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Summeripe Nectarine and Ahi Tuna Poke

  • Author: Peggy Thurlow
  • Prep Time: 35
  • Total Time: 35

Description

Crisp, Light, Healthy, and Delicious…. Our Summeripe Nectarine and Ahi Tuna Poke is an amazing recipe combining flavorful Summeripe Yellow Nectarines and Ahi Tuna


Scale

Ingredients

Ingredients

Summeripe Nectarine and Ahi Tuna Mixture

  • 3 Summeripe Yellow Nectarines (or peaches), cubed and pitted
  • 1.5 pounds fresh Ahi tuna, cubed
  • 2 avocados, diced
  • 4 green onions, thinly sliced
  • 1 handful fresh cilantro, chopped
  • 1 tablespoon black sesame seeds
  • Coarse salt to taste

Marinade for Summeripe Nectarines & Ahi Tuna

  • 45 tablespoons seasoned rice vinegar
  • 3 tablespoons fresh lime juice
  • 2 tablespoons toasted sesame seed oil
  • 2 teaspoons grated fresh ginger (or minced ginger)
  • 2 teaspoons lime zest
  • 1 Serrano chili pepper, minced
  • 1 teaspoon prepared wasabi paste
  • Coarse salt to taste

Salad Greens

  • 4 cups salad greens, mix of arugula and spring greens
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoons toasted sesame seed oil
  • Coarse salt to taste

Instructions

Directions

  1. To prepare the marinade, combine lime juice, rice vinegar, ginger, lime zest, Serrano chili pepper and salt into a medium bowl, stir together. Whisk in toasted sesame seed oil and salt. Cube Ahi tuna, add to marinade, stir gently. Set aside.
  2. In a large bowl, combine Summeripe nectarines, green onions, cilantro, and mix together. Add diced avocados, tuna, and the tuna dressing and stir to mix.
  3. For salad dressing, whisk together 2 tablespoons seasoned rice vinegar and sesame seed oil in a small bowl.
  4. Place salad greens into a large bowl and drizzle vinegar and oil mixture onto salad greens, toss to coat.
  5. Assemble salad by dividing salad greens onto 6 plates and top with nectarine and ahi tuna. Sprinkle black sesame seeds and season with coarse salt to taste.

Estate Vineyard Summer Salad

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Estate Vineyard Summer Salad

  • Author: Alexandra Thurlow
  • Prep Time: 00:10
  • Total Time: 00:10

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Ingredients

1 yellow peach, sliced & pitted

1 yellow nectarine, sliced & pitted

1 cup red grapes

1 cup green grapes

1 cup black grapes

1 cup blueberries

2 Tablespoons fresh lemon juice

2 Tablespoons balsamic vinegar

2 Tablespoons honey or agave nectar

Handful of crushed candied pecans


Instructions

  1. In a large serving bowl, combine peaches, nectarines, grapes, and blueberries.
  2. In a small bowl, combine lemon juice, honey, and balsamic vinegar.
  3. Drizzle dressing onto the fruit and gently toss to combine. Adjust dressing to taste if needed. Sprinkle candied pecans on top.
  4. Serve immediately or let chill in the refrigerator for later.

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Peach Street Salsa – Salsa de Durazno

  • Author: Alexandra Thurlow
  • Prep Time: 00:15
  • Cook Time: 00:30
  • Total Time: 45 minutes
  • Yield: 8 cups 1x
  • Category: appetizers

Scale

Ingredients

4 yellow peaches, pitted and sliced

2 roma tomatoes, halved

5 garlic cloves

4 árbol chilis, seeded and chopped

4 guajillo chilis, seeded and chopped

1 ancho chili, seeded and chopped

Salt to taste


Instructions

Add peaches, tomatoes, garlic, and chilis to a large pot.

Roast on medium high heat until fragrant, about 3-5 minutes.

Add just enough water to almost cover the ingredients.

Bring water to a boil then reduce to low, simmer for 20 minutes.

Blend boiled ingredients until a chunky consistency, adding cooking water if needed.

Season to taste with salt.


Notes

Store in refrigerator for 4-6 days. Store in freezer for 4-6 months.

Keywords: salsa tacos peach spicy

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Restaurant Style Peach Salsa

  • Author: Alexandra Thurlow
  • Prep Time: 00:15
  • Cook Time: 00:30
  • Total Time: 45 minutes
  • Yield: about 45cups 1x
  • Category: appetizers

Scale

Ingredients

3 yellow peaches, sliced and pitted

2 roma tomatoes, cut into halves

1 white onion, cut into quarters

3 árbol chilis, seeded and chopped

1 fresh jalapeño, seeded and chopped

3 garlic cloves

Salt to taste


Instructions

Add peaches, tomatoes, onion, árbol chilis, jalapeño, and garlic into a large pot. 

Roast on medium high heat until fragrant, about 3-5 minutes.

Add just enough water to almost cover the ingredients.

Bring water to a boil then reduce to low, simmer for 20 minutes.

Blend boiled ingredients until a chunky consistency, adding cooking water if needed.

Season to taste with salt.

  


Notes

Store in refrigerator for 4-6 days. Store in freezer for 4-6 months.

Keywords: peach salsa

Peach Serrano Aioli

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Peach Serrano Aioli

  • Author: Alexandra Thurlow
  • Prep Time: 00:10
  • Cook Time: 00:00
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: appetizers

Description

Serrano chilis add some heat to this sweet and tango peach aioli. This flavorful sauce can be used as a dip for veggies or used as a sweet spread on burgers.


Scale

Ingredients

2 cups yellow peaches, peeled, pitted, and sliced

1 cup mayonnaise

13 serrano chilis, seeded and chopped

2 Tbsp lime juice

1 tsp sugar

1 tsp paprika

1 tsp cumin

1 tsp salt

1/2 tsp white pepper


Instructions

Combine peaches, lime juice, sugar, paprika, cumin, salt, serrano chilis, white pepper, and mayonnaise in to a food processor and blend until smooth, about 1 minute. 


Keywords: peach aioli spicy sweet appetizers sauces

“Ranch meets Grove” Dip

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“Ranch meets Grove” Dip

  • Author: Alexandra Thurlow
  • Prep Time: 00:05
  • Total Time: 00:05
  • Yield: 1.5 cups 1x
  • Category: appetizers

Description

Homemade ranch meets the Meyer lemon grove with this flavorful dip. 


Scale

Ingredients

Zest and juice of 1 Meyer lemon, reserve a pinch for garnish

7 oz crème fraîche

1/2 cup sour cream

1 Tbsp minced basil, dill, or cilantro

1 Tbsp minced chives

1 tsp kosher salt

1 tsp prepared wasabi

1 tsp roasted ground coriander

1 clove garlic, minced or 1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp white pepper


Instructions

Add all ingredients into food processor and whip until combined and soft peaks form.

Transfer to small serving bowl. Serve with your choice of raw vegetables and crackers.


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Meyer Lemon Panko Goat Cheese Balls

  • Author: Alexandra Thurlow
  • Prep Time: :30
  • Cook Time: :10
  • Total Time: :40
  • Yield: 1224 1x

Scale

Ingredients

3 Meyer lemons

1 log (8-10 oz) goat cheese

23 Tbsp flour

1 egg, beaten

1 cup Panko bread crumbs

3/4 cup pistachios, crushed

Honey


Instructions

Combine goat cheese with the juice of 1/2 lemon and the zest of 1 whole lemon.

Roll into bite size balls and place onto plate.

Freeze for 20-30 minutes.

Combine pistachios to the Panko bread crumbs.

Place flour, beaten egg, and Panko pistachio mixture into separate bowls.

Remove goat cheese from freezer, Dip each one into (1st) flour, (2nd) egg, and (3rd) Panko/pistachio.

Add 1 layer of breaded goat cheese balls to air fryer.  

Air fry at 390 for 6-8 minutes or until crispy.

Transfer goat cheese balls to a serving tray, drizzle with honey and the zest of one Meyer lemon.


Nectarine Salsa

Nectarine Salsa
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Nectarine Salsa

Nectarine Salsa

  • Author: Alexandra Thurlow
  • Prep Time: 00:10
  • Total Time: 00:10
  • Category: appetizers

Description

Our Summeripe Nectarine Salsa will satisfy all of your sweet and spicy cravings. Homemade salsa is simple and delicious and this fruit filled version takes advantage of sweet California yellow nectarines. Scoop it up with tortilla chips, spoon over grilled fish or chicken, or dollop on your favorite tacos.


Scale

Ingredients

4 Summeripe yellow nectarines, diced and pitted
3 roma tomatoes, diced

3 green onions, chopped
2–3 avocados, diced
1–2 serrano chili peppers, minced
hand full of fresh cilantro, chopped
1 Tablespoon extra virgin olive oil
1 Tablespoon sherry vinegar
1 Tablespoon lemon juice
1 Tablespoon lime juice
Kosher salt to taste


Instructions

  1. Combine Summeripe yellow nectarines, tomatoes, serrano chilies, green onions, and cilantro into a large bowl. Gently stir the ingredients.
  2. Add avocados to the bowl.
  3. In a separate small bowl, whisk together olive oil, sherry vinegar, lemon, and lime juice.
  4. Pour over the nectarine and avocado mixture and stir gently to blend. Add salt to taste.
  5. Serve with tortilla chips or over grilled boneless chicken breast for a quick and easy meal.

Keywords: Nectarine salsa

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Roasted Cauliflower with White Nectarine Topping

  • Author: Alexandra Thurlow
  • Prep Time: 00:10
  • Cook Time: 00:20
  • Total Time: 30 minutes
  • Category: appetizers

Scale

Ingredients

2 White peaches or white nectarines, pit removed and diced ( own preference of removing the skin from the fruit)

1 Whole cauliflower head, outer leaves and thick stalk removed, cut into bite size pieces. Reserve ¼ cup, chopped into pea size pieces

1 tablespoon orange zest

2 fresh oranges, juiced

2 fresh lemons, juiced

1 tablespoon sugar

4 ounce olive oil, 2 ounce reserved

1 tablespoons sherry vinegar (may substitute apple cider vinegar)

Handful fresh flat leaf parsley , chopped

¼ cup toasted pecans, chopped (may substitute most any nut such as almonds, walnuts, pinenuts)

ground coriander

1 teaspoon paprika, ½ teaspoon reserved

1 teaspoon turmeric, ½ teaspoon reserved

½ teaspoon red chili flakes

Salt and fresh ground black pepper


Instructions

Preheat oven 400 degrees or gas grill for roasting.

Combine the orange and lemon juices in a glass measuring cup. Add water if needed to measure 1 cup of liquid.

Place liquid in a medium sauce pan along with the orange zest and sugar. Over medium heat stir to dissolve the sugar and just bring to a boil then remove from the heat.

Add the sherry vinegar, coriander, ½ teaspoon paprika, ½ teaspoon turmeric, red chili flakes, parsley, chopped nuts. Stir together.  Add the 2 ounce olive oil,  chopped peaches and /or nectarines, ¼ cup raw cauliflower, salt and pepper. Stir together and set aside.

 

Place remaining prepared cauliflower in a bowl and toss with 2 ounce of olive oil. Season with ½ teaspoons paprika, ½ teaspoon turmeric, salt and pepper. Place onto a baking sheet and roasted for 20 minutes or until charred, turning cauliflower half way through to char both sides .

Remove roasted cauliflower and place in a serving bowl or platter. Top some of the fruit mixture over the roasted cauliflower and place the remaining in a small bowl to serve at the table.



Nutrition

  • Serving Size: 4

Nectarine Crostini

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Nectarine Crostini

  • Author: Alexandra Thurlow
  • Prep Time: 00:10
  • Cook Time: 00:10
  • Total Time: 20 minutes
  • Yield: 14 crostinis 1x
  • Category: appetizers

Description

What is a Crostini? Crostini is Italian for little crusts. We love our little crusts to be topped with fresh yellow nectarines, creamy mozzarella cheese, microgreens, and finished with a drizzle of reduced balsamic vinegar. 


Scale

Ingredients

1 Baguette, sliced about 1/4 inch thick

1 yellow peach

1 yellow nectarine

6 oz fresh mozzarella, sliced

23 slices of thinly sliced prosciutto, cut into 14 bite size pieces

Microgreens (We used basil, arugula, and sunflower sprouts)

Reduced balsamic vinegar

Olive oil

Sea Salt


Instructions

Preheat oven (or grill) to 350 degrees. Brush both sides with olive oil and arrange sliced on to a large rimmed baking sheet.

Bake until both sides are brown and crisp, about 10-15 minutes. 

While crostinis are baking, thinly slice the peaches and nectarines, mozzarella, and prosciutto.

Layer mozzarella, prosciutto, and nectarine slices on to the toasted crostini. Lightly drizzle with reduced balsamic vinegar then top with your favorite microgreen. Add sea salt to taste.