sauce

For the Parmesan Tacos:
Heat a medium non stick frying pan over medium high heat

Add 1/4 cup parmesan cheese creating a flat circle.

Cook 1-2 minutes, then quickly and gently flip it over and cook for 20-30 seconds more

Remove from pan and carefully place it over a drinking glass or similar shape to mold it into a taco shell shape.

Assemble tacos by adding mandarin salsa to the taco and top it off with the marinated shrimp and cilantro. 


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Stuffed Endive Meyer Lemon Appetizer

  • Author: Lisa Huckabay from The Kitchen at Summeripe
  • Prep Time: 00:10
  • Total Time: 00:10
  • Yield: 20 1x

Description

One of our new favorite super simple yet wildly delicious Meyer lemon appetizers. Crispy endive leaves stuffed with Meyer lemon cottage cheese. 


Scale

Ingredients

1 container of cottage cheese, about 15 oz

1 Meyer lemon, juiced

Endives, separated into single leaves

1 TBSP dried Italian seasoning, adding more to taste

Handful of pistachios, lightly crushed


Instructions

Combine Meyer lemon juice, cottage cheese, and dried Italian seasoning.

Fill each endive leaf with about 1 Tablespoon of cottage cheese mixture. Top with crushed pistachios and enjoy!

 


Meyer Lemon Zucchini Rolls

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Meyer Lemon Zucchini Rolls

  • Author: Lisa Huckabay from The Kitchen at Mountain View
  • Prep Time: 00:10
  • Cook Time: 00:05
  • Total Time: 15 minutes
  • Yield: 12 1x

Description

You are only 4 ingredients away from enjoying this bright, cheesy, and savory citrus filled appetizer. 


Scale

Ingredients

34 zucchinis

1 Meyer lemon, juice and zest

1 large goat cheese log

Optional: Sun-dried tomato paste


Instructions

In a medium sized bowl, combine goat cheese, Meyer lemon juice, & Meyer lemon zest.

Slice zucchinis on a mandolin slicer. Lightly spray with olive oil and grill until tender. 

Spread Meyer lemon goat cheese mixture onto one side the the grilled zucchini and roll.

Top with Meyer lemon zest and sun-dried tomato paste 


Lemon Blueberry Ricotta Cake

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Lemon Blueberry Ricotta Cake

  • Author: The Kitchen at Mountain View
  • Prep Time: 00:20
  • Cook Time: 1:00
  • Total Time: 1 hour 20 minutes
  • Yield: 10 1x

Scale

Ingredients

  • 1 ½ cups all-purpose flour
  • 2 TBSP Buttermilk
  • Zest of 2 Meyer Lemons
  • Juice of 1 large Meyer Lemon
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup ( sticks) unsalted butter, softened
  • 1 ½ cups fresh whole-milk ricotta
  • 1 ½ cups granulated sugar
  • 3 large eggs (at room temperature)
  • ½ vanilla bean paste
  • 1 ½ teaspoon pure vanilla extract
  • Optional: Confectioner’s sugar for dusting

Instructions

Preheat oven to 350F degrees and position a rack in the center. Grease a 9-inch loaf pan with nonstick cooking spray or butter, dust it with flour, and tap to knock out the excess.

In a medium bowl, add flour, baking powder, and salt and set aside.

In an electric mixer fitted with the paddle attachment, cream together butter, buttermilk, lemon juice, lemon zest, ricotta, and sugar on medium speed until smooth and light, about 2 minutes.

Beat in eggs, one at a time, it may look curled at this point, don’t worry about it, it will adjust once you add the dry ingredients.

If using the vanilla bean – split it lengthwise and scrape out seeds with blunt side of a small knife, then beat them into batter along with vanilla extract.

On low speed*, beat in dry ingredients to combine them, scrape down sides of the bowl, and beat batter for 30 seconds on medium speed.

Pour batter into prepared pan and use a spatula to smooth the top. Give the pan a few gentle whacks on the counter to remove any air pockets.

Bake cake for 15 minutes, and then turn the pan 180 degrees to ensure even browning. Lower the temperature to 325F degrees and continue baking until the cake springs back lightly when touched, the sides have begun to pull away from the pan, and a cake tester inserted in the center of the cake comes out clean, about 45 minutes more. (NOTE: sometimes the cakes take up to 60 min of cooking – specially if the ricotta was very wet and not drained before adding to the batter)

Allow cake to cool in pan on a wire rack for 15 minutes, then carefully invert it onto the rack to cool completely.

Dust cake lightly with confectioners’ sugar before serving it; the flavor is best on the next day. Any leftover cake may be wrapped in plastic and kept at room temperature for up to 3 days.