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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.   


Citrus Ceviche

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Citrus Ceviche

  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45

Description

Rascal Mandarins add a bright citrus twist to this classic shrimp ceviche appetizer.


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Ingredients

  • 1 lb. shrimp, shelled and deveined
  • 16 mandarins
  • 2 Meyer lemons
  • 2 limes
  • 1 lemon
  • 2 cucumbers, peeled and finely diced
  • 1 or 2 jalapeños, finely diced
  • 1 red onion, finely diced
  • ¼ bunch cilantro (or more to taste), coarsely chopped
  • Pink Himalayan sea salt
  • White pepper

Instructions

  1. Quickly and gently poach the shrimp in salted water.
  2. Cut the shrimp into bite size pieces.
  3. Juice the Meyer lemons, lemon, lime, and 1 cup of mandarin juice and add to shrimp and marinate for 15-30 minutes. Make sure that the shrimp is fully submerged in the citrus juice.
  4. Add the diced fresh ingredients to the shrimp and citrus juice. Stir gently to combine.
  5. Add salt and pepper to taste.
  6. Cut the avocados in half and remove the pits.
  7. Spoon ceviche onto avocado halves.


Nutrition

  • Saturated Fat: 0
  • Trans Fat: 0

Keywords: citrus healthy

Mandarin & Jicama Salad

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Mandarin & Jicama Salad

  • Author: American Institute for Cancer Research
  • Prep Time: 15
  • Total Time: 15

Description

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.


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Ingredients

  • 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
  • Salt
  • 8 fresh mint leaves, thinly slivered

Instructions

  1. In a medium bowl, combine the jicama, carrots, and mandarin segments.
  2. In a small bowl, combine the olive oil, orange juice, honey, and lime juice and add salt to taste.
  3. Whisk the dressing and pout over the jicama mixture.
  4. Toss to coat.
  5. Refrigerate the salad for 2 to 3 hours.
  6. Top with mint leaves before serving

Notes

  • 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.

Nutrition

  • Serving Size: 8
  • Calories: 63
  • Sugar: 7
  • Sodium: 34
  • Fat: 1
  • Saturated Fat: 0
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 14
  • Protein: 1
  • Cholesterol: 0

Meyer Lemon Barley

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Meyer Lemon Barley

  • Author: American Institute for Cancer Research
  • Prep Time: 15
  • Cook Time: 285
  • Total Time: 300

Description

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.


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Ingredients

  • 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

Instructions

  1. In a medium saucepan over high heat, bring barley and broth to a boil.
  2. Reduce heat to medium low, cover, and simmer for about 45 minutes, stirring occasionally, until the barley is tender.
  3. Add the garlic and cook for 5 more minutes.
  4. Transfer barley to a fine strainer, drain well, and transfer to bowl.
  5. Cover barley and refrigerate until chilled completely, about 4 hours.
  6. The barley can be refrigerated for up to 3 days before adding the remaining ingredients.
  7. Just before serving, add the parsley, olive oil, lemon zest, lemon juice, fennel seed, and salt and pepper to taste.
  8. Toss well to combine

Notes

  • 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/

Nutrition

  • Serving Size: 10
  • Calories: 176
  • Sugar: 0
  • Sodium: 55
  • Fat: 6
  • Saturated Fat: 1
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 16
  • Protein: 14
  • Cholesterol: 37

Meyer Lemon Hummus

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Meyer Lemon Hummus

  • Author: American Institute for Cancer Research
  • Prep Time: 15
  • Total Time: 15

Description

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.


Scale

Ingredients

  • 2 (15-oz.) cans no-salt-added chickpeas, drained, liquid reserved
  • 5 garlic cloves, minced
  • 1/3 cup tahini
  • 1 whole Meyer Lemon
  • 5 Tbsp. freshly squeezed lemon juice
  • 2 Tbsp. reserved chickpea liquid
  • 1 Tbsp. extra virgin olive oil
  • Salt to taste
  • Paprika or parsley sprigs for garnish, optional

Instructions

  1. Cut Meyer Lemon into quarters and remove any seeds
  2. Add the whole slices, including the skin, into a food processor and blend until smooth
  3. Place all other ingredients, except for salt and optional garnish, into food processor.
  4. Process until mixture is coarsely pureed.
  5. Ad salt to taste.
  6. Serve at room temperature or chilled.
  7. Garnish with a dash of paprika or parsley sprigs

Notes

  • 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/

Nutrition

  • Serving Size: 10
  • Calories: 157
  • Sugar: 1
  • Sodium: 172
  • Fat: 8
  • Saturated Fat: 1
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 18
  • Protein: 6
  • Cholesterol: 0

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Mandarin Pistachio Goat Cheese Truffles

  • Prep Time: 15
  • Total Time: 15
  • Yield: 14 1x

Description

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.


Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. Line countertop with parchment paper. Mix together remaining pecans, pistachios, dried cherries, dried cranberries, and parsley. Place mixture in the center of parchment paper.
  3. 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.
  4. Refrigerate until ready to serve. Can be made 3 days before if stored in an airtight container.

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10 Minute Peach & Spring Mix Salad

  • Author: The Kitchen at Summeripe
  • Prep Time: 10
  • Total Time: 10

Description

All you need is 5 minutes and a handful of ingredients to make this tasty and super healthy summer salad


Scale

Ingredients

Salad

  • 5 Summeripe Yellow Peaches or Nectarines, sliced
  • 1 large package or 16 oz baby spring mix
  • 1 1/2 cups blueberries
  • 1 package or 4 oz of crumbled goat cheese
  • Handful pecans

Dressing

  • 3/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tsp honey
  • salt
  • pepper

Instructions

For the dressing

  1. Combine olive oil and balsamic vinegar into a jar or a container with a good sealing lid. Add in salt, pepper, and honey. Shake vigorously.
  2. Adjust ingredients according to taste.

For the Salad

  1. Combine all ingredients into a large bowl and toss to combine.
  2. Pour some of the dressing in a circle along the inside edge of the bowl to help ensure an even coating. Toss to combine. Adding more dressing to taste.

Notes

  • The vinaigrette will keep on the counter for several weeks. Oil & vinegar will separate, just shake to combine!

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Summeripe White Stone Fruit Salad

  • Author: The Kitchen at Summeripe
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20

Scale

Ingredients

  • 5 Summeripe White Peaches and/or Nectarines, cut into bite size chunks
  • 12 fresh strawberries, stems removed & quartered
  • 1 cup blueberries
  • 1 1/22 Tbsp honey
  • 1 Tbsp fresh lemon juice
  • 6 mint leaves, thinly sliced
  • Handful or crushed candied pecans or walnuts

Instructions

  1. Toss the Summeripe white peaches/nectarines and strawberries together in a large bowl with the honey and lemon juice.
  2. Let sit for 10 minutes so the fruit has chance to macerate.
  3. Before serving, add mint and candied nuts, tossing gently to combine.

Notes

  • Don’t worry if the salad is too tart or too sweet. Simply add more honey or sprinkle with sugar to sweeten. If too sweet, add more lemon juice.

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Summeripe Nectarine, Basil & Feta Salad

  • Author: Alexandra Thurlow
  • Prep Time: 15
  • Total Time: 15
  • Category: salads
  • Method: fresh
  • Diet: Gluten Free

Description

Summeripe Nectarines, fresh basil, tomatoes, & feta come together to make a savory & delicious summer salad.


Scale

Ingredients

  • 5 Summeripe Yellow Nectarines, diced into bite sized pieces
  • 1 cup crumbled feta cheese
  • 1 1/2 cups cherry tomatoes, sliced in half
  • Heaping handful of fresh basil leaves, thinly sliced
  • 1 1/2 Tbsp. extra virgin olive oil
  • salt & pepper to taste

Instructions

  1. Combine Summeripe yellow nectarines, cherry tomatoes, basil, & olive oil into a large bowl. Season with salt & pepper. Toss to combine.
  2. Add in feta and gently toss to combine all ingredients. Adding more salt, pepper, or olive oil if desired.

Keywords: salads