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.
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
Combine Summeripe yellow nectarines, tomatoes, serrano chilies, green onions, and cilantro into a large bowl. Gently stir the ingredients.
Add avocados to the bowl.
In a separate small bowl, whisk together olive oil, sherry vinegar, lemon, and lime juice.
Pour over the nectarine and avocado mixture and stir gently to blend. Add salt to taste.
Serve with tortilla chips or over grilled boneless chicken breast for a quick and easy meal.
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)
1 teaspoon paprika, ½ teaspoon reserved
1 teaspoon turmeric, ½ teaspoon reserved
½ teaspoon red chili flakes
Salt and fresh ground black pepper
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.
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.
1 Baguette, sliced about 1/4 inch thick
1 yellow peach
1 yellow nectarine
6 oz fresh mozzarella, sliced
2–3 slices of thinly sliced prosciutto, cut into 14 bite size pieces
Microgreens (We used basil, arugula, and sunflower sprouts)
Reduced balsamic vinegar
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.
The cool, refreshing taste of this salad comes rom fresh mandarins and jicama, a root vegetable now widely available. Mandarins are famous for their vitamin C content and they also contain too many cancer fighting phytochemcials to name. Jicama adds additional vitamin C and lots of fiber. The white flesh of this crunchy, mild flavored vegetable tempers the acidity of the mandarins, provides a nice color contrast, and adds texture.
1 medium jicama (about 3/4 lb), peeled and cut into 1 1/2 inch matchsticks
2 medium carrots, peeled coarsely, grated or julienned
3 Rascal mandarins, peeled and segmented
1/2 Tbsp extra-virgin olive oil
2 Tbsp fresh squeezed Rascal Mandarin juice
2 Tbsp honey
1 Tbsp freshly squeezed lime juice or to taste
8 fresh mint leaves, thinly slivered
In a medium bowl, combine the jicama, carrots, and mandarin segments.
In a small bowl, combine the olive oil, orange juice, honey, and lime juice and add salt to taste.
Whisk the dressing and pout over the jicama mixture.
Toss to coat.
Refrigerate the salad for 2 to 3 hours.
Top with mint leaves before serving
Did you know? Like other oranges, mandarin oranges are excellent sources of vitamin C, although not as high in this valuable nutrient as navel oranges, even comparing equal portions. However, mandarins provide greater amounts of two antioxidant phytochemicals: beta-carotene and beta-cryptoxanthing.
Barley, one of the first grains our ancestors grew, is usually confined to use in vegetable soup. But its slightly chewy and pasta-like texture makes it a versatile ingredient in all kinds of dishes. This chilled side salad contains some protein and a high amount of soluble fiber. Meyer lemon juice and zest provide cancer fighting flavonoids and polyphenols which may prevent inflammation and boost production of detoxifying enzymes in the body. Give barley a try by serving this lemony side dish with fish, poultry, white beans, or vegetables.
1 cup pearl barley, rinsed and drained
3 cups fat-free, reduced sodium chicken or vegetable broth
1 large garlic clove, minced
1/4 cup chopped loosely packed flat leaf parsley
2 Tbsp extra-virgin olive oil
1/2 Tbsp lemon zest
1 Tbsp freshly squeezed lemon juice
1/8 teaspoon fennel seed, whole
Salt and freshly ground pepper
In a medium saucepan over high heat, bring barley and broth to a boil.
Reduce heat to medium low, cover, and simmer for about 45 minutes, stirring occasionally, until the barley is tender.
Add the garlic and cook for 5 more minutes.
Transfer barley to a fine strainer, drain well, and transfer to bowl.
Cover barley and refrigerate until chilled completely, about 4 hours.
The barley can be refrigerated for up to 3 days before adding the remaining ingredients.
Just before serving, add the parsley, olive oil, lemon zest, lemon juice, fennel seed, and salt and pepper to taste.
Toss well to combine
Citrus fruits, such as Meyer Lemons, provide powerful Phytochemicals like flavonoids and polyphenols. Flavoniods can be found in apples, citrus fruits, onions, soybeans and soy products (tofu, soy milk, edamame, etc.), coffee and tea and may inhibit inflammation and tumor growth; may aid immunity and boost production of detoxifying enzymes in the body. Polyphenols can be found in green tea, grapes, wine, berries, citrus fruits, apples, whole grains and peanuts and may prevent cancer formation, prevent inflammation and work as antioxidants. These powerful phytochemicals, are naturally occurring plant chemicals (phyto means plant in Greek). They provide plants with color, odor and flavor. Once we eat them, however, research shows they can influence the chemical processes inside our bodies in helpful ways.
Find more cancer fighting healthy recipes at https://www.aicr.org/healthyrecipes/
Try something new this year and make your own hummus. Made from five simple ingredients, its name in Arabic literally translates to “chickpeas.” These cream-colored beans are full of protein and rich in fiber. A whole Meyer Lemon provides cancer fighting Phytochemicals such as flavonoids, polyphenols, terpenes. Tahini is ground sesame seed paste that adds creaminess and a distinctive nutty flavor. Hummus can be served with pita bread or used as a dip for raw veggies like carrots, celery and bell pepper slices.
Cut Meyer Lemon into quarters and remove any seeds
Add the whole slices, including the skin, into a food processor and blend until smooth
Place all other ingredients, except for salt and optional garnish, into food processor.
Process until mixture is coarsely pureed.
Ad salt to taste.
Serve at room temperature or chilled.
Garnish with a dash of paprika or parsley sprigs
Citrus fruit peels contain Terpenes that may protect cells from becoming cancerous, slow cancer cell growth, strengthen immune function, limit production of cancer-related hormones, fight viruses, work as antioxidants. Terpenes are one of thousands of Phytochemicals, which are naturally occurring plant chemicals (phyto means plant in Greek). They provide plants with color, odor and flavor. Once we eat them, however, research shows they can influence the chemical processes inside our bodies in helpful ways.
Find more cancer fighting healthy recipes at https://www.aicr.org/healthyrecipes/
Mandarin Pistachio Goat Cheese Truffles: these festive citrus filled cheese balls only take 15 minutes and are packed full of creamy mandarin flavored goat cheese, sweet dried cranberries, and crunchy pistachios.
10 oz goat cheese
6 oz cream cheese
2 Tablespoons Mandarin juice or Meyer Lemon juice
3 Tablespoons honey
3/4 cup pistachio nuts, chopped
3/4 cup honey roasted (or regular) pecans, chopped
1/2 cup dried cranberries
1/2 cup dried cherries
1/2 cup minced italian flat leaf parsley
In a large bowl, beat goat cheese, cream cheese, mandarin juice, and honey until light and fluffy. Add in half of the pecans & pistachios, stir to combine.
Line countertop with parchment paper. Mix together remaining pecans, pistachios, dried cherries, dried cranberries, and parsley. Place mixture in the center of parchment paper.
Scoop out a round of cheese mixture with a large cookie scooper and toss in nut mixture until coated. Repeat with until all truffles are coated.
Refrigerate until ready to serve. Can be made 3 days before if stored in an airtight container.